convection oven

By moving heated air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and they can cook food more quickly. Convection ovens also generally do not have "hot spots" and thus cook more evenly. They are mostly used in industrial and commercial applications, but can be purchased for domestic use.

With a convection oven there will be about a 25 to 30% reduction in cooking temperature and a 21% reduction in cooking time, compared to a conventional oven (however this comparison depends on certain factors, such as how much food is being cooked at once or if airflow is being restricted by using an oversized baking tray for example).

Convection ovens demand a premium with basic home models costing approximately 40% more than a functionally equivalent conventional oven.

Another form of a convection oven is an impingement oven. This type of oven is often used to cook pizzas in restaurants. Impingement ovens have a high flow rate of hot air from both above and below the food. The air flow is directed onto food which usually passes through the oven on a conveyor belt. Air flow rates can range between 1-5 m/s.

Impingement ovens can achieve a much higher heat transfer than a conventional oven.