What is Convection Oven

In an ordinary oven, whatever is closest to heat coils and the top and bottom tends to cook first.
Place a sheet of cookies on the lowest shelf, and you're likely to burn the undersides.
A convention oven surmounts this flaw with the simplest of improvements: a third coil in the back of the oven with a fan that blows the hot air around in the oven.
The circulating air penetrates cold spots and bumps against the food itself through different angles.
A roasting chicken, for example, browns evenly on all sides.
This more efficient transmission of heat means that foods can be cooked at a lower temperature or for a shorter time.