CONVECTION
Convection
heating occurs when energy is transfered between a moving fluid and a
solid surface. In the case of an oven, the moving fluid is the air
inside the oven. The air in a conventional oven is mostly stationary,
so cooking something will take longer than if you used a convection
oven, which uses fans to push the air around the food, which is
referred to as forced convention.
Above
shows a convection oven, and the flow of air that occurs inside it.
Pictures are taken from
http://www.geocities.com/yummyphysics/convection.html
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