Cooking with Convection Convection - According to dictionary.com, convection is "the heat transfer in a gas or liquid by the circulation of currents from one region to another. Convection Ovens Conventional Ovens The air on the inside of the oven is heated using electricity The warmest air inside the oven can be found closest to the heat source. The heated air is circulated continuously by a fan. Because the air is still in the oven, as the air warms it travels to the top of the oven and it collects there. The circulated air heats up faster than the still air leading to a " 1/3 faster cook time." according to Yummy Physics. Food must be placed in the center of the oven to be cooked evenly and thoroughly. Some foods can be cooked faster at a lower temperature, saving electricity asnd money.   This oven is more efficient the a regular oven. http://www.miele.com/usa/cooking http://www.galasource.com Factors affecting convection oven cooking. Amount of time door is open - As the time the door to the oven is left open increases, the efficiency decreases because the airflow is not kept constant. Shape of food - Increasing the surface area of the food means that more of the food is exposed to the hot air, allowing it to be cooked. Pan Size - Food of the same size but in two smaller pans can cook faster because air circulated more freely, allowing the food to cook.