Convection
An oven cooking mode that uses a fan to circulate hot air for faster, more even cooking.
Definition
Convection in cooking refers to oven modes that use a fan (and usually a third heating element) to circulate hot air around the food, accelerating heat transfer and producing more even browning. True Convection uses a heating element behind the fan; Convection Bake uses the fan with the standard bake element. Compared to a still (radiant) oven, convection typically cooks 25% faster and at temperatures 25°F lower. The mode excels at multi-rack baking, roasting, and items where browning matters; it can over-dry delicate bakes (custards, soufflés) and is best disabled for those.
Where this term appears
Convection comes up in product spec sheets, service reports, and troubleshooting documentation across most major appliance brands. If you encountered it in a manual or a service description and want context for how it fits into the larger picture, the related articles in the sidebar drill into the practical details. The glossary as a whole is intended as a quick lookup reference; for a deep dive on any specific topic, jump to the related buying guide or troubleshooting article.