a fan in the oven is a “convection oven” just a air circulation system but it has many benefits and prevents coller zones in the oven cavity I know this from my powder coating oven lol they make heat zone sensors to ensure even heat throughout the oven for even powder coat curing
What Is a Convection Oven?
Very simply put, a convection oven has a fan and exhaust system that a regular oven does not. The fan and exhaust help blow hot oven air over and around the food, then vent it back out. As a result, this hot air surrounds the food so that it cooks evenly and more quickly.
A great way to describe this comes from Fine Cooking: “To help understand this, consider wind chill: When cold air blows against you on a blustery winter day, you feel colder more quickly than you do on a windless day of the same temperature.” The same applies with heat and convection cooking! Turn on the setting and the fan and exhaust kick into gear.
Why Should You Use the Convection Setting?
- It cooks faster : Because hot air is blowing directly onto food instead of just surrounding it, food cooks about 25 percent faster in a convection oven.
- It cooks more evenly : Regular ovens can have hot spots, depending on where the heating element is, but the fan in a convection oven will circulate the air to help even out the temperature variances.
- It’s better at browning : Air in a regular oven can become a bit humid, as moisture can’t escape. Convection creates a dry atmosphere that caramelizes the sugars faster when roasting, so foods like meats and vegetables get browner, but the interiors stay moist.
- It saves energy : Because food cooks faster in a convection oven, and generally at a lower temperature, it’s a bit more energy efficient than a regular oven.