The oven uses a convection fan to force heat onto the surface of the food. You can cook anything in a convection oven that you can cook in a conventional oven, as long as the food doesn’t require a lid and can be cooked in a pan or baking sheet. Ovens have brought back the advantages of a conventional oven, despite its high price.
Quick Cook Time
A convection oven uses fans to heat the food. forced air results in cooking times as much as 25% faster than a conventional oven. A convection oven can also quick food. It does not use microwave technology because it is safer to cook cooking than microwave cooking when you want to cook something quickly. Food will heat more evenly in a convection oven than in a microwave.
Simultaneous Cooking
The heat source in a conventional oven is either at the top or bottom of the oven box. Because of this you are restricted in how much you can put in the oven and still cook everything evenly and without taking too long. In a convection oven, where hot air is circulated in the oven, you can fill multiple tanks. Even with a full convection oven, all food surfaces will receive even cooking.
Cheap
Circulating convection air in the oven means food cooks faster. A short-term cook is used with less energy so that you save money.
With a conventional oven, you don’t have the option to fill the oven and expect all the food to cook evenly. You need to run a conventional oven longer to prepare many foods. With a convection oven, because you can cook more food at one time, you are saving money some energy per day.
Tastier food
The heat blows on the surface of the meat, making it brown evenly, and at the same time, the flavors are sharp. Cooked meat will be juicy in this way. The center cooked vegetables in a convection oven come out moister and with better flavor than vegetables cooked in a conventional oven.
Cook even more
Foods, such as cookies, cook evenly in a convection oven, which reduces the chance of burning. By comparison, in a conventional oven, the edges of the cookie may brown before the center of the cookie is cooked. If you have more than one sheet of cookies in a conventional oven, you will find that some cookies on one sheet will brown (even burn) while others will not. The second sheet also cooks in a different way, even if both sheets are added to the oven at the same time. Even baking in a convection oven all cookies are baking at the same rate even though many racks are filled. .
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Sources: http://www.finecooking.com/articles/convection-ovens.aspx; http://www.convectionovennow.com/page/320364225
