roaster oven

A convection oven (also known as a fan-assisted oven or simply a fan oven) is an oven that has fans to circulate air around food which gives a very even heat. The increased air circulation causes a fan-assisted oven to cook food faster than a conventional non-fan oven, which relies only on natural convection to circulate the hot air. Fan-assisted convection ovens are also used for non-food, industrial applications. Fan-assisted convection ovens are commonly used for baking.
When cooking using a fan-assisted oven, the temperature is usually reduced compared to that of a non-fan oven, often by 20 °C (40 °F), to avoid overcooking the outside of the food.
In the context of ovens, the term “convection” is widely
used to mean “fan-assisted”, but this is perhaps not the
most precise way to differentiate fan-assisted ovens from
conventional ovens, since both types of oven cook using
convective heat transfer (transfer of heat due to the bulk movement of hot air).
Conventional ovens circulate hot air using natural convection and
fan-assisted ovens circulate hot air using forced convection,
so scientifically the term “convection” applies equally to both
conventional (natural convection) ovens and
fan-assisted (forced convection) ovens.

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