Convection vs. True Convection

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What is the difference between convection and true convection? Is one better than the other?

A conventional radiant oven has two heating elements: a bake element in the bottom and a broil element in the top. A convection oven adds a fan to move air continuously throughout the oven cavity. The air blowing on the food helps it cook more quickly, evenly, and efficiently than it would in a conventional oven. Even better results come from a true convection oven, which has a third heating element along with the fan, so it blows heated air. With true convection (also referred to as European convection and third-element convection), oven temperature is more uniform than with regular convection.

Nancy Ronan, Sales