this post was submitted on 22 Feb 2025
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I thought convection oven was one that didn't have the fan, or its turned off. Just a box filled with hot air. Fan oven is specifically different and often has different cooking times/temperatures.
Nah, the oven without the fan is a conventional oven, and adding a fan makes it a convection oven. This is probably a regional thing, where some places "fan oven" is used and some places "convection oven" is used. Since moving back to the US I've noticed that in my time away, packaging has started replacing "convection oven" directions with "air fryer" directions because they do have different temperatures and times than conventional ovens, but it was something like 30-35% of US households have convection ovens last time I checked, and "air fryer" is a much more recognizable term here than "convection oven" even though they're the same thing
Perhaps it is regional. I would think convection because the air moves by convection. Different from a fan oven which moves it by a fan. Which would lead to more air movement than convection alone.
Air fryers I think the fan is more directed at the food though.
A fan is still convection, it's just forced convection. You're thinking only of ambient convection as convection. And air fryer designs vary, there are some that are constructed the way most fan ovens are, where is just in the middle of the back, some where it's on the top blowing down. The former would be indistinguishable from a traditional oven, except that the smaller space makes it preheat easier