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convection 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.〔http://www.merriam-webster.com/dictionary/convection%20oven〕 Conventional ovens, which do not have fans, rely primarily on radiation from the oven walls, and to a lesser extent, on natural convection caused by temperature differences within the oven, to transfer heat to food. In contrast, the fans in convection ovens allow more heat to be transferred via convective heat transfer.〔McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen, revised 2004〕
Convection ovens distribute heat evenly around the food, removing the blanket of cool air that surrounds food in an oven, allowing food to cook more evenly in less time and at a lower temperature than in a conventional oven.〔Ojakangas, Beatrice. Cooking with Convection, Everything You Need to Know to Get the Most from Your Convection Oven, 2009.〕
== History ==
The earliest use of a circulating fan in a domestic oven dates from 1967 by the Malleable Iron Range Company.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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