Convection in Action

Inside your oven, hot air rises and cool air sinks, creating convection currents that circulate heat around your food. A convection oven adds a fan to accelerate this process, which is why it cooks about 25 percent faster than a conventional oven.

Boiling water is convection in liquid form. Hot water at the bottom of the pot rises, transfers heat to the food, cools slightly, and sinks back down. This circulation ensures even cooking and is why stirring is less important in a rolling boil.