A convection oven is an oven fitted with a fan that circulates hot air continuously, cooking food more quickly and evenly than a conventional still-air oven. The moving air strips away the cool boundary layer around food, improving heat transfer, so temperatures can be set about 20°C lower with shorter times. It suits batch baking, roasting, and multi-shelf cooking where uniformity matters. Cooks adapting recipes must reduce temperature and watch timing, as the efficient heat can over-brown delicate items. Also called a fan oven or forced-convection oven, it is now standard in professional and many domestic kitchens.