A forced convection oven — usually just called a convection oven — is an oven fitted with a fan that circulates hot air continuously around the food. The moving air strips away the cool boundary layer clinging to food surfaces, so heat transfers faster and more evenly than in a conventional oven where air moves only by natural convection. The result is shorter cooking times, more uniform browning, and the ability to bake on several shelves at once without rotating trays. Cooks typically reduce the set temperature by about 10–20 °C compared with conventional recipes. In industry, forced convection is the basis of tunnel ovens, rack ovens, and continuous baking lines, where even heat is essential for consistent product quality.