Updated 30 July 2026 · Written by Daniel Wright
A convection oven has a fan that circulates hot air, cooking food faster and more evenly and giving better browning and crisping. A conventional oven relies on still, radiant heat. With convection, you usually lower the temperature by about 25 F or shorten the time. Conventional heat can be gentler for delicate bakes like cakes and custards.
Convection = fan-circulated air, faster, even, crisp. Conventional = still radiant heat. Drop about 25 F when using convection.
How Each One Cooks
In a conventional oven, heat comes from elements and rises, so temperatures can be uneven. A convection oven adds a fan that moves the hot air around, so food cooks faster and more evenly, browns better and crisps well, ideal for roasting vegetables, meats and multiple trays at once.
When to Use Which
Use convection for roasting and crisping, and reduce the recipe temperature by about 25 F or cut the time slightly, since the moving air cooks faster. For delicate cakes, souffles and custards, the gentler, still heat of a conventional setting can give a better rise. Our oven temperature chart helps you dial it in. A convection microwave offers both in one appliance.
Convection vs Conventional
| Convection | Conventional | |
|---|---|---|
| Heat | Fan-circulated | Still, radiant |
| Speed | Faster | Slower |
| Best for | Roasting, crisping | Cakes, custards |
| Temp setting | About 25 F lower | As written |
Frequently Asked Questions
Should I lower the temperature for a convection oven?
Yes. Reduce the recipe temperature by about 25 F, or shorten the cooking time, because the circulating air cooks food faster than a conventional oven.
Is convection better than conventional?
For roasting, crisping and cooking several trays at once, yes. For delicate bakes like cakes and custards, the gentler conventional heat is often better.
