Heat convection is an alternate name for induction heating. In case you don’t know already, when you cook using a conventional oven, the food cooks in the middle and gets sent out through the other side. This means that the bottom half of the food doesn’t get cooked as much as the top. When you use a convection oven, the food cooks uniformly on both sides at the same time. This way, you will get that fluffy, juicy piece of chicken or that delicious baked potato.
Convection cooking is simply a matter of using two pans: a hot pot, and a cold pot. You place the hot pot in the pot with the steam valve closed. The other pot, the cold pot, contains a burner or emitter that generates heat. You add boiling water to one pan, place the other pot’s burner or emitter on the same pan, and place the lid to the hot pot.
The difference between a conduction oven and a convection microwave is that the former operates under the principle of conduction whereas the latter operates under the principle of radiant heat transfer. Convection heat transfer takes place when there are high temperatures and high pressure. Radiant heat transfer takes place when there are low temperatures and low pressure. Thus, convection ovens get their name from the fact that they heat food faster than conventional ovens. Thus, convection ovens heat food faster than conventional ovens.