In the normal ovens, heat is hottest around the head source. The heated air is static. There are hot and cold spots in this type of oven. The food has to be turned and moved around in order to get the optimum temperature.

However, a convection oven has a built-in fan to blow the heated air in the oven cavity. This ensure that temperature in the oven is evenly spread out, thereby eliminating hot and cold spots. Some manufacturers claim convection cooking saves up to 50% of energy consumption. Generally, foods in a convection oven cooks 25% faster than normal ovens.

Another advantage of convection oven is that you can cook many items at once by filling up the oven racks and do need not worry about uneven heat. Meats and poultry cooked in a convection oven are more brown and the meat are juicier. The hot air causes the juices coming to the outside of the meat to be crusted. This seals the meat and traps the flavor inside. So, this is how your favorite restaurant make the prime rib crusty and flavorful on the exterior and juicy on the inside.

Croissants and pastries are flakier as the steam are releases faster due to the continuous circulation of heat.

However, the best convection ovens are those which are called "true convection" ovens. These oven has a third heating element located near or around the fan. The air is heated to a uniform temperature and is blown into the oven. They are also known as "element convection" or "European convection". Counter top convection ovens are not true convection but wall-mounted ovens are most "true convection".