And “Convection oven” is a sales term aimed at people who don’t know the difference between “convection” and “forced convection”.
I am confused. I have an electric oven with a fan - commonly called a ‘fan oven’ here. I would have thought that a ‘convection oven’ would not have a fan and would depend on convection - heat rising - to circulate the heat from the elements. This would be called an ‘oven’ here. A ready-meal would carry cooking instructions like - 40 minutes at 200c (180 fan)
I realise that these terms are frequently reassigned by marketeers - for example, I am currently sitting beside a ‘radiator’ which radiates very little of its heat, depending mostly on convection.
I know the physics are the same, but I have a convection oven, a convection toaster oven and an air fryer and use them all for different things. I use the convection oven when I need to cook a lot of stuff simultaneously and and I need a relatively uniform temp in the oven–like baking. I use the convection on the toaster oven when I need to cook medium size things fast. I use the air fryer for things I’d normally fry in a fryer. I find that the airfryer speed and volume of air along with a spritz of oil on the food give me pretty good frying results except for browning. I don’t find either convection oven moves air as fast. in fact, when I try to put cheese on something in the air fryer, the air circulation blows the cheese off. í don’t get that kind of air movement in the ovens
I’m tired of buying crappy fried shrimp from the grocery store that are more breading than shrimp, so get raw 26/30 shrimp, bread them myself, par fry them in oil to get some color, then freeze. When I want some fried shrimp, I put them in the air fryer and they come out crunchy and golden.