Convection oven vs. traditional oven

Convection oven vs. traditional oven

Recently I got this email from my sister-in-law: Do you see a benefit to using a convection oven vs. a traditional oven?  I understand that the convection oven distributes the heat more evenly, and there is a cost benefit because it cooks faster saving some electricity. With better oven design and manufacture is that even a thing still? – Juliana

VEVOR Commercial Convection Oven, 66L/60Qt, Half-Size

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What Is a Convection Oven?

Quickly baking medium batches of delicious food, our VEVOR half-size convection oven aims to become your reliable helper. A slew of handy features is packed into its compact body, including the roomy interior, well-built front door, noise-free fan, and wire racks and food pan. It is suitable for baking pizzas, pastries, bread, sandwiches, chickens, and other snacks and is widely applied in coffee shops, kiosks, snack bars, restaurants, etc.

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