▁from ▁the ▁food . ▁This ▁reduces ▁the ▁effect ▁of ▁radi ant ▁heat ▁on ▁the ▁food ; ▁however , ▁the ▁walls ▁of ▁the ▁o ven ▁will ▁also ▁be ▁he ated ▁by ▁the ▁circul ating ▁hot ▁air , ▁and ▁though ▁the ▁resulting ▁temperature ▁is ▁much ▁lower ▁than ▁that ▁of ▁a ▁radi ant ▁heat ▁source , ▁it ▁is ▁still ▁hot ▁enough ▁to ▁provide ▁some ▁he ating ▁of ▁the ▁food ▁by ▁radiation ▁from ▁the ▁walls . ▁ ▁Effect iveness ▁▁ ▁A ▁con ve ction ▁o ven ▁allows ▁a ▁reduction ▁in ▁cook ing ▁temperature ▁compared ▁to ▁a ▁conventional ▁o ven . ▁This ▁comparison ▁will ▁vary , ▁depending ▁on ▁factors ▁including , ▁for ▁example , ▁how ▁much ▁food ▁is ▁being ▁cook ed ▁at ▁once ▁or ▁if ▁air flow ▁is ▁being ▁restricted , ▁for ▁example ▁by ▁an ▁o vers ized ▁b aking ▁t ray . ▁This ▁difference ▁in ▁cook ing ▁temperature ▁is ▁offset ▁as ▁the ▁circul ating ▁air ▁trans fers ▁heat ▁more ▁quickly ▁than ▁still ▁air ▁of ▁the ▁same ▁temperature . ▁In ▁order ▁to ▁transfer ▁the ▁same ▁amount ▁of ▁heat ▁in ▁the ▁same ▁time , ▁the ▁temperature ▁must ▁be ▁lower ed ▁to ▁reduce ▁the ▁rate ▁of ▁heat ▁transfer ▁in ▁order ▁to ▁compens ate . ▁ ▁Product ▁testing ▁has ▁not ▁demonstrated ▁that ▁con ve ction ▁cook ing ▁within ▁a ▁to aster ▁o ven ▁results ▁in ▁notable ▁advantages ▁to ▁to ast ing ▁or ▁b aking . ▁ ▁Vari ants ▁ ▁Another ▁form ▁of ▁a ▁con ve ction ▁o ven ▁is ▁called ▁an ▁imp ing ement ▁o ven . ▁This ▁type ▁of ▁o