As
food is heated in an oven, an insulation barrier forms on the surface of
the food, caused by the heat exchange between the hot air and the cold
food and by the evaporation of moisture in the food. This insulation
slows the cooking process.
A convection oven blows away this insulation layer and replaces it with
fresh hot air, so the heat transfer is faster and more efficient. This
process is best accomplished when the food is uncovered.
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