A gas convection oven cooks faster than a conventional electric oven due to the presence of a fan and the way it distributes heat. Here's how it works:
Fan-assisted circulation: A gas convection oven has a fan that circulates the hot air inside the oven. This fan helps to distribute the heat evenly throughout the oven cavity. The circulating hot air surrounds the food from all sides, resulting in more uniform and faster cooking.
Hot air movement: The fan in a gas convection oven continuously blows hot air onto the food. This movement of hot air creates a convection effect, which speeds up the cooking process. The hot air transfers heat more efficiently to the food, allowing it to cook faster compared to a conventional oven where the heat is primarily radiated from the top and bottom heating elements.
Reduced cooking time: The combination of the circulating hot air and the convection effect in a gas convection oven leads to faster cooking times. The food in the oven is exposed to a consistent and even heat distribution, which promotes quicker and more efficient cooking. This can result in shorter cooking times compared to a conventional electric oven.
It's important to note that individual oven models and settings may vary, so it's always a good idea to consult the manufacturer's instructions and adjust cooking times and temperatures accordingly.