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Many of us are familiar with the traditional radiant oven, which usually features a heating element on the bottom, a few cooking racks in the middle, and possibly an upper heating element for broiling. The problem with this radiant heat arrangement is that the heated air remains fairly motionless and food must be placed in the center to avoid the direct heat of the elements. One solution to this dilemma is called a convection oven. A convection oven uses forced air to circulate the heat evenly around the cooking area and avoid the creation of hot or cold spots.
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