Why does an oven with a fan cook food quicker than without fan?

A fan-assisted oven cooks food quicker than a conventional oven due to the way it circulates hot air around the food. Here are a few reasons why a fan oven cooks food faster:

1. Efficient Heat Distribution: The fan in a fan-assisted oven helps circulate the hot air throughout the oven cavity, ensuring even and consistent heat distribution. This means that the food is exposed to more heat from all sides, resulting in faster cooking.

2. Reduced Cooking Time: Due to the efficient heat distribution, fan ovens can often cook food in less time compared to conventional ovens. The circulating hot air ensures that the food reaches the desired internal temperature more quickly, reducing the overall cooking time.

3. Crispy and Even Browning: The fan in the oven helps to move the hot air around the food, which also promotes even browning. The circulating air prevents the accumulation of steam and moisture, allowing for crispier textures and golden brown results.

4. Multi-Level Cooking: Fan-assisted ovens are suitable for multi-level cooking, allowing you to cook multiple dishes at once. The circulating air ensures that each dish receives sufficient heat and cooks evenly.

5. Energy Efficiency: Fan-assisted ovens are generally more energy-efficient compared to conventional ovens. The fan helps distribute heat more effectively, reducing the amount of energy required to maintain the desired temperature.

It's important to note that the cooking times for recipes may need to be adjusted when using a fan-assisted oven due to the faster cooking process. Additionally, some delicate dishes, such as custards or soufflés, may not be suitable for fan-assisted cooking as the circulating air can cause them to lose moisture and rise excessively.