How does convection change roasting and baking in an oven?

A convection oven utilizes a fan to circulate hot air uniformly and continuously around food. This process changes both roasting and baking by accelerating the cooking process through the forced movement of hot air.12

In the context of modern appliances, the impact of convection varies:

• Roasting: In some ovens, roasting is exclusively available with convection. By forcing air to move throughout the oven, convection helps achieve the crispness and caramelization typically desired when roasting firm, structured foods.2
• Baking: Baking can be performed either with or without convection. When convection is used for baking, the increased air circulation can result in a product that is slightly crisper and contains less moisture compared to baking without a fan.2

While some ovens use convection to distinguish between the two functions, in many home appliances, the "bake" and "roast" settings may function identically. Ultimately, convection serves as a tool to modify heat distribution, which can influence the texture and moisture content of your food regardless of whether you are roasting or baking.2