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Convection

Convection. The intermixing of air, gases, or liquids brought about either by differences in their respective temperatures or densities (q.v.), or by applied force as with fans in the case of air and gases, during which the initial differences tend to become equalized. Convection is one method of transferring heat in an oven (q.v.) from its source to the baking product, either by natural or by forced air movement.