A fan moves the hot air around the food, so it cooks about 25% faster, browns more evenly and crisps better. Lower the recipe temperature by about 25 °F, and skip it for delicate bakes such as custards and tall cakes.
What the fan does
It strips away the layer of cooler, moist air around the food. That heats the surface faster, which is why food browns and crisps sooner, and it evens out the hot and cool spots a small cavity has. An air fryer is the same idea with a stronger fan — see air fryer vs toaster oven: which is faster.
When to use it
- Roasting meat and vegetables.
- Crisping: fries, wings, breaded food, reheated pizza.
- Cookies and pastry, for even color across the tray.
- Two racks at once, where the fan evens out top and bottom — see can I bake two trays at once in a toaster oven.
When to turn it off
- Delicate cakes, custards, cheesecakes and soufflés, which can set unevenly or crack.
- Quick breads and tall loaves, whose tops can dry before the middle is done.
- Light, loose food the fan can blow around.
How to adjust a recipe
About 25 °F lower, and check at three-quarters of the time. See how to convert oven times for an air fryer for the same logic in a stronger fan.
Which toaster ovens on this site have a fan
Hamilton Beach, $59.95 — the only listing here that says its convection circulates air; it also air fries.
BLACK+DECKER 5-in-1, $61.99 — an air fry mode, which works by circulating air.
BLACK+DECKER toaster oven — “natural convection”, which is not a fan. The Breville Mini Smart Oven and the Elite Gourmet French-door claim no convection fan. See the toaster ovens page.
Prices quoted in this text were read on 2026-10-18. The live price is at the top of the page.
What readers want to know
Should I use convection for everything?
No. It is best for roasting, crisping, cookies and anything you want browned evenly. Turn it off for delicate cakes, custards, soufflés and quick breads, which can set unevenly or dry on top in moving air, and for anything loose and light that the fan can blow around.
How do I convert a recipe for convection?
Lower the temperature by about 25 °F, keep the time roughly the same, and start checking about three-quarters of the way through. Some ovens convert automatically when you select convection — the manual says whether yours does.
Is natural convection the same as a fan?
No. "Natural convection" means hot air rising and circulating on its own, which happens in every oven; it gives no crisping advantage. The BLACK+DECKER toaster oven uses that term. A real convection setting has a fan — the Hamilton Beach is the toaster oven on this site whose listing says its convection circulates air.
Last reviewed 18 October 2026