What's the difference between a convection oven and a conventional oven?
What are the advantages and disadvantages with a conventional oven?

Both convention and convection ovens use air heated either by gas or an electric burner at the bottom of the chamber to cook food. The main difference is that a convection oven has a fan positioned at the back of the oven that circulates the heat.

This allows for the heat to be more quickly and evenly distributed throughout the oven. As a result, food can be cooked more quickly since it's more evenly surrounded by heat. This also allows more food to be put in the oven without concern of any of it being blocked from the heat source. Because of this better heat circulation, convection ovens are considered superior for cooking, especially for roasting.

There has been recent debate about whether convection ovens are better for baking. Some believe the even heat distribution is optimal for baking, whereas others believe the circulating fan actually hinders the sensitive process of rising in baking.

Conventional ovens do not have the circulating fan resulting in an uneven distribution of heat in the chamber. Because hot air rises, the temperature in a conventional oven may vary and force the cook to put food in specific areas of the oven for proper cooking. However, by overcrowding the oven, it would be difficult for heat to reach every area.