Edited by 1ket - 2/13/14 at 1:53pm
Ummmmm. convection ovens have been around for 30 or more years now, and are pretty much standard in any commercial kitchen.
The fan blows around hot air, resulting in slightly shorter cooking times and slightly lower oven temps. It's not perfect, there are a lot of trade-offs though, especially with pastries and finer baking