A convection oven (also known as a fan-assisted oven, turbo broiler or simply a fan oven or turbo) is an oven that has fans to circulate air around food to create an evenly heated environment. In an oven without a fan, natural convection circulates hot air unevenly, so that it will be cooler at the bottom and hotter at the top than in the middle. Fan ovens cook food faster, and are also used in non-food, industrial applications. Small countertop convection ovens for household use are often marketed as air fryers.

When cooking using a fan-assisted oven, the temperature is usually set lower than for a non-fan oven, often by 20 °C (36 °F), to avoid overcooking the outside of the food.

Convection ovens distribute heat evenly around the food, removing the blanket of cooler air that surrounds food when it is first placed in an oven and allowing food to cook more evenly in less time and at a lower temperature than in a conventional oven.

The first oven with a fan to circulate air was invented in 1914 but it was never launched commercially.

The first convection oven in wide use was the Maxson Whirlwind Oven, introduced in 1945.

Convection ovens have been in wide use since 1945.

In 2006, Groupe SEB introduced the world's first air fryer, under the Actifry brand of convection ovens in the French market.

In 2010, Philips introduced the Airfryer brand of convection oven at the IFA Berlin consumer electronics fair. By 2018, the term "air fryer" was starting to be used generically.