Oven guide
Fan vs Conventional Ovens
What the fan actually does, how to convert recipes in both directions, and when to choose each setting.
Updated October 2026
The short version
A conventional oven (also called “static” or “top and bottom heat”) heats from elements or a burner, and the air inside barely moves. A fan oven, called a convection oven in the US, uses a fan at the back to circulate hot air. Moving air transfers heat faster, so fan cooking needs a lower temperature: about 20°C lower in UK recipes, or 25°F lower in US recipes.
| Conventional | Fan (UK) | °F | Convection (US) |
|---|---|---|---|
| 150°C | 130°C fan | 300°F | 275°F |
| 160°C | 140°C fan | 325°F | 300°F |
| 170°C | 150°C fan | 350°F | 325°F |
| 180°C | 160°C fan | 350°F | 325°F |
| 190°C | 170°C fan | 375°F | 350°F |
| 200°C | 180°C fan | 400°F | 375°F |
| 220°C | 200°C fan | 425°F | 400°F |
| 230°C | 210°C fan | 450°F | 425°F |
Fan, fan-assisted and conventional settings
Oven dials use symbols, and they vary by brand. Commonly, a fan inside a circle means a true fan setting, where a ring-shaped element around the fan heats the air. A fan with lines above and below it means fan-assisted, where the top and bottom elements heat and the fan spreads the heat. Lines at the top and bottom with no fan mean conventional heat. Check your oven’s manual to be sure, because the fan rule applies to the fan settings, not to conventional or grill settings.
When to use each
Fan is good for
- Baking several trays at once: biscuits, cupcakes, traybakes.
- Roasting meat and vegetables for even browning.
- Pastry and anything you want crisp.
Conventional is good for
- A single, delicate bake that you want to rise gently: some sponges, soufflés, cheesecakes.
- Long, slow cooking in a covered dish, where the fan makes little difference.
- Following an older recipe exactly as written.
Converting recipes
- Conventional recipe, fan oven: subtract 20°C (or 25°F). Check a few minutes early.
- Fan recipe, conventional oven: add 20°C (or 25°F).
- Gas mark recipe, fan oven: find the °C for the mark (Gas Mark 4 is 180°C), then subtract 20°C.
- Recipe gives both (for example “180°C, 160°C fan”): use the one that matches your setting.
- US ovens with auto conversion: many subtract 25°F in convection mode automatically, so don’t subtract it again.
Use the fan oven converter for any temperature, or the air fryer converter if you’re using an air fryer instead. If your bakes are still off after converting, check your oven’s real temperature.
Common questions
Is a fan oven the same as a convection oven?
Yes. “Fan oven” or “fan-assisted” is the usual UK term, and “convection oven” is the usual US term. Both use a fan to move hot air.
Is fan or conventional better for baking cakes?
Both work. Fan ovens bake more evenly across several shelves, while conventional heat is gentler on a single delicate bake. Follow the recipe’s setting and adjust by 20°C if you switch.
Does a fan oven use less energy?
It can, because it reaches temperature faster and cooks at a lower setting, but the saving depends on the oven and on how you use it.