What is the diffence between convention oven bake and regular bake?

Answer 1

Convection baking is baking using heated air that is blown around the food. Regular baking is placing a food inside a box over the heat. Convection baking will dry the surface of the food more, giving it a crisp/crusty texture.

Answer 2

Regular bake you probably already know. It's when an electric element becomes glowing hot and radiates heat or a gas burner turns on and radiates heat onto the food.

Convection is where hot air is drawn across and the food, usually bake goods I think, and the cooking is largely done by the hot air. This movement of air minimizes hot and cool areas in the oven. (As I understand it the air is heated by the same burners that do radiant/regular baking, so some radiant cooking also occurs.)

Convection is defined as: "movement in a gas or liquid in which the warmer parts move up and the cooler parts move down forming convection currents." This is natural convection that happens because warm air is lighter then cooler air so it rises and cooler air falls, churning the air or liquid. Home or office heat using radiators is convection heating. The steam heats the air causing it to rise while drawing in cool air from the bottom. In the case of convection ovens the movement of the air is not natural, fans move the air around the food.