Final answer:
The convection oven cooks ducklings faster because its fan circulates hot air for more even and efficient cooking, whereas a conventional oven relies on natural convection without any mechanical aid.
Step-by-step explanation:
The reason the ducklings in the convection oven cooked faster than those in the conventional ovens, even though they were all set at the same temperature, is due to the cooking method and airflow differences between the two types of ovens.
A convection oven utilizes a fan to circulate hot air continuously throughout the cooking chamber. This constant circulation of hot air ensures even distribution of heat around the food. As a result, it creates a more efficient cooking environment, allowing for quicker and more uniform cooking. The moving air helps to transfer heat to the food more rapidly, resulting in faster cooking times compared to conventional ovens.
In contrast, conventional ovens rely on natural convection and do not have a fan to circulate the hot air. As a result, the heat in a conventional oven tends to be less evenly distributed, and the cooking process might take longer to reach the same level of doneness as food in a convection oven.
Therefore, even when set at the same temperature, the convection oven's ability to circulate hot air efficiently leads to faster and more consistent cooking, resulting in the ducklings cooking more quickly compared to those in the conventional ovens.