Convection ovens or fan ovens or turbo ovens augment a traitional oven by circulating heated air using a fan. The fan motor is in a separate enclosure to keep from overheating. Food warms faster in a convection oven since the moving air strips away the thin layer of air which otherwise would surround and insulate the food. Technically, all ovens have natural convection currents, which vary with food placement and position of the heating elements. For this reason a more accurate term would be "forced-convection oven." The popular term, "convection oven" could therefore be construed as a shortened version of this more precise name.