Rotisserie vs. Convection — What's the Difference?

Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys.

Convection is single or multiphase fluid flow that occurs spontaneously due to the combined effects of material property heterogeneity and body forces on a fluid, most commonly density and gravity (see buoyancy). When the cause of the convection is unspecified, convection due to the effects of thermal expansion and buoyancy can be assumed.

A cooking device equipped with a rotating spit on which meat or other food is roasted.

The act or process of conveying; transmission.

A shop or restaurant where meats are roasted to order.

Heat transfer in a gas or liquid by the circulation of currents from one region to another.

A cooking device with which food is roasted on a rotating spit.

Fluid motion caused by an external force such as gravity.

A shop or restaurant selling food cooked in this manner.

(Meteorology)The transfer of heat or other atmospheric properties by massive motion within the atmosphere, especially by such motion directed upward.

Ellipsis of rotisserie baseball}} {{synonym of

(obsolete) The process of conveying something.

Ellipsis of rotisserie sports}} {{synonym of

(physics) The transmission of heat in a fluid by the circulation of currents.

(transitive) To cook on a rotisserie.

(meteorology) The vertical movement of heat and moisture, especially by updrafts and downdrafts in an unstable air mass. The terms convection and thunderstorm are often used interchangeably, although thunderstorms are only one form of convection. Towering cumulus clouds are visible forms of convection.

An oven or broiler equipped with a rotating spit on which meat cooks as it turns

The act or process of conveying or transmitting.

A restaurant that specializes in roasted and barbecued meats

A process of transfer or transmission, as of heat or electricity, by means of currents in liquids or gases, resulting from changes of temperature and other causes.

The transfer of heat through a fluid (liquid or gas) caused by molecular motion

(meteorology) the vertical movement of heat or other properties by massive motion within the atmosphere