In theory, convection heating occurs within a fluid by the redistribution of thermal energy between the sections of the fluid by the bulk movement of molecules of the fluid. However, it is most commonly encountered when a fluid and solid of different temperatures come in contact with each other and exchange heat. Consequently, it becomes difficult to consider convection in isolation from other forms of heat exchange since in solid-fluid heat exchange, heat must move by conduction to or from the solid surface. In addition, many examples of convection heating in the food industry also incorporate other forms of heat exchange (e.g., radiant heat transfer in baking ovens). This short summary of convection heating will therefore consider both the fundamental theory of convection heating and also combination heat transfer mechanisms in which convection plays an important role.