Stainless steel or aluminum pans work best in a convection oven. Thin, lightweight cookware is your best bet because the hot air inside the oven will warm the pan faster. The thicker the material, the more likely your food cooks unevenly. Glass and ceramic cookware are safe for use in a convection oven. But they don’t conduct heat as well as metal pans, so your food may not cook as evenly. If your convection oven has a bottom heating element, you can place glass cookware closer, so the pan heats up more quickly.