Varmluft

Varmluft is a Swedish term meaning warm air; it is used to refer to air that has been heated above the surrounding temperature. In general usage it is associated with convection processes in which heated air circulates to transfer heat, rather than relying solely on radiant heat.

In cooking, varmluft commonly denotes convection heat in ovens (varmluftsugn). A convection oven uses a fan, and sometimes an exhaust vent, to circulate hot air around the food. This promotes more even heat, faster cooking, and browning, while allowing lower temperatures to be used compared with non-convection settings. Guidance for use typically suggests reducing the recipe temperature by about 20°C and watching for doneness, since results vary by dish and oven.

In heating, ventilation and air conditioning, varmluft describes the movement of warmed air through spaces. Warm air from furnaces or boilers is distributed via ducts and registers to maintain comfortable temperatures, with return air cycling back to the heater. Proper design and balancing of airflow are important for efficiency and comfort.

Safety considerations include avoiding contact with exposed hot surfaces, preventing burns, and ensuring proper insulation and venting. Regular maintenance of heating or oven equipment helps reduce fire risk and improve performance.