Convection cooking oven with magnetic stirrer

Heating foodstuffs in a domestic electric oven is best achieved under conditions with an even air flow to spread the transfer of energy, typically using a venting system with a convection fan. However, could the same not be achieved solely with an internal fan to radiate the air inside?

If so, then it could negate the need to puncture the internal membrane of the oven with fan and ventilation access, as a magnetic stirrer system could be employed to circulate the air. With an electric system there would be no need to worry about ventilation of gases as well. 

One issue could be the temperatures themselves, as I understand that magnets degrade under heated conditions, but perhaps there could be a material to better protect it from the heat?