Thank you for a great article! When it came time to replace my microwave I selected one that had both microwave and convection capabilities. This has been a great addition to my conventional electric oven. Especially at holidays when I never seemed to have enough oven space! It has not been my experience that things cook more quickly, but perhaps it is doing the temperature compensation you discussed. I do most of my layer cakes in the convection and don't have any "wind drift" issues. I wonder if that is because the box is smaller than a conventional oven so the air bounces around more?

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