Susan I am on my second kitchenAid gas convention oven. I adore them. I had to leave my first one when we sold our house. I had planned to take it with me and put a less expensive oven in its place. The buyer squealed and I had to leave. Both of my KitchenAids have had the usual bake/broil plus these other modes: bread proof, convention bake/broil/roast, and EasyConvect baked goods/meats/other foods. And it has a flame broiler. When I am baking a delicat fish but want to brown the skin I use the bake and broil for a few minutes. While my oven is costlier than regular ovens it comes no where near Vulcansor Wolfs. I use my convect mode for nearly everything. I have never had an issue with my fan distorting the finished product. It bakes amazing breads. In the winter I rise my bread in the oven and then bake. And I agree with you about dehydrating fruits and vegetables simply wonderful. As for crispy skin and wonderfully brown meats, amen and pass the potatoes and roasted vegetables. Simply put I couldn't live with out my convection oven or at least I don't want too.

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