Thank you! This article really helps clarify what I've been experiencing. I had to buy a new oven a couple of years ago, and I got an Electrolux that can be either regular bake or convection. It can do a lot of other things too, I just haven't gotten around to figuring them all out. All ovens are different, so all of the notes I'd written on all of my 'tried and true' recipes that I'd baked in my old oven don't mean a thing anymore. I really haven't noticed the convection being faster than regular bake, but I know what you mean about cookies browning unevenly. I really appreciate your tips on using the convection for dehydrating, and roasting, as I know I wouldn't of thought of that on my own! Keep up the good work!

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