I have double ovens at home. The top is convection if I choose to use the fans. It's a feature I rarely use. Recently I started baking for a small establishment that wants pound cakes, layer cakes, cookies, and bars. The ovens are convection, and the fans cannot be turned off. If you love to bake anything other than cookies and scones, DO NOT buy a convection oven that won't allow you to completely shut off the fans. Bundt cakes are a disaster. Even with the oven turned down 25 degrees and watching the cakes diligently, the insides of the more dense batters end up raw and doughy while the outside is unpleasantly dark. If you only want to bake using sheet pans or cake pans with 2" sides go convection, otherwise skip it!

• Reply