I appreciate the fact that the kitchen equipment you use is that which most people have. However, my husband and I just renovated our kitchen and our new cooking appliances include a convection steam oven and a "Regular" convection oven. Have had some difficulties in converting recipes. Especially for breads. Husband wants to incorporate the convection steam oven into the recipes. I, being the more timid cook - AND the primary cook over the 57 years of our marriage, tend to want to stay with the traditional (not convection) baking. Any hints for being able to adapt to the steam/convection mode successfully - and keep a happy kitchen household? Thanks for the April Fools mistakes!

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