I've been using a conventional oven for years, but am thinking of getting a convection oven...Which is better?
I have a Miele convection oven - I love it. They cook a lot faster than a conventional oven - great for family dinners, but not necessarily good for baking cakes.
When I bake cakes using the convection setting (fan running) I always drop the temperature back to slow the cooking time. The oven also has a conventional (no fan) setting and I often just use this when baking.
Regards,
Cris.
Thanks Chris! I appreciate the feedback. I've heard the convection cooks faster and was thinking this would be a good way to speed up the baking process 
I'm guessing from your reply that that's not the best way ??
ANyone else have experience with these convection things?? lol
I have a Fridgidaire convection oven. It has several options for baking, roasting, with or without the fan. When I bake with convection, the temperature automatically sets to 25 degrees lower. I love it. there are no hot spots and I havn't burnt a thing.
I have a gas conventional oven at home and it bakes perfect cakes and cheesecakes. I bought an electric half-size convection for work and don't like it. I've had the hardest time getting consistently good cheesecakes out of it and my layer cakes seem dryer. My convection does not have the option of reducing the fan speed so everything gets baked with a high fan. Next time I will choose another type of oven. The one good thing about the convection is the larger capacity. I'm not sure what type of oven to choose next.
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