Hey guys, I just bought 2 brand new convection ovens for my shop. I've been using a conventional oven. For those of you who use convection, does it cook a lot faster than conventional? Any tips I should know?
Thanks in advance

To get my cakes to bake right, I baked at 275 with a pan of water in there to add moisture. With a reduced baking time, they didnt' bake faster, but the advantage is better productivity since I could bake 2 full wedding cakes in one oven at one time, meaning instead of spending 7 to 10 hours baking, I was spending 1 hour baking. In that sense, the convections baked "faster".

Thanks Debi.....going to try them out tomorrow. Can't wait!