I work in a small coffee shop as the baker.The boss surprised me monday morning with a old,dirty, Convection oven.She insists that it works better and is great for baking.I make about 6 doz muffins,scones,cinn rolls and goodies a day.The first day I worked on it, i hated it!It seems to dry all the muffins out.What do you ladies think of them?

By Melanie on Wednesday, March 3, 2004 - 02:36 pm:

They cook faster at a lower temperature. Set the oven for about 25 degrees lower than you normally would and check your muffins sooner than you typically would. I have one and I love it, but you do need to make the adjustments.

By Momaroze on Wednesday, March 3, 2004 - 02:48 pm:

I agree with Melanie. I don't have one but I would like one.

By Fraggle on Wednesday, March 3, 2004 - 05:28 pm:

I have one-just a regular home one-not a commercial grade one. I love it for baking-but yes you do have to drop the temp. 25 degrees. It took me a little while to get used to though-so don't give up yet. I can load all three of the racks in my oven up with cookies or whatever and nothing burns or comes out uneven. The only thing is if you want a browned top-you will need to either broil for a minute after baking or place your items on the very top rack.

By Andi on Wednesday, March 3, 2004 - 06:50 pm:

We just bought a new Kitchen Aid Stove/Oven and had it installed over the weekend. It has Convection Conversion so if I want to just bake I can or I can turn on the Convection and it will convert the recipe. From what I read about convection cooking it is supossed to cook more evenly and faster at a lower temp. So far I really like it.