Clive wrote on Sun, 9 Sep 2007 18:31:41 +0100:

?? As for convection, I do find it to be useful, particularly
?? for baking where the fan forced movement significantly
?? reduces the hot spots typical in non convection ovens and
?? reduces the number of pan rotations required to get even
?? results. Every commercial standalone oven I've worked with
?? has been convection.

CG Eh? Isn't convection the one without the fan? Relying on
CG convection to circulate the air rather than a fan...

Technically, I believe you are absolutely correct but
advertising and commercial practice has led to the use of the
term "convection" for "forced circulation".

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not