On 11/15/2015 8:41 AM, Ralph Mowery wrote:
My wife has been talking about getting a new range with a convection oven
in it. Is there any real advantage to a convectiion oven, or it is just
some advertising hype ?

Our daughter (which does not have one) mentioned that the cooking recipes
will have to be changed when switching ovens. Anything to that ?

Any recommendations on what brand to get ? The local stores seem to have a
LG on sale for around $ 700 to $ 800 and the ratings at Lowes web site is
very good for about 300 ratings.

Convection circulates the air so the contents are more uniformly
exposed to it. Its particularly good for browning (a steak cooked
in a microwave oven tastes like crap; in a convection oven, it
tastes like "real meat").

We have a small toaster/convection oven that we use almost exclusively
instead of the large oven -- for things like steak, baked potatoes,
etc. (things that can benefit from a shorter and more even cook time).

By contrast, when I bake, I have to play the classic games of rotating
the item halfway through the bake cycle, swapping the "bottom" sheet
of cookies for the "top" sheet, etc. We had ordered a large convection
oven but never got around to taking delivery -- cuz we simply use it
so little.

IMO, make the purchase. You can always turn the fan off and have a
conventional oven -- until you learn how the fan alters the results
and the cooking times.