In article >,
(MEM9) wrote:

> Steve Cohn > wrote in message
> >...
> > I need to buy an electric, built-in double oven with convection. Based
> > on size, finish, and features, I've narrowed it down to three 27" models
> > and would like some recommendations from the group. They a
> >
> > - GE Profile JK955 (Pros: widest internal cavity of the three,
> > about $1000 less expensive. Cons: only has convection on the
> > top [and it's supposedly not a "true European" convection,
> > whatever that means.])
> >
> > - Dacor Millennia MCD227 (Pros: true convection on top and
> > bottom. Cons: height limitation makes it smallest internal
> > capacity of the three, more expensive than GE.)
> >
> > - Thermador C272 (Pros: true convection on top and bottom,
> > largest internal capacity of the three. Cons: $$$)
> >
> > Besides the convection (which I would probably use in both ovens if I
> > had it) and the internal size, I'm concerned about the quality and
> > serviceability of the units.
> >
> > Any feedback or recommendations would be most welcome.
> >
> > Thanks.
> >
> > Steve
>
> Steve --
>
> Who told you the GE Profile is not "true European convection"?
> European convection means there is a third heating element in the back
> wall, along with the convection fan; non-European convection means
> there's just the fan without the third heating element. As far as I
> know the GE Profile you mention has the third heating element. (The
> specs for this oven on the GE site list a wattage figure for
> convection, along with broil and bake. There wouldn't be a convection
> wattage figure if there were not a convection element to have
> wattage.)
>
> As for oven choices: there is endless, informative discussion of
> these matters at the gardenweb appliance forum (www.thathomesite.com);
> you might check there.


The way it was relayed to me by the salesperson (which, of course, must
be considered suspect) is this:

The GE is "true" convection, in that it has the third element and the
air is heated in a rear chamber before being circulated around the
cavity. However, the European style ovens circulate the air in multiple
directions around the food, whereas the GE simply blows the air through
the compartment, with no particular concern for direction. Apparently,
this is the distinction.

Again, I have no idea how much truth there is to this, if any. I did
notice that the fan mechanism at the back of the GE looks different than
the other models I've seen, but that doesn't mean much either.
Basically, I'm going by what I've been told until I'm told something
contradictory.

Steve

--
Steve Cohn