On Thu 03 Feb 2005 03:48:50a, David Hare-Scott wrote in
rec.food.equipment:

>
> "Wayne Boatwright" > wrote in message
> ...
>: On Mon 31 Jan 2005 08:06:02p, igor wrote in rec.food.equipment:
>:
>: > On 30 Jan 2005 19:55:58 GMT, Wayne Boatwright > wrote:
>: >
>: >>I posted the following on alt.bread.recipes thinking that bakers
>: >>would have a perspective on this, but have had no response.
>: >>
>: >>I know what a convection oven is. I have two "true convection"
>: >>ovens, one in my range and an excellent countertop model.
>: >>
>: >>I read periodically about "fan-ovens" and "fan-assist" ovens, but
>: >>I've never seen one for sale in the US.
>: >>
>: >>Are these all the same thing, but different names?
>: >>
>: >>On my range oven I can choose whether to use convection or not. In a
>: >>long- ago thread, I remember someone with a fan-oven commenting that
>: >>they couldn't turn the fan off.
>: >>
>: > Who makes the ovens you have?
>:
>: The range is GE. It has a rear fan with a circular heating element
>: surrounding it, covered by a shroud. GE makes a variety of models with
>: the same convection feature.
>:
>: The countertop model is a Farberware T490C commercial convection oven.
>: It has a top mounted fan with enclosed heating element around the fan.
>:
>: Wayne
>:
>
> Both your ovens are fan ovens at least sometimes. Convection refers to
> the circulation of fluids (air in this case) caused by the difference in
> density brought about by heat. Whether your ovens are part-fan,
> fan-assist, maybe-fan or some other form of fan is just ad-speak.
>
> If they have a fan then while the fan is going it will dominate
> convection effects. So if they are working in fan or convection mode at
> a given time depends on if the fan is going not what the name is on the
> box.
>
> David

Thanks, David. Helpful!

Wayne