"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