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