Clive George wrote:
>
> "Pete C." > wrote in message
> ...
>
> > 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.
>
> Eh? Isn't convection the one without the fan? Relying on convection to
> circulate the air rather than a fan...
>
> cheers,
> clive

No, it's the one with the fan and the extra heating element around the
fan, at least in the US.