Think of convection ovens as workhorses, every caterer and restaurant needs them. A Bakery needs a thoroughbred, however.
Yes, convections do save a bit on baking time and energy, but for this you trade off on certain other finer points.
Consider a deck oven--NOT A PIZZA OVEN, but a deck oven.
With a deck, you get separate top and bottom heat controls, and intestity.
With convections you have no control, one temp only, difficlut to get crisp bottoms or golden brown tops. You may or may not get lop-sided muffins or cakes. Every time you open the doors, you get a blast of forced hot air warming up your kitchen....
If you're set on getting a convection, consider the following:
Warranty: A good one should have atleat one year on arts and labour and a really good one should have an extra 3-5 years warranty on the doors. It is the doors that get the most abuse, and usually the first thing to fail on convections.
Gas or electric? Depends. If you have a commercial hood and ventialtion system, go for gas, if not, go for electric. (when you burn gas in an oven, you produce CO2, just like a car, you need to vent this out)
Double speed fan, slow and fast, if only one speed, you'll get lop-sided muffins and cake tops.
Controls. Get the simplist style of controls--no electronic mother board and extra electronic doo-dads. These typ of controls are always one of the first things to break down. Get the simplist controls possible.
Hope this helps  | 
