Step closer to opening shop and I need some solid oven guidance

[panini]

Micheline,
Acually I did put it together. I'm very glad to see you are almost there. This site is a well that is so deep with knowlege that sometimes it can be overwhelming. Most professionals in this industry have little time for debate so when you ask questions and things like that, they will pop on and answer to the best of their ability, and if they don't have first hand experience they will usually not say anything at all, not like some of the boards. So I would suggest that you use this board wisely. Kinda like a apprenticeship or a liver, absorb everything, keep what you like and pass of the rest. You have my e-mail or pm anytime. I hope you only have a minute or two a day to pop on, because you'll be so busy. good luck
jeff

[Anna W.]

I will be in the market for a new oven in the near future, also, and wonder if any of you have any opinions on electric vs. gas and how much quicker does a convection oven bake anyways? Are there advantages of a deck oven vs. a shelf oven? Thanks!!

P.S. Good luck Micheline!