Convection vs Conventional OvensKyle, I currrently bake cakes/pies out of my kitchen and will be moving to a new house in a couple of months. The kitchen is smaller than the one I use now, however, the house has a basement that I plan on using. I currently use electric but the new house has gas. I was planning on buying a small professional convection oven but it sounds as though according to what you said it may not be such a great idea. Maybe I should stick with a couple regular gas ovens. I have just heard that convections tend to dry things out and was wondering what it would do to my cakes. I supply my "goods" to catering companies and businesses in the community.
Thanks for the input!