I have read several posts where people claim to have this jet engine noise, but I do not hear it at all. I have a brand new Bluestar 36" running on propane. It was converted from NG to LP by the dealer before delivery. I just went down and turned it on and I can hardly tell the oven burner is on it is so quiet. I read elsewhere that the noise may be intermittent. So far I have not experienced it. My gas dryer, on the other hand, roars every time the LP burner lights. I guess this is the sort of noise some people are hearing on their BS ovens?

There was a relatively recent design change to the BlueStar convection fan. The original blades had a right angle bend in them: http://www.guaranteedparts.com/BLUESTAR-OVEN_SECTION/BS-600033.html In the new version, the fan blades are flat with a shallow pitch, like a regular house fan. I think that this design change reduces the potential for vibration.

Hi! did you find a quiet oven? i am looking for one

When you are baking pizza, what temperature are you aiming for? Are you using the maximum that the oven provides? I agree with longer preheats to make sure the entire oven is preheated and this provides radiant heat from the walls of the oven. I bake quite a bit and never use convection for cakes or anything that needs to rise, at least during the first half of baking. It’s not to say that you can’t with some recipes, because some do, but most cake recipes were developed in regular ovens with heat coming from the bottom. One exception to this is recipes from Rose Levy Beranbaum (The Cake Bible). I think she advocates using convection with her recipes. “Even heat” coming from all sides changes the way cakes rise. It is also drying to the surface of the cake so inhibits starch gelatinization, reducing rise. You already have more airflow through a gas oven, which is more drying to the surface of what you are baking. I do think cakes and really any baking I do requires a long preheat because I want the oven stabilized and the radiant heat from the sides. I usually preheat at least 30 minutes in my smaller wall oven. If you are worried about heat loss when opening the door, preheat the oven to 25°-50° higher than what you need. You might have to experiment to see what the optimum increase would be. Turn it back down after you put whatever you are baking back into the oven. I often use convection for cookies but have also baked many years without it. If you are not finding it necessary to change trays around, it wouldn’t be as much of an issue, preheat a little bit over and load your cookies and turn it down. You would turn it back up between batches. If you do need to change cookies around midway through baking, the convection isn’t as effective in “evening” the heat so you could do without it. In roasting, I almost never use convection the whole time of cooking anyway. Aside from the pizza which may require the door being open longer, most of these other things probably don’t require the heat to come on for 5 min but cookies with a short baking time might still be affected by this.