faeridust, Many people have no choice and only have gas ovens, and they can bake things just fine, so don't sweat it. As weissman says, most pro bakers have gas ovens (the electric demands for large commercial ovens are hard to meet in some locations). In fact, for things with a crust, like breads, croissants, cornbread, etc. gas is preferred, because the oven is moister. Most bakeries that bake French or similar crusty breads even have water injection systems in the oven to provide even more moisture. The only place pro bakers prefer a dryer oven is for things that should not have a crust, like cakes, breakfast pastries, and souffles. For things like cookies, they are generally in the oven for such a short period of time that the heat source makes little or no difference. Lastly, keep in mind that we are talking small differences here, so don't sweat it. One final note: for some reason, biscuits never rise as well in a convection oven, regardless of heat source, so leave the fan off for them.

Plllog: I checked mine out. The top element comes on one time; for about 2 minutes, durung the Preheat Cycle. It doesn't come on again during the Bake cycle. I only checked it for only 15 minutes, after the Bake cycle came on. I installed this one after the first one went south. It is a GE , self cleaning, about 2 1/2 years old now. Not top of the line but I don't have any problems baking anything. I built a Pizza Oven with bottom heat only. It worked better that the commercial oven I bought. Your top and bottom may come on together if there is a Sensor saying the top of the oven is cooling. Dcarch: May enlighten you more. Lou

Every time we set it to bake, the broil element comes on. Anyone experience this? Hope it is the relay board as controller board no longer available. Paul

It was not my intention to highjack the OP’s thread, but am learning so much – I hope others are as well. wekick, thank you for the links and additional explanations, you’ve been so helpful. plllog, thank you for offering up so much information on the use of convection ovens, as well as… The trick is to mark out some time that you can use learning your new oven, rather than freezing up because it's different and foregoing some of the features. Thank you for that statement. I’d downloaded the instruction manual and read about the induction and convection uses/features and have been quite excited, but this thread caused some trepidation for me. I want to try and use these features, not be fearful of them. I hope with time I can make use of the convection in areas it will be beneficial, and now understand time, experimentation, and patience will be my friends. I used a dial thermometer in my current ‘regular bake’ oven, so will use it in the convection to help adjust for time (although I admit, my eyesight isn’t what it used to be, and will now have to open the darned thing to see the thermometer, loosing heat!) – I feel sure I’d not have thought of that as it’s not been used in some time and sits in a cupboard! plllog, I am embarrassed about the pâte à choux – I think it rude to correct people’s pronunciation or spelling and that was not my intention! I sincerely apologize. Trust me, words escape me all the time! For the past year I had forgotten the word ‘joconde’ (which I always spell jaconde) and in attempting to describe it have had to be creative. For the life of me I still can’t remember the name for ‘that thing’ I spread the batter with, making the indentations… not that anyone asks. I rarely say mise en place except to myself and where it’s written in my recipes, and never say maillard reaction now… I am met with the dreaded “oh, so you’re a snob’ look, and quite frankly, can’t blame my friends! “Get things ready” and “gonna brown that” just works better around these parts! Still, I like using correct terminology to myself, at least when I can remember it!