I love it. I would not own a non convection oven again. I just was posting on the other thread and I'll repeat part of what I said there.

Best thing to do is begin using the convection on things and check after about 90% of the time has passed, keeping an eye on it till it's done. You'll figure out how to adjust time after a while and won't have to hover over it anymore. That's what I did.

Believe me, once you get used to the convection mode you will love it. I got a convection oven as a second choice to having two ovens in my remodel and I would say, for my purposes, the convection has come through with flying colors! Use it, learn it and don't be scared! It's great!

Yes, it does take a little bit of getting used to, and a little bit of extra attention at the beginning, but it's worth it. It's really not that much extra trouble. I think I figured out my 10% rule after maybe just three or four times of baking. I just normally bake things for about 10% less time than the recipe calls for.

The benefit is that everything comes out so nicely browned. And baking three racks of cookies at once, I love that. Or putting in multiple dishes at the same time and they all cook evenly, what a time saver. Yeah, IMHO, you're missing something.

I love my convection oven...never use the regular oven feature. The roasts, chickens, cakes, cookies, breads and more just come out wonderfully. I also needed to replace my over the stove microwave and purchased a micro-convection oven. It works as a microwave or a convection oven or both! -maria

Me Three...I love it too. It really cuts down on time; I cook twice baked potato halves from frozen, in 35 minutes. The roasts come out great, as do cookies, and bread. You can cut back on the time by 25% and bake on the regular setting, or you can keep the time and lower the temperature by 25 degrees. It's up to you. (If this was already covered above...nevermind!)

(Cake goes on a regular Bake cycle, as does anything covered.) Convection is a great way to pre-heat your oven quickly though, again cutting back on the amount of time it takes.

I find in my oven I can't bake more than two racks of cookies at a time evenly though (on convection), but I'm happy to make that sacrifice by slowing down a little by baking fewer. At least the cookies get done faster! I always make a note and adjust my recipes, so the recipes times are now accurate for me. Once you figure it out, it isn't hard to time. I hope you love it as much as we do!

Thanks for the replies. I think it's time to pull out and re-read my oven manual and give convection cooking another try.

Just wondering....When you convert your recipes for convection cooking, do you generally choose to lessen baking time, or do you adjust the temperature to a lower setting?

We have a Whirlpool traditional oven with the "optional" convection feature. I have tried convection baking once but didn't notice any significant difference. Plus, I don't think this is a true convection oven because instead of a third element, the manual indicates it uses s fan to improve heat circulation in the oven. Go figure!

I worked for Dacor for many years and gave demonstrations and cooking classes. When you use convection (I rarely used any other mode - a good general rule is lower the temperature by 25 degrees and watch the time - usually you won't have much of a time difference (cookies will still take 12 minutes but you will be able to bake 3-6 racks at once) But a turkey will cook much much faster. If you have specific questions feel free to email me or you could try Dacor Customer Service, at one time they were pretty good. Their website has good information and lots of recipes as well. Even though I no longer work for them, I do believe in the product and am completely sold on your range (I owned one at one time)

Good luck!

Here is a link that might be useful: Dacor

I am also a novice when it comes to using the Convection feature on my new kitchen range, and would like to know more. So, I used Google and found a whole lot to read (much more than I have time for at the moment). Also found an article in my very favorite cooking magazine:

Here is a link that might be useful: Using a Convection Ovens

debster0218 & lisbet, Just read your posts. Haven't had a chance to check out the links yet, but appreciate your sending them.

debster, I am happy to hear some good things about my Dacor range. I've been happy w/mine, so far, but when I was researching appliances for the lake cottage we were building a lot of people were slamming the brand. I figured people are more likely to post about bad experiences and that there must be thousands of others, like me, who are pleased and don't bother to write into a forum to recommend their stove.

My home's previous owner, who had the Dacor installed, bought it on the recommendation of her close friend who owns & operates a nationally distributed line of specialty foods who had personal, good experiences with the brand.

These posts are giving me confidence to make use of the convection feature.