I am asking, not telling
There are many brands of commercial convection ovens. Some brands include Southbend, TurboChef, and Vollrath. Commercial convection ovens are used by restaurants and bakeries for quick and efficient cooking.
Convection bake involves cooking in an oven that has fans circulating air all around it. Convection ovens cook food faster than conventional ovens.
The two types of ovens are convection, and conventional. They are similar, but convection ovens use the circulation of warm air rising then cooling to better cook the meal.
Convection ovens have a fan in them which circulates the air. That makes for faster cooking (20%)
Some good bread ovens are brick ovens because of the even heating. Convection ovens also work well, one brand in particular that has received high remarks is the Sharp Healsio convection oven.
Convection ovens don't rely on vibrating water molecules to heat food, so they are a bit more "traditional."
You can find some more information regarding convection ovens here: http://www.ehow.com/about_5438666_convection-oven-vs-microwave-oven.html It gives an overview of the differences between the more commonly used microwave ovens and convection ovens.
Yes, you can use foil in convection ovens and regular ovens alike (despite the different names all ovens are convection ovens, ovens labeled convection ovens are just faster). However, NEVER and I mean NEVER use foil in a microwave. Then it will go BOOOOOOOOOOMMMM!!!!!!!My Oster convection oven manual has a safety warning regarding foil: "Do not cover the oven tray with metal foil. This will cause overheating of the appliance."
Yes, you can put aluminum cake dish in a convection oven. Convection ovens are not much different than traditional ovens except that they circulate the hot oven air differently.
You should cook chicken legs in an convection oven for between 20 and 30 minutes depending on the temperature. The air movement of convection ovens greatly reduces cooking times when compared to traditional ovens.
In 1997 GE introduced a double wall oven that featured both convection and conventional heat sources. Priced at about $1,200 to $2,200, convection ovens usually sold for about twice as much as gas and electric ovens