Single Convection Oven

There's a thread on here from 2/15/05 that basically says convection ovens aren't great for cakes.... I'd read that thread before buying anything if I were you.

A snippet: Well, we finally cooked a good cake in our convection oven, but it took a lot longer than we wanted.

The magic formula:

It's really enlightening to me to hear all of the bakers that don't use convection ovens for their cakes.

Sounds like there is room for a midle ground, between a still air conventional oven and the hurricane-like convection ovens I have seen. Ultimately, I suppose, the ideal would be a masonry oven slowly heated to the correct temperature, and mantained there. Lots of mass, even heat, no air currents.

Dave