My brother in law who is a chef recommended of using a convection oven over a regular oven. He claims that the food cooks much faster and it helps retain moister in food.
Do you guys agree?
I do have a convection function on my oven but I never thought about using it before but I think I should give it a try.
This isn't in the same league, but I have a countertop convection oven (not a rectangular one, the kind that looks like a vacuum canister). It preheats in 5 minutes, cooks superfast, and uses a fraction of the energy. I pre-heat it at the highest temperature for meats to seal in the juices, then turn it down. But I bake, brown, broil, do everything in it. I just wish it didn't look so wierd.
I use the convection feature on my oven for roasting meats and veggies. It doesn't seem to do as good of a job on baking, so I usually bake with the standard settings.
It does cook the food a bit faster (usually 15 minutes to half hour) and sears the outside evenly, so the meat stays juicy. I also like the fact that you don't necessarily need to preheat when you use convection.