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They are definitely not the same thing. Fan-assisted conventional cooking blows air through the oven cavity, but the heat comes from the heating elements at the top and bottom of the inside of the cavity. Convection cooking circulates the air from the cavity over a separate heating element that is not inside of the cavity. This is an important distinction - ...


I use a similar device. It was an unused wedding gift that I finally pulled out when my oven door hinge broke... It does have a tendency to overcook the top before the rest is done. It also seems to cook quite unevenly. The way I get around the uneveness is to rotate the top as it's cooking. I've baked a few times in it (bread loaves, scones, muffins and ...

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