V2

Cooking with Convection How do convection ovens and ranges work? Wikipedia A convection oven (also known as a fan-assisted oven or simply a fan oven) is an oven that has fans to circulate air around food. Conventional ovens, which do not have fans, rely primarily on radiation from the oven walls, and to a lesser extent, on natural convection caused by temperature differences within the oven, to transfer heat to food. Depending on the brand and type of convection (see below) the benefits of convection cooking include: More even baking Cookies on multiple racks will come out perfectly cooking regardless of where they are placed. Faster roasting Your Thanksgiving turkey may be done 1/3 to 1/2 sooner than cooking conventionally. More flavorful The fan driven air circulation and speed of convection quickly browns roasts and other foods giving them a nice crust and sealing in juices and nutrients. True or European Convection European convection or "True" convection has an element surrounding the convection fan versus regular ol' convection that has a fan only - no third element. There is about a 50 year debate still going on about the differences and advantages of these two systems, and we're not about to step in it here except to say that you get to choose...and that's a good thing! Some ovens such as Wolf have DUAL convection meaning two fans. Jenn-Air's unique V2™ dual fans are stacked vertically.Just about all of the premium brands offer the convection