Can't find any thread on these horrible fan ovens so i'm starting a new one. Mainly to rant. I was cooking in another place this weekend and they had a fan oven. Aargh. We were trying to make pizza in a community center and the oven would not heat the pizza stone up though it was set to maximum. It did burn the top of the pizza but the base stayed soft and gooey. (Yes, we preheated quite a long time). I can't imagine how it's possible to cook anything at all decently with one of these. I suggested laying the stone directly on the floor of the oven, but putting my hand in, i realized that the heat came from the walls of the oven! what sense does that make? How can you brown anything (that is, before it dries up) in an oven like that? What possible benefit does it give over a regular oven? I prefer gas, but old fashioned electric ovens had a bottom coil and a top coil, and you could use only the bottom one and be sure that the cake would rise because the heat came from the bottom, and the top cooked more slowly. With the fan the top dries out and also cooks faster, making the cake crack around the edges as it rises. With the fan oven, potatoes don't brown unless you overcook them and the fan dries them out. Is there any positive side to them? ?? Yeah i know they're supposedly faster, but to me they're just faster at drying things out. And if you lower the temperature you get none of the benefits of high heat, which makes practically everything better except cakes.