Thanks for the context! I only know that if you are following a recipe from the US, you have to be careful because it will assume no convection (unless it explicitly tells you) while if you follow a recipe from somewhere else, it’s the other way around.
Wait, basically every kitchen I’ve been in after 1990 had a convection oven. That’s one of those ovens with a fan in the rear, right?
Not having a convection fan is pretty much a US-only thing.
Most ovens in the past 15 years have convection. People didn’t notice the button on the oven until air friers became a big thing.
Thanks for the context! I only know that if you are following a recipe from the US, you have to be careful because it will assume no convection (unless it explicitly tells you) while if you follow a recipe from somewhere else, it’s the other way around.