— Brian Kanter

So I like convection bake. Things bake faster. They sometimes bake a little bit higher. When I'm testing recipes, which I do most of the time, or much of the time, I use conventional bake because I can't assume that everyone has a convection oven. SoIf you can use a convection oven and start by, do a test. Don't bake a big cake. I bake a six-inch cake when I'm doing a test that's half the size of a nine-inch, for example, or a couple of cupcakes, and see the difference between convection and conventional. You want to start by reducing the temperature 25 degrees and see if that's enough, and the only way you're going to know, again, is with an oven thermometer or two, and you're probably going to have your bake finish sooner. But I think convection is great, just great.