Hello I just joined this wonderful site a couple of weeks ago and keep on making new discoveries all the time. Thanks for sharing all your experiences.

I'm interested in buying a small scale commercial oven and want to understand how different ovens work. I understand proffesional ovens are convection ovens. How does this work exactly? I know what convection is - hot air rising and transferring with it the heat higher up. But what is the difference between a commercial/proffesional convection oven and a home electric oven? Doesn't any oven that has a heating element at its bottom heat at least partially by convection? What is the main strength of a commercial oven?

 Thanks

Ivri