Seeking advice on purchase an electric oven for baking

Satmis,  I doubt it would make that much difference.  I have had several convection ovens, and I have heard them referred to a "true" or European convection and regular convection.  The regular convection has a heating element, usually on the floor of the oven cavity, but sometimes below the floor,  and a fan in the rear that circulated air.  In the "true" or European convection, there is a separate element that is not technically in the oven cavity, and the air from the fan goes past that element and circulates in the oven.  The primary difference is that in the European convection, in theory there is no heat rising up from the bottom of the oven, and the air forced around from the fan is heated. In contrast, in the regular convection, the air is not heated when it passes the fan and there is the possibility that there is heat rising from the bake element, in addition to the circulation of the heated air caused by the fan.  In practice, both systems circulate air, that is pretty warm and  so it may not be ideal for baking where you want to retain moisture in the baked goods - the fan will tend to dry out the surface of the item being cooked.   While a manufacturer may want to stress some technical "advantage"  - in practice, there are probably other factors that will determine whether one particular oven is better for baking than others, such as how narrow it can keep a temp, how forceful the fan is, and what temp variations occur in different areas of an oven. 

difference between having the heating element in oven chamber or outside of it.  When the element is inside the cavity it produces radiant heat which is much hotter than the set temperature, by having the element outside the cavity your only heat comes from the heated air so you will have much more consistent heat between when the element cycles on and off.

Gerhard

Here in the UK we have "fan ovens" and (older?) fan assist... the fan ovens are typically the ones with the fan inside the element (so the element is a circular coil) and the fan assist are ones with elements inside the oven and a fan to waft it about a bit...

There are newer, posher ovens with both and clever controllers if you want to throw more money at them too...

2 of my ovens are standard "fan ovens" in that the element is a circular thing round the fan. (One oven is a cheap domestic one with a single 2.2Kw heater and fan, then other is a bigger commercial one with 2 1.5Kw heaters round the fans.

I got the cheap one first - to make bread in, and it works great for that. I've also used it to roast meats, sausages, chickens, etc. cook pizzas and ... well, generally anything you can use an oven for. It does have a top element, but that's for grilling only - although you can run the fan with the heater element off with the grill going. I use that for making pizzas - heat the oven & stone with the normal fan, then switch to grill when I load the pizza onto the stone.

The posh ones have up to about 4.5Kw of heaters and need special wiring (in the UK at least) They can be ready to cook almost immediately - they are somewhat expensive though.

Do you have any local friends/neighbours you can ask opinions of?

-Gordon