Bread-Bakers v111.n026.2

Convection, convection, convection!

The results are so much better for laminated doughs (croissants, 
Danish, puff), choux paste (eclaires, etc.), meats, pies, & cookies. 
And you can turn it off if you want for hearth breads.

And electric is definitely the way to go since, unlike gas ovens, 
they don't need vents and thus trap the steam.

Allen