The difference between a conventional and convection oven is the way heat is distributed. A conventional oven cooks food by surrounding it with hot air. A convection oven circulates the air by using a fan or fans located in the back of the oven. The experts at Wolf say the efficiency of circulating air around produces faster, more consistent, more predictably delicious results for baking, roasting and broiling.
The Wolf E series of built-in ovens and dual fuel ranges have an advanced dual convection system in which two fans and multiple heating elements control heat and airflow more precisely.
New Wolf M series built-in ovens incorporate Dual VertiCross™ convection, a completely redesigned convection system that is exclusive to M series models. These ovens house two columnar vertical blower fans and reconfigured heating elements that produce uniform heat and air flow throughout the oven, minimizing cool spots, allowing for improved multi-rack cooking and reduced preheat time.