Dual True Convection: How We Deliver Consistent Oven Temperatures

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Ask a baker what matters most in an oven and the answer is always the same: consistency. Every element of our oven design serves that single goal.

What makes convection true

In a conventional fan oven, a fan circulates air heated by the standard bake and broil elements. In a true convection oven, a dedicated heating element wraps the fan itself, so the air entering the cavity is already at temperature.

The difference shows in results. True convection reaches temperature faster, recovers faster when the door opens, and holds a far more even temperature throughout the cavity.

Why two fans

Dual True Convection uses two fans rather than one, distributing heated air across the full width and depth of the cavity. That is what makes genuine multi-rack cooking work — three trays of biscuits browning evenly, or a full holiday meal on several levels at once.

Control measured in five degrees

Our ovens run from 80°F to 550°F, adjustable in 5-degree increments.

Both ends of that span matter. At 80°F you are proofing dough properly, not approximating it with a switched-off oven and a light bulb. At 550°F you are roasting and baking pizza at genuine high heat. And in between, 5-degree steps let you dial in the difference between a good result and the one you were after — 340°F rather than "somewhere between 325 and 350."

Four panes of glass

Our oven doors use four panes rather than the two or three that are typical.

That construction does three things. It holds the cavity within a tight tolerance — under 5 degrees of variance. It means the oven preheats faster, because less heat is escaping through the door while it climbs. And it keeps the outer surface cool to the touch, which matters in a family kitchen.

An oven that isn't constantly chasing losses is an oven that bakes the same way on the fourth tray as it did on the first.

Precision in gas ovens too

Our all gas ovens pair dual convection with a bake burner, providing perfectly consistent oven temperatures. In the 36-inch all gas range, that system serves a generous 5.7 cubic foot cavity.

The details that support it

Concealed bake elements sit beneath the oven floor, giving a flat, uninterrupted surface — easier to clean, and free of hot spots directly above an exposed element.

Soft-closing doors seal reliably every time.

Black porcelain enamel interiors radiate heat evenly and wipe clean.

Multi-level halogen lighting — three lights in the main oven on our larger models — lets you check progress through the glass rather than opening the door.

Commercial-style racks and a full-extension rack on stainless glides let you position and withdraw heavy trays smoothly and safely.

A temperature probe, available across our Pro ovens and built into our Matteo built-in suite, takes food temperature out of the guesswork column entirely.

The Nova Broiler

Our Nova Broiler system sears meat and fish with intense heat, locking in juices. The large broiling area combined with our ventilation design allows closed-door broiling, which keeps cavity temperature constant and delivers steady, even cooking.

Getting the best from convection

• Reduce conventional recipe temperatures by roughly 25°F when using convection, and check a little early
• Leave space around each dish so air can circulate
• Use conventional bake for custards, cheesecakes and delicate pastry, where still air is preferable
• Avoid lining the oven floor, which interrupts airflow

Frequently asked questions

What is the difference between convection and true convection? True convection has a dedicated heating element around the fan, so air enters the cavity already heated. Standard convection simply circulates air warmed by the main elements.

What is dual convection? Two fans distributing heat across the cavity, for even results across multiple racks simultaneously.

What temperature range do your ovens cover? 80°F to 550°F in 5-degree increments — from true proofing to high-heat roasting.

Why does the number of glass panes matter? More panes means less heat escaping through the door. Ours use four, which holds cavity temperature within a tight tolerance, speeds up preheating, and keeps the door cool to the touch.

Do I need to change recipe temperatures for convection? Reduce by around 25°F and begin checking a little earlier than the recipe states.

Can I bake on several racks at once? Yes — that is precisely what Dual True Convection is designed for. Leave space around each tray for airflow.