Commercial convection ovens use a fan to move hot air around the cavity. When compared with a standard oven, this reduces cold air spaces around the food, allowing you to cook larger batches more evenly and efficiently. This makes these units ideal for bakeries and restaurants. Consider the type and quantity of foods you will be cooking or baking before choosing an oven. A commercial convection oven is designed for either electric or gas power. For the smaller establishment or to accommodate a cramped space, an electric countertop model is ideal. If you have ample space or higher production needs, consider an electric- or gas-powered floor model in either full or half size. Most foods will cook well, since they are cooked more evenly than in a conventional oven. Meats will retain moisture and breads will bake quickly and develop a crisp, flaky crust. Typically, foods cook up to 25 percent faster when convection technology is applied, increasing production for your kitchen or bakery. You can also cook larger batches without sacrificing the even distribution of heat. This means more potential profits for you.