Convection ovens allow you to bake more foods (cookies, muffins, etc.) at once with even browning, but without the need to shift and rotate pans. A convection oven is the same as a conventional oven except a fan is installed in the back interior of the oven. The fan is used to blow and force the heat to circulate in the oven and around the food, thus eliminating the need to rotate and shift pans. In reality, though, even with the most expensive convection ovens, you will still need to rotate your foods, because there will always exist still hot spots in the cavity, because the cavity is small. Don't compare home convection ovens with most commercial convection ovens used by bakers and small food manufacturers, because their commercial ovens are much larger than home ovens and commercial ovens don't have any hot spots and therefore, there's no need to shift and rotate pans.

A large number of freezers have eliminated defrosting by continually circulating the air inside the freezer compartment, thus avoiding frost build-up -- a feature well worth paying a little extra for.

When cooking chicken pieces, start with the dark pieces and then add the white chicken. The dark takes longer to cook than the white, so starting the dark first will assist in the white and dark getting done close to the same time