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.

We recommend having at least 1 high quality non-stick saute pan. It makes cooking eggs and delicate items like fish a breeze. It also cuts down on the amount of fat necessary to effectively saute. The best place to buy such pans is from a restaurant supplier.

Add a few drops of lemon juice and a teaspoon of oil to rice when cooking. This will allow the rice to separate and not stick together after it is cooked. You can also try just adding a tablespoon of vinegar to the water to prevent rice from sticking