Some (electric) ovens have so many settings I don't know what to call them, and I'm not sure what all those settings do, either. And to make matters more confusing, it isn't often clear what an electric oven does during the preheat cycle. Some will use both the top and bottom elements, which usually means those recipes that have you start in a cold oven and anticipate a relatively slow buildup of heat don't perform as they were designed to work.
Some 'convection' ovens have little more than a small fan to move air around, a commercial convection oven often has multiple fans and possibly even channels to draw air so that it circulates rom multiple directions. That's important because an oven that just blows hot air from the top down can cause strange things to happen to the top of what you're baking (like blowing ingredients off a pizza.)
These days there are some home ovens with steam injection options. I've wondered how often they need to be cleaned, using tap water in them will result in mineral buildup.
