I think the whole idea of "true" convection is oversold. I have two different ovens that have it and I don't believe it has any benefit and one oven that I baked in, it produced a hot spot on the side towards the back of the oven.

Kenmore/Electrolux ovens and others use the three different elements in various combinations during warm up and baking, etc.
Usually most ovens with three elements will have them listed in the specs section online and they can be selected to run as you wish.
For example, a pizza selected for convection bake will mostly use the fan element but bake and broil will be automatically programmed to come on occasionally to keep things even.

Here is a link that might be useful: User Manual example

I've been looking at the Bosch Electric free standing ranges, they list "Genuine European Convection" in the specs for some of them. The link below should take you to the Bosch range page-

Here is a link that might be useful: Bosch Ranges

The Wolf dual fuel range is true convection. Freestsnding. It has standard modes also. Some may debate it's usefullness but I find it to be great for my needs. Turkey last week in covection mode was fantastic with a nice crispy skin.

are you talking about a range- meaning an oven and a cooktop together?

or are you asking about an oven only, but something that could sit on a countertop?

I'm talking about an oven and cooktop together. I'm finding that even when websites say "true convection," they sometimes have just a fan and not an actual 3rd heating element.

The GE oven (JB840SPSS) seems to be true convection but it's ONLY convection. Is that something I would want? I was thinking convection ovens also have the ability to cook on traditional thermal power which is probably what I would like.

owrp - you're wrong about the GE range - the oven has convectional bake as well as convection bake - download the manual for the range from the GE site and you'll see - it has a hidden bottom element for normal baking. I checked because frankly I've never heard of a "true convection" oven that didn't have regular baking modes as well. It's possible thatscome of the combo MW and convection ovens don't but normal ranges and wall ovens will. Yes, you definitely do want regular bake for certain things but it you get a range with true convection you will get that as well. You need to check the acutal user manuals for the ranges you're considering, not just the advertising/spec sheets.

typo in last reply - I meant to say conventional bake in the first sentence - "the oven has CONVENTIONAL bake as well as convection bake"

Thanks weissman. I figured it did but the GE Customer Service person said it didn't. When I said, "are you sure?" she said it only says convection bake not thermal bake and, therefore, it's only convection. I didn't think that was correct. Thanks for your help. I will also look into the Kenmore range/ovens as well. Thanks all!

weissman is correct. The only convection only oven I've ever seen are the microwave convection ovens. I bought into the whole "true convection" fad 10 years ago and ended up spending a load on a Decor "true convection" wall oven.

Frankly, I didn't find any advantage to this over "standard" convection ovens. At first we used the pure convection baking and it worked but recipes had to be adjusted to a greater extent and I can't honestly say they came out much better or faster. We ended up using mostly convection bake (standard bake + convection) which is just like a typical convection oven without a separate heating element.

IMHO, most of the advantage of convection is air movement creating even (maybe faster) baking. A basic oven with a convection fan will achieve most if not all of these advantages. Sure, if it cost the same, then give me the extra heating element and fan but for the price that most companies charge, I don't think it's worth it.

I know this is an old thread but I just purchased a Maytag with Third Element at Home Depot :)