A convection electric oven is one that employs a fan to force air across the food in addition to radiant heat from electric heating elements. Consider two oven temperature settings at 175oC and 230oC. Make assumptions regarding airflow velocities in order to estimate oven heating performance with and without convection under these two temperature conditions. Make your own assumptions as to the type of food to be cooked. Enthusiasts claim that the convection oven will cook in half the time of the all-radiant model. How do you evaluate this claim? What would you recommend as a prudent claim for the manufacturer of the oven to make? As a concrete example consider cooking a 25-pound turkey at Thanksgiving. Consult whatever sources (cookbooks) you think appropriate to check your calculations. Make recommendations that you feel would be acceptable to a typical home chef who is fussy about such matters.