Is there any difference between US convection ovens to ovens used in other parts of the world

Coming again after you guys helped me with my previous issue

A quick summary of the previous question: Bottom of cookies and frozen pizza seem to be almost burned but the top and interior were not fully baked
What the guys told me is that the upper heating element is probably not working and convection is the way to go

I took some action and bought a GE oven model: JB655YK6FS
I tried to have the pizza again and in both times the results were still not good
Instructions on the box are 400F for 18-21 minutes
My attempts with convection:

375F, middle rack [3rd one]
400F, 2nd rack which is closer to the top heating element

On both attempts, I still reached to 25-30 minutes without the cheese to be fully melted
According to the oven's manual:

The Convection Bake mode is intended for baking on multiple racks at the same time. This mode uses heat from the upper and lower elements, along with air movement from the convection fan to enhance cooking evenness. Baking time might be slightly longer for multiple racks than what would be expected for a single rack. To use this mode press the Convection Bake pad, enter a temperature, and then press Start. Always preheat when using this mode. When baking more delicate foods like cookies and cakes, it is recommended to reduce the input temperature by 25°F for improved cooking performance

I called GE in order to understand how their convection is working and they decided to send a technician [because the guys on the phone didn't know anything!]
The technician made some calls and apparently the upper heating element is not "truly involved" in the baking process
What happens is that the lower element + fan are working through preheat phase and when it is done, fan is working only if sensors detect some issues with temperature and the upper heating element is not really turned on but sort of having small short bursts to help keeping the temperature - it is still used for broil

So my questions are:

Is that how convection ovens work in the US in general? Even for other manufacturers?
Did I just pick the wrong oven? Do you have any recommendations for other ovens that are more appropriate for my goals [mainly cookies\cakes]
In Israel we have ovens that work with symbols as described here
You can see that you can choose to use both elements with and without the fan
Are you aware of any differences between the way US ovens work comparing to other places in the world? If so, how do you convert 320F & 10 minutes recipe to US convection ovens?

Appreciate the help!

Best Answer

That is not the way convection baking normally works in the US.

You selected the wrong oven.

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Are all convection ovens the same?

As a matter of fact, convection ovens are almost exactly the same as regular ovens, just with an extra feature. A convection oven contains an additional fan and exhaust system that blows the heated oven air through the entire space evenly while your food is cooking.

What is a European convection oven?

European "True" Convection European or "true" convection uses a third heating element behind the fan to blow heated air on your food. With a fan blowing warm air from the third element on to your meats or baked goods the oven temperature is more uniform compared to regular convection or traditional ovens.

What are the disadvantages of a convection oven?

Cons of Convection Ovens:

Some fans can be louder than a traditional oven.
They're more expensive than traditional ovens.
The fan can sometimes blow around foil or parchment paper, interfering with your food.
Food is more susceptible to burn if the cooking time is not properly adjusted.

When should you not use convection oven?

Don't use convection for cooking cakes, quick breads, custards, or souffl\xe9s.

Convection vs. conventional ovens explained

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