For cakes and cookies, do you guys prefer deck/conventional ovens or convection ovens? I need to purchase an oven for my new bakery, and I've used both. I have trouble with the convection overdrying or browning, but they cook faster, right? I need help with the pros and cons.

Is your bakery going to have a ventilation hood? Depending on your state laws this may help make the decision for you.

Many states allow a "completely enclosed convection type oven" to operate without a hood (which can cost $1000's and require permits from the city). Some states require any gas oven to have a hood.

If you are going to be hoodless in a state that requires a hood for a gas oven or a pizza oven, then you really want to look at an electric convection oven. The problem with electric convection ovens is power (especially in older buildings). They are sold in either 1 or 3 phase (definitely check to make sure which you power type you have in your bakery, but they can usually be converted from 1 to 3 or 3 to 1).

You also need to be concerned with circuit size. Most full size electric convection ovens require a 50 amp circuit, so you will likely need to have an electrician out to make certain that you have that kind of power to dedicate.

Once you select an oven, contact the manufacturer and make certain that they are approved for use without a hood (many electric convections aren't).

If you are going to have a hood, I would go with a gas Blodgett deck oven or a gas Blodgett convection.

Luckily, I am buying a second-generation kitchen! I will avoid the costs of build out and all the wiring, ventilation, etc is already there. I will have to find a place with a vent hood because I need a stove (for sauces, fillings, etc). Thanks for the info--I didn't even know about the different phase types. Although I've worked in a lot of bakeries, I've never had to buy the equip. It's more complicated than I thought!