Home cooks waste ingredients and ruin meals due to unclear convection oven conversion guidelines

Home cooks lack reliable, standardized guidelines for converting traditional oven recipes to convection ovens, resulting in burnt dishes, undercooked food, and wasted ingredients. Current solutions are fragmented across forums and cookbooks with conflicting advice, forcing cooks to guess or experiment repeatedly. This problem is especially painful for people trying new recipes or cooking for guests, where failure is embarrassing and costly.