Selecting your kitchen appliances is not as easy as it may seem, we need to consider its function, capacity, durability, and if small children are tottering around, safety.

There have been many modifications made to the traditional convection ovens of the preceding centuries but do we really need all these new gadgets just to bake a cake?

Leading Silicone kitchenware appliance manufacturer Smeg lent us their appliance specialist Tony Lee to help solve the query.

Mr Lee said the key difference between the traditional convection oven and the fan forced oven was the heating element and heat delivery.

"In convection ovens, slow convected heat rises from the base," he said.

"It's all about creating a controllable heat source to cook your food that still has reasonable ventilation.

"When we come in to fan forced we start to manipulate the air flow, this increases the contactable surface area of the food with more direct heat.

"It turns slow convected rising heat in to more turbulent heat in the oven speeding up the cooking time."

Mr Lee said regardless of the type of oven, most ovens still delivered delicious tasting food and it was up to individual to determine what their oven would be mostly used for.

"When making a roast for instance, a fan forced oven will give you a constant and even distribution of heat," he said. "There is a circular heating element at the back of the oven assisted with a fan and ceiling element to cake moulds the heat.

"The heat will not blast the food so as to dry it out but will allow the air to flow freely around so it cooks evenly."

But the most exciting thing of all is that these modified multi-function ovens now have a self cleaning feature.

"Pyrolytic or self cleaning ovens reach up to 500 degrees Celsius when in cleaning mode, in effect what this does is carbonise or incinerate all of the organic matter left in the oven after cooking and blast it to dust," he said.