What are people cooking that requires +-1 degree accuracy? We have a very good oven, love cooking, but 90% of the time it’s at 180c.
Also, surely the temp is a feedback loop: sensor senses temp, turns element on or off. Even a slightly knackered element should be able to hold the right temperature.
Temperature accuracy is only really required for sous vide steam cooking.
As you say though, convection cooking uses a thermistor to sense temperature and then uses either bang bang or PID control to turn various elements on/ off depending on the cooking function chosen.
What are people cooking that requires +-1 degree accuracy? We have a very good oven, love cooking, but 90% of the time it’s at 180c.
Also, surely the temp is a feedback loop: sensor senses temp, turns element on or off. Even a slightly knackered element should be able to hold the right temperature.