Convection ovens work by quickly moving hot air past food and circulating it evenly around the food and the heating element. Inside a convection oven you'll find fans that force air around the cooking area. The movement or circulation of the air allows food to cook more quickly and evenly. This includes the elimination of hotspots which may cause food to brown or cook too quickly in certain areas of a conventional oven. the elimination of hotspots also means you won't need to spend as much time in the kitchen peeking in on dishes nor opening the oven door to rotate or adjust foods that are cooking unevenly. Many restaurants use convection oven technology as a way to quickly produce food of a uniform quality.
Put ground coffee, coarsely ground beans work best and at least 1 rounded tablespoon per cup, into the french press, add hot water, let the coffee steep for 3-4 minutes, then put the lid on and push the plunger down. This pushes the grounds to the bottom and the coffee is ready to pour.
Put the ground coffee in the french press, add a small amount of cold water to dampen the coffee, stir and allow the beans to expand while the water is heating in your kettle. Just prior to boiling, pour half the water you will use over the coffee in the french press and return the kettle to the stove. Stir the mixture of water and coffee for several minutes, then add the remaining water and allow the coffee to steep for several minutes more. Put the lid on and push the plunger down.