Today i tested what is better for a reflow oven convection or a skillet type.
Personally i have been using the Skilled for quite a while (without a proper controller) and i'm pretty happy with it.
But for more sensitive components like a high precision pressure sensor (MS5611 / MPL3115A2) it didn't end that well.
The convection oven is : Samsung CE100V-W 900W 28L
http://www.samsung.com/nl/consumer/home-appliances/microwaves/archive/CE100V-W/XENThe 1800W skillet is: Tristar Bakplaat BP-2984
http://www.bol.com/nl/p/tristar-bakplaat-bp-2984/9200000008832310/I measured using a K-Type thermoucouple and a Olimex MOD-TC (MAX6775) interface board.
Thermocouple used:
![](http://i.ebayimg.com/t/Thermocouple-K-Type-Temperature-Sensors-3m-10-/00/$(KGrHqV,!jEE37rM-q+zBOIuYMfFWQ~~0_12.JPG)
These measurement were done full power , the convection oven was set to 220 degrees C. the max it would go to was 190 degrees C. .
My cheap chinese non contact IR temp gun measured max 245 degrees C. on the skillet and 210 degrees C. on the pcb that was in the oven.
So i'm not sure why the thermocouple only measured 180 degrees C. .
![](http://i41.tinypic.com/30n97kh.jpg)
[X axis is seconds]
[Model number of convection oven is wrong in the picture]
So... my conclusion is that a convection oven would be great for equal heat distribution and for a fast cool-down because you can drive the fan in the opposite direction.
But you would need a 1200/1400/1600/1800/2000 W convection oven capability to achieve the faster ramp-up required to follow the reflow curve nicely.