My wife always grills with the fan in the oven on, and the oven door slightly open which is required. I was grilling some lamb the other evening & wondered whether there is any advantage, maybe even a disadvantage to using the fan while grilling, since the door's a bit open & the heat is actually being blown OUT rather than around within a sealed environment. I'm sure she uses the logic that it works better (cooks more evenly) with the oven so it should with the grill too. However with the grill you're turning the meat over unlike in the oven, so there's not even such a need for the evenness of heat distribution. Anyone know for sure?