Cooking/baking at the same time

[jgm]

This seems a bit of a strange question, but maybe not.

As my cooking skills expand, I'm running out of all kinds of things, including ovens. We solved part of the problem by buying a microwave/convection combo, which we adore. Several times over the past couple of years, I've contemplated whether it would be a problem to have, say, a chocolate cake or bread in the oven at the same time as ...maybe something with bacon. In other words, when two very different, but very fragrant foods are in the oven at the same time, uncovered, is the transfer of flavor or aroma a significant issue?

Maybe it's not; I've never heard anyone say before that they baked the cake at the same time they baked the pork loin, and the cake had a strange pork aroma to it. But I still hesitate to do it. As a bona-fide kitchen klutz who manages to do enough dumb things to screw up dinner, I try to avoid problems when I can.

[david coonce]

Restaurant kitchens, including mine, use convection ovens all the time - for huge batches of food. Never any problem with the transfer of aroma. I guess you're fine.