Emma - never did get round to a scotch egg but have pretty much given it the works - and I now have a second unit in the kitchen as it's a really useful tool that the manufacturers clearly do not understand.
I've used it for so many things from simply warming croissants (they produce a crisp outside just like the ones we have in Paris) to crispy Peking Duck 9 with CRISPY skin!), Char Siu Pork, spicy chilli chicken wings, ribs, spring rolls ..... I could go on.
Basically anyone who has used a true professional kitchen convection ie NOT fan oven but a powerful forced air oven will love these. I've just made some crisps (chips in American) .... and it is really great for anything that needs fierce forced high heat.
Ohhh, I actually do rather like restaurant convection ovens! Hmmm, going on my santa claus list (along with a kitchen extension for more work surfaces!)