Here we measured the temperature change as we moved from boiling water to simmering it with white rice. The Samsung's temperature dropped off as expected when we set the burner from high to low, the LG's didn't seem to budge. The resulting rice wasn't dramatically different between the two, but LG's did have a yellowish tinge to it, suggesting that the overly high heat had an impact.
As with broiling, the Samsung roasted a butterflied chicken faster than the LG. Not only did it cook faster, but we preferred the chicken from the Samsung. The skin was crispier and the meat had a better texture.
The data from our conventional baking tests isn't nearly as compelling as our food photos (see review). The steep drop represents our opening the oven door to put the biscuits in. While both climb steadily back toward the preheat temperature, the Samsung's temperature was more consistent, resulting in biscuits that cooked more evenly. The LG's biscuits lacked browning uniformity and were either underdone or overdone.
As with our conventional baking, the steep drop on the graph resulted from our opening the oven door. The Samsung never recovered its temperature, while the LG climbed steadily, albeit slowly back towards the original temperature. Even still, the Samsung produced better, more evenly cooked biscuits. I attribute this to the Samsung being a more efficient convection oven.