Understanding conventional ovens
Conventional range ovens heat the interior oven air and walls with burners or heating elements usually placed at the bottom of the cavity. The food cooks from the outside in as naturally occurring currents of hot air pass around the food.
Several factors however decrease the efficiency of conventional ovens:
Food naturally holds a cold pocket of air and moisture around its exterior, deflecting the heated currents of air passing randomly around the cavity.
Different configurations of food items cause differing patterns of air currents, which in turn can affect the cooking process. Since heat rises, food in the middle racks is often undercooked while the food closest to the burner and the top is well done.
Cooking times for conventional range ovens tend to be long and capacity limited, restricting food production efficiency.
Alternatives to conventional range ovens
The following oven categories reduce the problems associated with conventional range ovens and increase food production and versatility of use.
Additional oven options
While still allowing for versatility, the following ovens meet specific cooking needs.
Gas or electric
Choosing between gas and electric ovens is often a matter of preference and availability. If available, gas is the better choice as it costs less than electricity, thereby decreasing the cost of operation.
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