Methods of Heat Transfer in Ovens
- A conventional electric oven receives its electricity flow from the main power cord that plugs into your kitchen wall socket. The electricity flows into the oven and heats the burners to the appropriate temperature that is set on the thermostatic control. The heating elements are located in the bottom of the oven and transfer heat upwards so that your food is cooked from below.
- A gas oven's fuel enters the stove through the main gas supply line and provides gas to the burners. A burner is a metal pipe with small holes in it. The ignition switch lights the gas to provide a radiant flame. The flames exit the burner pipes through its holes and heat your food from the bottom of the oven while the heat is rising.
- Convection oven
Convection ovens use gas, electric or steam to provide convective heat transfer to the oven. Fans and blowers circulate the heat inside the oven to heat foods faster than a traditional oven. Higher heat and increased velocity will create more heat transfer at a greater rate. Foods will cook at the same temperature as in a traditional oven but they will cook much faster because of the heated air ions moving around the food.
- Many new ovens on the market use either electricity and microwaves or electricity and convection to provide rapid cooking. These are classed as speed cook or trivection ovens. Microwave electricity enters the oven through a magnetron tube. The highly energized microwave ions continuously bounce off the metal inner walls to transfer heat to the food. The microwaves penetrate the food from the outside by layers by heat conduction to cook food quickly.
- A steam oven uses steam as its only source of heat transfer. There is a water reservoir in the bottom of the stove, which heats by electricity. The water drips inside the oven from a water line. Steam is discharged through channels that in turn heat the oven to the selected temperature to disperse steam throughout the entire oven.