Talk:Convection oven

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From the article: They are mostly used in industrial and commercial applications. What?! While it is true that (like many other major kitchen appliances) the convection oven was first developed for and adopted in professional kitchens, it is quite common today and has been so for at least ten years (where I live) in domestic kitchens, too.

Current oven models for the domestic market typically even have several modes and can function either as a conventional oven or as a convection oven.

This article needs help.

  • Who invented/patented the first convection oven? When was that?
  • When did the first models for the domestic market appear?
  • Needs to mention that food dries out quicker than in a normal oven.
  • Are all convection ovens electrical? Are there convection ovens powered by gas? If not, why not? (Maybe because a gas oven works much like a convection oven anyway?)
  • What technologies exist? All those I've used had a ventilator at the back, but are there other (existing) possibilities?
  • how do convection ovens work in heat goes up or down?

Lupo 15:02, 1 Jul 2004 (UTC)

Wow. This comment is almost two years old and the article still has the same short-comings. Rl 08:16, 24 May 2006 (UTC)

[edit] ALL Ovens are CONVECTION Ovens

In the sense of the article, there are two kinds of convection ovens and BOTH operate via the principle of convection, namely, the transfer of heat from a source to a target using the movement of a fluid common to both -- in this case, air. These two kinds are --

1. Natural-Convection Process -

The Natural Convection process occurs when heated air expands, and cooled air contracts, thereby leading to the natural circulation of air within the oven from the source to the target, which then absorbs some of the heat in the air passing by it.

2. Forced-Convection Process -

The Forced Convection process does not rely on the above natural movement of air -- but instead it relys on the movement of air within the oven induced by a fan within the oven -- This leads to a more efficient and uniform absorption of heat by the target owing to much higher air velocity AND much higher air turbulence.


The appliance marketeers, as one should expect, have obscured the issue from the consumer public and rather hopelessly mucked up the terminology. Allenwoll 02:15, 17 March 2007 (UTC)

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