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)
It's absolutely crazy. If you want to know real bad science, check out the statement "there will be about a 25 to 30% reduction in cooking temperature" -- evidently written by people who don't know where the absolute zero of temperature is. For example, if I have a 175ºC (= 350ºF) recipe, what they mean is that you should take some number between .7 and .75, multiply by 175, and you get roughly 130ºC (~= 260ºF). But that's not a 25% reduction in the temperature. In fact, it's only roughly a 10% reduction in the absolute temperature. A 30% reduction in the absolute temperature, measured from the correct absolute zero, would be three times lower -- or 40ºC (~= 100ºF, or body temperature). If they were actually right, you could cook things by blowing on them! It's madness... -- 24.92.248.183 06:45, 22 July 2007 (UTC)
Clearly this article needs sources and citations, for instance "A residential double oven will often include the convection capability in only one of the two ovens." what relevance to the article is this statement, and it does appear to be at best original research. Zharmad (talk) 03:32, 24 November 2007 (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)

-- 2 is wrong. Mixed air is NO LONGER CONVECTION. There is no seperation of cool and hot air, thus there is no extra buoyancy for the hot air in the system as a whole, so hot air no longer rises and circulates around as cold air rushes into replace it.

So ONLY regular ovens are ACTUAL convection ovens, 'Convection' ovens are actually 'NON-convection'.

How people put up with these ridiculous definitions that mean the EXACT OPPOSITE of the words is totally beyond me. -- Mathx (talk) 01:14, 25 January 2008 (UTC)

[edit] WHY DO WE HAVE AN ARTICLE FOR OVENS???

Why is this here? I ask you why is there an article about ovens. I mean what else would you need it for besides Science fair? Everyone knows that an oven heats food through a series of diffrent methods. but do you know why anyone cares? PLz Respond.

Because, Mr. I'm-Too-Lazy-To-Sign, if "everybody knows this" or "why would anyone need to know" were valid rationales for taking down a Wikipedia page, then Wikipedia would become rather empty rather quickly.--76.197.58.114 23:15, 25 September 2007 (UTC)

Why indeed! You used to be able to get this kind of information from Consumer's Reports, but alas they have fallen victom to the "Snippet News" syndrom. This is great information to confirm a salesman does or doesn't know what they're talking about! Thanks WIKI - where would I be without you!! —Preceding unsigned comment added by 147.240.236.9 (talk) 20:58, 22 January 2008 (UTC)