Oven

An enclosed chamber that cooks food by applying heat, typically through baking, roasting, or broiling. Ovens may use electricity, gas, wood, or other energy sources.

Convection oven: An oven that uses a fan to circulate heated air around food. Forced airflow speeds cooking and reduces temperature differences within the chamber.
Baking: Cooking food through sustained dry heat, usually in an oven. Ovens set the temperature and surrounding heat that make baking possible.
Heating element: A component that converts electrical energy into heat. Electric ovens use elements to heat the chamber or expose food to radiant heat.
Microwave oven: An appliance that heats food primarily by directing microwave radiation into it. It heats food differently from conventional ovens, which rely mainly on hot air and radiant heat.
Radiant heating: Heat transfer by electromagnetic radiation, especially infrared radiation from hot surfaces. Hot walls and heating elements cook food without direct contact.
Roasting: Cooking food with dry heat, commonly in an oven, to brown its exterior. The enclosed chamber cooks large cuts and vegetables from all sides.
Burner: A device that produces a controlled flame by burning fuel. Gas ovens use a burner to supply heat to the cooking chamber.
Air fryer: A countertop appliance that cooks by rapidly circulating hot air around food. Its compact, fan-driven chamber can mimic some oven results with less preheating.
Thermal conduction: Heat transfer through direct contact between particles or materials. It carries heat from pans and baking surfaces into food.
Broiling: Cooking food with intense radiant heat directed from above. An oven’s upper heating element can brown or char food quickly.

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