The document discusses various cooking appliance options including gas, electric, induction, and combination ovens and cooktops. It notes the pros and cons of different heating sources and technologies such as gas being fuel efficient while electric coil burners are inexpensive but hard to clean. Induction cooktops are described as expensive but also energy efficient and safe with quick heating. Convection ovens are outlined as using a fan to circulate hot air for faster, more even cooking on multiple racks. Microwaves and infrared ovens are mentioned as options for faster cooking. The document recommends considering personal cooking needs, tastes, space and resources when selecting appliances.
16. Ovens – Ways Heat is Transferred Convection - a fan circulates hot air over, under, and around the food Conduction – dry heat surrounds the food Radiation – microwaves cause food molecules to vibrate generating friction Other – Speedcook, Infrared
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19. Cooking multi racks Regular oven Convection oven More even cooking on multiple racks
20. Speedcook Oven Halogen light and microwave energy combine for faster cooking with a home baked taste Advantium Oven Looks like a microwave but it is so much more
