what is the difference between hot air oven and vacuum oven?
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Like Bapi wrote one of the difference between air-oven and vacuum oven is the O2 partial pressure. In vacuum oven the O2 partial pressure is low and therefore the reactions involving O2 decrease their rate, which may explain the electrochemical differences. The other difference depends of oven pressure.
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Both types of ovens look the same, and both can be gas or electric. The difference between them is that the source of heat in a conventional oven is stationery and rises up from the bottom. ... In a convection oven, the heat is distributed evenly all around the food.
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The toaster-oven air fryers had more space to spread food out so that it cooked evenly and browned better. ... But because a full-size oven is so much larger than a toaster oven or an air fryer, it takes much longer to preheat and can take longer to cook food.
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The Difference Between a Convection Oven & a Microwave: ... While convection ovens cook up to 25 percent faster than regular ovens, a microwave can cook up to 25 percent faster than a convection oven, depending on the food being cooked; foods with a high water or fat content cook faster.
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Air is a solution of gases. A vacuum is simply space which has sub-atmospheric pressure.
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"Microwave" is just short for "microwave oven". Both terms mean the same thing: an appliance that uses microwave radiation to heat food. Cooking food in this way is called "microwaving". An oven, on the other hand, has a heating element which heats the air inside, which then heats the food.
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An electric oven also heats up faster than a gas oven and heats consistently. ... Heat Distribution: The heat in an electric oven is drier and more evenly distributed compared to a gas oven, which is better for baking and roasting most types of food.
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Standard convection wall ovens use fans to distribute heat, which speeds up baking and roasting times. ... On average, they cost $300 more than standard electric wall ovens without the convection feature. All have electronic or digital controls for oven settings and cooking temperatures.
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That's the same approach traditional convection ovens take, but there are a few key differences. While a full-size convection oven and an air fryer both use a fan to move hot air around, an air fryer circulates the air more rapidly inside a small chamber, speeding up the cooking process.
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By moving hot air past the food, convection ovens can operate at a lower temperature than a standard conventional oven and they can cook food more quickly. A grill is a device or surface used for cooking food, usually fueled by gas or charcoal. Grilling is a form of cooking that involves direct heat.
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The main difference between convection bake vs regular bake is the lack of circulating air. In a regular bake oven, there is no fan to circulate the air inside the oven. ... Regular thermal bake ovens take a little longer to bake food since the heat is not being distributed evenly by the fans.
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Instead of just heating the inside of the food (as regular microwaves do), a convection microwave also browns and cooks the outside of your food. ... In contrast, convection oven technology uses a fan to force air movement and heat up the full interior of the microwave to cook food from the inside out.
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A conventional (or traditional) oven cooks food by heating the air inside of it. The air inside the oven remains stagnant. A convection oven, meanwhile, has built-in fans that circulate the air during the cooking process.
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Whereas conduction is a static process, convection is a more efficient method of heat transfer because it adds the element of motion. A convection oven heats food faster than an ordinary one because it has a fan that blows the hot air around.
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An ignitor is not required to light your burner. An electric oven also heats up faster than a gas oven and heats consistently. ... Heat Distribution: The heat in an electric oven is drier and more evenly distributed compared to a gas oven, which is better for baking and roasting most types of food.
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The main cooking difference between gas and electric is that gas will tend to have a slightly more humid baking environment (as water vapour is produced during combustion) whereas electric ovens tend to have slightly dryer heat.
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Microwave: A microwave heats water and molecules in the food by using microwave radiation. ... The heat is from a single direction and not uniform. Convection Oven: An oven that has a fan that circulates heated air. This allows for operation at a lower temperature while cooking more quickly.