People who love cooking just can’t stay away from novelties that promise easy and healthier cooking. While it is too much to expect all of these kitchen gadgets to work just the way they are demonstrated in their commercial, Nuwave oven is one product that delivers what it promises. Though it may seem miraculous to watch a turkey get cooked to a complete delicacy with perfect browning and roasting, the technology behind Nuwave oven does exactly what it is supposed to do; cook food faster, healthier and juicier. Let me show you how.
Infrared, convection and conduction are the three cooking forces behind the Nuwave oven. These systems work simultaneously to give even cooking.
Conduction- Conduction is the straightforward use of heat transfer from a hot material to materials in contact with it. This is how we normally cook while cooking using frypans or gas stoves. Food is placed on something hot and heat is transferred to the food. And the something that is used to transfer heat in Nuwave oven is the grill or the dish.
Convection – Convection is the age old method of using hot air circulation to cook food. A quiet motor and specially designed fan ensure hot air is circulated evenly inside the oven making sure the food is cooked evenly.
Infrared – Infrared is the wavelength just above the visible spectrum and is emitted by all heated bodies. It is a form of heat energy and about 80% of the heat we receive from the sun is in the form of infrared rays. Nuwave uses its patented infrared technology by which it food as is heated by infrared, giving it a good browning outside and deep cooking inside.
Thus, by combining the above mentioned three systems, Nuwave oven cooks food at a relatively faster time. It is especially very good in cooking meats and is capable of cooking frozen food without having to defrost them. It is designed in such a way that the oils and fats in the food settle to the bottom of the oven and thus helps you decrease the intake of fatty content in your food.
The Nuwave oven is also environmentally safe as it does not involve the use of any type of gases or hazardous materials. It is easy to clean and has dishwasher safe parts. It is also portable and comes in an affordable price range.
It is very easy to work with. The touch and go panel allows you adjust your settings any time and lets you do all types of cooking as you would in a traditional oven. You can boil, bake, roast, grill, barbecue and even dehydrate food with this one master oven.
In a conventional radiant oven, also called a thermal oven there are heating elements on the top and bottom of the oven chamber and the heat gradually radiates out from these elements to transfer heat to the food.
A convection oven has a third heating element in the back separated from the oven chamber by a battle.
It also has a fan that sucks air from the oven chamber pass this heating element and back into the oven.
This means that food cooked in a convection oven is usually done about 25% faster than in a conventional oven.
This time-saving can really add up on long-time cooked items. Roasting a turkey in a convection oven for instance can save you about an hour.
Another benefit of convection is that food cooks more evenly with all that air moving around. It eliminates the hot and cool spots that tend to existing in conventional ovens.
You might start to see darker spots on the top or back of a turkey roasted in a conventional oven.
It will brown more evenly in a convection oven.
You see the same benefits when baking multiple sheets of cookies in a convection oven.
In a radiant heat oven the cookies on the bottom rack tend to get overly brown before the cookies in the middle are fully baked.
In a convection oven you can bake cookies on three racks at once and they all evenly browned