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A convection oven (also known as a fan-assisted oven, turbo broiler or simply a fan oven or turbo) is an oven that has fans to circulate air around food [1] to create an evenly heated environment. In an oven without a fan, natural convection circulates hot air unevenly, so that it will be cooler at the bottom and hotter at the top than in the ...
Humans can make or change abiotic factors in a species' environment. For instance, fertilizers can affect a snail's habitat, or the greenhouse gases which humans utilize can change marine pH levels. Abiotic components include physical conditions and non-living resources that affect living organisms in terms of growth, maintenance, and ...
Mixed convection problems are characterized by the Grashof number (for the natural convection) and the Reynolds number (for the forced convection). The relative effect of buoyancy on mixed convection can be expressed through the Richardson number:
This color schlieren image reveals thermal convection from a human hand (in silhouette form) to the surrounding still atmosphere.. Two types of convective heat transfer may be distinguished:
A rising body of fluid typically loses heat when it encounters a cold surface when it exchanges heat with colder liquid through direct exchange, or in the example of the Earth's atmosphere, when it radiates heat.
A variant of the conventional microwave oven is the convection microwave oven. A convection microwave oven is a combination of a standard microwave oven and a convection oven. It allows food to be cooked quickly, yet come out browned or crisped, as from a convection oven. Convection microwave ovens are more expensive than conventional microwave ...
This mechanism is found very commonly in everyday life, including central heating and air conditioning and in many other machines. Forced convection is often encountered by engineers designing or analyzing heat exchangers, pipe flow, and flow over a plate at a different temperature than the stream (the case of a shuttle wing during re-entry, for example).
Following the treatment of the previous subsection, the typical fluid velocity is of the order of /, up to a numerical factor depending on the geometry of the system. Therefore, Grashof number can be thought of as Reynolds number with the velocity of natural convection replacing the velocity in Reynolds number's formula.