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Plus, how convection vs. conventional oven cooking differ.
= the individual convection heat transfer coefficient for each fluid (W/(m 2 ·K)) = the wall thickness (m). As the areas for each surface approach being equal the equation can be written as the transfer coefficient per unit area as shown below:
where ˙ is the heat transferred per unit time, A is the area of the object, h is the heat transfer coefficient, T is the object's surface temperature, and T f is the fluid temperature. [ 8 ] The convective heat transfer coefficient is dependent upon the physical properties of the fluid and the physical situation.
Quantity (common name/s) (Common) symbol/s Defining equation SI unit Dimension Temperature gradient: No standard symbol K⋅m −1: ΘL −1: Thermal conduction rate, thermal current, thermal/heat flux, thermal power transfer
For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C).
Fan ovens cook food faster, and are also used in non-food, industrial applications. Small countertop convection ovens for household use are often marketed as air fryers. When cooking using a fan-assisted oven, the temperature is usually set lower than for a non-fan oven, often by 20 °C (36 °F), to avoid overcooking the outside of the food. [3]
Since convection ovens work so fast, the foods don't have to be cooked for as long a time as in conventional ovens. Plus the temperature can be set lower, at about 25 degrees less than specified ...
As seen in the heat equation, [5] =, one way to view thermal diffusivity is as the ratio of the time derivative of temperature to its curvature, quantifying the rate at which temperature concavity is "smoothed out".