What is an electric oven?
Electric ovens are among our most common pieces of
kitchen equipment. We use them every day to cook our meals, and we probably
also use them to reheat leftovers and bake cookies. But how many of us really
know how they work? Here's a quick and easy explanation for anyone curious
about their inner workings.
There are a few different kinds of electric ovens,
but they all have three basic components that make them work. First is a
heating element to boil water and cook food. Second is an exhaust system to
remove hot air and smoke from inside your oven. And third is a thermostat,
which lets your oven know what temperature it should be at any given time. The
various models might add other pieces into the mix—for instance, some also
include a built-in clock or controls for power settings—but it's those three
core pieces that make up every electric oven.
Types of heat in an electric oven
The heat in an electric oven comes from electricity flowing through metal coils. Those coils get hot enough to cook food without being so hot that they risk burning anything that comes into contact with them. Electricity flows from a power outlet to a transformer, which changes its voltage level and sends it onto an electrical box called the main control board. The main control board directs electricity to different parts of the heating element based on what’s needed at any given time. When you open the door and begin preheating or turning on another feature, like convection bake, for example, that’s when it diverts power from one section of your heating coil to another.
The temperature of your oven can be as high as 450
degrees Fahrenheit (232 degrees Celsius) when it’s at maximum power, and it can
drop as low as 100 degrees Fahrenheit (38 degrees Celsius) when you turn off a
feature. A major part of keeping food from burning or becoming dry is
maintaining an even temperature while you cook. The way to accomplish that is
by continually cycling electricity to different parts of your coil during
operation. When one section gets hot enough to finish its job on a piece of
food, another section diverts power to prepare for its next task. It keeps
cycling back and forth like that until you shut off all features—at which point
your heating element stops giving out heat entirely.
Gas vs. electric ovens
Choosing between gas or electric ovens is a big
decision. The style and size of your home, and what you plan to cook in it,
will have a lot to do with which option is best for you. Depending on where you
live, it might also make more sense financially to use one type of heat over
another. With that said, here are some key differences between electric and gas
oven types that will help you decide which type is right for your home.
Efficiency is a big issue. If you plan to use your
oven quite often, it makes sense to invest in one that runs more efficiently so
that you’re using less energy and spending less money on your electric or gas
bill. One of these costs—gas or electricity—will depend on where you live. In
North America, gas is usually cheaper than electricity, but in Europe and other
parts of Asia, it’s almost always electricity.
Performance and safety
Here’s how electric ovens work to cook food and keep
you safe in your kitchen. At their core, they use the heat generated by an
electric coil or gas flame to bake, broil, or roast food at temperatures
ranging from 140°F to 550°F (60°C to 288°C). The majority of ovens also contain
a metal mesh inside them known as a heating element. As electricity flows
through it, a metal coil, light bulb filament, or burner turns into hot
metal—giving off radiant heat that cooks food placed above it. Electric coils
are generally found in countertop models, while gas flames are more common in
freestanding ranges.
In addition to heating food, ovens also help keep
you safe. There are a variety of mechanisms built into most ovens that prevent
burns, smoke inhalation, and other dangers. The easiest way to understand how
they work is to think about baking cookies. As soon as you place your cookie
sheet in an electric or gas oven, sensors within it will start monitoring
temperature and heat distribution. If they detect a problem such as too much
heat concentrated on one part of your food or reduced airflow in a certain
area, they’ll kick in safety measures—such as shutting off power to that part
of your oven or emitting an alarm—to avert disaster.