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Point of hors d'oevre
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Use centrifugal force to create multiple heat zones inside an oven
Fan ovens are baked. They have a fan in the back... well, it's
not really a fan in the traditional sense, more enthusiastic
circular swirling. The point is to disrupt the normal
convective currents that would be set up inside the oven.
I propose the reverse. Install a fan system to set up a
powerful vertical cyclone. The denser, colder air will be on
the outside, the hotter less-dense air will be in the middle.
With a bit of calibration, you should be able to cook potatoes
at 220C and beef at 190C in the same oven.
To be marketed heavily, by Dyson, since it's unnecessarily
You sure the hotter air will be in the middle?
Not that it's necessarily the same in an oven. [mitxela, Apr 05 2014]
||unnecessary complications [+]
||There are no unnecessary complications, only
||That's <link> a specialized system. This will be much
more of a standard vortex. Way slower, much bigger
diameter to height ratio, it should just act on
density like a standard cyclonic separator.
||You may not need to go to such lengths; this is sort of how
a cutting torch works, only with a jet of oxygen instead of
a fan. Undoubtedly some clever pyromaniac could scale
such an arrangement up to oven size.
||I've always wondered how you get the potatoes to do hotter than the beef without two ovens - I've normally had to resort to giving them more time at the end and turning the heat up when the beef is resting/turning to ice. This solves all of those problems. [+]
||Shirley the solution would be to have no fan in the
oven, and simply let the air stratify to give a hot top
and cooler bottom, as ovens used to do?
||[TomP], it's because potatoes are better at holding their
water than beef.