Half a croissant, on a plate, with a sign in front of it saying '50c'
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Cyclonic Oven

Use centrifugal force to create multiple heat zones inside an oven
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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 nice 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 complicated.

bs0u0155, Apr 05 2014

You sure the hotter air will be in the middle? http://en.wikipedia.org/wiki/Vortex_tube
Not that it's necessarily the same in an oven. [mitxela, Apr 05 2014]

[link]






       unnecessary complications [+]
Voice, Apr 05 2014
  

       There are no unnecessary complications, only unnecessary people.
MaxwellBuchanan, Apr 05 2014
  

       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.
bs0u0155, Apr 05 2014
  

       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.
Alterother, Apr 05 2014
  

       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. [+]
TomP, Apr 06 2014
  

       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?
MaxwellBuchanan, Apr 06 2014
  

       [TomP], it's because potatoes are better at holding their water than beef.
Alterother, Apr 06 2014
  
      
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