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2. Microwave oven - Wikipedia

   en.wikipedia.org/wiki/Microwave_oven

   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 ...

3. Convection oven - Wikipedia

   en.wikipedia.org/wiki/Convection_oven

   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 ...

4. Halogen oven - Wikipedia

   en.wikipedia.org/wiki/Halogen_oven

   A halogen oven, halogen convection oven, or halogen cooking pot is a type of oven that utilizes a halogen lamp as its heating element. Halogen ovens are often noted for being more energy-efficient than a conventional electric oven due to their more effective heating of food and faster cooking times.

5. How to Convert Your Favorite Recipes for a Convection Oven - AOL

   www.aol.com/convert-favorite-recipes-convection...

   Plus, how convection vs. conventional oven cooking differ.

6. The Difference Between Convection and Conventional Ovens - AOL

   www.aol.com/lifestyle/food-difference-between...

   Unlike conventional ovens, which cook food by surrounding it with hot air, convection ovens circulate the air. Convection ovens are built with a fan placed in the back of the oven.

7. Oven - Wikipedia

   en.wikipedia.org/wiki/Oven

   Over time, ovens have become more high-tech in terms of cooking strategy. The microwave as a cooking tool was discovered by Percy Spencer in 1946, and with help from engineers, the microwave oven was patented. [12] The microwave oven uses microwave radiation to excite water molecules in food, causing friction and thus producing heat. [13]