what is a convectional microwave oven?

Question

How is it different from the normal microwave oven?

Answer 1

A standard microwave has a microwave generator (magnetron tube) which uses a wave guide to direct the microwave energy into the cavity where cooking is done. Microwave energy is directional and tends to stay in a beam because of the shape of the wave guide. Metal reflects microwave energy as a mirror reflects light. Two methods are used to equalize the distribution of the energy (spread the beam), the turntable and a rotating reflector assembly in the top where the energy renters the cooking cavity. The energy heats wet things, the wetter and the more electrically conductive, the more heat energy is deposited at that spot. Actually, microwave energy generates circulating electrical currents, and it is circulating currents that generates the actual heat from the rsistence to the current flow, as happens in an electrical space heater, current through the heating element generates heat because of the resistence of the wire. The rotating reflector blade looks like a fan, but is not for moving air, but to reflect the energy beam all around the internal space of the cavity. So, over time, the internals of the cooking cavity are evenly exposed to the microwave energy from the beam, which promotes even cooking. Think a disco ball reflecting light beams all over a room as it spins. So far so good. A standard convection over cooks with hot air. There is a fan and a heating element, something resembling a hair dryer, which heats and distributes hot air inside the convection oven cooking cavity. Just like any gas or electric oven, it is the hot air in the cooking cavity doing the cooking, not the heating element directly as happens on the top of a stove with a pot of water in contact with the burner directly. The convection microwave simply combines both into one unit, a conventional microwave with a convection oven heating system added. The hot air does a great job of browning something like a roast or a crisp brown crust on mac and cheese (not the boxed junk, the real thing with bread crumbs on top), which in a conventional microwave would not look as appetizing (the bread crumbs on mac and cheese are simply soggy if done in a conventianal microwave, it takes hot air to make that crispy brown crust. The crust browns as water evaporates out of the bread crumbs.) even though cooked euqally well..So, the advantage is this: the microwave portion shortens the cooking time by adding internal heat to the substance being cooked at a faster rate than the convection oven alone could, resulting in the best of both worlds, appearance fron conventional/convection ovens, and shorter cooking times, from the microwave oven shortening the cooking time. If I could afford one, I would buy one. So, until then, I will make my mac and cheese in the regular electric oven and make pasta roni and ramen noodles in the micro.

Answer 2

Microwave:
A microwave heats water and molecules in the food by using microwave radiation. It will heat food efficiently and quickly, but does not brown or bake like a conventional oven.

Oven:
Fueled by gas or electricity and heats from the bottom (baking, roasting) or from the top (broiling). The heat is from a single direction and not uniform.

Convection Oven:
An oven that has a fan that circulates heated air. This allows for operation at a lower temperature while cooking more quickly. It also results in a more even bake.

Convection Microwave (Oven):
A combination of a microwave and a convection oven. Allows for even, quick cooking that is browned or baked.
So, at the bottom of the scale is a microwave and an oven. They each have different functions. Then there is a middle tier that would be a convection oven - an improvement over the oven. The top tier is the convection microwave oven that provides all the features: quick cooking, heating, baking, browning, and evenness.

Answer 3

A convection oven seals in the juices, a microwave will more than likely dry out a choice cut of meat. Use a convection oven to prepare a meal, a microwave to reheat it.

Answer 4

Rather than let hot air circulate randomly, convection ovens carefully create a uniform temperature with internal fans that circulate hot air. Convection ovens are larger and more expensive than standard, or radiant, ovens, but they cook food faster, at a lower temperature, and with better results. Fans ensure that the same temperature reaches the top and bottom of foods, as well as foods at all rack levels.

Answer 5

It uses convection as a heating element. A convection oven can work the same way as a traditional oven, meaning you could stick metal in and it won't nuke the damn thing if it's set in convection mode.

Answer 6

Microwave technology is extensively used for point-to-point telecommunications . Microwaves are especially suitable for this use since they are more easily focused into narrower beams than radio waves, allowing frequency reuse; their comparatively higher frequencies allow broad bandwidth and high data transmission rates, and antenna sizes are smaller than at lower frequencies because antenna size is inversely proportional to transmitted frequency. Microwaves are used in spacecraft communication, and much of the world's data, TV, and telephone communications are transmitted long distances by microwaves between ground stations and communications satellites. Microwaves are also employed in microwave ovens and in radar technology.

Answer 7

well it is called a convection oven because it circulates the air to evenly cook your food. instead of just the one burner or flame in one spot the air swirls around inside to get all of the area of the food.

Answer 8

I have one of these. They come with a probe so you can actually cook things like roasts, hams, ect. It cooks with air and will cook faster than a regular oven.

Answer 9

Cooks more evenly.

Answer 10

It isnt that is what people call a microcve.