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Old 04-11-13, 01:51 PM   #11
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re the "efficiency" of convection ovens. The air temp in a convection oven is set with a 25 degree F offset compared to a conventional oven. This is because the convection oven heats food faster.

The reason is the infamous "stirred static layer". In a conventional oven, the hot air tries to infiltrate the food, but there is a layer of cool air immediately surrounding the food, less than 1 mm or so. The convection oven fan disturbs this and smears this layer so the existing heat gets into the food faster.

Steve

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Old 04-11-13, 02:08 PM   #12
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I've never seen any of those ads.. Maybe because I'm using Firefox..

You mean you're not seeing ANY of these ad?

Did you need to set up special filters?

I mean these ads are so bad, it really reduces the value of the whole EcoRenovator dialog.

-AC
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Old 04-11-13, 02:54 PM   #13
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I see that text "(Support EcoRenovator.org & get rid of these annoying ads!)" but never have seen the ads.. I have a free FireFox add-on called Adblock Plus. That must be stopping them.
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Old 04-11-13, 04:37 PM   #14
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Is the energy saved by shortened cooking time offset by energy consumed by fans for blowing air? I know with less and less time to cook a meal shorter cook time can be of its own value. As well as more(volume) of food well cooked in smaller space(less batches for some foods).
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Old 04-11-13, 07:30 PM   #15
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A microwave with a convection feature is kind of like having a screwdriver on a pocket knife... it works... kind of...

A convection microwave DOES NOT use the magnetron when on the convection setting. Think of it as a giant easy bake oven. The idea of a convection microwave is you have an oven and microwave. Using both technologies you can cook something super quick but still make it brown and crispy. You can still use it as a regular microwave or you can use it just as an oven.

Microwaves can zap away certain nutrients but it isn't as bad as the raw foodies want you to believe. I haven't heard of "dead nutrients" in water... However in a microwave you can superheat water which can have very horrible consequences!
I didn't mention a convection microwave. Thanks for the words about them though, I didn't know they exist and it's nice to know.

Austin
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Old 04-12-13, 05:59 AM   #16
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I didn't mention a convection microwave. Thanks for the words about them though, I didn't know they exist and it's nice to know.

Austin
Ah... I just assumed you replaced your microwave with a convection model
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Old 04-12-13, 06:02 AM   #17
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I see that text "(Support EcoRenovator.org & get rid of these annoying ads!)" but never have seen the ads.. I have a free FireFox add-on called Adblock Plus. That must be stopping them.
I use ABP also on Chrome. I use it mostly to block persistent and malicious ads that pop up as soon as you click something. Though it cleans up all other web pages beautifully.
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Old 04-12-13, 09:11 AM   #18
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Is the energy saved by shortened cooking time offset by energy consumed by fans for blowing air? I know with less and less time to cook a meal shorter cook time can be of its own value. As well as more(volume) of food well cooked in smaller space(less batches for some foods).
Fans really don't require much power at all, especially compared to an oven's heating element. So, I would imagine you would definitely come out ahead energy wise.
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Old 04-12-13, 09:22 AM   #19
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I use ABP also on Chrome. I use it mostly to block persistent and malicious ads that pop up as soon as you click something. Though it cleans up all other web pages beautifully.
Great tip there Xringer & raz!

I installed ABP on Opera, and now EcoRenovator looks real again.

-AC
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Old 04-16-13, 09:51 AM   #20
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There are a few techniques I use to reduce energy usage. One is to keep the oven squeaky clean. Another thing is to keep the door closed as much as possible. ...



Keeping the oven door closed as much as possible is SUCH an energy saver. I know when cooking everyone gets antsy but not only will you save energy, but your food will cook faster if you just keep the door closed.

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