What is Conduction, Convection, and Infrared Heat?
Conduction is heat transfer by direct contact, as in a regular oven. Convection is the air that circulates the heat for fast and even cooking. Infrared is safe radiant heat that heats objects directly without having to heat the air in between. The infrared spectrum is divided into three segments by wavelength. The ‘near’ and ‘middle’ infrared rays are hot enough to be used for cooking foods whereas ‘far’ infrared is similar to what the human body radiates. As approximately 80% of the sun’s rays consist of infrared rays and warms the earth from millions of miles away, the same principle applies to our Nu-Wave Oven, only on a smaller scale. Restaurants have been using this heat for years to keep foods warm.
