Nuwave Oven Technology

Conduction

• Conduction cooking transfers heat from the oven's heating element to the food. Heat always transfers from the hotter object, the heating element, to the food, the colder object. Conduction roasts and browns food. Any cookware safe for the oven is safe to use in a Nuwave oven. Using heat conducting cookware such as foil or any metal cookware increases the heat transfer since it conducts heats.

Convection

• Convection circulates heat through the movement of gases and liquids. When gas or liquid is heated, it rises because it becomes lighter. As it cools, it falls, because it becomes heavier. The rising and falling of the gas causes convection. Circulating hot air in the Nuwave is produced because the oven has a motor and fan. The convection blows hot air into the food so it cooks faster. Moving air increases the heat transference for a quicker cooking process.

Far Infrared

• Far infrared is an electromagnetic energy of a certain wavelength. It exists naturally in space. The sun's rays consist in part of infrared rays. When the energy hits organic molecules, such as food, the molecules vibrate and release heat. Infrared heat penetrates both the inside and outside of the food to evenly cook it while keeping the food moist.

Benefits

• Nuwave claims that the triple cooking technology cooks food up to 50 percent faster than cooking food in a conventional oven. The food does not require defrosting; it can be cooked from the frozen state, saving time. No preheating is required with this cooking method. Food stays moist but browns evenly on the exterior. The Nuwave oven uses up to 85 percent less energy than a conventional oven. It also doesn't heat the room around it as a conventional oven does.