pot (this is why we can reach into a hot oven
without immediately burning our hand).
Convection ovens increase the rate of heat
transfer by using fans to force more air
movement, and significantly reduce baking
times.
Because baking requires a fairly
sophisticated container, it was probably a late
addition to the culinary repertoire. The
earliest ovens seem to have accompanied the
refinement of bread making around 3000 BCE
in Egypt; they were hollow cones of clay that
contained a layer of coals, with the bread
stuck onto an inside wall. As a relatively
compact metal box easily installed in
individual homes, the modern oven dates from
the late 19th century. Before then, most meat
cooking was done over the fire.
Boiling and Simmering: Water Convection
In boiling and its lower-temperature versions,