|MadSci Network: Engineering|
Well Shelly, it appears the oven industry has matured. Energy sources have gone from wood to microwave. By the way, microwave oven technology is now 30 years old. The latest type of ovens use conbinations of energy types eg. microwave/halogen light and microwave/convection. This is probably the area where improvements will be made to reduce cooking time and energy consumption. These types of ovens combine speed and efficiency and provide tasty food. Roasts are cooked on the inside to the desired degree of doneness with a nice crispy coating on the outside. The only thing that is lost is the good smell during extended cooking times. Ref. http://tod ayshomeowner.com/kitchen/20010317_feature2.html
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