>Also, what type of heat is mostly used in clay oven to cook food --
>radiant, conductive, or convective?

I've seen one in a local restaurant; because it's like a converted chip
shop and I can see into the "kitchen" ...

a pool of red-hot charcoal sits at the bottom of an "oven" shaped like
an amphora ... about 1 - 1.5M deep

food is skewered and lowered in, so the heat is *radiant* ...

naan bread is slapped on the upper walls directly ...


?is that helping?
--
Rex M F Smith