In rec.food.cooking, Default User > wrote:
> jay wrote:

> > On Mon, 05 Jun 2006 20:11:22 +0000, EskWIRED wrote:
> >
> > > In rec.food.cooking, jay > wrote:
> > >
> > >> Grilling, BBQ..ing, and smoking are all different cooking methods.
> > When >> you use the electric element on a gas grill for rotisserie
> > cooking, you >> are actually using your grill as an oven.
> > >
> > > Naw. In an oven, you cook with convection.
> >
> > Webster on line
> > Main Entry: convection oven
> > Function: noun
> > : an oven having a fan that circulates hot air uniformly and
> > continuously : around food
> >
> > I don't own a convection oven or a fan.

> You looked up the wrong thing:

> Main Entry: con?vec?tion
> Pronunciation: k&n-'vek-sh&n
> Function: noun
> Etymology: Late Latin convection-, convectio, from Latin convehere to
> bring together, from com- + vehere to carry -- more at WAY
> 1 : the action or process of conveying
> 2 a : the circulatory motion that occurs in a fluid at a nonuniform
> temperature owing to the variation of its density and the action of
> gravity b : the transfer of heat by convection -- compare CONDUCTION,
> RADIATION
> - con?vec?tion?al /-shn&l, -sh&-n&l/ adjective


> The main heating mechanism in the ANY oven is convection, unless you
> use a stone (conduction) or broiler (radiation).

Right. You knew what I meant exactly. One might argue that the air which
touches the burner is heated by conduction, while the rest of the air is
heated by convection, and that the air, in turn, heats the meat by
conduction, but that would be hyper-technical to the point of being silly.

Generally, all ovens heat the food using convection, and the ones with a
fan are "forced convection".

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow