- #1
Rocky143
- 7
- 0
Hello everyone,
I have read on the Internet that you can get the "brick oven effect" -- uniform heat distribution and crisp bread crusts -- from a regular gas or electric oven by placing tiles and/or firebricks under the food, and tiles above the food (bricks are too heavy to go above).
1. Why does a brick oven cook more evenly than a modern gas or electric oven, which has a pronounced heat gradient from front to back?
2. It is always said that black radiates better than white. What is the physical explanation for that?
3. Firebrick have a rough texture, almost as rough as cinderblock. Would there be a difference due to the difference between the surfaces of black firebrick or black glazed tile? (Firebricks have more thermal mass, so after being opened for a peak, the oven will regain its temperature more quickly with firebrick than with tile. Here, however, I'm asking about the effect of the surface texture.)
Thanks for your help!
Rocky
I have read on the Internet that you can get the "brick oven effect" -- uniform heat distribution and crisp bread crusts -- from a regular gas or electric oven by placing tiles and/or firebricks under the food, and tiles above the food (bricks are too heavy to go above).
1. Why does a brick oven cook more evenly than a modern gas or electric oven, which has a pronounced heat gradient from front to back?
2. It is always said that black radiates better than white. What is the physical explanation for that?
3. Firebrick have a rough texture, almost as rough as cinderblock. Would there be a difference due to the difference between the surfaces of black firebrick or black glazed tile? (Firebricks have more thermal mass, so after being opened for a peak, the oven will regain its temperature more quickly with firebrick than with tile. Here, however, I'm asking about the effect of the surface texture.)
Thanks for your help!
Rocky