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• A furnace can be used either to provide heat to a building or used to melt substances such as glass or metal for further processing.
• A blast furnace is a particular type of furnace generally associated with metal smelting (particularly steel manufacture) using refined coke or similar hot-burning substance as a fuel, with air pumped in under pressure to increase the temperature of the fire. A blacksmith uses a temporarily blown furnace, the smith’s heart to heat iron to a glowing red to yellow temperature.
• A kiln is a high-temperature oven used in wood drying, ceramics and cement manufacturing to convert mineral feedstock (in the form of clay or calcium or aluminum rocks) into a glassier, more solid form. In the case of ceramic kilns, a shaped clay object is the final result, while cement kilns produce a substance called clinker that is crushed to make the final cement product. (Certain types of drying ovens used in food manufacture, especially those used in malting, are also referred to as kilns.)

In cooking, the conventional oven is a kitchen appliance used for roasting and heating. Foods normally cooked in this manner include meat, casseroles and baked goods such as bread, cake and other desserts. In modern times, the oven is used to cook and heat food in many households across the globe.

Modern ovens are typically fueled by either natural gas or electricity, with bottle gas models available but not common. When an oven is contained in a complete stove, the fuel used for the oven may be the same as or different from the fuel used for the burners on top of the stove.

• An autoclave is an oven-like device with features similar to a pressure cooker that allows the heating of aqueous solutions to higher temperatures than water’s boiling point in order to sterilize the contents of the autoclave.
• Industrial ovens are similar to their culinary equivalents and are used for a number of different applications that do not require the high temperatures of a kiln or furnace.

Classical Pompeii oven

• Roper, Frances. “Chilean Baking-Oven.” Antiquity Publications. Great Britain: 1937. 355–356.
• Sopoliga, Miroslav. “Oven and Hearth in Ukrainian Dwellings of Eastern Slovakia.” Acta Ethnografica Academiae Scientiarium Hungaricae. Budapest: 1982. 315–355
• Silltoe, Paul. “The Earth Oven: An Alternative to the Barbecue from the Highlands of Papua New Guinea.” The Anthropologists’ Cook Book: 1997. 224–231.
• Roger Curtis. “Peruvian or Polynesian: The Stone-Lined Earth Oven of Easter Island.” New Zealand Archaeological Association Newsletter. 22, no.3: 1979. 92–96.
• Bauhoff, Gunter. “History of Cast-Iron Oven Plate.” Offa Bd. 40: 1983. 191–197.
• Bellis, Mary. “History of the Oven from Cast Iron to Electric.”
• National Academy of Engineers. “Household Appliances-Cooking.”
• Gallawa, Carlton J. “How do Microwaves Cook.”

http://home.howstuffworks.com/question559.htm

Peter James; Nick Thorpe; I. J. Thorpe (31 October 1995). Ancient inventions. Random House Digital, Inc. pp. 302–. ISBN 978-0-345-40102-1.

Susanna Hoffman (2004). The Olive and the Caper: Adventures in Greek Cooking. Workman Pub. p. 120. ISBN 978-0-7611-3468-8.

Krystina Castella (2010).  A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far – Honey Cakes to Flat Cakes, Fritters to Chiffons, Meringues to Mooncakes, Tartes to Tortes, Fruit Cakes to Spice Cakes. Storey Pub. p. 184. ISBN 978-1-60342-576-6.

Phillips, E. (2011). Kitchen Remodeling: What I Should Have Known. Dog Ear Publishing, LLC. p. 44. ISBN 978-1-4575-0777-9.

An oven is a thermally insulated chamber used for the heating, baking, or drying of a substance, and most commonly used for cooking.

Kilns and furnaces are special-purpose ovens, used in pottery and metalworking, respectively.

Ancient Greek portable oven, 17th century BCE

• Double oven: a built-in oven fixture that has either two ovens, or one oven and one microwave oven. It is usually built into the kitchen cabinet.
• Earth oven: An earth oven is a pit dug into the ground and then heated, usually by rocks or smoldering debris. Historically these have been used by many cultures for cooking. Cooking times are usually long, and the process is usually cooking by slow roasting the food. Earth ovens are among the most common things archaeologists look for at an anthropological dig, as they are one of the key indicators of human civilization and static society.
• Ceramic oven: The ceramic oven is an oven constructed of clay or any other ceramic material and takes different forms depending on the culture. The Indians refer to it as a tandoor, and use it for cooking. They can be dated back as far as 3,000 BC, and they have been argued to have their origins in the Indus Valley. Brick ovens are also another ceramic type oven. A culture most notable for the use of brick ovens is Italy and its intimate history with pizza. However, its history also dates further back to Roman times, wherein the brick oven was used not only for commercial use but household use as well.

Gas oven: One of the first recorded uses of a gas stove and oven referenced a dinner party in 1802 hosted by Zachaus Winzler, where all the food was prepared either on a gas stove or in its oven compartment. In 1834, British inventor James Sharp began to commercially produce gas ovens after installing one in his own house. In 1851, the Bower’s Registered Gas Stove was displayed at the Great Exhibition. This stove would set the standard and basis for the modern gas oven. Notable improvements to the gas stove since include the addition of the thermostat which assisted in temperature regulation; also an enamel coating was added to the production of gas stoves and ovens in order to help with easier cleaning.

• Masonry oven: Masonry ovens consist of a baking chamber made of fireproof brick, concrete, stone, or clay. Though traditionally wood-fired, coal-fired ovens were common in the 19th century. Modern masonry ovens are often fired with natural gas or even electricity, and are closely associated with artisanal bread and pizza. In the past, however, they were also used for any cooking task that required baking.
• Microwave oven: An oven that uses micro radiation waves as a source of heat in order to cook food as opposed to a fire source. Conceptualized in 1946, Dr. Percy Spencer allegedly discovered the heating properties of microwaves while studying the magnetron. By 1947, the first commercial microwave was in use in Boston, Mass.

• Toaster oven: Toaster ovens are small electric ovens with a front door, wire rack and removable baking pan. To toast bread with a toaster oven, slices of bread are placed horizontally on the rack. When the toast is done, the toaster turns off, but in most cases the door must be opened manually. Most toaster ovens are significantly larger than toasters, but are capable of performing most of the functions of electric ovens, albeit on a much smaller scale.
• Wall oven: Wall ovens make it easier to work with large roasting pans and Dutch ovens. A width is typically 24, 27, or 30 inches. Mounted at waist or eye level, a wall oven eliminates bending. However, it can be nested under a countertop to save space. A separate wall oven is expensive compared with a range.

How do self-cleaning ovens work?

Trademarks, Commercial cooking, Middleby Corporation

Middleby initiated assimilation of MagiKitch’n brands in 2010 to their commercial appliance line.

Industrial processing