Ofen

Ofen is the German word for oven, a heated chamber used for cooking, baking, roasting, and warming foods. In domestic and professional kitchens, ovens are typically built into ranges or installed as freestanding wall units. They are powered by electricity or gas and may include a door, racks, and a temperature control.

There are several common types. Electric ovens use radiant elements, often with additional convection heating provided by a fan to distribute heat. Gas ovens generate heat from gas burners and rely on natural air circulation. Convection ovens add a fan to promote even cooking, which can shorten times and improve browning. Comb i ovens combine convection with steam or other modes for specialized cooking. Wood-fired ovens, which rely on solid fuel, are common for bread, pizzas, and some traditional dishes and are valued for their high, irregular heat and distinctive flavor.

Operation and features vary by model. Typical controls allow setting a temperature, selecting cooking modes, and timing the cycle. Many ovens offer multiple racks, pre-set programs, interior lighting, and door windows. Cleaning methods range from manual degreasing to self-cleaning options, such as pyrolytic or steam cleaning. Temperature ranges commonly span roughly from 50 to 260 degrees Celsius, with higher temperatures used for broiling or searing.

History and use. Ovens have ancient origins in clay and brick furnaces and evolved into domestic appliances during the 19th and 20th centuries with the spread of gas and electric power. In professional kitchens, industrial and combi ovens provide higher capacity, faster cooking, and more precise control.

Safety and maintenance. Proper venting, regular cleaning, and adherence to manufacturer instructions reduce fire and electrical hazards. Energy efficiency and correct installation also affect long-term costs and performance.