An electric oven consists of a cabinet, door, heating element, temperature control, and timer.
The cabinet is usually made of thin steel sheet, typically double-layered.
The door is fitted with high-temperature tempered glass and a heat-concentrating mesh to maintain the internal temperature and allow observation of the food during baking.
The heating element is usually a metal tube coated with far-infrared radiation material. Most electric ovens have two heating elements, one on the top and one on the bottom; some also have one or two additional on the side.
The temperature control element primarily uses bimetallic strips, which are becoming increasingly common.
The timer is typically either spring-loaded or electric. Spring-loaded timers have a range of less than one hour, while electric timers can operate for several hours. Some electric ovens also include a food tray driven by a micro-motor, rotating at a low speed to ensure more even baking. In the early 1980s, computerized electric ovens appeared, employing temperature, weight, and humidity sensors and a microprocessor. These ovens can automatically select the optimal baking mode based on pre-entered baking programs, optimizing and automating the baking process.
