Black and Decker Infrawave Toaster

Could it be that the Black and Decker Infrawave Toaster Oven will revolutionize how we perceive home baking? While the infrawave technology may have been available preceding this latest installment in Black & Decker’s line of quality home cooking appliances, it could be argued that no one has been able to apply infrared cooking technology this effectively and made it available for the average consumer. With the promise of golden brown crusts in half the time, it is no wonder than a lot of buzz is being created concerning this new product.

So, what exactly is the Black & Decker Infrawave Oven and how does it work? The infrawave oven is named infrawave because it relies on infrared waves of energy to heat food outside and in to golden perfection, much like a conventional oven, but in half the time! The reason it can cook so much faster than a normal radiant or convection oven is the fact that long wavelength infrared light can penetrate and heat an item of food much faster than normal passive radiant heat. This means that while it is radiating heat that is very similar to a conventional oven, and thus has the positive aspects of a normal oven, the nature of this heat’s conduction in the food item allows it to cook more of the food faster. This leads to oven like results in microwave like time!

The reason the Infrawave Speed Cooking is superior to a microwave oven is because the nature of the heat transfer is very much the same as a normal oven, just distributed more evenly and faster. The microwave oven actually excites water molecules within food to heat it, while the infrawave heats food from the outside as well as inside leading to oven-baked goodness in half the time. In short, the Black & Decker Infrawave Oven is the choice for you if you love hot, home cooked meals but have a busy schedule like the average professional of today.

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This entry was posted on Thursday, November 13th, 2008 at 10:39 am and is filed under Total Home Blog Posts. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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