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Ovens

There are two main types of ovens, gas ovens and electric ovens.  The difference between gas and electric ovens is what type of fuel they use for heating.  Both types are the same in their main components, which consist of the broiler unit, the interior, the area under the cooktop, the cooktop itself, the control panel, and the back of the unit. 

The broiler contains a heating element that cooks food from the top.  In gas ovens, the broiler unit is usually underneath the main interior of the oven and flames not far above the food cook it.  In electric ovens, when the oven is set to “broil,” the heating element on top of the interior turns on.  Food is then usually moved to the upper racks of the interior for broiling. 

The interior of the oven is the main cavity where food is cooked.  Adjustable racks allow you to move the food either closer or farther away from the heating element that is on, usually the bottom one for regular cooking (as opposed to broiling).  The area under the cooktop is that part of the unit that is beneath the burners.  In electric ovens, this portion is often accessible by a panel that you can lift up for cleaning, maintenance, and other repairs. 

The cooktop is the part on top of the oven that holds the burners, which heat using either ignited gas or electricity.  Ovens can vary in both the number of burners and the types of “tops” that cover the burners and allow you to place pots and pans over the heat source.  With electric cooktops, pots or pans are placed directly onto the heating coils or onto surfaces called smooth tops, which have the heating elements integrated into their surface. 

The control panel of the oven traditionally consists of controls for setting the temperature, a clock of some sort and perhaps a timer, light switches, possibly self-cleaning switches, and any other switches used to control the oven’s additional features.