Why is Hearth Cooking better?

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Hearth ovens have more mass so they maintain a steady even heat that is released into all foods baked on the hearth. When baking in a hearth oven, three heat principles are at work: conductive, radiant, and ambient. The three work together to form a hearth environment. Conductive heat is cooking in direct contact with the heat source; the heat moves vertically through the food. Radiant heat emanates from the roof and sides of the oven, while ambient heat fills the oven cavity and determines the length of the baking cycle.

Conventional modern day ovens use only ambient and minimal radiant heat. Some ovens have been improved by circulating hot air with a fan inside, also known as convection. However, without conductive, radiant, and ambient working together, it is impossible to achieve a hearth environment. Conventional ovens have very little mass and cool rapidly, causing them to continuously cycle on and off in an attempt to maintain a steady temperature. As a result, oven temperatures can swing up to 75°F and subject food to frequent high blasts of uneven heat.

This is where the hearth oven outperforms a conventional oven. In short, HearthKit solves the challenges of the modern oven with eons-old, time proven methods.

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