Ovens

Conventional ovens can be located below a range top. Food (in or on pans) is placed on wire racks that may be set at different heights within the oven. The heat source (either gas or electric) is located at the bottom, underneath the floor of the oven, and heat is conducted through the floor.

Deck ovens normally consist of two to four wide, flat decks stacked one above another, though single-deck models are available. Food is placed directly on the floor of a deck oven rather than on a wire rack as is done in a conventional oven. Some deck ovens have ceramic or firebrick bases; these are used for breads and pastries that require direct intense bottom heat to develop the crust. Deck ovens usually are gas or electric, although charcoal- and wood-burning units are also available. Like conventional ovens, the heat source for deck ovens is located underneath the deck, and heat is conducted through the deck.