How is preheating an oven actually a thing? Is there either a physicist or someone with a masters degree in chef science who can explain to me if its actually a real thing or just something people have been doing for years for no reason? Because, my oven is like maybe 15 cubic feet of space. So, lets say I preheat that to 425. (As I am impatiently doing while writing this.) Thats all well and good, Im not STUPID, I get the concept, were heating the inside of that oven to a nice uniform 425 so when I put my tasty frozen pizza in there to cook it heats evenly. Sure. But...my kitchen alone (which is open-air connected to the rest of the house) is easily 1000 cubic feet of space, currently about 69. Now no matter how slowly and carefully I open that oven to not create air currents, etc. (which lets be honest, I dont, unless Im thinking about it as I am right now) how are you going to tell me that the 30 seconds I have that open and feel that heat radiating out at me, that that internal temperature is not plummeting? I mean, I feel that heat coming out at me in force, meaning, there is a hell of a lot of heat exchange going on since if Im feeling a wave of heat coming OUT, that means theres a corresponding wave of 69 air going IN. Again, if I try my best to open the oven, slide in aforementioned tasty frozen pizza and close it again as fast as possible (but without creating air currents) I can minimize that, but anytime were mingling 15 cubic feet of 425 air with 1000 cubic feet of 69 air....well again Im no physicist so I have no idea what that formula for heat exchange would look like, but it has to be significant. So....why do we bother? Is it to warm up the metal surfaces and get them to soak in lots of residual heat to help even things out and compensate for the aforesaid heat exchange? Is it just something we do because Betty Crocker et.al. say we should? I need to know this.
Posted on: Sun, 27 Oct 2013 16:08:02 +0000
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