The TCC combines the three cooking methods.
- Conduction is the heat that is applied directly to the food.
- Convection is circulated hot air, produced by our quiet motor and a specially designed fan. This allows the heat to distribute evenly for faster cooking and even browning.
- Infrared is simply a form of gentle, invisible, radiant heat. It penetrates the inside of foods while also cooking from the outside, leaving dishes moist and full of flavor yet browned to perfection. Hearthware's specially patented heating rods enhance the NuWave Oven's unique infrared capabilities. The concept is similar to the warmth of the sun's rays felt on your skin. As a matter of fact, about 80% of the sun's rays consist of infrared waves. The same principle applies to our NuWave Oven, only on a smaller scale. Restaurants have been using this technology for years to keep foods warm.