Major Appliances - 1998 Builds Appliance Trends
The new cooking technology Fisher referred to as Rapid Cooking, will be the result of Maytag's alliance with Turbo Chef and will be based on air impingement cooking, which today is used in commercial applications.
Rapid Cooking will shoot hot air from the top of the oven, wrap it around the food and send it out the bottom of the oven, creating a vacuum, to be filtered and recirculated. The air-wrap around the food helps to more quickly decrease temperature differences within the oven cavity that would affect baking.
Microwave energy from the bottom of the oven promotes thorough, even cooking. According to Jenn-Air, the vacuum created by pulling the hot air out of the oven for recirculation creates a direct air path, which is how the ovens will differ from Thermador's JetDirect ovens.