Monthly Archives: April 2016

What is a Trivection Oven?

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You’ve probably heard of convection ovens by now; they’re no longer the next new thing in kitchen appliance and in fact have become somewhat standard since their introduction to the baking markets in the early 1980’s. Now, however, there’s a new kid on the block.

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That’s right, trivection ovens exist now. Invented by General Electric, trivection ovens work by using heat, convection, and microwaves for customized cooking at five times the speed of traditional ovens.

Trivection ovens are little-known, but they have had some screen time no the Food Network. Host of Good Eats Alton Brown actually helped design the trivection oven, and it has since appeared in the pilot of popular American situation comedy 30 Rock, in which business tycoon character Jack Donaghy describes the product and claims to have created it himself.

Apparently he took his description of the product almost directly from GE’s website, which reads as follows:

“GE Prfile and GE Monogram ovens with Trivection technology combine thermal, Precise Air convection and microwave energies to produce optimal texture, crispness, moistness and browning for each food type- in less time!”

The site continued on to state that the combination of these three different types of heat “produces delicious results up to give times faster than a traditional thermal oven,” and that trivection technology offers “consistent oven temperature,” “optimal air circulation,” and “remarkable speed.”

Precise Air Convection Technology’s contribution is allegedly something relating to “a dual loop 2,500 watt element” that “surrounds an innovative fan that reverses direction for optimal air and heat circulation, providing even cooking, faster rotating speeds, and multi-rack baking capability.”

tri3Sure sounds like a hand full of bananas!

In regards to the thermal technology present within GE’s trivection oven, the site makes the following claim:

“Traditional bake and broil elements provide conductive heat from above and below the food, while helping maintain consistent oven temperature.”

Then regarding microwave technology, there’s the following:

“Electromagnetic waves excite molecules in food and help accelerate the cooking process, ensuring faster cooking speeds. This is not a microwave oven, and it is now possible to cook with microwave energy alone on Trivection technology ovens.”

Kind of a bummer about the limits to what you can do with microwave energy with the Trivection oven, but I suppose when your baking power is bolstered by the other types of energy also offered, you don’t need much more than what’s offered.
All in all, trivection ovens are likely to be the next big thing in new kitchen appliance technology, so if you want to intimidate and infuriate your baking friends, you should probably get one right away. Soon everyone on the block will have the latest oven, and you want to be the trend setter as opposed to the baking nerd falling behind the latest technology. Trivection ovens will make your cupcakes moist, your ribs hearty, and your Thanksgiving turkey viral on instagram. Don’t wait for them to be in style; take a risk and go full trivection. The future is waiting. Will you be ready?