define "hot air oven"? in short?
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Dry heat can be used to sterilize items, but as the heat takes much longer to be transferred to the organism, both the time and the temperature must be increased. The standard setting for a hot air oven is at least two hours at 160°C (320°F). A rapid method heats air to 190°C (374°F) for 6–12 hours. Dry heat has the advantage that it can be used on powders and other heat-stable items that are adversely affected by steam (for instance, it does not cause rusting of steel objects).
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convection is the transfer of heat by the flow of air. Duct tape prevents air from flowing outside of the ducks.
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The Toaster Oven, of course!\n\nPicture this.... A Black and Decker Toaster Oven the size of Flash Gordon, with coils that can broil a lobster the size of RI, with anthropomorphic traits. \n\nThe handle becomes a claw that grips ol'flashy around the middle, the maw of the BnD opens up and tosses him in...\n\nFace it... Flash would be flashed, fizzled, crispified and juicy on the inside.\n\nThen BnD's buddy, Ol'Electric carver would come by and slice up Flashy and arrange a tray of snacks for the Cuisinart and Kitchen Aide crowd.
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If it's non heated, it's going to be the temperature of the surrounding air and ground.
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good question...the term air conditioning refers to conditioning of air..irrespective of outside temp..i.e. when u want to cool ur room in hot climate and heat ur room in cold climate...\nrefer the site: www.marineengineering.org.uk     and go to main page and select utilities and the refrigeration and air conditioning systems both diagram and formulaes...
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air and unburned particles
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Hot-swap is the ability to connect a peripheral device to a computer system and have it automatically recognized by the operating system.  Most computer systems implement power save features where the status of the system depends on certain timing events, such as how long has it been since the user pressed a key or moved the mouse.  Standby, hibernate and sleep are examples of these varying levels of system activity.  Standy hot-swap is just the ability to connect a device to the system while it is in standby mode and have that device recognized when the system recovers to full operation.  It has to do with the voltage levels that are applied to the input and output connections and how they are detected and brought back up to normal values during wakeup.
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Trailers are called hotboxes because they are made of tin and when the sun gets hot during the summer they are extremely hot and hard to cool.  They can be like an oven.
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Pressure cooking is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure. Because water's boiling point increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the pot to rise to a temperature higher than 100 °C (212 °F) before boiling. The higher temperature causes the food to cook faster. Cooking times can be reduced by a factor of three or four. For example, shredded cabbage is cooked in one minute, fresh green beans take about five, small to medium-sized potatoes (up to 200 g) may be ready in five minutes or so and a whole chicken takes no more than twenty-five minutes. It is often used to simulate the effects of long braising or simmering in shorter periods of time.\n\nA safety valve releases steam when the pressure exceeds the safety limit for the cooker; usually the steam pressure lifts a weighted stopper allowing excess pressure to escape. There is usually a backup pressure release mechanism that may employ a number of different techniques to release pressure quickly if primary pressure release mechanism fails. One such method is in the form of a hole in the lid blocked by a plug of low melting-point alloy. If internal temperature (and hence pressure) gets too high, the metal plug will melt, resulting in a release of the pressure.\n\nA pressure cooker is often used by mountain climbers to compensate for the low atmospheric pressure at a very high altitude. Without it, water boils off before reaching 100 °C, leaving the food improperly cooked
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food water air reproduction
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when i go commando, my limit is just one dutch oven.  but i can work the oven in 3 ways.
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A Dutch Oven is when you Fart in bed while sharing that same bed with a partner.  Before the gas has dissipated you pull the sheets over your partners head and trap him or her there forcing them to inhale the methane filled vapors of the inside of your anuss.  Warning do not try this if you are looking to get action tha same day as this may ruin your chances.
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Very cool question. \n\nI LOVE my cheapo $18 Sunbeam toaster oven from Wal-Mart.\n\nBelieve it or not it works better than my old $100 DeLhongi <sp?> and when it gets really cruddy I will recycle it and buy a new one!\n\nToaster ovens do not work like a convection oven or a conventional oven.\n\nTwo reasons, they do not have the power to heat a large mass of food the way a convection or conventional oven would.\n\nAnd secondly, the heating elements are so much closer to the food, so scorching can be a problem.\n\nMany conventional recipes can be adapted for Toaster Ovens.\n\nCheck out these books, if you have an Amazon account, you can even SEARCH and print recipes for FREE!\n\nThe Gourmet Toaster Oven\n\nPop It in the Toaster Oven
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short ram intake--"short" refering to the intake runner lenth.  As opposed to a "tunnel" ram intake\n\ncold air intake--ducting system to get (relatively) cold air into the carb/throttle body\n\nram air intake--uses motion of the car to "cram" air into carb/throttle body.  Think hood scoops on dragsters W-6 pontiacs, stuff like that
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It is a box that looks like an oven.  It is used to keep living material at a constant temperature (e.g. bacteria) or for drying specimens (e.g to ascertain plant dry weight).
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Hot air rises.\n\nThe tiles are on the floor. Ceramics can conduct and retain heat, but not so easily when that heat isn't being piped straight through them.
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h-heating\nv- ventillation\na- air \nc- conditioning\nr- refrigeration\n\nrefrigeration is cooling the air\n\nconditioning is changing the state of the air \n(eg. humidity, pressure, volume, etc)