Conventional ovens use radiant heating, also called thermal heat, to cook food. Halogen bulbs are located on the top and bottom of the oven. When the oven is turned on, these elements heat to the set temperature and that heat then radiates out to the rest of the oven to cook food.

Conventional ovens work with a broad range of oven-safe pots and pans. They can cook almost any type of food - roast meats, brown pie crusts, crisp French fries.

Conventional stoves use gas or electric heating to warm pots and pans on the stove burner.

With a gas stove, the cook lights the burner when they turn it on, igniting a flame. The flame heats the pan or other cooking equipment, which heats the food inside. Gas stoves offer cooks precise temperature control, allowing them to cook delicate foods like sauces without burning them.

Electric stoves work by heating the coil on the stove, called the burner. Heat is transferred from the hot burner to the cooking equipment on top.