2. The heat originates at the main gas burner and reaches the food through radiation, air convection, and direct conduction.

Brawn Not Brains: Traditional ovens, like the one in this Viking range, are impressive in their brawn, less so in their brains.  

3. The temperature sensor in the upper back corner is in a spot that’s often tens of degrees hotter than the bottom front corners.

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1. In this gas broiler, burning fuel spreads across a wide screen.

4. The exhaust vent keeps smoke from filling the kitchen but allows hot air to escape.