The heat from a gas oven primarily goes into the oven's interior to raise the temperature and cook the food. When you turn on the gas oven, the gas burners ignite, producing flames that generate heat. This heat is then transferred to the air inside the oven and to the walls, racks, and trays present within the oven.
The primary processes involved in transferring heat within a gas oven are convection and radiation:
Convection: As the gas burners produce heat, the hot air rises and circulates inside the oven. This process is known as convection. The movement of hot air helps distribute the heat evenly throughout the oven, ensuring that the food cooks uniformly.
Radiation: Heat is also transferred through radiation. The hot surfaces inside the oven, such as the oven walls, racks, and trays, emit infrared radiation. This radiation travels in straight lines and directly heats the food and cookware placed in the oven, contributing to the cooking process.
It's worth noting that some heat may escape from the oven through small gaps or vents, but the majority of the heat remains trapped within the oven to maintain the desired cooking temperature. Modern ovens are designed to be relatively well-insulated, which helps retain the heat and improves cooking efficiency.