Fan ovens are baked. They have a fan in the back... well, it's not really a fan in the traditional sense, more enthusiastic circular swirling. The point is to disrupt the normal convective currents that would be set up inside the oven.

I propose the reverse. Install a fan system to set up a nice powerful vertical cyclone. The denser, colder air will be on the outside, the hotter less-dense air will be in the middle. With a bit of calibration, you should be able to cook potatoes at 220C and beef at 190C in the same oven.

To be marketed heavily, by Dyson, since it's unnecessarily complicated.
-- bs0u0155, Apr 05 2014

You sure the hotter air will be in the middle? http://en.wikipedia.org/wiki/Vortex_tube
Not that it's necessarily the same in an oven. [mitxela, Apr 05 2014]

unnecessary complications [+]
-- Voice, Apr 05 2014


There are no unnecessary complications, only unnecessary people.
-- MaxwellBuchanan, Apr 05 2014


That's <link> a specialized system. This will be much more of a standard vortex. Way slower, much bigger diameter to height ratio, it should just act on density like a standard cyclonic separator.
-- bs0u0155, Apr 05 2014


You may not need to go to such lengths; this is sort of how a cutting torch works, only with a jet of oxygen instead of a fan. Undoubtedly some clever pyromaniac could scale such an arrangement up to oven size.
-- Alterother, Apr 05 2014


I've always wondered how you get the potatoes to do hotter than the beef without two ovens - I've normally had to resort to giving them more time at the end and turning the heat up when the beef is resting/turning to ice. This solves all of those problems. [+]
-- TomP, Apr 06 2014


Shirley the solution would be to have no fan in the oven, and simply let the air stratify to give a hot top and cooler bottom, as ovens used to do?
-- MaxwellBuchanan, Apr 06 2014


[TomP], it's because potatoes are better at holding their water than beef.
-- Alterother, Apr 06 2014



random, halfbakery