Masonry oven more common as accessory features of a masonry heater. A compromise design known as the gueulard in France combines aspects of both internal and external-fired models. Masonry ovens remain popular in part because of the way their use affects cooking processes and food flavor. Where modern gas or electric ovens cook food by moving hot air around inside an insulated, lightweight box, a masonry oven works by soaking up heat, like a battery building up a full charge. When hot, the heavy oven walls release the heat slowly, for hours. Thus the food is cooked not only by hot air,
Masonry heater eastern Europe to modify these efficient heaters so that they are connected to the gas network and are fueled with gas. Some modern models incorporate electric heating elements connected to timers. These are used only as a backup heat source during periods when the structure will be left unattended for long duration in winter (and therefore with no one to build a new fire in the heater each day or as needed) to prevent the structure from freezing. Some contemporary masonry heaters don't have a ceramic-tile exterior. Instead, the refractory bricks are covered by a heat-resistant kind of plaster. A