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,
Nanophase ceramic separation are used to create nanophase ceramics. Synthesizing nanophase ceramics from atomic or molecular precursors are desired more because a greater control over microscopic aspects of the nanophase ceramic can occur. Gas condensation is one way nanophase ceramics are produced. First, precursor ceramics are evaporated from sources within a gas-condensation chamber. Then the ceramics are condensed in a gas (dependent on the material being synthesized) and transported via convection to a liquid-nitrogen filled cold finger. Next, the ceramic powders are scraped off the cold finger and collect in a funnel below the cold finger. The ceramic powders then become consolidated