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,
Ceramic chemistry are some examples of what the application of ceramic chemistry can accomplish. In ceramic bodies the physical properties of the final fired product are often more related to the firing curve, the physical properties (e.g. particle size and shape, decomposition history) of the ingredient materials and the mineralogy and interaction between the different particle types. Ceramic chemistry Ceramic chemistry studies the relationship between the physical properties of fired ceramics and ceramic glazes and their chemistry. Although ceramic technicians have long understood many of these relationships, the advent of computer software to automate the conversion from batch to formula and analysis