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,
Hybrid masonry hybrid masonry has no direct contact with the surround steel frame. For this reason, there are not two subsets of this configuration. Lateral forces are transmitted to the masonry panel through steel plates that are connected to the floor beams and attached to the wall with a through-bolt. The hole in the plate for the through-bolt is slotted so that gravity loads are not transmitted to the masonry panel; the vertical loads travel solely through the steel frame. Thus, the masonry panel takes only the story shear from the above floors and acts as a one story shear wall. The