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 glaze or painted. Most pottery produced in recent centuries has been glazed, other than pieces in unglazed terracotta, biscuit porcelain or some other types. Tiles are almost always glazed on the surface face, and modern architectural terracotta is very often glazed. Glazed brick is also common. Domestic sanitary ware is invariably glazed, as are many ceramics used in industry, for example ceramic insulators for overhead power lines. The most important groups of traditional glazes, named after their main ceramic fluxing agent, are: Modern materials technology has invented new vitreous glazes that do not fall into these traditional categories. Glazes need to