Design and Optimisations of a Dual Power Baking Mini-Oven for Improved Performance and Energy Efficiency.pdf https://journal.engineering.fuoye.edu.ng/index.php/engineer/article/view/1246

This paper describes designing, constructing, and testing a miniature baking oven prototype with integrated electric and gas heating capabilities. The oven allows users to select an electric (120V, 2000W) or gas (20,000 BTU/hr) heating system to optimize baking across different foods. Oven testing was conducted by baking standardized meat pies and cake recipes using electric and gas modes. Heating profiles, bake times, weight loss, colour, texture, and internal temperatures were measured to evaluate and compare performance. The results of Baking standardized meat pies in both electric and gas modes served as the basis for the oven testing. The electric mode baked at 120°C for 8 minutes, while the gas mode baked at 150°C for 6 minutes. Weight loss after baking was 0.9 kg (16.2%) with electricity versus 0.95 kg (24.2%) with gas, showing increased moisture removal with gas heating. Temperature profiles demonstrated faster preheating with gas (250°C in 3 minutes) than electric (250°C in 5 minutes) under no load conditions.