A GE Profile Trivection oven uses convection, as well as thermal and microwave technologies to cook food. Also, a standard convection oven cooks food 25 percent faster than a conventional oven, while the Trivection oven can cook the same food up to five times faster than a conventional oven.
Convection ovens contain a fan that blows hot air over and around food to cook faster. Hot air blown directly on the food increases the rate of heat transference based on two different temperatures coming together at the same time. Convection technology cooks food more evenly, eliminating hot and cool spots in the oven and reducing undercooked or burnt food.
Trivection combines three types of cooking technology: convection, microwaves and thermal energies. The GE Profile Trivection oven improves standard convection technology with an innovative fan that reverses hot air flow. It also uses microwave technology to pass electromagnetic waves through the food, exciting the molecules and cooking it faster. The appliance has bake and broil elements above and below the food that help to maintain a consistent internal temperature.
The GE Profile Trivection oven also offers the flexibility of various cooking modes. Consumers can use the Trivection oven as a conventional or convection oven. It has four additional heating modes: Sabbath, defrost, proof and warm.