I can conceptually understand how ovens use a different heat to cook, and hence takes a long time to warm up. But why would a propane grill, with direct heat, still take up to 10 mins to fully spread its heat out into the cooking area?
Context: I’m grilling, and realized it’s taking longer than expected (~3-5mins?) to get to 400°F. Understand that I was having wrong expectations, and want to know why thing is this way instead of that.
Edit: punctuation
In: 3
Thermal Mass.
The amount of heat required to warm just the air in the grill/oven is pretty minimal… but that air is in constant contact with the metal walls/lid/etc. which will wick away that heat very effectively while they are still cold.
Preheating an oven/grill is basically waiting for the interior grates/walls/lid/etc. to get “up to temp” enough that the air isn’t losing soooo much heat to the walls.
Latest Answers