The NuWave Oven works by using a proprietary method that combines conduction, convection and infrared, according NuWave. Conduction applies heat directly to food while convection circulates hot air to cook food evenly. Infrared cooking uses infrared radiation to cook and heat food.
Infrared radiation is invisible and produces mild heat similar to sun rays, claims NuWave. The NuWave Oven seeks to replicate the sun's heating method on a smaller scale. Infrared rays create heat by causing organic molecules to vibrate on contact. A major benefit of infrared cooking is that the rays penetrate molecules to cook food evenly. Many restaurants use this technology to keep foods warm.
NuWave Ovens also use conduction and convection. Conduction is defined by About.com as a method of cooking that heats food using direct contact with a hotter object. Common examples of conduction cooking are boiling water and stir frying. Placing an egg into boiling water to cook the egg using the heat from the water is also considered conduction. Convection, on the other hand, creates heat and circulates the hot air using a fan. Most forms of convection cooking use electric or gas power to create heat. Convection results in even cooking, browning and crisping due to the circulated hot air.