In a traditional or conventional oven, the surface of the food is subjected to unequal temperatures depending on its distance from the top, bottom and walls. The right level of humidity plays a decisive role in preserving the qualities of the food during the cooking process. As a general rule, to maintain constant humidity inside an oven it is better to have a sealed door than to open the oven regularly to baste the food, which each time results in a significant loss of moisture.
In a La Cornue vaulted oven, the distribution and circulation of heat are regular and natural. The food is cooked in a constant atmosphere. The solid door is manufactured to seal the oven, maintaining the optimum level of humidity. All food cooked in these respectful conditions will stay moist and retain unrivalled subtlety and flavour.
Gas or electric, the latest generation La Cornue vaulted ovens are now controlled electronically, enabling extremely precise temperature settings, with 5 degree increments. A probe shows the temperature at the heart of the dish in real time.