(US) An oven glove.

An oven that uses radiant heat (such as from burners or heating elements) and does not use a fan to recirculate heated air, nor any other technology such as electromagnetic induction.

A small electric oven designed for use on the countertop, typically featuring warming, broiling, roasting, baking, and toasting modes, with some having convection and rotisserie features.

an oven that features fans to recirculate heated air to accelerate heating provided by traditional radiant heat sources found in the oven

An oven that uses electromagnetic induction to generate heat.

A type of masonry oven with a removable door made of clay or alternatively a cast iron door built into the side of a chimney.

A kind of oven/furnace that first appeared in the 15th century, used for both cooking and domestic heating in traditional Russian, Ukrainian and Belarusian households, and designed to retain heat for long periods of time by channeling the smoke and hot air of combustion through a labyrinth of passages.

Alternative form of clome oven

A baker's oven in which bread pans hang suspended from the arms of a kind of reel revolving on a horizontal axis.

A temperature-controlled chamber used to maintain the quartz crystal in electronic crystal oscillators at a constant temperature, in order to prevent changes in the frequency due to variations in ambient temperature.