then there's convection. now, this is where a fan circulates the hot air inside the oven, distributing the heat evenly around the food. and finally we added far infrared. these are invisible heat waves that penetrate the food, cooking on the inside and outside at the same time, ensuring that the outside is nice and brown while the inside is juicy and moist-- absolutely perfect. >> the nuwave, from a chef's perspective and a restauranteur and a chef instructor, is ingenious because it uses the three methods that we use with big, gigantic machines, condenses those methods, puts it in a small unit that the consumer can use then at home. it's brilliant. >> there's no preheat time it heats up very, very quickly so that does cut down a lot of time and extra energy. >> plus, with extensive independent testing, it's been proven that the nuwave oven cooks up to 50% faster than a regular oven and -- get this -- uses up to 85% less energy, too. >> the money you save on your electric bill alone can virtually pay for the
