1. Baking Potatoes By: Richard Dewey and Stephanie Kirkham

2. Problem What is the best way to cook my potato?

3. Options Non-Convection Oven –Wrapped in aluminum foil –Naked Convection Oven –Wrapped in aluminum foil –Naked Non-Convection Oven –Wrapped in aluminum foil –Naked Convection Oven –Wrapped in aluminum foil –Naked

4. Results

6. Reasons for why the data did not match the analytical results Slow response time of the thermometer Oven not at a constant temperature To measure the temperature the oven door had to be opened Slow response time of the thermometer Oven not at a constant temperature To measure the temperature the oven door had to be opened Analytical data uses an approximation for the volume and area of the potatoes Inaccuracy of the thermometer Inaccuracy in timing

7. Conclusion Convection oven takes longer to heat but creates a more uniform temperature profile through the potato Aluminum foil decreases convective heat transfer which helps reduce heat loss after removal from oven Regular oven cooks faster but not as evenly Naked potatoes done in 30 minutes with both ovens Aluminum Foil covered potato in convection oven nearly done Aluminum Foil with regular oven not even close to being fully cooked Convection oven takes longer to heat but creates a more uniform temperature profile through the potato Aluminum foil decreases convective heat transfer which helps reduce heat loss after removal from oven Regular oven cooks faster but not as evenly Naked potatoes done in 30 minutes with both ovens Aluminum Foil covered potato in convection oven nearly done Aluminum Foil with regular oven not even close to being fully cooked