Electronic temperature control in electric ovens for increased accuracy in food research

In food research, temperature is one of the variables that must be controlled at all times; household electric ovens are often used for this purpose. The aim of this study was to determine whether an electronic temperature controller (ETC) – an electronic apparatus with a solid-state switch and sensitive sensor – can provide improved temperature control, and consequently sustained food quality, compared with a capillary thermostat in a household electric oven. It was found that the ETC is indeed able to provide better temperature control in household electric ovens. It can, therefore, make a valuable contribution to food research, where consistency during replication is vital for the reliability of research results.