Combination Ovens provide three cooking modes: convection, steam and combination. In the convection mode, the oven circulates dry heat - ideal for pastries and breads. In the steam mode, steam is used to poach fish, rice, and vegetables. In the combination mode, both dry heat and steam are used to simultaneously control temperature and humidity, which can be used to cook a wide variety of foods. Savings occur primarily from reductions in steam consumption while idling in steam mode but also from reductions in shell losses and improved heat transfer from gas combustion. The RTF has measure applications for both electric and gas combination ovens in a range of pan capacities.