I don't have any experience with compact heat treatment ovens, I think the smallest one I ever had any dealings with had about a 3 cubic foot interior space and most of the others had huge induction coils with forced air circulation. However after reading Wizard69's very informative post I couldn't help but wonder if there might not be a way to direct the currents of the internal natural convection at least partially throughout the interior space of the oven by carving channels into the sides top or bottom thereby taking some advantage of the thermal heat sink of the fire brick. Large flat surfaces readily absorb while poorly reflect but smaller angled surfaces or groves possibly even those coming to a peak might have a tendency to redirect the heat at angles creating a slight thermal circulation.
I'm sure there are those who might have tried doing this and it may be well worth the research
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