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Just curious...

What is the difference between fiberglass insulation used in ovens (sides, doors) and those used in houses (walls, attics)?

I know some people who build their own ovens use ordinary house fiberglass insulation (without paper) while some buy fiberglass insulation specifically labeled for ovens. Do their (the fiberglass) properties differ - e.g., melting point, purity? I bought some oven door fiberglass insulation before. They're of course thinner (3/4" thick) than house fiberglass insulation and they're just white. I don't know if they're denser than regular house fiberglass insulation as it's been awhile since I've seen house insulation.
 
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