A kitchen stove or a cooker is common household kitchen appliance used for cooking food. A stove generally consists of a cooktop for cooking by application of direct heat, and sometimes an oven for baking as well.
Primitive cooking relied mostly on open fires that used wood, charcoal, animal dung or crop residue as fuel. Basic designs of cook fires included three stone cooking: three stones of equal height arranged on three sides with a cooking pot set on top of them. These kinds of "stoves" are still common in many less developed and developing nations. Though they are simple and cheap to make, they are not environment friendly. Open fires burn inefficiently, producing smoke that is hazardous for people and the environment.
Continuous invention led to better designed stoves, which still used solid fuels but burned them more efficiently with greatly reduced emissions than open fires. Industrial development brought new and more efficient kitchen stoves designed to run on alternate fuels like LPG, natural gas or cleaner biogas. Greater efficiency and cleaner burning stoves resulted from the huge amount of research put into developing cleaner kitchen stoves (in terms of smoke production). Gas stops were developed as early as the 1820s, but proper gas distribution systems weren't available commercially until nearly sixty years later.
Gas stoves are still popular and widely used for cooking, but new electric stoves are catching up. Early versions of the electric stove used iron hotplates heated by resistive heating coils. Glass-ceramic cooktops hit the open market in the 1970s. These were very efficient due to low thermal conductivity and a near-zero thermal expansion coefficient, but they lacked the ability to pass infrared radiation very well.
The latest innovation in kitchen stoves is known as the induction cooker or induction stove. They work on the principal of induction, meaning that rather than applying direct heat through burners to the vessel they can heat the metal in a pan by electromagnetic induction. This very efficient process leaves cooktop surfaces almost cold.
Microwave ovens are an increasingly common alternate cooking device present in nearly every household these days. These devices are alternatives to stovetop cooking and are used for baking, grilling, and convection. Microwaves work on the concept of dielectric heating by radiation, which heats polarized molecules in the food itself. Microwave ovens produce hot food quickly and efficiently, and have different modes for normal heating, baking, grilling, etc., and are becoming the primary device for heating food in the household.
Primitive cooking relied mostly on open fires that used wood, charcoal, animal dung or crop residue as fuel. Basic designs of cook fires included three stone cooking: three stones of equal height arranged on three sides with a cooking pot set on top of them. These kinds of "stoves" are still common in many less developed and developing nations. Though they are simple and cheap to make, they are not environment friendly. Open fires burn inefficiently, producing smoke that is hazardous for people and the environment.
Continuous invention led to better designed stoves, which still used solid fuels but burned them more efficiently with greatly reduced emissions than open fires. Industrial development brought new and more efficient kitchen stoves designed to run on alternate fuels like LPG, natural gas or cleaner biogas. Greater efficiency and cleaner burning stoves resulted from the huge amount of research put into developing cleaner kitchen stoves (in terms of smoke production). Gas stops were developed as early as the 1820s, but proper gas distribution systems weren't available commercially until nearly sixty years later.
Gas stoves are still popular and widely used for cooking, but new electric stoves are catching up. Early versions of the electric stove used iron hotplates heated by resistive heating coils. Glass-ceramic cooktops hit the open market in the 1970s. These were very efficient due to low thermal conductivity and a near-zero thermal expansion coefficient, but they lacked the ability to pass infrared radiation very well.
The latest innovation in kitchen stoves is known as the induction cooker or induction stove. They work on the principal of induction, meaning that rather than applying direct heat through burners to the vessel they can heat the metal in a pan by electromagnetic induction. This very efficient process leaves cooktop surfaces almost cold.
Microwave ovens are an increasingly common alternate cooking device present in nearly every household these days. These devices are alternatives to stovetop cooking and are used for baking, grilling, and convection. Microwaves work on the concept of dielectric heating by radiation, which heats polarized molecules in the food itself. Microwave ovens produce hot food quickly and efficiently, and have different modes for normal heating, baking, grilling, etc., and are becoming the primary device for heating food in the household.
About the Author:
Paula Slite is a widely respected writer who has been writing for 5 over years often writes on Rangemaster Professional Plus and a wide range of other subjects.
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