A kitchen stove , often called only stove or cooker , is a kitchen tool designed for the purpose of cooking food. The kitchen stove relies on direct heat applications for the cooking process and may also contain an oven, which is used for grilling. "Cookstoves" (also called "cooking stoves" or "wood stoves") are heated by burning wood or charcoal; "gas stove" heated by gas; and "electric cookers" by electricity. Stoves with multiple cooking surfaces are also called ranges .
In the industrial world, because the stoves replace open fires and braziers as a more efficient and reliable heating source, a model was developed that could also be used for cooking, and this came to be known as kitchen stove . When the house starts to be heated with a central heating system, it takes fewer tools that work well as heat sources and stoves and stand-alone stoves replace them. Cookers and stoves are often used interchangeably.
Fuel combustion stove is the most basic kitchen stove design. "Almost half of the people in the world (especially in developing countries), burn biomass (wood, charcoal, crop residue, and dirt) and coal in rudimentary cooking stoves or open flames to cook their food." More fuel-efficient and environment-friendly biomass cook stoves are being developed for use there.
Modern kitchen stoves can use alternative methods to heat food. Natural gas and electric stoves are the most common today in western countries. Both are equally effective and safe, and the choice between the two is largely a matter of personal preference and an existing utility outlet: if a home has no gas supply, adding one just to be able to run a gas stove is a costly undertaking. In particular, professional chefs often prefer gas stoves, because they allow them to control the heat more smooth and faster. On the other hand, some chefs often prefer electric stoves because they tend to heat the food more evenly. The main brands currently offer gas and electric stoves, and many also offer a double fuel range that incorporates gas stoves and electric ovens.
Modern kitchen stoves have burners at the top (also known as "stoves" or "stoves" in American English and as "hob" in English English) as well as ovens. Stovetop can refer to a stove or burner built on the table. Many new stoves are made of glass-ceramic. A "drop-in range" is a combination of stove and oven units installed in lower kitchen cabinets doused with a desk. Most modern stoves have units with built-in extractor hoods.
Video Kitchen stove
Histori
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The first clay furnace that covered the fire completely, was known from the Chinese Qin Dynasty (221 BC-206/207 BC), and a similar design known as kamado emerged in the Kofun period (Century- -3-6) in Japan. This stove is fired by wood or charcoal through a hole in the front. In both designs, the pot is placed on top or hung in a hole at the top of knee-high construction. Raised kamados developed in Japan during the Edo period (1603-1867).
Before the 18th century in Europe, people were cooking on an open fire fueled by wood. In the Middle Ages, fireplaces of brick and mortar were waist-high and the first chimney appeared, so the cooks no longer had to kneel or sit down to drink the food on fire. Fire is built on construction; Cooking is done mainly in a cauldron that hangs over a fire or placed in a trivet. Heat is set by placing a cauldron higher or lower over the fire.
The open fire system has three major disadvantages that drive a series of evolutionary improvements since the 16th century onwards: it is dangerous, it generates a lot of smoke, and its heat efficiency is bad. Efforts are made to seal the fire to better use the heat it produces and thereby reduce the consumption of wood. The first step is the fire chamber: a closed fire on three sides by a brick-and-mortar wall and covered by an iron plate. This technique also causes changes to the kitchen equipment used for cooking, for it needs a pan with a flat base than a cauldron. The first design that actually covered the fire was 1735 Castrol stove , built by French architect FranÃÆ'§ois de CuvilliÃÆ'Â © s. This stove is a stone pairs construction with several fire pits covered by a perforated iron plate and also known as a boiled cooker . Toward the end of the 18th century, the design was perfected by hanging pots in the holes through the top iron plate, thus increasing the heat efficiency even more.
Origins from the modern kitchen range
The range of modern kitchen was created by Sir Benjamin Thompson, Count Rumford in the 1790s. As an active scientist and inventive inventor, he puts the study of heat into a scientific base and develops improvements to the chimney, fireplace and furnace industry, which led to his invention of the kitchen range.
His Rumford Fireplace created a sensation in London when he introduced the idea of ​​limiting the opening of the chimney to increase piracy. This is a much more efficient way to heat the room than the previous fireplace. He and his workers modified the fireplace by inserting the bricks into the fireplace to make the sidewalls slant, and adding chokes to the chimney to increase the speed of the rising air into the chimney. The effect is to generate efficient airflow, so that all smoke will rise to the chimney rather than linger and enter the room. It also has the effect of increasing fire efficiency, and provides extra control over the rate of burning of fuel, whether wood or coal. Many London-style houses were modified for their instructions, and became smoke free.
Following on from this success, Thompson designed various kitchens made of brick, with a cylinder oven and a hole at the top to enter the pot. When unnecessary, the opening can be covered by allowing the fire to glow gently. This kitchen range is much more fuel efficient than the prevailing open fireplace method and to a more secure level. Its reach is widely adopted in large cooking companies, including the public kitchen that Thompson built in Bavaria. However, it is too big and heavy to make much of an impact on the home cooking.
The first half of the nineteenth century witnessed a steady increase in stove design. The cast iron furnace replaces the ones made of stone and shrinks in size to allow them to be put into the household kitchen. In the 1850s, modern kitchens, equipped with cooking halls, were middle-class home supplies. In 1850 Mary Evard discovered the Reliance Cook Stove, which was split in half with one half for pastries and the other half for moisture. The patents issued to Mary Evard were US76315 and US76314 on April 7, 1868. She demonstrated this stove with her husband at the World St. Louis Fair. Louis.
In 1867 Elizabeth Hawks of New York invented and received a patent to stick a cookie for the stove, which was intended to spread the heat thoroughly throughout the bread while keeping the top crust tender, which he called the "Auxiliary Air Chamber for Stoves." It was so successful that he sold two thousand in the months following its launch.
Stoves in those days used to burn charcoal like wood. The stove has flat tops and the heat is concentrated on one side of the stove so the cooks can cook something at different temperatures based on where the pot or pot is located. This is called the "piano" system. Once coal is replaced with gas, French chefs continue to choose a smooth cooking surface and so the majority of French gas stoves have flat metal surfaces above gas burners, which continue to be known as "French style" today.
Gas and electric stove
The major increase in fuel technology comes with the advent of gas. The first gas stove was developed as early as the 1820s, but this remains an isolated experiment. James Sharp patented a gas stove in Northampton, England, in 1826 and opened a gas stove factory in 1836. His invention was marketed by Smith & amp; Philips of 1828. An important figure in the early reception of this new technology, is Alexis Soyer, a famous chef at the Reform Club in London. From 1841, he changed his kitchen to consume pipe gas, arguing that the gas was cheaper overall because the supply could be turned off when the stove was not used.
A gas stove was shown at The Great Exhibition in London in 1851, but it was not until the 1880s that the technology became a commercial success in England. At that stage, a large and reliable pipeline transport network has spread across many countries, making gas relatively cheap and efficient for domestic use. Gas stoves were only widespread in Continental Europe and in the United States in the early 20th century.
Once electric power is widely available and economical, electric stoves are a popular alternative to fuel burning equipment. One of the earliest devices patented by the Canadian inventor Thomas Ahearn in 1892. Ahearn and Warren Y. Soper are the owners of the Ottawa Chaudiere Electric and Light Company. The electric stove was exhibited at the Chicago World Expo in 1893, where the model kitchen of electrification was shown.
Unlike gas stoves, electric stoves are slow to use, in part because of unknown technology, and the need for cities and towns to power. The initial electric furnace was unsatisfactory due to the cost of electricity (compared to wood, coal, or city gas), limited power available from power supply companies, poor temperature settings, and short lifespan of heating elements. The discovery of nickel alloys for resistant wire increases the cost and durability of the heating element.
The first practical design was patented by David Curle Smith of Australia in 1905. The device was adopted (following the gas stove design) which later became the configuration for most electric stoves: the oven was overcome by an electric stove with a grill tray between them. Curle Smith's stove has no thermostat; heat is controlled by the number of nine elements of the tool being turned on.
The first electric stove uses a heating element made of high resilience metal to generate heat. The stovetop surface (range) has one or more circular heating elements, isolated with compressed magnesia and enveloped in a spiral metal tube. The heating element for the oven is a similar construction but an elongated loop for distributing heat. The elements are manufactured as consumer replaceable components and can also be easily removed for cleaning. The temperature of the cooking element is adjusted by adjusting the bimetal thermostat control switch, which turns on and off the power to control the average heating effect of the elements.
Other technologies
Instead of applying direct heat to the cooking vessel, the induction cook causes the metal vessels to become hot with electromagnetic induction. This causes the cooking cold (or rather, it is only heated by the proximity to the cooking vessel) and improves efficiency. Induction cooking offers less heat exhaust, faster boiling time and the ability to tune cookware anywhere on the stove surface. Although it does require cooking utensils made with some iron or magnetic, to allow induction to take place.
The first patent date from the early 1900s. The demonstration furnace was demonstrated by the Frigidaire General Motors division in the mid-1950s on a GM tour showcase in North America. Induction cookers are shown heating pots containing newspapers placed between stoves and pans, to show comfort and safety. This unit, however, was never put into production. The modern application in the US began in the early 1970s, with work done at Research & amp; Westinghouse Electric Corporation Development Center at Churchill Borough, near Pittsburgh.
The high-end gas stove called the AGA stove was discovered in 1922 by Swedish Nobel Prize winner Gustaf DalÃÆ'n © n. As a heat storage furnace, it works on the principle that heavy frames made of cast iron components can absorb heat from a relatively low source but are constantly burning, and the heat that accumulates can then be used when needed for cooking.
DalÃÆ'Â n n brought his design to England in 1929, where it was first created under license in the early 1930s. The cast iron component was first cast in Coalbrookdale in the 1940s, where they are still made today by the Aga Rangemaster Group. Its popularity in certain parts of the British community (owners of medium to large houses) led to the coining of the term "AGA Saga" in the 1990s, referring to the fictional genre set among the upper-middle-class stereotypes.
Microwave ovens were developed in the 1940s, and used microwave radiation to heat water directly in the food.
Flattop grills are also installed in kitchen counters and islands, which perform double duties as direct cooking surfaces as well as platforms for heating pots and pans. Hot plate is a similar device, which can be used as appropriate technology.
Maps Kitchen stove
See also
References
Source of the article : Wikipedia
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