HISTORY OF COOKING STOVE

HISTORY cooking stove

A stove is a device that produces heat. Usually the word used to describe a kitchen appliance used to generate heat or cooking. In British English, but the term is widely used in kitchen for cooking appliance, and stove or coal heater room.

Early stoves in the Western world

In Europe, the story begins on the kitchen stove in earnest in the 18th century. Before, people cooking over an open fire fueled by wood, which was first on the floor or on low masonry constructions. In the Middle Ages, so waist-high brick and mortar homes and chimneys first appeared that one had to kneel or sit and cook. The fire was lit at the top of this construction, during the space was used to store and dry wood. Cooking was done mainly in kettles hung over the fire or placed on trivets. The heat is regulated by placing the cauldron higher or lower over the fire.

Open fire has three major drawbacks that led the 16th century, inventors and to seek improvements: it is dangerous, it produces a large amount of smoke and heat efficiency is poor. Attempts were made to keep the fire to make better use of heat and reduce the consumption of wood. One step was the fire chamber: the fire was surrounded on three sides of brick and concrete walls that are covered by an iron plate. This technique also caused a change in the kitchenware used for cooking, for it required flat-bottomed kettles instead of pots. Only in 1735 the first design that completely enclosed the fire appear: the Castrol stove of the French architect Francois Cuvilliés was a masonry building with more four hole covered with iron plates with holes. It is also known as a stew stove. Towards the end of the 18th century, was designed refined by hanging the pots in holes through the top iron plate, thus improving heat efficiency even more.

Early stoves in East Asia

The Chinese and Japanese civilizations had discovered the principle of the closed stove much earlier. Already from the Chinese Qin Dynasty (221 BC - 206/207 BC), clay stoves, completely surrounding the fire are known, and a similar design known as kamado appeared in the Kofun period (3rd-6 century) in Japan. These furnaces were fired with wood or charcoal through a hole in the front. In both designs, pots were placed over or hung into holes at the top of the knee-high building. Kamados raised was developed in Japan during the Edo period (1603 to 1867).

Iron stoves

In the 18th century iron stoves first appeared. One example is the Franklin stove, a wood burning stove said to have been invented by Benjamin Franklin in 1742. It had a labyrinthine path for hot gases to escape, so that the heat coming into the room instead of going up the chimney. Franklin stove, however, was designed to heat, not cooking. Benjamin Thompson at the turn of the 19th century was among the first to submit a working paper iron stove. His Rumford stove used to heat a fire several pots also hung into holes so they can heat the side also. It was even possible to regulate the heat individually for each hole. His kitchen was designed for large canteen or castle kitchens, though. It will take 30 years until the technology has been refined and the size of the furnace is reduced enough for domestic use. Stewart Oberlin stove was a much more compact stove, patented in the U.S. in 1834. It was a great commercial success with around 90,000 units sold in the next 30 years. In Europe, similar designs also appeared in the 1830s. In subsequent years, these iron stoves evolved into veritable cooking machines with exhaust pipes connected to the fireplace, furnace holes, and the facilities to heat water. The holes in pots, where they hung were covered with concentric iron rings that were placed in pots. Depending on the size of the pot or heat needs, you can remove the inner rings.

Gas and electricity

All of these were fired by wood stoves, charcoal or coal. The first gas stoves were developed already in the 1820s, but these remained isolated experiments. At the World Exhibition in London in 1851, a gas stove was shown, but only in the 1880s began this technology to become a commercial success. The main factor for this delay was the slow growth in gas pipeline network. The first gas stoves were rather unwieldy, but soon the oven was integrated into the base and reduced size that fits better with the rest of the furniture in the kitchen. In the 1910s, producers started to enamel their gas stoves for easier cleaning. A high-end gas stove called the AGA cuisine was invented in 1922 by Swedish Nobel prize winner Gustaf Dalen. It is thought that the most efficient design and is much sought after kitchen "must have" in some circles, despite the hefty price tag.

The electrical stove technology has developed in several successive generations:

The technology first used resistance heaters iron plate that heats, plus the pots were placed. Although the technology is fading into obsolescence, coil ranges still provide the best durability of all implementations of the electric stove.
In the 1970s, they began glass ceramic stoves, to appear. Ceramic thermal conductivity has a very low coefficient, but lets infrared radiation pass very well. Electric heaters or infrared halogen lamps are used as heating elements. Because of their physical properties, the oven heats up faster after less heat, and only the plate heats up while the adjacent surface remains cool. Moreover, these cookers have a smooth surface and is therefore easier to clean, but they only work with flat-bottomed cookware and are markedly more expensive.

The third technology, developed first for professional kitchens, but today also entering the domestic market are induction stoves. These heat directly through the kitchen of electromagnetic induction and thus require pots and pans with ferromagnetic background. Induction stoves also often have a ceramic glass surface.

Gas and electric stoves are the most common today in western countries. Both are equally mature and safe, and the choice between the two is largely a matter of personal preference and preexisting utility outlets: if a house has no gas supply, adding that just to run a gas stove is an expensive task. Especially professional chefs prefer gas for cooking, allowing them to control the heat more accurately and faster. On the other hand, chefs often prefer electric ovens because they tend to heat food more evenly. Store brands now offer both gas and electricity, and many also offer two fuel stoves combining gas cooker and ovens.

Ovens and stoves, throughout history, have one thing in common that will burn the person who comes into contact with hot metal surfaces, for example, the front edge of the oven rack. Systems to protect your hands, like oven gloves, have been developed, but must be applied consistently to be effective, so people still burn. Recently, a device invented by Burt Shulman of Wappingers Falls, NY, called the Cool Touch Oven Rack Guard, which is a substance that attaches tape along the front edge of broiler and it stays in the oven. If a person touches, even at 500 degrees. F., will not burn.