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Ranges, Cooking Appliances
A stove is a heat-producing device. The word typically describes an appliance used either for generating warmth or for cooking. more...
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In British English, however, the term cooker is normally used for the cooking appliance, and stove for a wood- or coal-burning room-heating appliance. Another American English word for a cooking stove is range.The gas stove was very popular
There are many types of stoves. A kitchen stove is used to cook food, and refers to a device that has both burners on the top (also known as the cooktop or range or, in British English, the hob) and, often, an oven. A cooktop just has burners on the top and is usually installed into a countertop. A drop-in range has both burners on the top and an oven and hangs from a cutout in the countertop (that is, it cannot be installed free-standing on its own).
In industrial usage, stove may refer to the place where fuel is combusted before being fed to a large heat consumer such as an open hearth furnace.
Kitchen stove heat generation
A stove generates heat by one or more of the following means:
burning of
natural gas;
liquefied gases (e.g., butane, propane);
heating oil;
biofuel such as wood, coal, corn, or synthetic heating pellets;
;
electrically, by either
electrical resistance (by way of a heating element);
induction;
;
History
Early stoves in the Western World
In Europe, the history of the kitchen stove begins in earnest in the 18th century. Before that time, people cooked over open fires fuelled by wood, which first were on the floor or on low masonry constructions. In the Middle Ages, waist-high brick-and-mortar hearths and the first chimneys appeared, so that cooks no longer had to kneel or sit to tend to foods on the fire. The fire was built on top of the construction; the space underneath was used to store and dry wood. Cooking was done mainly in cauldrons hung above the fire or placed on trivets. The heat was regulated by placing the cauldron higher or lower above the fire.
Open fire has three major disadvantages that prompted inventors even in the 16th century to devise improvements: it is dangerous, it produces much smoke, and the heat efficiency is poor. Attempts were made to enclose the fire to make better use of the heat that it generated and thus reduce the wood consumption. A first step was the fire chamber: the fire was enclosed on three sides by brick-and-mortar walls and covered by an iron plate. This technique also caused a change in the kitchenware used for cooking, for it required flat-bottomed pots instead of cauldrons. Only in 1735 did the first design that completely enclosed the fire appear: the Castrol stove of the French architect François Cuvilliés was a masonry construction with several fireholes covered by perforated iron plates. It is also known as a stew stove. Near the end of the 18th century, the design was refined by hanging the pots in holes through the top iron plate, thus improving heat efficiency even more.
Read more at Wikipedia.org
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