Kettle

A kettle, sometimes called a tea kettle or teakettle, is a type of pot, typically metal, specialized for boiling water over a heat source, with a lid, spout and handle, or a small kitchen appliance of similar shape that functions in a self-contained manner. Kettles can be heated either by placing on a stove, or by their own internal electric heating element in the appliance versions.

History

The first kettles were used in ancient Mesopotamia for purposes other than cooking. Over time these artistically decorated earthenware containers became more frequently utilized in the kitchen. In China, kettles were typically made of iron and were placed directly over an open flame. Travelers used the kettles to boil fresh water to make it suitable for drinking.
The word kettle originates from Old Norse ketill "cauldron". The Old English spelling was ċetel with initial che-  like 'cherry', Middle English (and dialectal) was chetel, both come (together with German Kessel "cauldron") ultimately from Germanic *katilaz, that was borrowed from Latin catillus, diminutive form of catīnus "deep vessel for serving or cooking food", which in various contexts is translated as "bowl", "deep dish", or "funnel".
The development of tea kettles was in direct correlation with the evolution of the modern stove.
The electric kettle, could simply be plugged in instead of needing to be heated on a stove, was invented in 1922 by Arthur Leslie Large of Birmingham, England.
In the latter part of the 1800s, with the height of the industrial revolution, electric tea kettles were introduced as an alternative to stove top kettles. The first electric kettles had a warming chamber outside of the water source; but this was soon adapted in favor of an internal warming apparatus.
Modern tea kettles include a variety of technological advancements. Some electric kettles are cordless with illumination capabilities. Whistling kettles are equipped with lightweight dynamics and heat-resistant handles.

Electric kettles

Electric kettles are normally constructed of durable plastic or steel (with a plastic handle) and powered by mains electricity. In modern kettles the heating element is typically fully enclosed, with a power rating of 2 - 3 kW. In countries with 110V mains electricity, kettles may be less powerful to avoid drawing too much current and requiring a very thick supply wire.
In modern designs, once the water has reached boiling point, the kettle automatically deactivates, preventing the water from boiling away and damaging the heating element. A bimetallic strip thermostat is commonly used as the automatic shut-off mechanism. The thermostat is isolated from the water in the kettle and is instead heated by the steam created when the water boils, which is directed through a duct onto the bimetallic strip. This allows the thermostat to be coarsely calibrated, which in turn allows the kettle to function normally at a wide range of altitudes. A consequence of this design is that the kettle may fail to deactivate if the lid is left open, due to an insufficient amount of steam being ducted onto the bimetallic strip.
Jug kettles became popular in the late 20th century. They have a more upright design and are more economical to use, since small amounts of water (e.g. for one cup of tea) can be boiled while still keeping the element covered.
Electric kettles were introduced as means to boil water without the necessity of a stove top. In the United States an electric kettle may sometimes be referred to as a hot pot.

Embrace the Future with an Induction Cooktop

The INDIA is rarely noted for being behind the times when it comes to the use of cutting edge technology. When it comes to induction cooking, however, that is certainly the case. Though induction cooking has already taken over the lion's share of the international cooktop market, it is just catching on here in the India. You still might have to shop around a little bit, but you can rest assured that suppliers and retailers are working overtime to make certain that an induction cooktop is available to homeowners across the country.

How Induction Cooking Works

Induction cooking is being touted as a superior cooking method primarily because of the nature of the heat it creates. While gas and other electric stovetops create heat using burners that support gas flames or red hot heating coils, induction stovetops cook food by heating up the pot itself. Sounds impossible, but an induction burner creates an electromagnetic current beneath the surface that runs up through the pot, creating resistance in the pot's metal, and in turn creating the heat you need to cook your food.

Induction Cooktop Basics

What all that means from a layman's standpoint is that an induction cooktop heats up metal pots, not the cooking surface. You can lay your hand on an induction "burner" turned to high and not feel a bit of heat. Put a ferrous metal pot or pan on that same burner, however, and you'll be boiling water in no time. And unlike other electric powered cooktops (induction needs an electrical hookup to operate), induction burners can be turned down (or up) instantly, much like gas, since the surface never has to heat up or cool down.

Induction Cooktops and Energy-Efficiency

One of the major benefits of induction cooking is improved efficiency when it comes to your stovetop. Traditional cooking methods lose between 60% (natural gas) and 50% (electric coils) of the heat they produce before the energy ever begins warming up your food. Where does that go? Some is lost in heat absorbed by the cooktop surface (especially with glass top electric stoves), but by far the majority of it escapes into the surrounding air and heats up your kitchen instead of your dinner. An induction model, on the other hand, transfers 90% of its energy to your food, losing only 10% to other means. That means you'll use much less energy, and pay lower bills, to cook the same meals when you choose induction cooking over natural gas or other electric cooktop systems.

Portable Induction Cooktops

You might think this type of technology requires bulky or at least fixed mechanisms to work properly, but nothing could be further from the truth. Portable induction cooktops are so compact that they resemble the size and weight of a typical bathroom weighing scale. Naturally, this means you'll only be able to cook one large pot or pan at a time. Without a scalding hot stovetop surface, however, you can cook this dish right at the dining room or kitchen table with little fear of burning yourself or your guests. Most models vary in price from $100 for basic units to $1,000 or more for models with electronic touch screens with multiple features.

Drawbacks to Induction Cooking

About the only drawback of induction cooking is that it only works with ferrous metal pots and pans, such as cast iron or stainless steel. Neither aluminium, copper, nor Pyrex will work with these cooktops. If you have made a substantial investment in non-induction friendly cookware, you might want to think twice about these units. Otherwise, it's time to upgrade your cookware and look for pot and pan lines that work with induction technology.

Induction Cooktop Installation

While the technology might seem out of this world, installation is not. In fact, induction stovetops are incredibly easy to install. All they need is an electrical outlet to plug into and a countertop to fit over, and you're good to go. In fact, because induction cooktops are manufactured so thin (less than 2" in some cases), they can be installed just about anywhere in your kitchen. If you're interested in catching this wave of the future, you should talk to a kitchen contractor or appliance installer about getting your new induction cooktop installed as soon as possible.

Induction Cooktop can be purchased from www.appliancemart.in