Jindal has brought a range of beautiful
cooktops in Stainless Steel Range traditional yet very stylish and sturdy to
combat Indian cooking. The stainless steel cooktops are designed to meet every
individual’s need and requirement. They are highly durable, safe and just
perform beyond expectations.
As an alternative to
cooking with Stainless Steel Jindal has developed a range of Glass cooktops. They are extremely beautiful, stylish & highest
in quality as compared to the
traditional models. Jindal cooktops are the perfect solution if you
are looking for contemporary, minimal style where the cooking zone blends in
perfectly within the worktop.
Available
in 2,3 & 4 burner models, the Gloria Range of Glass Cooktop consists of
Black finish Toughened Glass with Rectangle & square shape, Gloria Curve is
available with curved sides & Gloria Bi-Level comes only in 4 burner which
is designed to cook at two different levels upper & lower simultaneously,
this enables you to access with a clear way to the vessels behind burners while
cooking. All the models are available in Auto & Manual ignition.
Apart
from this we have Digital Print Designs which is called our “O-Series Range”.
Our efforts to provide you more designs are continuous.
A wood burning iron stove
A
kitchen stove, usually called a
stove (especially but not only in US English
[1]),
range,
cooker, or
oven[2] is a
kitchen appliance designed for the purpose of
cooking food. Kitchen stoves rely on the application of
direct heat for the cooking process and may also contain an
oven, used for
baking.
In the industrialized world, as
stoves replaced open fires and
braziers
as a source of more efficient and reliable heating, models were
developed that could also be used for cooking; these came to be known as
kitchen stoves.re:
cooking in the Middle Ages "The division of stoves into several
compartments as in our day was seldom seen. The dishes were cooked on
the fire itself. When homes began to be heated with
central heating
systems, there was less need for an appliance that served as both heat
source and cooker and stand-alone cookers replaced them.
Cooker and
stove are often used interchangeably.
The fuel-burning stove is the most basic design of kitchen stove. In the
developing world, such stoves are still the most common cooking appliances and new, more fuel efficient and environmentally sound
biomass cook stoves are being developed for use there. Modern kitchen stoves may use alternative methods for heating food.
Natural 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 pre-existing utility outlets: if a house has no
gas supply, adding one just to be able to run a gas stove is an
expensive endeavor. In particular, professional
chefs
often prefer gas cooktops, for they allow them to control the heat more
finely and more quickly. On the other hand, some chefs often prefer
electric ovens because they tend to heat food more evenly. According to
EnergyGuide labels on appliances sold in the U.S. and EnerGuide labels
in Canada, natural-gas-fueled appliances are more cost-efficient for the
duration of their life. Today's major brands offer both gas and
electric stoves, and many also offer dual-fuel stoves combining gas
cooktops and electric ovens.
Modern kitchen stoves have both burners on the top (also known as the
cooktop or
stovetop in American English and as the
hob in British English) as well as an oven. A
cooktop can refer to the top of a stove or burners built into a
countertop. Many newer cooktops are made of
glass-ceramic. 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).
Most modern stoves come in a unit with built-in
extractor hoods.
Early kitchen stoves
The 18th-century Japanese merchant's kitchen,
Kamado (Hezzui) made of copper
(Fukagawa Edo Museum)
Chinese,
Korean, and
Japanese civilizations had discovered the principle of the closed stove much earlier than the West.
[citation needed] Already from the Chinese
Qin Dynasty (221 BC–206/207 BC),
clay stoves that enclosed the fire completely are known, and a similar design known as
kamado (かまど) appeared in the
Kofun period (3rd–6th century) in Japan. These stoves were fired by 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 construction. Raised
kamados were developed in Japan during the
Edo period (1603–1867).
In
Europe, prior to the 18th century, people cooked over open fires fueled by
wood, which were first 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 cooking
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.
[3]
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 de 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.
In 1850
Mary Evard invented the Reliance Cook Stove, which was divided in half with one half for dry baking and the other half for moist.
[4] She demonstrated this stove with her husband at the
St. Louis World's Fair.
[5] In 1867
Elizabeth Hawks
of New York invented and received a patent for a baking attachment for
stoves, intended to spread heat thoroughly throughout loaves while
keeping the top crust tender, which she called an "Auxiliary Air-chamber
for Stoves."
[6] This was so successful that she sold two thousand within months of its release.
[7] [8]
Charcoal stoves
Charcoal stoves are still commonly used in rural
Thailand
Stoves continued to evolve and charcoal began to replace wood as the
burning material in stoves. Up until the 1970s, the top French
restaurant Le Pyramid continued to use charcoal stoves. These stoves had
flat tops and the heat was concentrated on one side of the stove top so
that cooks could cook things at different temperatures based on where
the pot or pan was located. This was called the "piano" system. After
coal was replaced with gas, French chefs continued to prefer the smooth
cooking surface and so the majority of French gas ovens had flat metal
surfaces over the gas burners, which continues to be known as the
"French style" today.
[9]
Gas stoves
The first gas stoves were developed as early as the 1820s, but these remained isolated experiments.
James Sharp patented a gas stove in
Northampton, England in 1826 and opened a gas stove factory in 1836. At the
World Fair in
London
in 1851, a gas stove was shown, but only in the 1880s did this
technology start to become a commercial success. The main factor for
this delay was the slow growth of the gas
pipe network.
Electric stove
Main article:
Electric stove
Once electric power was widely and economically available, electric
stoves became a popular alternative to fuel-burning appliances. The
first electric stoves use heating elements made of high-resistance metal
to produce heat. The cooktop (range) surface had one or more circular
heating elements, insulated with compressed magnesia and sheathed in a
spiral metal tube. Heating elements for the oven are of similar
construction but an elongated loop to distribute heat. Elements were
made as plug-in consumer-replaceable parts and could also be easily
removed for cleaning. Temperature of cooking elements was regulated by
adjusting a bimetal thermostat control switch, which switched power on
and off to control the average heating effect of the elements.
Design evolution
There are still many traditional stoves made, which burn wood or
solid fuel. The look and feel maybe very similar to many traditional
stoves, but the way fuel is burnt has evolved. Many also have back
boilers for domestic heating.
[10]
Induction cooker
Rather than applying direct heat to a cooking vessel, an
induction cooker causes metal vessels to heat by
electromagnetic induction.
This leaves the cooking top cold (or rather, only heated by proximity
to the cooking vessel) and increases efficiency. Induction cooking
offers less waste heat, faster boiling times and the ability to set
cookware anywhere on the surface of the cooktop. Although it does
require cookware that’s made with some iron or is magnetic, to allow the
induction to take place.
[11]
Microwave ovens use
microwave radiation to directly heat the
water held inside food.
Flattop grills
are also being installed into kitchen counters and islands, which do
double-duty as a direct cooking surface as well as a platform for
heating pots and pans.
A
hot plate is a similar device, which is mobile and can be used as an
appropriate technology.
Original Article :
http://en.wikipedia.org/wiki/Kitchen_stove
