An electric stove or electrical range is a stove with an integrated electric heating device for cooking and grilling. Electric stoves are becoming popular as replacements for solid stoves (wood or coal) that require more labor to operate and maintain. Some modern stoves have units with built-in extractor hoods.
The "burner" of the electric stove can be controlled by a rotary switch with a limited number of positions (for example, six), each of which uses a different combination of resistances and therefore has different heating power, or may have an "unlimited switch" > simmerstat . Some may have a thermostat.
Video Electric stove
Histori
On September 20, 1859, George B. Simpson was awarded US patent # 25532 for the 'electro-heated' surface heated by a battery-driven platinum-wire coil. In his words, useful for "warm rooms, boiling water, cooking food...".
Canadian inventor Thomas Ahearn filed patent no. 39916 in 1892 for "Electric Oven," a tool he might use in preparing food for a hotel in Ottawa that year. Ahearn and Warren Y. Soper are the owners of Electric Light and the Ottawa Chaudiere Electric 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. By the 1930s, technology had matured and electric cookers had slowly begun to replace gas stoves, especially in household kitchens.
In 1897, William Hadaway was granted US patent # 574537 for "Automatic Controlled Electric Ovens".
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. In the United States, although three companies have introduced electric stoves in 1908, penetration is rare; electric stoves are still considered new in the 1920s. In the 1930s, the decline in power costs and modern styles of electric stoves has greatly increased their acceptance.
Electric stoves and other household appliances are marketed by electric utilities to build electricity demand. During the expansion of rural electrification, cooking demonstrations on electric stoves are very popular.
Kalgoorlie Stove
In November 1905, David Curle Smith, Kalgoorlie City Electrical Engineer, Western Australia, filed a patent application (Aust Patent No. 4699/05) for the device adopted (following the gas stove design) which later became the configuration for most electric stoves: the oven was overcome by 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.
After the patent was granted in 1906, the design of Curle Smith began in October of that year. The entire production process is acquired by the Kalgoorlie City power supply department, which leases the stove to the population. About 50 equipment was produced before cost overruns became a factor in the Council's politics and the project was suspended. This seems to be the first time a household electric stove has been manufactured for the purpose of bringing "electric cooking... within reach of anyone". There are no examples of these stoves, many of which were saved because of their copper content during World War I.
To promote the stove, David Curle Smith's wife, H. Nora Curle Smith (nÃÆ' Â © e Helen Nora Murdoch, and a prominent member of the Murdoch family in Australian public life), wrote a cookbook containing surgical instructions and 161 recipes. Maps Electric stove
Variant
The first technology uses a resistive heating coil that is heated with iron hotplates, on top of which the pot is placed. It was later developed into a spiral hollow steel tube that has a heating element running through the middle. The tube is wrapped in a spiral under the pan. Unlike previous hot iron, the steel spiral is heated into red heat which gives more heat to the pan than the electric stove.
In the 1970s, glass-ceramic stoves began to appear. The glass-ceramic has very low thermal conductivity, the thermal expansion coefficient is almost zero, but allows the infrared radiation pass very well. Electric heating coils or infrared halogen lamps are used as heating elements. Due to its physical characteristics, the plant stove heats faster, less heat remains, and only the plate heats up while the adjacent surface remains cool. In addition, this cooktop has a smooth surface and is therefore easier to clean, but much more expensive.
The third technology - developed first for the professional kitchen, but today also entered the domestic market - is the induction cooking. This process until now only cooks ferromagnetic cookware directly through electromagnetic induction. Recent developments have enabled non-ferrous cookware to work as well, but not as efficiently as ferrous. Induction cookers also have smooth glass-ceramic surfaces.
Power consumption
The typical electrical consumption of one heating element depends on the size between 1kW to 3kW.
See also
- List of cookers
References
Source of the article : Wikipedia
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