The first cooking of the ancient people was over open flames. The cooking fires were set on the ground. Later, simple masonry structures were used to support the wood and food items. Simple ovens were utilized by the early Greeks to bake bread, as well as baked products.
In the middle age, taller bricks and mortar hearths, equipped with chimneys, were constructed. Food to cook cooking was typically cooked in cauldrons of steel placed above the stove. The first recorded historical account of the construction of an oven is a reference to a range built around 1490 in Alsace, France. This oven was made entirely of tile and brick, including the flue.
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Enhancements to wood-burning ovens
Inventors began to improve stoves that burned wood mostly to stop the harmful smoke produced. There were fire chambers that held the wood fire, and holes were drilled in the tops of these chambers so that cooking pans that had flat bases could be set right on top of the cauldron to replace it. One unique design for masonry is one that was built in 1735. It was designed in 1735 by French engineer Francois Cuvillies. It could totally stop the flame and had numerous openings that were covered with iron plates that had holes.
Around 1728, cast-iron ovens were first produced in large quantities. The first ovens made of German design were known as five-plate stoves, also known as Jamb stoves.
In the year 1800, Count Rumford (aka Benjamin Thompson) invented an iron stove in the kitchen known as the Rumford stove, which was built to be used in kitchens with large spaces. The Rumford featured a single source of heat that could be used to heat multiple cooking pans. The heat level for each pot could be controlled individually. But this Rumford stove was far too big for a typical cooking space, so the designers constantly needed to improve their designs.
A compact and efficient cast iron model included Stewart’s Oberlin iron stove, which was patented in 1834. Iron stoves made of cast iron continued to improve by adding iron gratings in the cooker holes, chimneys were added, and pipe connections for flues.
Coal and Kerosene
Frans Wilhelm Lindqvist invented the first sootless kerosene cooker.
Jordan Mott invented the first practical coal oven in 1833. Mott’s oven was known as the base burner. It had ventilation for the efficient combustion of coal. This coal stove was cylindrical and constructed from solid cast iron with holes at the top. It was then enclosed with iron rings.
British inventor James Sharp patented a gas oven in 1826. It was the first semi-fascinating gas oven to be introduced on the market. Gas ovens were present in most households by the 1920s and featured top burners and interior ovens. The introduction of gas cook stoves was deferred until the gas lines that supplied gas to homes became standard.
In the early 1900s, gas stoves were introduced with enamel coatings, which made them easier to clean. A gas stove to be noted is the AGA cooker that was created 1922 in 1922 by Swedish Nobel award recipient Gustaf Dalen.
It wasn’t until the latter half of 1920 and the early 1930s that electric ovens started in competition with gas stoves. Electric ovens were in use in the early 1890s. But, at the time, the process of distributing electricity required to power these first electric ovens needed to be improved.
Some historians believe Canadian Thomas Ahearn invented the first electric oven in 1882. Thomas Ahearn and his business partner Warren Y. Soper owned the Chaudiere Electric Light and Power Company in Ottawa. The Ahearn oven was first put in service in 1892. It was located at the Windsor Hotel in Ottawa.
In 1891, the Carpenter Electric Heating Manufacturing Company developed one of the first electric ovens 1891. The electric stove was displayed during the Chicago World’s Fair in 1893. In June 1896, William Hadaway was issued the first patent for an electric oven. The year 1910 was when William Hadaway went on to design the first-ever toaster Westinghouse produced, a horizontal combo toaster and a cooker.
The most significant improvement to electric ovens came from the introduction of resistor heating coils; a standard design found in ranges also used in hotplates.
This microwave oven was a byproduct of different technology; in the middle of a research project that took place in 1946 when the researcher Dr. Percy Spencer, an engineer at Raytheon Corporation, Raytheon Corporation, noticed something quite unusual while facing an active radar for combat. The candy bar that was in his pocket had melted. He began to research, and then, a short time later, the microwave cooker was created.