The History of Electric Cooker
Zanneio Experimental High School of Piraeus
Prehistoric Times
People of the prehistoric times had to find a way to cook the food. Primitive man achieved this using fire.
Ancient Greek
Civilized people, as the ancient Greek, stone ovens and fireplaces to keep fires lit for cooking and heating. As the years went by the stone ovens and fireplaces were converted into metal devices, where the food was roasted in wood fire.
By the Open Fire(Bon Fire) ‌ to the Contemporary Electric Stove
Until the 18th century, the open fire was the only way of cooking. The evolution of the kitchen went through several stages: This began to "braise" in Japan in the 3rd century, continued to ‘’brown’’ in the Middle Ages and ‘’mature’’ in the Industrial Revolution
In the 3d–6rd Century
In Japan stoves from clay and mortar were used such as the kamado. The kamados were operated with wood or charcoal for cooking. This kitchen was used for many years.
In the Middle Ages With the arrival of the chimney, the focus was placed on the wall of the house. The first hotplates of brick appeared and made cooking easier.
1859 On September 20, 1859, George B. Simpson was awarded US patent for an 'electro-heater' surface heated by a platinum-wire coil powered by batteries . Τhis invention lives on in the myriad devices that use electricity to heat food today.
1893
The electric stove was showcased at the Chicago World's Fair in 1893, where an electrified model kitchen was shown.
1905 In November 1905, David Curle Smith, the Municipal Electrical Engineer of Kalgoorlie, Western Australia, applied for a patent for a device that adopted what later became the configuration for most electric stoves
1970-Present In the 1970s, glass-ceramic cooktops started to appear. Glass-ceramic has very low thermal conductivity, a coefficient of thermal expansion of practically zero, but lets infrared radiation pass very well. Electrical heating coils or infrared halogen lamps are used as heating elements. Because of its physical characteristics, the cooktop heats more quickly, less afterheat remains, and only the plate heats up while the adjacent surface remains cool.
Contemporary Electric Cookers
Until 1930
1940’s
195
0’s
1960’s
1970’s
The End