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The control of fire by early humans was a critical technology enabling the evolution of humans. Fire provided a source of warmth and lighting, protection from predators (especially at night), a way to create more advanced hunting tools, and a method for cooking food.
The thermal control subsystem can be composed of both passive and active items and works in two ways: Protects the equipment from overheating, either by thermal insulation from external heat fluxes (such as the Sun or the planetary infrared and albedo flux), or by proper heat removal from internal sources (such as the heat emitted by the internal electronic equipment).
[3]: p. 95 The rocks in question are hypothesized by Brink and Mr. Dawe to have been imported from a nearby river, and were more predominant in stone boiling than the available sandstone because the river rocks would heat up more slowly and transfer their heat more slowly making it a better material for cooking. [3]: p. 93
High-altitude cooking is cooking done at altitudes that are considerably higher than sea level. At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure .
The inner pot is used to bring the food to the boil and the insulated outer pot is used as the container to retain heat and continue the cooking process. Some use insulation material between the outer pot walls, while others use a vacuum. A vacuum cooker (Chinese: 燜燒鍋) is a stainless steel vacuum flask. The flasks come in various sizes ...
Different cooking techniques require the use of certain tools, foods and heat sources in order to produce a specific desired result. The professional kitchen may utilize certain techniques that a home cook might not, such as the use of an expensive professional grill. [15]: 458–462
Arizona ER doctors offer insights on what extreme heat temperatures do to the human body. Extreme heat can disrupt the body's A/C. Then 'you're cooking from the inside,' ER doctor says
Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.