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  2. These Are the Best Electric Kettles for Every Budget ... - AOL

    www.aol.com/lifestyle/best-electric-kettles...

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  3. List of cooking vessels - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_vessels

    Revere Ware – a line of consumer and commercial kitchen wares introduced in 1939 by the Revere Brass & Copper Corp., focusing primarily on consumer cookware such as skillets, sauce pans, stock pots, and tea kettles. Staub – a brand of enameled cast iron cookware and bakeware that was originally headquartered in Turckheim, Alsace, France

  4. Kelly Kettle - Wikipedia

    en.wikipedia.org/wiki/Kelly_Kettle

    A Kelly Kettle in use. Note the cork stopper is not in the water spout while water is being boiled, this is for safety reasons. Kelly Kettle, Storm Kettle, Ghillie Kettle, Thermette, Survival Kettle and Volcano Kettle are trade names for portable devices for boiling water outdoors using twigs and other small combustible materials; these devices consist of a water jacket surrounding a fire ...

  5. Electric water boiler - Wikipedia

    en.wikipedia.org/wiki/Electric_water_boiler

    Japanese Zojirushi brand "Thermo Pot" electric kettle hot water dispenser Wall mounted, unpressurized electric boiler with 5 liters maximum capacity. An electric water boiler, also called a thermo pot or tea urn [1] in British English, is a consumer electronics small appliance used for boiling water [2] [3] and maintaining it at a constant temperature in an enclosed reservoir.

  6. Pressure cooker - Wikipedia

    en.wikipedia.org/wiki/Pressure_cooker

    Pressure cookers also use steam and water to rapidly transfer the heat to the food and all parts of the vessel. While compared to an oven, a pressure cooker's 120 °C is not particularly high, ovens contain air which is subject to thermal boundary layer effects which greatly slows heating, whereas pressure cookers flush air from the cooking ...

  7. Induction cooking - Wikipedia

    en.wikipedia.org/wiki/Induction_cooking

    An induction cooking surface boiling water through several layers of newsprint. The paper is undamaged since heat is produced only in the bottom of the pot and the boiling water limits its temperature. Induction cooking provides fast heating, improved thermal efficiency, and more consistent heating than cooking by thermal conduction. [12]

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