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2. Rice cooker - Wikipedia

   en.wikipedia.org/wiki/Rice_cooker

   Electric induction rice cooker with scoop. A rice cooker or rice steamer is an automated kitchen appliance designed to boil or steam rice. It consists of a heat source, a cooking bowl, and a thermostat. The thermostat measures the temperature of the cooking bowl and controls the heat. Complex, high-tech rice cookers may have more sensors and ...

3. Thermal cooking - Wikipedia

   en.wikipedia.org/wiki/Thermal_cooking

   A vacuum flask cooker with the inner pot on a kitchen stove. A thermal cooker, or a vacuum flask cooker, is a cooking device that uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source. It is a modern implementation of a haybox, which uses hay or straw to insulate a cooking pot.

4. Aroma Housewares - Wikipedia

   en.wikipedia.org/wiki/Aroma_Housewares

   The company is a leading American brand for rice cookers. [1] It also produces portable electric burners, hot pots, induction products, electric woks, food steamers, countertop ovens, food dehydrators, pressure cookers, coffee makers, rice dispensers, slow cookers, DoveWare cookware and bakeware, and toasters. [2] [3]

5. List of cooking vessels - Wikipedia

   en.wikipedia.org/wiki/List_of_cooking_vessels

   Pyrex – a brand introduced by Corning Inc. in 1908 for a line of clear, low-thermal-expansion borosilicate glass used for laboratory glassware and kitchenware. 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 ...

6. Bakelite - Wikipedia

   en.wikipedia.org/wiki/Bakelite

   Bakelite (/ ˈ b eɪ k ə l aɪ t / BAY-kə-lyte), formally poly­oxy­benzyl­methylene­glycol­anhydride, is a thermosetting phenol formaldehyde resin, formed from a condensation reaction of phenol with formaldehyde.

7. Sous vide - Wikipedia

   en.wikipedia.org/wiki/Sous_vide

   Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...