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  2. Cooktop - Wikipedia

    en.wikipedia.org/wiki/Cooktop

    A ceramic hob with two multi-zone radiant heaters. A ceramic radiation heating cooktop has a surface made of low-expansion thermal glass-ceramic that is transparent to infrared. [5] This surface houses radiant or halogen heaters below it. The advantage of this arrangement is that the heat can be quickly controlled.

  3. List of cooking vessels - Wikipedia

    en.wikipedia.org/wiki/List_of_cooking_vessels

    Bread pan – also called a loaf pan, a pan specifically designed for baking bread. [10] [11] Caquelon – a cooking vessel of stoneware, ceramic, enamelled cast iron, or porcelain for the preparation of fondue, also called a fondue pot. [12] Casserole – a large, deep dish used both in the oven and as a serving vessel. [13]

  4. Induction cooking - Wikipedia

    en.wikipedia.org/wiki/Induction_cooking

    The first patents were issued in the early 1900s. [2] Demonstration stoves were shown by the Frigidaire division of General Motors in the mid-1950s [3] on a touring showcase. . The induction cooker was shown heating a pot of water with a newspaper placed between the stove and the pot, to demonstrate the convenience and saf

  5. Kitchen stove - Wikipedia

    en.wikipedia.org/wiki/Kitchen_stove

    The choice between the two is mostly a matter of personal preference and availability of utilities. Bottled gas ranges are used where utilities are unavailable. Modern kitchen stoves often have a "stovetop" or "cooktop" in American English; known as the "hob" in British English as well as an oven. A "drop-in range" is a combination stovetop-and ...

  6. The 5 Best Roasting Pans, Tested by a Chef - AOL

    www.aol.com/5-best-roasting-pans-tested...

    The 2.5-inch sides fall in that sweet spot between shallow and high-sided pans, allowing the skin to crisp nicely, and the vegetables to get a hard roast with a resulting fond that translated into ...

  7. Cookware and bakeware - Wikipedia

    en.wikipedia.org/wiki/Cookware_and_bakeware

    The earthenware cookware could then be suspended over a fire through use of a tripod or other apparatus, or even be placed directly into a low fire or coal bed as in the case of the pipkin. Ceramics conduct heat poorly, however, so ceramic pots must cook over relatively low heats and over long periods of time.

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