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Stainless steel. Stainless steel is an iron alloy containing a minimum of 11.5% chromium. Blends containing 18% chromium with either 8% nickel, called 18/8, or with 10% nickel, called 18/10, are commonly used for kitchen cookware. Stainless steel's virtues are resistance to corrosion, non-reactivity with either alkaline or acidic foods, and ...
Indonesian traditional brick stove, used in some rural areas An 18th-century Japanese merchant's kitchen with copper Kamado (Hezzui), Fukagawa Edo Museum. Early clay stoves that enclosed the fire completely were known from the Chinese Qin dynasty (221 BC – 206/207 BC), and a similar design known as kamado (かまど) appeared in the Kofun period (3rd–6th century) in Japan.
Two control knobs for a heating/cooling system. The left knob controls the temperature while the right controls the fan speed. A control knob is a rotary device used to provide manual input adjustments to a mechanical/electrical system when grasped and turned by a human operator, so that differing extent of knob rotation corresponds to different desired input.
Often, a gas stove will have burners with different heat output ratings. For example, a gas cooktop may have a high output burner, often in the range 3 to 6 kilowatts (10,000 to 20,000 BTU/h), and a mixture of medium output burners, 1.5 to 3 kW, and low output burners, 1 kW or less.
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Induction cooking surfaces work well with any pans with a high ferrous metal content at the base. Cast iron pans and any black metal or iron pans are compatible. Stainless steel pans are compatible if the base of the pan is a magnetic grade of stainless steel. If a magnet sticks well to the bottom of the pan, it is compatible.
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