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However, the manufacturers of the "New World" gas ranges in the mid-1930s gave away recipe books for use with their cooker, and the "Regulo" was the gas regulator. [2] The book has no reference to degrees. All dishes to be cooked are noted to be at "Regulo Mark X".
Flame temperature Propane in air 1980 °C 3596 °F Butane in air 1970 °C 3578 °F Wood in air (normally not reached in a wood stove) 1980 °C 3596 °F Acetylene in air 2550 °C 4622 °F Methane (natural gas) in air 1950 °C 3542 °F Hydrogen in air 2111 °C 3831 °F Propane with oxygen 2800 °C 5072 °F Acetylene in oxygen
[7] [8] Many cooking oils have smoke points above standard home cooking temperatures: [9] Pan frying (sauté) on stove top heat: 120 °C (248 °F) Deep frying: 160–180 °C (320–356 °F) Oven baking: Average of 180 °C (356 °F) Smoke point decreases at a different pace in different oils. [10]
The temperature range for hot smoking is usually between 52 and 80 °C (126 and 176 °F). [11] Foods smoked in this temperature range are usually fully cooked, but still moist and flavorful. At smoker temperatures hotter than 85 °C (185 °F), foods can shrink excessively, buckle, or even split.
Because inductive heating directly heats the vessel, very rapid increases in temperature can be achieved and changes in heat settings are fast, similar to gas. [ 8 ] In an induction cooktop ("induction hob" or "induction stove"), a coil of copper wire is placed under the cooking pot, and an alternating electric current is passed through it.
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For example, a cool oven has temperature set to 200 °F (90 °C), and a slow oven has a temperature range from 300–325 °F (150–160 °C). A moderate oven has a range of 350–375 °F (180–190 °C), and a hot oven has temperature set to 400–450 °F (200–230 °C).
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