Electric stove Totally Explained

In cooking, an electric stove is a cooker which uses electricity as a source of energy.

History

Lloyd Groff Copeman invented the first electric stove in 1896 while working for the Washington Power Company. In 1912 the Copeman Electric Stove Company was established in Flint, Michigan and produced the Copeman electric stove. Copeman established several electric range patents during this era. Copeman Electric Stove (also marketed as the "fireless cooker"). Westinghouse Electric Corporation bought the company in 1917, moved production to Mansfield, Ohio, and continued to develop and improve the stove. Thomas Ahearn invented the electric cooking range in 1892 and installed one in the Windsor Hotel in Ottawa. The electric stove was showcased at the Chicago World's Fair in 1893, where an electrified model kitchen was shown. But like the gas stove, the electrical stove had a slow start, partly due to the unstable technology, and partly because first cities and towns needed to be electrified. By the 1930s, the technology had matured and the electrical stove started to slowly replace the gas stove, especially in domestic kitchens.

Variants

The first technology used resistive heating coils which heated iron hotplates, on top of which the pots were placed.
In the 1970s, glass-ceramic cooktops started to appear. Glass-ceramic has a very low heat conduction coefficient, but lets infrared radiation pass very well. Electrical heating coils or infrared halogen lamps are used as heating elements. Because of its physical characteristics, the cooktop heats quicker, there's less afterheat, and only the plate heats up while the adjacent surface remains cool. Also, these cooktops have a smooth surface and are thus easier to clean, but they only work with flat-bottomed cookware and are markedly more expensive.
A third technology, developed first for professional kitchens, but today also entering the domestic market are induction stoves. These heat the cookware directly through electromagnetic induction and thus require pots and pans with ferromagnetic bottoms. Induction stoves also often have a glass-ceramic surface.

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