A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm(1–1.5 inches) of a homogeneous, high-water-content food item.
Pepperoni is a variety of spicy salami made from cured pork and beef seasoned with paprika or other chili pepper.
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 other components, and may be multipurpose.
Caloric is a brand of kitchen appliances, which dates back to 1903.
An oven is a tool which is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been used to accomplish a wide variety of tasks requiring controlled heating. Because they are used for a variety of purposes, there are many different types of ovens. These types differ depending on their intended purpose and based upon how they generate heat.
A kitchen stove, often called simply a stove or a cooker, is a kitchen appliance designed for the purpose of cooking food. Kitchen stoves rely on the application of direct heat for the cooking process and may also contain an oven, used for baking. "Cookstoves" are heated by burning wood or charcoal; "gas stoves" are heated by gas; and "electric stoves" by electricity. A stove with a built-in cooktop is also called a range.
A slow cooker, also known as a crock-pot, is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews and other dishes.
A convection oven is an oven that has fans to circulate air around food to create an evenly heated environment. The increased air circulation causes a fan-assisted oven to cook food faster than a conventional non-fan oven, which relies only on natural convection to circulate the hot air. Fan-assisted convection ovens are commonly used for baking as well as non-food, industrial applications. Small countertop convection ovens for household use are often marketed as air fryers.
Sous vide, also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
Molecular gastronomy is the scientific approach of cuisine from primarily the perspective of chemistry. The composition, properties and transformations of an ingredient are addressed and utilized in the preparation and appreciation of the ingested products. It is a branch of food science that approaches the preparation and enjoyment of nutrition from the perspective of a scientist at the scale of atoms, molecules, and mixtures.
Cooker may refer to several types of cooking appliances and devices used for cooking foods.
Combi steamers are combination ovens that expand upon standard convection ovens in that they can also generate conventional moist steam or superheated steam and are capable of shifting between cooking modes automatically during the cooking process. They can be used to simultaneously steam vegetables or potatoes quickly and gently, while also roasting or braising meat and fish, or baking bread. The appliance is fit for many culinary applications, including baking, roasting, grilling, steaming, braising, blanching and poaching. These devices are cooking appliances typically used in professional catering or food service operations. They help gastronomy-industry professionals bridge the gap between economy and menu diversity while also maintaining the desired food quality.
Modernist Cuisine: The Art and Science of Cooking is a 2011 cookbook by Nathan Myhrvold, Chris Young and Maxime Bilet. The book is an encyclopedia and a guide to the science of contemporary cooking.
A bachelor griller, mini oven or mini kitchen is a countertop kitchen appliance about the size of a microwave oven but which can instead grill, bake, broil or roast food. It generally incorporates one or two heating elements at the top and bottom of the appliance, has one or two hobs on the cooktop, or a ceramic hotplate, and may incorporate a rotisserie.
June is a home automation company based in San Francisco. Its first product was the June Intelligent Oven, a Wi-Fi-enabled, app-connected countertop convection oven that employs machine learning and computer vision technologies to identify and cook food.
Anova Culinary, officially known as Anova Applied Electronics, Inc., is a company headquartered in San Francisco that specializes in smart kitchen appliances designed for home cooking. Their product range includes devices such as sous-vide cookers, combination ovens, and vacuum sealers. In 2014, Anova introduced the Anova Precision Cooker, the first sous-vide cooking device with Bluetooth connectivity, followed by a Wi-Fi-enabled version in 2015.
Instant Brands Inc. is a company selling a range of kitchen appliances. The company was founded by Robert Wang, Yi Qin, and three other Canadian partners in 2009. They are the distributor and designers of the Instant Pot and other products sold under the Instant Brands name.
