How did a stove kitchen worked back then?

Answer 1

Your stove works this way: When you turn the switch for high, low or medium, there is a wire inside the knob that is connected to the gas bottle. The gas is taken up a tube and into the ring. Little flames shoot up from the ring, and viola! You can now cook food on your stove! Hope this is helpful!

Answer 2

We're stuck here reviewing some physics, but we'll use plain English and attempt to be as direct and clear as possible. How a cook top works depends on the cook top, and there are basically four different types. With one exception, a stove top is a heat source. It generates thermal energy, and we transfer this heat into and through a vessel to food. In the case of electricelements or gas fired burners, the heat source transfers heat to the pot or pan in which we're cooking. Conduction and convection get the heat from an electric (resistive) heating element to the pan and the food. Conduction (hot gases on the pan) get heat from a gas burner to food. In the case of the radiant heat cooking units, radiation is the primary conduit for the movement of the heat from the element to the pan. Think of it as a big heat lamp. In induction cooking, a departure from most of what we use, we push a large amount of alternating current (AC) through a coil. This coil is wrapped around an iron (ferromagnetic) core, and the AC creates a large changing magnetic field in the core. The core has its end pointed up at the stove top below the cooking surface, and at the bottom of the vessel. And this vessel must be ferromagnetic, in case you were wondering. The moving magnetic field creates (induces) what are called eddy currents in the pan itself. The current acts on the natural resistance of the pan, and it (resistively) heats that vessel. (No worries about being shocked from the eddy currents.) The element doesn't create heat, but does get warm from internal currents. The induction element creates heat directly in the pan, and it is conducted to the food. Glass pans won't work here, as you might have guessed. That's the long and short of heating and cooking food. We kept it simple and tried to keep it clear so you understand how a stove top works. We create heat somewhere, and it is transferred to the food to cook it. From gas, to resistive electric elements, to radiant heat elements (using electricity) to the induction (electric) range, we have choices as regards how we equip our kitchen to cook the things we eat.

Answer 3

Basically put, an induction cooktop creates heat in the pan or pot you place on it, whereas a regular cooktop heats a burner, which in turn heats the pan or pot. It's basically heating with magnetism. As such, glass, aluminum or ceramic dishware will not heat on this type cooktop. You must have stainless-stell, cast iron or enamelware. If a magnet sticks to the cookware, you can heat with it on a induction cooktop.

Answer 4

the stove builds up farts and the more farts the higher the temperature increases

Answer 5

it used to work with a rock and leaf they need not have nothing else also it used to take about 12 hours just to get the fire on