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Open Hearth cooking
Cooks cooked food in cauldrons over open fires that were fueled by wood. These pots were predominately known as the Dutch ovens that were later renamed as French ovens which had added enameled coating.
(Margaux Baum and Tehmina Bhote, 2017) -
Wood burning stove: Castrol
Built by the French architect François de Cuvilliés created an enclosed stove was a masonry construction with several fireholes covered by perforated iron plates.
"It had a single fire source yet the temperature could be regulated individually for several pots at the same time, all while heating the room, too."
(Lisa Bramen, 2011) -
Electric range: French gas stoves
After coal was replaced with gas, French chefs continued to prefer the smooth cooking surface and so the majority of French gas stoves had flat metal surfaces over the gas burners, which continues to be known as the "French style" today.
Gas was cheaper overall because the supply could be turned off when the stove was not in use. -
New Technology: Combi steamer oven
The technology has been under constant development since its invention. Some manufacturers' models now use intelligent cooking processes to prepare food from start to finish with the touch of a button. Combi-steamer technology has fundamentally transformed the industrial-scale food preparation process, as the devices replace around half of conventional cooking appliances.
used primarily to prepare food for larger numbers of people at one time. -
Sous vide
Three characteristics of sous-vide cooking, each of which developed separately, are low-temperature cooking, containerized cooking that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum.
