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Crafts play an important role in cooking, but this is not the only thing that makes a cook good. The ingredients you choose, the recipes you follow, and the pots and pans you use will also affect your cooking and can always be different. But what about a regular stove in your kitchen? Let's look at the three most commonly used stove technologies - gas, electric and induction - to see how they work and the pros and cons of each.
How do gas stoves work?
The gas stove burner consists of a set of burners attached to a small gas valve connected to the main gas pipeline. When you turn the knob, the suction valve opens and the gas passes through the venturi, a wide tube taped in the middle. The gas enters through one of the wide ends, and as it passes into the constricted part, its pressure increases. There will be a small air gap in the re-expanding section of the pipe, and as the gas passes into this section, the pressure will drop and oxygen will be sucked into the air hole. Oxygen mixes with the gas and makes it flammable. Then the oxygen-gas mixture enters the burner.
The burner is simply a hollow metal disk with holes drilled around the perimeter. The gas control lamp or electric pilot lamp is located on the side of the burner and emits a small flame or spark to ignite the oxygen-gas mixture as it flows through the burner openings. By turning the knob to the high heating setting, you will increase the gas and air flow and the flame will be larger.
Gas burners can run on both natural gas and propane. Both are hydrocarbon fuels and their hydrogen gas flame is blue. A yellow or orange flame indicates that there is excess oxygen and the temperature is slightly cooler. The orange color is caused by unburned carbon. Of course, the ends of the gas burner flame look yellow-orange, then the flame is cooler, but if the flame is completely yellow, the ratio of gas to oxygen is too low, and the gas burner or inlet valve is clogged and needs to be cleaned. The red flame is even colder and usually soot (unburned carbon) appears at the bottom of the dishes.
How do electric stoves work?
Electric burners are usually of the coil type: a flattened coil of electric wires made of metal that heats up when the control is switched on and leaks into the power cord. The intensity of the electric current can be seen from the flashlight. (European-style hobs are made in a similar way, except that the wire is placed on a hard metal disc.) On a flat hob, the coils are placed under a sheet of tempered glass-ceramic material that covers the hob. Electric coils are heated in the same way, heat is transferred to the glass, which releases it into pots and pans. Halogen electric stoves are similar, except that the heating elements are rings of halogen lamps under the glass, rather than electric coils.
How do induction hobs work?
With induction technology, heat is generated in the vessel itself, not in the heating element. Induction hobs run on electricity, but the "element" under the ceramic or glass surface acts like a powerful magnet that generates a magnetic field. When a large part of a magnetic metal, such as a cast iron pan, is placed in this field, the electrons in the pan try to coincide with the magnet on the plate. But the magnet on the plate changes its poles, as a result of which the electrons in the vessel move at a speed, the electric current emits heat to the pan, which happens very quickly. You control the amount of heat generated in the pan with the handle on the hob, which increases or decreases the strength of the magnetic field.

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