Electric stove

An electric stove cooks food by converting electrical energy into heat, typically in resistance elements beneath or within a cooking surface. It may also include an electrically heated oven.

Joule heating: The production of heat when electric current passes through a resistive material. Stove elements heat up because electrical resistance converts current into thermal energy.
Gas stove: A cooking appliance that burns gaseous fuel to heat cookware and food. Its flame supplies heat directly, unlike an electric stove’s powered heating element.
Electric range: A kitchen appliance combining an electric cooktop and an oven in one unit. This common configuration extends electric stove cooking from burners to baking.
Indoor air pollution: Contamination of indoor air by particles, gases, or other harmful substances. Electric cooking avoids combustion emissions produced by gas burners inside kitchens.
Nichrome: A nickel-chromium alloy with high electrical resistance and strong resistance to oxidation at high temperatures. Many exposed heating elements use this alloy to withstand repeated heating.
Induction cooking: A cooking method that heats compatible cookware using electromagnetic induction. Induction heats the pan electromagnetically rather than relying on a hot resistive surface.
Glass-ceramic cooktop: A smooth cooking surface made from glass-ceramic, with heating elements beneath it. It is a common electric surface that conceals its radiant heating elements.
Burn injury: Tissue damage caused by heat, chemicals, electricity, or radiation. A recently heated electric surface can remain hot after its element is switched off.
Thermostat: A device that regulates temperature by switching or modulating a heating or cooling system. The stove’s controls use temperature regulation to cycle power and limit heat.
Solid-fuel stove: A stove that burns solid fuels such as wood, coal, or biomass for heat. Combustion supplies its cooking heat instead of electrical energy.

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