View ExhibitView Exhibitfire and heat

fire and heat

Since prehistoric times, cooks have managed fire, heat, air, and water. This display features American stoves dating from roughly 1900 to 1935, along with unusual ovens using ancient heating methods and a cooktop powered by modern technology. They indicate the labor involved in maintenance, suggest safety issues, and reveal food trends. The fuels they used determined cooking efficiency and versatility.

In the current era of induction cooking, we still grill on charcoal or wood fires, employ conserved heat in earthen pit cooking, use hot stones (pizza, anyone?), and rely on electricity and gas-fueled appliances daily.

Fire up your own curiosity to consider stoves from a new perspective.