The earliest stoves were open hearths, essentially controlled indoor campfires used for both heating and cooking thousands of years ago.

Ancient Romans used built in stone ovens called fornax to bake bread, some of which were heated by underground fires similar to early central heating systems.

The word “oven” comes from the Old English word ofen, which is based on Proto Germanic roots.

Cast iron stoves became popular in the 18th century because they retained heat better and were safer than open fireplaces.

Benjamin Franklin helped popularize efficient stove design with the Franklin stove, which improved heat output while using less fuel.

Coal fired stoves dominated kitchens during the Industrial Revolution because coal burned hotter and longer than wood.

Gas stoves were introduced in the early 19th century but were slow to catch on because people feared gas explosions.

The first gas stove factory opened in England in 1836, helping standardize gas cooking appliances.

Electric stoves were invented in the late 1800s but did not become common until homes had reliable electricity.

Early electric ovens were marketed as cleaner and more modern because they produced no smoke or soot.

The iconic spiral electric burner design dates back over a century and has changed very little.

Self cleaning ovens were introduced in the 1960s and work by heating the oven to extremely high temperatures to burn off food residue.

Microwave ovens were invented accidentally when a radar engineer noticed a chocolate bar melting in his pocket.

The first microwave ovens were massive, weighing hundreds of pounds and costing as much as a car.

Convection ovens use fans to circulate hot air, reducing cooking time and helping food cook more evenly.

Many professional kitchens prefer gas stoves because chefs can instantly adjust the flame and heat level.

Induction stoves heat cookware directly using magnetic fields, making them faster and more energy efficient than traditional electric stoves.

Induction cooktops remain cool to the touch because the heat is generated in the pot, not the surface.

The familiar oven temperature of around 350°F became standard because it works well for most baking recipes.

Wood fired ovens can reach temperatures above 800°F, which is why they are ideal for Neapolitan style pizza.

Ancient bread ovens often doubled as communal gathering places in villages.

The oven light was added so cooks could check food without opening the door and losing heat.

Early ovens had no temperature controls, forcing cooks to judge heat by feel or cooking time alone.

The phrase “bun in the oven” dates back to at least the 19th century and is a playful reference to pregnancy.

Stove knobs are arranged differently by manufacturer, which is why turning on the wrong burner is a common kitchen mistake.

Dutch ovens were not invented in the Netherlands but were named after a casting method developed there. They were actually invented in England.

The black interior of many ovens helps absorb and distribute heat more evenly.

The smell associated with a new oven comes from protective coatings burning off during the first few uses.

Ancient tandoor ovens are still used today and can be fueled by wood, charcoal, or dung.

Early stove advertisements often featured women to market modern appliances as symbols of progress and domestic efficiency.

Some early electric stoves were criticized for cooking food “too evenly,” which people initially found strange.

The broiler function in ovens works by applying intense direct heat from above rather than surrounding heat.