If you've already started Thanksgiving menu planning, we know you're strategizing your oven rotation with the tactical precision of a surgeon. What goes in when? At what temperature? And for how long? It is a beautiful, synchronized routine, and one that is largely made possible thanks to science. Now we're cooking with gas--literally!
In 1776, Americans were baking in an oven over coals, which they had to tend to at all times. Ovens of the time had imprecise and fluctuating temperatures, so recipe books didn’t provide specific baking times or temperatures.
Today, we still use heat to bake, but with much better control thanks to scientific advancements in appliances. Gas stoves still use combustion to create thermal energy, but the heat can be controlled by changing how much gas is used. Electric ovens use electricity and resistance to heat metal coils and create consistent, easy-to-adjust heat.
Ovens continue to become more advanced, incorporating artificial intelligence and computer software that allows for remote access, automated multi-step recipes and the ability to decide when a dish is perfectly cooked, increasing convenience and deliciousness.
