Technology and cooking, how has our way of cooking changed in 50 years?

Cooking styles are evolving; presently, our fast-paced lifestyle provides little time to prepare meals. However, technological advancements enable us to design a broader range of dishes with less work. Cooking isn't as tough as it formerly was.


Culinary style has grown to unanticipated levels mainly due to a present lifestyle that prohibits us from devoting the time and effort required to prepare. On the other hand, since we now have access to more foods, gastronomic influences, and culinary concerns, the entrance of new technologies, which are now part of our daily routines, may assist us in getting more out of cooking and all that surrounds us.


With home automation, new technological gadgets, and the most revolutionary applications in the electrical appliances that make up the kitchen, whose features respond to our daily needs with greater efficiency and functionality, we can enjoy a better equipped, more versatile, and easier to use.




Most households did not have the assistance of the electrical appliances that are now a natural and entirely vital part of our lives a little over half a century ago.

Only 19% of homes had a refrigerator, and only 24% had a washing machine at home in the early 1960s, which was considered a tremendous luxury at the time. After a few years of widespread migration from rural to urban regions, the data was increased by two. Now, it is doubtful that any house does not have a refrigerator, washing machine, cooking zone, oven, microwave, dishwasher, etc.


Logic dictates that the electrical appliances of 50 years ago have nothing in common with today. More complex refrigerators, washing machines with various startling programs and uses, induction plate systems that have altered our style of cooking, and so on are all examples of how technology and gastronomy work hand in hand. Today, we may cook at low temperatures in our homes exactly like Chefs or enjoy the most spectacular characteristics of a steam oven in the kitchen equipment.




It had nothing in common with modern kitchens more than a century ago. Although the first experimental gas stoves were constructed around the turn of the nineteenth century, they were hazardous due to the regularity with which explosions and poisonous gases occurred. The first electric stoves did not come in the houses of the richest people until 1890. Although they were a true revolution, they were inefficient since they only had primitive thermostats, and the temperature could only be coarsely controlled and maintained. Food did not adequately prepare; it was either burned or overly raw.


Many dwellings had electric stoves by 1920. However, coal was still the standard in the poorest homes. Years later, the first glass-ceramic cookers were introduced, marking a genuine revolution that set the stage for today's induction cookers.


Induction cooktops have become a necessary part of kitchen design in the twenty-first century. They function by using an electromagnetic field formed by a ferromagnetic core to heat the container (pot or pan) rather than the cooking surface, making them more energy-efficient and more straightforward to clean than classic gas burners. Consequently, the plates are significantly safer to touch and are very energy efficient.




The Egyptians and Babylonians are credited with inventing the oven, arguably one of the world's oldest cooking equipment. Five thousand years have passed since the invention of the earliest clay ovens and the most modern and complex ones. And although the development is obvious, it is not necessary to travel back thousands of years to see how this device, which started without any electronics, has evolved. We may now have the most significant features in more efficient and full ovens. In the twenty-first century, we are ranging from multifunction ovens to combination ovens and built-in models that make our day-to-day lives in the kitchen simpler. Little has changed since the original cast iron and wood boilers, which cooked bread and boiled water for our grandmothers' daily face washing.