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Electric jug or Electric kettle
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A teakettle (tea kettle) is a small kitchen appliance used for
boiling water in preparation for making tea or other beverages
requiring hot water. Kettles may be electric or for stovetop use. A teakettle is usually a kettle with a spout and (usually) a lid. There are also lidless kettles, filled with water through the spout. Some teakettles have a whistle attached to the spout, to signal the moment when the water starts boiling. Electric kettles automate the process of boiling water, typically doing so more quickly than regular kettles. They have a heating electrical element, made of a resistant material such as nichrome, immersed in the water. |
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The first electric kettle was shown at the Chicago World's Fair, in
1893, using the electrical heat radiator concept devised earlier by
R. E. B. Crompton. This was welded to the kettle's bottom and led to
a large waste of heat. In 1923, Arthur L. Large, from Birmingham,
England, invented the immersed heating resistor. A safety valve was
introduced by kettle maker Walter H. Bullpitt, also from Birmingham,
in 1931. Modern electric teakettles vary in design from simple kettles with electric heater elements to more advanced ones, with thermal and water level sensors, cordless ones, etc. A cordless teakettle consists basically of two separable parts: a kettle and a base with electrical connection. When the kettle stands on the base the heating element in the kettle is powered through the base. Tea is not made in the kettle itself; a teapot serves this purpose. An exception is the Japanese tetsubin which can be used for both boiling water and brewing tea. A teapot is a vessel in which to brew tea leaves with hot or boiling water, either inside a tea bag or loose, in which case a tea strainer will be needed to catch the leaves when the tea is poured. Teapots usually have an opening on the top with lid where the tea and water are added, and a spout through which the tea can be poured. A small hole in the top of the lid is necessary to stop the spout dripping when poured. In modern times, a tea cosy is sometimes used to prevent the contents of the teapot from cooling too rapidly. Teapots vary largely in design and purpose. Black teas are best brewed in a stoneware teapot, while stronger teas such as Assam and Ceylon are best brewed in pewter, iron or silver teapots. Oolong teas are best brewed in Chinese Yixing clay teapots. Lighter teas such as Darjeeling and green teas are suited to porcelain and fine china teapots. People are often recommended to not use the same teapot for very different teas, as herbal and very strong smoky teas, for example. Teapots vary largely in design and purpose. Black teas are best brewed in a stoneware teapot, while stronger teas such as Assam and Ceylon are best brewed in pewter, iron or silver teapots. Oolong teas are best brewed in Chinese Yixing clay teapots. Lighter teas such as Darjeeling and green teas are suited to porcelain and fine china teapots. People are often recommended to not use the same teapot for very different teas, as herbal and very strong smoky teas, for example. Teapots should never be washed in a dishwasher or soapy water. They should be rinsed with warm water and left upside down to dry. To remove build-up of tannin in a glazed teapot one can use boiling water and a couple teaspoons of baking soda, and leave overnight. The layer of tannin in an unglazed teapot can be left, as it will enhance the flavor without flaking off as would happen if the pot were glazed. |
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