Balance Enclosures provide user protection by keeping powders, particulates and fumes contained during weighing procedures. Balance Enclosures may be ducted to the outside or connected to a HEPA and/or carbon filtered exhaust back into the laboratory.

Ductless Fume Hoods are enclosures that pass contaminated air through a filter(s) before returning air to the room. Use for locations where outside ventilation can not be achieved. Can eliminate very high percentages of particulates and biological hazards. Select airborne chemical levels can be reduced to safe levels as verified with monitoring protocols.

Ducted Fume Hoods have ventilation to outside provides the most rigorous user protection, particularly for chemically dangerous fumes. Many employ “by-pass” designs, which enable consistent airflows in the enclosure for various sash positions. Low airflow designs provide user protection while minimizing energy costs.

Biological Safety Cabinets provide effective containment for working with human pathogens. BSC cabinets have three classes as sedignated by the National Sanitation FoundationClass I, II, and III, with some sub class levels.

BSC Class I have an un-recirculated airflow away from the lab worker that, after going through a HEPA filter, is vented into the room. They provide the lab worker medium protection but do not protect the samples in the bacinet from contamination.

BCS Class II should be used if a lab worker is using microorganisms in containment levels 2, 3, and 4 labs. These cabinets are divided into two typesA and B, determined by construction, airflow velocities, patterns, and exhaust systems. They protect the lab worker, samples, and the external environment.

BCS Class III have both HEPA filtered supply and exhaust air and are totally gas tight and enclosed. Tests are performed while using long sleeved gloves. The cabinet is under negative pressure of at least 120 Pa while the exterior exhaust system maintains airflow. This protects the lab worker, samples, and the external environment.

PCR Enclosures are designed specifically to privide a Class 5 work space for PCR experiments by moving HEPA filtered air downward. PCR enclosures are unique in that they have a UV light that eliminates DNA and RNA contaminates

Extractor Systems provide localized ventilation at the contaminant source. Extractor arms can be easily positioned to remove fumes or air-borne particulates. Often used when the fume source can not be readily moved to a conventional hood or when fumes are innocuous, e.g. bad-smelling without being chemically dangerous. May vent to outside or recirculate into the room through a filter.

It may seem baffling in the beginning when looking for a kitchen range hood, but apart from a couple of issues you need to keep in mind it isn’t that hard as it can first seem. It could be a difficult task deciding the best kitchen range hoods that will fit into your present house decor as well as fitting into the current fixtures. If you buy the incorrect model, it may be a serious pricey mistake to make. Many people have a tendency to look for a hood that they like the look of without thinking about whether or not this may fit directly into their house

For those, who already has an hood in your home: check out manual or if you don’t have it, download it from the manufacture’s internet site. Because of this you will be aware if your range hood is ventless or vented, what is important. If you don’t have a manual you should find out whether your hood has a ducted system that goes into the ceiling and out the household. If this is the case then you definitelypossess a vent hood. The vented range hood is associated with a duct system that goes outside the home, therefore the cooking steam is removed to outside. Ventless hoods remove the cooking air via a few central filters, which then cleans the air and blows it back into the kitchen area.

It’s obvious that the faster the fan speed the greater it is at removing the cooking air from your stove. Many kitchen stove hoods include either a several fan speed. You need to buy a range hood which is at least a three speed fan. Another factor is to consider how noiseless this fan generator will operate when in use. The faster the fan operates, the more noisy it will be. You really want to try and find a fan generator that may be as quiet as possible, and this is especially important is you possess an open plan kitchen that brings together the dining area or the family area.

So decision on ventless or vented hood appear to be the most important. If you purchase a ventless range hood, you need to keep in mind you will likely have to exchange the internal filtration systems regularly. It is crucial, because not often changed filters cause that the range hood doesn’t function correctly.

You also have to bear in mind the size of the hood you will be using in the kitchen. The majority of hoods right now will no longer have to cover the whole cooktop. You could potentially purchase a smaller sized model as long as the fan motors are effective enough to cope with the amount of cooking steam from your stove. Also always remember the volume of noise the fan motor will generate when on full power.

The things you really should don’t forget:

-verifying if your hood is vented or not
-proper selection of your new hood fan speed
-choosing properly measurements

- it is also excellent when it suit your cooktop and its components such as cooktop knobs

It is also worth thinking about these kitchen appliances in person at your nearby store, even if you are going to buy one online. Viewing them personally can also give you a concept of the dimensions and whether it will squeeze into your kitchen.

There are a lot of range hoods over the internet, with a big number of producers offering them on the net. Once you’ve a solid idea of how you would like your brand-new kitchen range hood to look like, you have to think about what’s under the hood and just how it will perform inside your house. If you purchase the incorrect model, it could be a serious pricey mistake to make.| A lot of people often shop for a hood that they like the design of without thinking about whether or not this may fit into their house

If you currently have a current hood in your kitchen,you could probably check out guide supplied from the manufacturer or get a guide book from your manufacturers website|For all those, who already has an hood in your house: check out guide book or if you don’t have it, download it from the manufacture’s internet site . Because of this you will be aware if your range hood is ventless or vented, what is important. If you do not have a manual you will have to figure out whether your hood has a ducted system that goes into the roof and out the household. If this is the case then you definitelypossess a vent hood. The vented range hood is linked to a duct system that goes outside the home, so the cooking steam is extracted to outside. They are able to take out these cooking fumes from the kitchen area and expel it outside in your home or re-circulate it back into the kitchen as thoroughly clean air.An important function of any kitchen hood is to efficiently remove the steam when cooking. It is a good idea to buy a hood that occurs with at very least three fan speeds and has a CFM of at least 600. The more hobs you contain on your stove, the more effective the fans motor requires to be.

So decision on ventless or vented hood seems to be the most important. In case you buy a ventless range hood, you’ll need to bear in mind you will likely have to replace the central filter systems sporadically. It is significant, because infrequently changed filters cause that your range hood will not function correctly.Additionally you need to note how large the hood you’ll be working with in the kitchen. Most hoods right now no more have to cover the whole cooktop. You could buy a smaller model as long as the fan motors are effective enough to deal with the amount of cooking steam from the stove. Also bear in mind the amount of noises the fan engine will create when on total power. It is also worth thinking about these appliances in person at your own nearby store, even if you’re thinking about buying one online. Viewing them personally may also give you an idea of the dimensions and whether it could fit into your kitchen area and compose to lot of tiny things in your kitchen area like cooktop knobs, cupboards and many others.

Some other websites worth checking out:

http://www.goarticles.com/cgi-bin/showa.cgi?C=2956236

Kitchen range hood advices

Probably one of the most essential kitchen appliances in the modern age is the kitchen range hoods its importance is almost always strayed to the peripherals. Putting a range hood in your kitchen can heighten your house’s value: a stunning kitchen range hood can be a remarkable center piece that people first notice when they enter the room. It can give your kitchen a nice, stylish touch and modern feel. You want to make the place where all the food comes from at least look appetizing, right? Well, there are range hoods available and in a variety of various materials so you’ll have tons of options to choose from.

A stainless steel range hood is perhaps the most usual hood you’d see in a kitchen, and to its credit, a stainless steel range hood is very resistant to corrosion and quite easy to maintain. If you want to go for a traditional vibe you can have a custom made wood or copper range hood.  A copper hood works great with a log cabin style kitchen with a rustic motif. Add some engravings of nature scenes and they can blend well with homesteads or other rural properties. Admittedly these are more expensive, but they last a long time that they can actually be passed down to the next generation.

Range hoods are also a key feature when it comes to designing and planning a new kitchen. They enhance the overall style of the kitchen can conclusively add a certain mood to the room. So, one point to consider is the range’s size. A kitchen range hood that is too small or too big will simply look out of place and incongruous to the whole set up of the room. Another factor to take into consideration is the range’s finish. A modern kitchen finish entails a modern range hood finish.

You can play around a lot with different styles and concepts when designing a new kitchen, but when you’re just purchasing one to enhance your kitchen, then that might be a bit harder. But just like with almost everything else, the Worldwide Web is a very powerful tool when it comes to finding the best kitchen range hood for you.

Do you feel like there’s so much smoke in your kitchen every time you cook?  Do you want to have a nice-looking and clean kitchen that will be very accommodating not only to you but to your visitors as well?  The new models of kitchen range hoods are now very attractive and useful that you won’t be ashamed of placing one in your kitchen.  Range hoods can now add to the beauty of your kitchen and can eliminate the smoke every time you cook.  They are now available in different kinds, materials, and patterns so that you can choose the one that will suit your kitchen.  You can either choose Vent-A-Hood, Kitchensource, Fujioh, or Appliancist — the best makers of range hoods.

It is known that range hoods are very important in kitchens so that the odor and smoke will be eliminated every time. There are now different varieties of range hoods to fit every customer’s needs.  The range hoods are now available for under-cabinet and curve-shaped islands.  There are other varieties like wall mounted, pro style, and liner insert.

Under-cabinet range hoods are perfect for small kitchens since they only occupy small space.  They are also very stylish that your visitors will find them very attractive.  These range hoods can make your kitchen clean-looking and spacious since they will be part of your kitchen cabinets.  You can choose from the wooden cabinets, traditional steel, glass or plastic cabinets.  Whatever type of range hood you like, it will surely fit your kitchen style.

Curve-shaped island range hood can be a perfect décor in your kitchen.  You will find many choices when it comes to this kind of range hood.  You can choose between the stainless steel, painted, copper, and brass metal range hoods.

Remote blowers are accessories to your range hood that reduces the sound that the range hood produces.  They are available from 300CFM to 1500CFM, in which the range depends on the amount of smoke output in your kitchen.

Maintain a hygienic kitchen environment by having a kitchen range hood.  This will not only make your kitchen look good but it will also make your kitchen very clean and a nice place to stay in.

Range hoods are designed to keep bad smells, grease and other nasty particles produced within the cooking process out of the air that is circulated through your kitchen and home. The overriding aim is to keep heat, smoke and odor from escaping out of the hood and back into your home. However this is not the only consideration given to the hood selection, nowadays ventless hood design is so sophisticated and stylish that you can make your kitchens range hood the focal point of your entire kitchen design.

What Are Ventless Range Hoods

Traditionally a range hood consists of a circulation unit housed above your oven, cooktop or stove with a duct (think of a chimney) used to transport the odors, particles and grease in the air to the outside world. A ventless hood as its name might suggest does not incorprate the duct carrying the polluted air outside of your house, rather it relies on a filtration system to filter the nasties out of the air before recirculating the cleaned air back into your kitchen.

Why Would You Want a Ventless Range Hood?

The main reason why people tend to upgrade to ventless hoods is because of their space saving design. Normally the duct or vent of the rangehood runs all the way from the range through your ceiling and out of your rooftop. These vents take up a huge amount of room, are bulky and more often than not are hideously ugly, ruining the ambiance and style of even the most well though out and executed kitchen designs.

By installing a ductless hood you are able to save yourself space whilst at the same time creating a kitchen design masterpiece that your friends and family will be truly envious of. One more reason why ductless hoods are a good idea is the fact that they reduce some of the burden on the environment. Generally the polluted air is pumped straight out of your house into the environment. However with a ventless hood this polluted air is trapped within a filter which is cleaned by you and disposed of in a more ecologically friendly manner.

The kitchen range hood is an important, but often overlooked, appliance. A range hood is a fan (blower) surrounded by an enclosure designed to capture and remove the air pollution created by the cooking process. While there are many types, shapes, and designs on the market, all range hoods have the same primary function: to keep the kitchen air clean.

During the cooking process, air pollutants such as smoke, steam, grease particles, and odors come up from the cooking surface. Gas cooktops and ranges add carbon monoxide and nitrogen dioxide to the mix, and grilling tops it off with volumes of greasy smoke. In addition, excess moisture from the dishwasher, escaping odors from the trash can, the lingering smell of last night’s takeout, and many other sources, together create a serious air quality problem.

Range hoods solve this problem by removing the polluted air to the outside (ducted installation) or cleaning it with a series of filters (ductless / recirculating installation). However, besides the obvious benefit of keeping the kitchen air odor-free, range hoods offer several other, more subtle, advantages.

The hot, moist, greasy effluent stream produced by cooking is suctioned in and exhausted outside, instead of letting it blow right in your face. Any chef who spends a significant amount of time in the kitchen environment will attest to the difference between cooking in comfort, and having to endure a steam bath for several hours.

While we’re on the subject of comfortable cooking, it is worth noting that an overhead range hood provides additional lighting, right where you need it the most. One of the considerations for selecting a range hood should be the amount of light it provides, as well as the type of lighting – halogen, fluorescent, incandescent, or a combination. Keep in mind that the bulb wattage does not need to be high, since the hood will be much closer to the cooktop than the room lights. In addition to work lights, some high-end designer range hoods offer spectacular lighting effects, and some hoods also include warming lights.

Keeping the air free of grease and excess moisture also keeps the entire kitchen cleaner. Airborne grease and moisture produced by cooking settles on kitchen surfaces, leaving a sticky film on cabinets and counters – but with a range hood, those pollutants are removed, making kitchen cleanup much easier and faster. The more advanced range hood models even offer a feature that keeps the hood running on a 10-15 minute timer after you’re done cooking, in order to clean the last traces of odor and then quietly turn off.

Cleaning your range hood is an important part of the kitchen cleanup. Range hoods remove grease, steam and odors from cooking and in the process collect dirt that needs regular cleaning. Range hoods need to be cleaned from grease buildup periodically to keep them working effectively and efficiently. Some hoods do not have outside vents and use replaceable charcoal filters to clean smoke and odors. Both vented and non-vented models have fans that draw the air inside which also require cleaning.

To clean your range hood, first turn off the power to the appliance.

Wipe the exterior and interior of the range hood regularly. When you need to give it a thorough scrub, use a solution of hot water, dishwashing detergent, and ammonia to cut the grease. Do not use abrasive pads or scouring powders because they can scratch the finish. You can Wash the light bulb when it is cool with soap solution and then rinse and dry it to keep the light bright.

Fan Blades can get greasy which can restrict air flow, and cause motor over-heating and fire hazard. You need to wash the inside and outside of the hood with warm, soapy water often.

After Rinse the hood and wipe it dry. Occasionally take the metal filter out of the hood and rinse it as well. Put the filter in warm, soapy water. Let it soak for a few minutes. Wash and rinse it. Dry the filter and put it back in the hood.

Some hoods have charcoal filters that cannot be cleaned because washing them will reduce their effectiveness. Insteadthey should be replaced about once a year. Charcoal filters can be bought from any store that sells hoods.

Always check manual directions for cleaning your hood and fan. If instead you have electronic air cleaners in place of a ducted system, follow manual instructions for regular cleaning of filters.

A range hood is a mechanical installation designed to filter air of airborne particles related to cooking. These particles include airborne grease, combustion products, smoke, odors, heat and steam. Range hoods, also called extractor hoods or ventilation hoods, are used in kitchens to provide cooks with clean air, while also preventing greasy buildups from forming on walls and other surfaces.

Types of Range Hoods

Because domestic and commercial kitchens have varying layouts, there are a number of range hood types for different situations and setups. Additionally, range hoods use different operating principles to filter kitchen air, with certain designs more suited to domestic over commercial uses, and vice versa.

A typical range hood maintains a similar position directly above a cooking surface, most often the stove. Range hoods should be wide enough to cover this surface entirely. The hood consists of a skirt positioned over this surface at a height that is comfortable for the average user. The skirt surrounds grease filters backed by a fan that sucks air into the unit. Fans may feature several speed options. Most fans have at least two speed settings, one designed for operation during cooking, and one that is much quieter to be used during meals. Some advanced models have an automatic fan feature that turns the fan on when temperatures get too high. This feature is a signal to the fan that steam or smoke might be present in the air and the fan should be operating. Range hoods can also feature automatic shut-off timer options.

Under-cabinet hoods. A very common type of range hood is an under-cabinet hood, which is installed beneath a cabinet above a stovetop. These hoods generally require piping and tubing to exhaust fumes, smoke and gas outside of the building.

Wall-chimney hoods. These hanging hoods attach to the ceiling or wall and then exhaust air outside. Wall-chimney hoods are generally mounted above stovetops where there are no cabinets.

Island hoods. Similar to wall-chimney hoods, these hoods are installed where there is no cabinet structure. They are attached to the ceiling above island-style stovetops.

Downdraft hoods. These hoods are often used above island-style stovetops, but they exhaust through piping air to the floor, where ducts suck air and filter it through floor piping.

Ductless hoods. These types of hoods are mostly designed to trap grease and oil that enter the air above a stovetop. They do not filter air, but rather direct it back out into the kitchen for dispersal.

Extractor hood design allows for variations in installation, appearance and efficacy, but all hoods feature standard components. An extractor hood maintains a skirt directly above the cooking surface that is at least as wide as that cooking surface. The skirt houses one or more grease filters in front of a fan that sucks air into the unit for ventilation.

Kitchens have been around for centuries, however, it was not until post-civil war period that the majority of kitchen appliances were invented. The reason was that most people no longer had servants and housewives working alone in the kitchen needed culinary help. Also the advent of electricity greatly advanced the technology of labor saving kitchen appliances.

The Stove

Stoves have replaced open fires.

In the Middle Ages, Europeans built fires on brick hearths and cooked in cauldrons hung above them. Sixteenth century inventors began looking for ways to make cooking safer and more efficient. The heat chamber, a rudimentary stove, enclosed fire on three sides with brick and was covered by an iron plate to set a pot on. In the early 1800s, Benjamin Thompson invented a large iron stove, which had one fire and several holes where pots could be hung. A smaller iron stove was invented in 1834. Soon, inventors improved iron stoves by adding oven compartments, and covering open holes with rings to place pots on. Early gas stoves, developed in the mid-1800s, were large, but soon the oven was integrated into the base, and the size reduced to fit into most kitchens. By the 1930s, electric stoves grew more popular than gas. Glass-ceramic cooktops emerged in the 1970s.

The Microwave

Microwaves were invented in the 1940s.

While researching radar in 1946, Percy Spencer discovered microwave cooking when a candy bar in his pocket melted while he was testing a vacuum tube called the magnetron. Spencer built a metal box into which he fed microwave power. When food was placed in the box and microwave energy fed in, the temperature of the food rose very rapidly. The first units, available in 1947, were very large and expensive, and had to be water-cooled, which necessitated plumbing installations. Soon, improvements produced a smaller microwave with an air-cooled magnetron, and sales increased. Microwaves were first used in restaurants and food-processing plants, but Tappan introduced a home model in the mid-1950s. In 1967, Amana released the first countertop microwave, which was smaller, safer and less expensive. By the mid-1970s, about 60 percent of U.S. households owned a microwave.

The Dishwasher

A woman, Josephine Cochrane, is credited with inventing the dishwasher.

In the1800s, several inventors attempted to create a dishwashing machine, but none of them worked efficiently. In the 1880s, society hostess Josephine Cochrane grew tired of finding her china chipped by the servants who washed it, so she vowed to create her own dishwashing machine. Cochrane understood that jets of water would work best to clean dishes. She made wire racks to hold dishes and arranged them in a copper boiler. A motor turned the racks around while hot soapy water was squirted up and over the dishes. Initial sales were disappointing, because the machine required huge amounts of hot water, which took hours to heat. Only hotels and restaurants bought them, but her concept led to more successful designs later. Other companies produced dishwashers powered by steam and designed for restaurants that worked by passing racks of dirty dishes on a conveyor belt under jets of hot water. The first electric dishwasher was introduced in the 1920s but it didn’t catch on with the public until the mid-1940s.

The Refrigerator

Refrigerators replaced iceboxes.

Before refrigerators, people used other preservation techniques, such as salting and canning, but they altered the taste and nutrients of food. Keeping food cold was the only way to prevent alteration, but iceboxes were inefficient and burdensome. Experiments with artificial refrigeration began in 1748, and Oliver Evans designed the first refrigeration machine in 1805. Soon, Michael Faraday discovered that liquefying ammonia causes cooling. Jacob Perkins invented the first refrigerator in 1834 using the vapor compression cycle, in which volatile liquids are evaporated to absorb heat. Early refrigerators used toxic gasses, such as ammonia, to cool, but many consumers died from inhaling the gasses. An alternative, Freon, was invented in the 1930s, but it was banned in the 1990s because of its effects on the environment. Early refrigerators were made of a wood cabinet and a water-cooled compressor. In the 1920s, steel and porcelain cabinets replaced wood. Through the 1960s, refrigerators were improved with additions like automatic defrost and ice makers.

Range Hoods

A range hood is a device containing a fan that hangs above the stove or cooktop in the kitchen. It is used to remove airborne grease, combustion products, smoke, odors, heat, and steam from the air by a combination of filtration and evacuation of the air.

Large Kitchen Appliances

• Dishwasher
  In 1850, Joel Houghton patented a wooden machine with a hand-turned wheel that splashed water on dishes, it was hardly a workable machine, but it was the first patent.
• Garbage Disposer
  Architect, inventor John W. Hammes built his wife the world’s first kitchen garbage disposer in 1927. After ten years of design improvement, Hammes went into business selling his appliance to the public. His company was called the In-Sink-Erator Manufacturing Company.
• Ovens or Stoves
  The first historical record of a stove being built refers to a stove built in 1490 in Alsace, France.
• Microwave Ovens
  The microwave oven was invented by Percy L. Spencer.
• Refrigerator
  Before mechanical refrigeration systems were introduced, people cooled their food with ice and snow, either found locally or brought down from the mountains.

Small Kitchen Appliances

• Apple Parer
  On February 14, 1803, the apple parer was patented by Moses Coates.
• Blender
  In 1922, Stephen Poplawski invented the blender.
• Cheese-Slicer
  The cheese-slicer is a Norwegian invention.
• Corkscrews
  Corkscrew inventors were inspired by a tool called the bulletscrew or gun worm, a device that extracted stuck bullets from rifles.
• Cuisinart
  Carl Sontheimer invented the Cuisinart food processor.
• Eating Utensils
  The history of forks, sporks, knifes, and spoons.
• Green Garbage Bags
  The familiar green plastic garbage bag (made from polyethylene) was invented by Harry Wasylyk in 1950.
• Electric Kettle
  Arthur Leslie Large invented the electric kettle in 1922. General Electric introduced the electric kettle with an automatic cut-out in 1930.
• Weber Kettle Grill
  George Stephen invented the original Weber Kettle Grill in 1951.
• Mason Jar
  John Mason patented the screw neck bottle or the “Mason Jar” on November 30, 1858.
• Electric Mixers
  The first patent that can claim to be for an electric mixer was issued on November 17, 1885 to Rufus M. Eastman. Lillian Moller Gilbreth (1878-1972), the mother of 12 children, also patented an electric food mixer (at a later date).
• Mixmaster
  Ivar Jepson invented Sunbeam Mixmaster, which he patented in 1928, and first mass marketed in 1930.
• Paper Towels
  The Scott Paper Company was founded in Philadelphia by Irvin and Clarence Scott in 1879. Brothers Seymour and Irvin Scott ran a paper commission business for twelve years, but the poor economy in the 1870s forced them out of business. Irvin and his younger brother, Clarence, then decided to form their own company out of the remains of the first. Irvin reportedly borrowed $2,000 from his father-in-law and added it to the $300 the two brothers had to form the capital of Scott Paper Company. In 1907, Scott Paper introduced the Sani-Towels paper towel, the first paper towels. They were invented for use in Philadelphia classrooms to help prevent the spread of the common cold from child to child.
• Peelers
  The nineteenth-century created numerous kitchen use inventions: toasters, potato mashers, apple/potato peelers, food choppers and sausage stuffers were all invented. Over 185 patents for coffee grinders and over 500 patents for apple/potato peelers were patented in the 1800s. Early peelers were made of iron and the patent number and other information was included in the casting. Peelers ranged from the familiar and simple round swiveling rod with a knife blade that peeled skin, to contraptions full of gears and wheels that could peel, core, slice and section. There were separate peelers designed for different fruits and vegetables; there were even peelers that removed the kernels from ears of corn.
• Pressure Cooker
  In 1679, French physicist Denis Papin invented the pressure cooker, called Papin’s Digester, this airtight cooker produced a hot steam that cooked food more quickly while preserving nutrients.
• Saran Wrap
  Saran polyvinylidene chloride or Saran resins and films (called PVDC) have been wrapping products for more than 50 years.
• Soap and Detergents
  The history of soaps and detergents
• Squeegee
  The single blade window cleaning squeegee was invented by Ettore Sceccone in 1936.
• Toaster Toasting bread began as a method of prolonging the life of bread. It was very common activity in Roman times, ‘tostum’ is the latin word for scorching or burning.
• Tupperware
  Tupperware, plastic containers with airtight lids, was invented by Earl Silas Tupper.
• Waffle Iron
  The waffle iron was patented on August 24, 1869, invented by Cornelius Swarthout of Troy, New York. The patent (United States #94,xxx) described the invention as a “device to bake waffles.

http://inventors.about.com/od/kstartinventions/a/kitchen.htm

http://www.ehow.com/about_5372095_history-kitchen-appliances.html