Hey guys, its been a long time to update this site. In this site i am going to be writing an article on What is Electric Kettle? and also How to Use them Safely and Securely?
Please keep read this article for more info on Electric Kettle
The electric kettle was invented to quench the thirst of British tea drinkers sometime in the late nineteenth century. Although the invention of the electric kettle cannot be attributed to one single person, it is said that the first one was made by Compton and Co in 1891.
Over the years many versions came and went. Many were inefficient, slow and expensive to operate until 1922 when The Swan Company produced the first electric kettle with a built-in heating element.
During the 1930s, metal kettles with Bakelite handles and lids grew popular until metal became in short supply during World War II. For this reason, ceramic kettles began to grow in popularity.
If you want to buy one of the Best Electric Kettle 2017, then buy on amazon.co.uk
You can boil water in all kinds of ways—even in a simple pan on an open fire or stove—though an enclosed kettle is usually much faster: it stops heat escaping, allows the pressure to rise faster (remember that water boils when its saturated vapor pressure equals atmospheric pressure), and helps the water to boil more quickly. But do you ever get frustrated at how long it takes your kettle to boil? Don’t! The amazing thing is is that your kettle boils as quickly as it does—and here’s why.
If you keep pumping heat energy into the bottom of a kettle (faster than heat is escaping through the top and the sides), sooner or later the water inside it will boil. A basic law of physics called the conservation of energy tells us that if you need to boil a liter of water, starting from the same temperature, you’ll always have to add the same amount of energy to do it. Whether you use a camp fire or a kettle, a microwave or some amazing stirring device in the manner of James Prescott Joule (see box below), the amount of energy you have to put in to boil the water is exactly the same.
Let’s say you start with 1 liter (roughly 1 kilogram, 2.2 lbs) of cold water at about 10°C (50°F) and you want to raise it 90°C to its boiling point (100°C or 212°F). The amount of energy you need is 4.2 × 1000 grams × 90 degrees = 378,000 joules or 378 kJ.
The mysterious “4.2” is a constant value called the specific heat capacity of water. Every material has a different specific heat capacity, which is simply the amount of energy you have to put in to raise the temperature of one gram of the material by one degree centigrade. You need to add 4.2 joules of energy to raise the temperature of 1 gram of water by 1°C, so water’s specific heat capacity is 4.2 J/g/°C.