Ovens are generally where the heavy-duty cooking and baking is done in the kitchen. They roast turkeys on Thanksgiving, bake apple pies to perfection and even reheat last-night's lasagna.
At its most basic, an oven is an insulated chamber that heats food. But new technologies have turned the oven into an appliance that can be depended on to evenly roast meats faster and more efficiently than ever before possible.
The stove, or range as it is also called, is the heart of the kitchen. On a stovetop, cooks can boil water, steam vegetables, fry chicken, grill meats, mix up soups and perform endless other cooking tasks.
Stoves come with 4 or more burners of varying sizes. Cooks place food in pots, pans or other cooking utensils on the burner and select the desired heat to cook their food.
Generally smaller than ovens and able to heat food in an instant, microwaves have become a staple of cooks since they were first introduced in the 1960s. They come in a range of sizes and styles and can be used for everything from reheating last-night's dinner to popping popcorn or steaming vegetables.