When commercial kitchens first started using stoves, they were divided into three departments:

Name: When commercial kitchens first started using stoves, they were divided into three departments:
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The division into stove, oven, and rotisserie departments reflects the primary cooking methods and equipment used in early commercial kitchens. These three components were essential for a variety of cooking techniques, from boiling and frying on the stove, baking in the oven, to roasting on the rotisserie.

When Commercial Kitchens First Started Using Stoves, They Were Divided