The type of oven used at that time was a stone oven. Its design was roughly dome-shaped. Its heat insulation and retention were optimal. Before baking began, a fire was lit in the oven, and then the embers were removed. The oven was then preheated to the optimal temperature. The heat emitted by the stone oven during the baking process remained almost constant. The way stone ovens functioned has changed little over the centuries.
The forerunner of the oven used today for family use was only developed in the 19th century. Before that, cooking was done in the hearth over an open fire. Such open fires were often responsible for shop devastating fires, often burning down large parts of entire cities. With the advent of the heated stove, an integrated oven was often offered. Initially, these ovens were still brick versions; it wasn't until 1851 that portable ovens were developed and mass-produced.
Initially, most ovens and stoves were powered by wood, later by oil. As more and more cities acquired gas grids, however, newer gas-powered ovens and stoves gradually became more popular. Electric appliances only became popular in the 1930s, when the necessary infrastructure for electricity was in place in the main sales areas of Europe and America. In many African and Asian countries, where there is neither a widespread electricity nor a gas grid, most ovens and stoves are powered by diesel, as it is easy to store and widely available.
If you want to find out which oven is best for you, try Larovo's oven buying guide: