Editing Baking (section)

==Equipment==
[[File:A Cecil Beaton portrait of a cook in the Women's Royal Naval Service. A9747.jpg|thumb|A baker with a mixing bowl, grater, and a scale.]]
Baking needs an enclosed space for heating{{snd}}typically in an [[oven]]. Formerly, [[primitive clay oven]]s were in use. The fuel can be supplied by wood, coal, gas, or electricity. Adding and removing items from an oven may be done by hand with an oven mitt or by a [[Peel (tool)|peel]], a long handled tool specifically used for that purpose.

Many commercial ovens are equipped with two heating elements: one for baking, using [[convection oven|convection]] and [[thermal conduction]] to heat the food, and one for broiling or grilling, heating mainly by radiation. Another piece of equipment still used for baking is the [[Dutch oven]]. "Also called a bake kettle, bastable, bread oven, fire pan, bake oven kail pot, tin kitchen, roasting kitchen, ''doufeu'' (French: "gentle fire") or ''feu de compagne'' (French: "country oven") [it] originally replaced the cooking jack as the latest fireside cooking technology," combining "the convenience of pot-oven and hangover oven."<ref name=Snodgrass>{{cite book|last=Snodgrass|first=Mary Ellen|title=Encyclopedia of Kitchen History|year=2004|publisher=Taylor & Francis Books|isbn=0-203-31917-6|page=330}}</ref>

Asian cultures have adopted steam baskets to produce the effect of baking while reducing the amount of fat needed.<ref name=Chinese>{{cite web|title=Chinese steamed sponge cake (ji dan gao)|url=http://chinesegrandma.com/2013/02/chinese-steamed-sponge-cake/|website=Chinese Grandma|access-date=14 October 2015|date=8 February 2013}}</ref>

Other equipment/tools needed for baking precision include a method for measuring ingredients. Ideally, a scale accurate to the [[gram]] is used, as exact measurements provide the best results, but some bakers rely on [[measuring cup]]s and [[measuring spoon]]s.<ref>{{Cite web|last=Lopez-Alt|first=J. Kenji|author-link=J. Kenji López-Alt|date=10 August 2018|title=Ounces and Grams: Why Mass Is Not the Best Way to List Ingredients |url=https://www.seriouseats.com/why-mass-weight-is-not-better-than-volume-cooking-recipes|access-date=2024-08-14 |website=[[Serious Eats]] |language=en}}</ref><ref>{{cite web |last1=Beck |first1=Andrea |title=21 Baking Tools Every Home Cook Needs (Plus 16 Handy Extras) |url=https://www.bhg.com/recipes/how-to/bake/essential-baking-tools/ |website=Better Homes & Gardens |access-date=14 August 2024}}</ref>

Digital kitchen scales are also popular in baking where precise measurements are a must for dry ingredients.<ref>{{cite web |last1=Kathan |first1=Scott |title=How to Carefully Measure Ingredients |url=https://www.americastestkitchen.com/cookscountry/articles/1418-how-to-carefully-measure-ingredients |website=Americas Test Kitchen |publisher=Wikipedia |access-date=14 August 2024}}</ref> The tare function simplifies the process by allowing multiple ingredients to be measured in the same mixing bowl, resetting the scale to zero between each addition and eliminating the need for extra measuring tools.<ref>{{Cite web |last=Shannon |first=Kate |last2=Sandler |first2=Sarah |date=August 21, 2024 |title=The Best Kitchen Scales |url=https://www.americastestkitchen.com/equipment_reviews/1696-digital-kitchen-scales |website=America’s Test Kitchen}}</ref>