From Practical Sanitary and Economic Cooking (1890) by Mary Hinman Abel: Teakettles are for heating water. They are covered and have handle and spout for pouring boiling water. This teakettle is made of copper and was also known as a "range" kettle because of its narrow "pit" bottom which could sit in a stove hole. This design feature, which makes this kettle suited more for wood stoves, indicated that it is older than the other teakettles in the collection. But why is it called a teakettle? According to According to Lillian E. Hutchinson in The House furnishings Department: Kitchenware and Laundry Equipment (Department Store Merchandise Manuals 10, 1918) (page 92): "Tea kettles are used only for boiling water. They usually have a wide base. However, a deep pot-shaped style is sometimes sold for use on a coal range, where the kettle may fit down into the stove hole. As they are usually rather heavy when full, the handle is in the shape of a bail which distributes the weight evenly. The bail is usually protected at its central part where the hand comes, by a wooden cylindrical covering, since wood does not conduct heat so rapidly as metal. Sometimes coiled wire is used for this central section, as heat takes longer to pass through the coils than through a straight piece of metal and thus becomes lost. The spout is curved to prevent the water from splashing when it is boiling and is placed at the bottom of the kettle to insure easy pouring. The covers are small, as no foods are cooked in these kettles, and the water can be poured in through a small opening. Tea kettles are made of aluminum, enameled ware, cast iron, nickel-plated copper, and tinned ware."
