JUNO looks back on over 100 years of cooking history

Named after the Roman goddess of matrimony and birth, the JUNO brand of so-called “American continuously burning stoves” first appeared in German homes over a hundred years ago. They heralded an era packed with ideas and innovations. Today, JUNO stands for maximum competence in cooking. Trends that have revolutionized the kitchen – from the hotbed of ideas in Herborn.

From puffing coal-fired stoves to modern high-tech cookers

Back in 1899, the American continuously burning stove was considered an innovation in the market and a pinnacle of technical achievement because it was easy to control, with outstanding heat output, and above all – because it continued to burn for 40 hours – an endless time back in those days. In addition to these stoves, cooking stoves from JUNO were widely known and to be found in millions of homes. Fuelled with wood and coal and often richly ornamented, these magnificent stoves were the centre-piece of the home. Family life focused mainly on the kitchen where JUNO cookers were used for cooking, roasting, baking and heating. Laundry was also often hung up to dry over them. Housework became very much easier when JUNO introduced the first gas cooker in 1927. Carrying coal and emptying the ashcan were a thing of the past, at least in those kitchens which were connected to the gas supply and able to afford it. The next premiere followed in 1932 when Germany’s first electric cooker – also made by JUNO – went online and heralded a new era in European kitchens.


Competence in cooking with fossil energy, oil, gas and electricity

1845: 1st so-called „cooking oven“, world innovation

1889: 1st coal-burning cooker, premiere in Germany

1927: 1st gas cooker, premiere in Germany

1931: 1st electric cooker, premiere in Germany

1957: 1st hot air cooker, catering, min. premiere in Germany

1973: 1st hot air cooker, domestic cookers, min. premiere in Germany

1977: Steam cooker, unpressurised, catering, min. premiere in Germany

1987: Steam cooker, unpressurised, domestic cookers, min. premiere in Germany

1990: JUNO division acquired by Electrolux

Technology transfer for outstanding achievements

A further milestone in the brand’s development was set in 1957 when the first cookers for canteen kitchens came off the production line in Herborn. Developed to meet top requirements in professional areas of use, the technology was gradually also incorporated into household cookers. In the end, it is the customer who benefits from innovative technology which has passed the acid test. One of the most spectacular innovations – the JUNO Convectomat – appeared on the market in the 1970s. Its oven was the first to work with an intense distribution of hot air – the essential prerequisite for perfect preparation of large roasts or simultaneously roasting or baking foods on up to three baking sheets.

Organic steam cooking

Organic steam cooking – healthy and tasty

“Organic steam cooking” was another revolution in cooking technology presented by JUNO. Cooking without pressure using steam is the gentlest and also the most economical way to prepare food. The flavours and the vitamins and minerals contained in the foods are extensively preserved. Vegetables, for instance – often merely treated as a side dish and obligatory “health food” – remains crisp and crunchy, and retains its own characteristic taste. The handling could not be simpler. Fill the water tank in the cooker with water and set the cooking time. The cooker then takes over: its Thermotronic technology ensures that the temperature in the cooking chamber remains constant at the set level. A built-in timer monitors the cooking time.