Heating stove

“ Another effect of the over heating of the stove is to desiccate or parch the air, and to render it irritating when breathed. The fire-clay stoves are free from these drawbacks, and continue to radiate from their surfaces a large amount of heat, even when the fuel with which they have been supplied is consumed. ”

“ If the damper is kept open, coal is rapidly consumed, and the additional heat passes out through the chimney, and is lost to use.
9. Furnaces. Hot Air. The labor involved in the care of numerous stoves is considerable, and hence the advent of a central heating stove, or furnace, was a great saving in strength and fuel. A furnace is a stove arranged as in Figure 13. The stove S, like all other stoves, has an inlet for air and an outlet C for smoke; but in addition, it has built around it a chamber in which air circulates and is warmed. ”

“ The vital thing in the gas stove is the burner and its regulation. Nothing will compensate for poor burners, poor insulation, poor heating. Some stoves are so made that the linings come out and can be easily washed and greased with kerosene thus keeping them in excellent condition. ”

“ Where city gas is available, a two or three burner gas stove or hot-plate should be used. Where there is no gas supply, the most satisfactory is perhaps an oil stove. It is now possible to get an odorless oil stove which gives a hot smokeless flame which is very satisfactory. In the winter, if a coal stove is used to heat the shop, the stove may also be used for heating the sealing compound, but it will be more difficult to keep the temperature low enough to prevent burning the compound. ”

“ They are usually unsightly, and they—even the most economical—rob the room of the bright, cheerful, moral influence of warmth with light. But none of the objections to which stoves are liable attach to their use under the arrangement we advocate. The stove is not placed in an unventilated room, but in a strong draught. No particle of air ever gets warmed twice over. None is forced into contiguity with the heating surface. It takes up as it passes that surface its modicum of caloric, and wings it way to impart it to all and everything of a lower temperature than itself ”

“ But a stove, if properly used, creates a comfortable and wholesome atmosphere, and is one of the most economical means of heating now known. There should always be a separate pipe for introducing the fresh air from the external atmosphere, which fresh and cold air should be discharged on or near the top of the stove. ”

“ There is often an unnecessarily large amount of heat lost through faulty construction of stoves and lack of judicious use of fuels, which greatly enhances the cost of preparing foods. Ovens are frequently coated with deposits of soot; this causes the heat to be thrown out into the room or lost through the chimney, rather than utilized for heating the oven. In an ordinary cook stove it is estimated that less than 7 per cent of the heat and energy of the fuel is actually employed in bringing about physical and chemical changes incident to cooking. ”

“ Cooking by gas is less heating, and consequently less tiring to the person employed, than cooking by a coal-range. Construction of Gas Stoves.—The oven of a well-constructed gas stove is made either entirely of cellular cast iron and jacketed all over with slag wool, or it is made with a double casing with an intermediate hot-air jacket. This is necessary to prevent heat being conducted from the oven to the surrounding air. The gas-burners are not always inside the oven ”

“ The good points of the stove are that it can be made by anybody in a half day's time; it does not smoke the camp, does not black the cooking utensils, gives the maximum amount of heat from the minimum quantity of fuel, and will not give out or go bad unexpectedly in the middle of the winter. If you leave it to me our camp will be equipped with a sheet iron stove. While the stove itself is not now to be considered, we must know before we commence to build what form of heating and cooking apparatus will be installed. ”

“ When this is accomplished the gases are shut off by means of suitable valves, and by opening other valves the cold blast from the blowing engine is passed through the stove in the direction opposite to that taken by the heating gases, and thence through the tuyeres into the furnace, being highly heated in the passage. Meanwhile the gases diverted from the first stove are being passed through the second stove and are heating it; that is, one stove is absorbing heat while the other is heating the blast. Sometimes a third stove is supplied to be used in case of accident to one of the others. ”

“ STOVE DRYING.
In some of the large manufactories for cabinet work, the premises are heated by steam pipes, in which case they have a close stove in every workshop heated many degrees beyond the general temperature, for giving the final seasoning to the wood; for heating the cauls; and for warming the glue, which is then done by opening a small steam pipe into the outer vessel of the glue-pot. The arrangement is extremely clean, safe from fire, and the degree of heat is very much under control. ”

“ They consist in what is described as a new combination of old and known devices producing a new manufacture, namely, a stove uniting in itself all the advantages of a reservoir stove, and those of a revertible-draft stove which prevents the products of the combustion in the fire-pot from passing up, around, and over the reservoir, thereby heating the fuel therein so as to expel its gases, and cause their explosion as well as their escape into the apartments where the stove may be placed. ”

“ The so-called explosion of a gas stove is due to the sudden lighting of a quantity of gas under the oven that has collected without being lighted.
The important point in managing a gas stove is to keep the stopcock turned so that the flame is low. The full flame is needed only when water is being brought to the boiling point, and for the first heating of the oven. The low flame should be protected from draft. Many gas stoves now have a small simmering burner that is more useful than the large burner. ”

“ On top of this stove are openings for cooking, into which fit lids c that have the appearance of ordinary stove lids, but are in reality electrical heating units, called hotplates. Heat for cooking is supplied by a current of electricity that passes through the hotplates, as well as through similar devices in the oven, the stove being connected to the supply of electricity at the connection-box d, which is here shown with the cover removed. The heat of the different hotplates and the oven is controlled by several switches e at the front of the stove. ”

“ Heating unit of electric stove.
The cooking of food on an open burner should be started [44] with high heat turned on so that the food may cook quickly. If a large amount of food is cooking, there will be so much radiation from the vessel that it may require all the current to keep it cooking. After food has started cooking, the switch can be turned to medium, and, later, to low, depending upon the amount of food and the temperature desired. Low will keep an ordinary pan of water boiling, once it has started. ”

“ In many forms of fireplaces fresh air is brought in and passed around the back and sides of the stove before being admitted into the room. A closed stove acts mainly by convection; though when heated to a high temperature it gives out radiant heat. Windows have a chilling effect on a room, and in calculations extra allowance should be made for window areas. ”

“ After installing an electric stove, start with new utensils because they will not blacken on an electric stove, and so can be washed with the other dishes.
Fig. 21. Utensil with heating unit.
When ordinary household utensils are used, they should be of such shape that they stand flat, as they also should on a coal range. The most economical use of heat is secured when the area of heat is smaller than the area of the bottom of the kettle and is concentrated on the utensil. Care should be taken when stoves are installed, that they are properly grounded so that they cannot burn any one. ”

“ If a stove is used for heating purposes, it should be surrounded by a zinc jacket extending from the bottom to a distance of several feet above it, to prevent direct radiation. Air is heated at the bottom and rises to the top of the jacket and thus a fair degree of circulation is insured. ”

“ The old form of open fire is certainly wasteful of fuel, and the loss of heat up the chimney and by conduction into the brickwork Open fires. backing of the stove is considerable. Great improvements, however, have been effected in the design of open fireplaces, and many ingenious contrivances of this nature are now in the market which combine efficiency of heating with economy of fuel. Unless suitable fresh air inlets are provided, this form of stove will cause the room to be draughty, the strong current of warm air up the flue drawing cold air in through the crevices in the doors and windows. ”

“ For ordinary use, however, and for the large stove which costs to-day around $140 to $225, it is well to have the retained-heat oven, the oven so insulated as to keep in the heat and keep out the cold, so that you can cook easily by fireless and save much electricity.
The oven should be equipped with top and floor heating units. These should be controlled by a three-heat switch and so geared and wired as to be accessible. If one unit burns out the others will not. ”

“ For Coal Oil or Gasoline.
Code Word “Simplicity.”
A complete family cook stove having five burners, which can be used for cooking, singly or all at the same time. The burners are 31⁄2 inches in diameter and give a powerful blue flame. When used at their full capacity each burner is sufficient for heating two or more cooking vessels. The two step burners are 31⁄2 inches in diameter and can also be used separately for cooking. Together, they give requisite heat for baking in our New Process oven, with which this stove is provided. The oven can be pushed back when not in use. ”

“ There is always some soot formed, even in the best-managed stoves, and the flame often carries ashes with it. These in time fill the narrow space about the oven and cut off or check the passage of the hot gases about the oven. When this happens and the oven damper is closed, the stove will smoke and not bake well. No stove should be allowed to get in this condition. The housewife can watch the accumulation of ashes in the stove and remove them before they become one-fourth inch thick. If this is not done, the oven will not heat well and some parts may be considerably cooler than others. ”

“ Owing largely to the strides made in the cycle trade enamelling is stoved by means of gas, and of this a plentiful supply is necessary. Enamelling stoves may really be described as hot-air cupboards or ovens, and for a stove which will answer most requirements—say one of 6 feet by 6 feet by 31/2 feet—six rows of atmospheric burners will be necessary to heat it, while it will be also advisable to fix pipes of 11/4 inch internal diameter from the gas meter to the stove. ”

“ The essentials for healthy stove-heat are brick-lined fire-chamber, ventilating or exhaust-flue for foul air, means for supplying moisture, and provision for fresh-air supply. A brick lining is requisite for the double purpose of preventing overheating, and for retaining heat in the stove. For the supply of moisture the means are simple and easy of control, but often inadequate. An efficient foul-air shaft may be fitted to the commonest of close stoves by simply enclosing the smoke-pipe in a jacket—that is, in a pipe of 2 or 3 in. ”

“ The addition of small quantities of fuel at short intervals so long as continuous heat is needed, is far better than to let the fuel burn nearly out, and then add a larger quantity. The improper management of the drafts and dampers has also much to do with waste of fuel. As stoves are generally constructed, it is necessary for the heat to pass over the top, down the back, and under the bottom of the oven before escaping into the flue, in order to properly heat the oven for baking. In order to force the heat to make this circuit, the direct draft of the stove needs to be closed. ”

“ When we consider their convenience to housekeepers and the time which they save, we do not wonder that the use of such stoves is rapidly extending. The equable nature of the heat insures good cookery; a pot or kettle may be boiled on the burner in a few minutes, and the housewife may be kept quite easy as to the state of her kitchen fire for cooking purposes. In fact, in summer the kitchen fire may be dispensed with altogether. There is no smoke or ashes; pans and kettles are easier kept clean, and all this is done at but a trifling expense for gas—say one penny per hour for a medium stove. ”

“ Gas Hot-air Stove, Fig. 45 (Farwig & Co., 36 Queen Street, Cheapside, London) , consists of an outer sheet-iron casing with a burner at the base inside, and proper accommodation for exit of products of combustion. A coil of good-sized sheet-iron pipe is affixed within the stove; the lower end of the coil is connected with the outer air and the upper end opens into the apartment, thus producing a free inflow of fresh air at any temperature desired, from 60° to 200° F. or higher at will. The chief advantage of a gas stove is the immediate lighting and extinguishing, and needing no attention. ”