July, 1921 
55 
The distinguishing feature of the type 
shown above is the broiler set below 
the oven. The cleanliness and ease of 
operation are obvious. Estate Stove Co. 
jree and cooks well after a little time on the 
third heat or low r heat. The other style guar¬ 
antees a fireless system of cooking when the 
electricity is cut off. 
Strange as it may seem, the largest and most 
elaborate and the most expensive stoves are 
not made with the retention-heat method be¬ 
cause, no doubt, the persons that can pay about 
$1000 or even $700 for a stove have chefs and 
don’t really care whether they use more or 
less electricity. 
For ordinary use, however, and for the large 
stove which costs today 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 
one can cook easily by fire¬ 
less and save much elec¬ 
tricity. 
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 acces¬ 
sible. If one unit burns out 
the others will not. 
In some stoves the heat¬ 
ing unit in the top of the 
bake oven is controlled by 
the same switch which oper¬ 
ates the units in the oven 
bottom and is of proper in¬ 
tensity to insure good re¬ 
sults. 
Often this same unit also 
serves the broiler. In other 
cases the broiler is supplied 
The built-in type is permanently placed. 
It shoidd be equipped with a hood to 
carry off cooking odors. Courtesy Du- 
parquet, Huot & Monetise Co. 
by an “on and off” switch alone and it is only 
made in conjunction with the broiler. In still 
other stoves the three-heat broiler with sepa¬ 
rate switch is employed. 
The broiler must be heavily tinned to pre¬ 
vent rust and corrosion and it must have a re¬ 
movable drip pan. In one stove on the market, 
which has the broiler to the left on the top, 
the drip pan is fastened to the broiler so that 
when it is drawn out over the stove for any 
reason the drippings are caught by the pan 
and not spattered on the stove top beneath. 
This is a minor perfection but a very nice one. 
Some range companies make a unit of a cer¬ 
tain size, say “24” or “48”, and if you want a 
larger size you can simply 
say “I want two units”—or 
three, or what not. There 
are small stoves for yachts 
and kitchenettes; in fact, 
the electric stove is as adap¬ 
table as a telescope. Some 
have ovens above, some 
have ovens below, some have 
broilers above, some below. 
Some have everything above, 
some everything below. 
One can have exactly what 
one wants as to price and 
style. Some stoves are 
also equipped with 
(Continued on page 68) 
Still another style is 
equipped with a fireless 
cooking oven. The clock 
can be set to cut off the 
current at the desired 
time. Westinghouse Elec¬ 
tric Co. 
