As with all new devices, you must practise with the electric stove to get the best results. The first few weeks you may think you are using too much current. You will be, too, but you will learn better if you take the following into your mind: 1. Do not overheat your oven. Never let the temperature exceed the thermometer’s tell-tale face. 2. Oil your oven occasionally as you would your typewriter or sewing-machine, for some “non-rusting” ovens go back on you. 3. Not only engineers but cooks often sleep at the switch. But you mustn’t. It would be wise to have a master switch in the kitchen connecting the range to the electric supply. In this case you can turn off the electricity and there will be no danger of leaving a burner turned on when not needed. The heating plate may crack if the current is turned on without anything cooking in a utensil on top of it. 4. Don’t remove burners unless repair is necessary. Boiling over of foods won’t hurt the burners. Use nothing but a light non-metallic brush to rid the burners of spillings. If you use old utensils that have become rich in food deposits, thoroughly scour before using on the electric stove. The electric stove makes no deposit on utensils. 5. Turn down the burner when water boils. You have three heats. Turn from high to low at boil. Your bills will come down 75%. Use as little water as possible and by keeping the lids on you will cook by steam. Turn your switches to low at every chance you get. Ten or fifteen minutes before the food is cooked you can turn off current; there will be enough heat to cook with if your utensil is covered. 6. When cooking roasts, in about an hour, depending on the size of your roast, you can turn off full current on the top burner and cook on retained heat or on medium heat of bottom burner. 7. For safety in expense keep one burner on at Full. Start your cookery of each thing on Full and then shift to medium burners. This will save electric bills, as you won’t have all your burners going full tilt at the same time. 8. Flat bottom utensils at least as large as the heating space are necessary to the economical use of the electric stove. Use as little water as possible, thereby cooking by steam and saving food. Shallow vessels take less heat and therefore less electricity. A VERY NEW DEPARTURE On the market, as this goes to press has come the electric stove which, instead of heating by radiant heat (red), cooks by conductivity or black heat. That is, the unit becomes hot throughout and does not burn by becoming red hot. It is claimed in this case that the unit wears longer and that it takes less time to cook therefore less electricity. We have not had time to test this stove so cannot vouch for it except that it is made by very eminent manufacturers and invented by a very distinguished expert.