It is so built that the cleaning of it and the replacing of its parts is done with the minimum effort. All switches and connections are at the back of the stove and can therefore be kept inviolate. The top burner elements are made of multiple low temperature units from one ampere in a single unit to almost unlimited amperage of say 25 amperes, from 25 single units in parallel within a square or diameter of 8 or 9 inches. Think what flexibility of heat this means! It is just what up to date the electric stove has lacked with its but one to three “heats.” If one or more units burn out then there are others left! The stove is so geared that a fluctuation of 25 volts will make no trouble! The oven arrangement and unit system are so arranged as to bake quicker and adjustable to different size pans. Ideal broiling is a thing quite boasted of in this stove. All the units and parts are easily removable for cleaning so you will get a prize if all the things they say of their stove are true and we have little doubt that they are true. [Illustration: _Courtesy of Bramhall Deane Co._ HOOD AND STOVE HEATED BY GAS AND WOOD. NOTE THE MARBLE-TOPPED TABLES] CHAPTER VII TAKING THE GUESSWORK OUT OF GAS COOKERY The points in buying a gas range are for the most part the same as in purchasing an electric range. It must be of the best material, cast iron or sheet iron or a combination of the two, the ovens usually lined with steel, upon which is baked aluminum or a vitreous enamel. Enamels are more expensive but their sanitary value is great. Everything must be of the best quality, no seams or roughness can be allowed to catch food or odors, and the stove manufacturers must give you a guarantee of almost everlasting life. Stoves to-day are made with and without shelves, some have the ovens above, some below. But where the oven is below it is a great boon to have the top at least 32″ high--38″ from the floor is better, so that the oven is sufficiently high to obviate back breaking, and the cooking surface high enough to eliminate the back bend for the ordinary cooking processes. Ranges to-day are built so that there is absolutely no guess work either in management or accomplishment. NEW DEVICES A recent improvement is a stove with an oven heat-regulating device, absolutely controlling the temperature. Because this device is used by domestic science cooking schools, cooking must be an exact science. No especial training is required to handle this device, and it has no working parts to get out of order; the temperature is simply controlled and maintained by the turn of a wheel. This enables you to bake without opening the oven door. A chart is supplied by which you can cook any kind of dish, the time, the temperature and the necessary decreasing or increasing of the temperature being given clearly.