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. But keep your ovens more than spotless. The gas supply pipe when installed with a stove should be not less than ³⁄₄″ bore. Some companies advise making an iron pipe connection with a union coupling. The best results for the gas range would be had if connected by a stove pipe to a chimney but great care should be taken to avoid a down shaft. Much moisture in a stove, which will slowly destroy it, denotes this down draft presence. Yet sometimes the flue connection is a nuisance, as it is at other times a necessity. In some districts the flue is necessary by ordinance. Top burners must be frequently cleaned and when they are removed the drip pan can be cleaned too and the space in which the drip pan rests. Wipe off dust from the air mixer, that is, where the air enters the burner to make the flame cook. Grease your oven linings occasionally and your stove will wear longer. If your stove happens to have a porcelain enameled broiler pan, take it out when not broiling in that oven. RANGE FACTS Don’t use a big flame when food or water is boiling. Nearly all the good stoves have air and gas regulating devices and with each stove the method is explained to the purchaser. Remember that you want a blue flame, that the tip only should touch the utensil and that the yellow flame may mean too much gas and cause smoking or it may mean too little air. Keep your flame at the blue point, with no yellow or white tip. Before lighting any burner, try all the gas valves to be sure that they are closed and that there is no gas in the range. If the burners pop out close partly the air mixers. The simmering burner on the new stoves is a great convenience and economy, if the burner is perfectly regulated. In most cases the air mixer must be nearly closed. Cakes bake unevenly perhaps if they are set too near the front of the oven. Be sure to put them at least in the center or better near the back. To prevent fish from burning while broiling or baking, grease the gridiron. In broiling steak, if it is thick, place it 1″ from the flame. If not thick 2″ or 3″. Keep the broiler door open while broiling. Heat the oven for ten or fifteen minutes with the door shut before putting the meat or fish in to broil. Remember the tip of the blue flame is sufficient to cook; any other flame condition spells waste. When your burners do not light, they are probably grease clogged. Remove them and boil them in a solution of washing soda. Turn down the flame when the substance begins to boil.