Perhaps few of our readers are aware of the extraordinary wastefulness of our usual processes for obtaining artificial heat; at the most moderate computation, seven-eighths of the warmth produced by an open fire, pass up the chimney, and are entirely useless; and according to other estimates, which we regard as being nearer the truth, fourteen parts out of every fifteen are thus uselessly wasted. In no other civilized country in the world, except in England, is such an enormous waste of fuel allowed; nor would it be the case here, were it not that the comparatively low price of fuel, from the abundance of coal, has led to the extravagance. It may be asked, what are the defects of a common fire-place that render it so wasteful, and in what way is the heat carried off? In reply it may be stated, that one-half the heat produced passes away with the smoke and heated air arising from the fire, a quarter is carried up by the draught of cold air from the room, which, flowing around the fire and between it and the mantel-piece, rises with the smoke. Again, the soot which passes away is unburned fuel, and is, therefore, useless; and a large portion of heat is thrown downwards on to the ashes, and is wasted; whilst the iron, of which the grates are generally made, conveys away a very considerable quantity. On the continent of Europe, where the cold in winter is much more intense than in this country, and where fuel is considerably dearer than with us, the production of heat is more economically managed—stoves of very admirable construction being constantly had recourse to, both for the purpose of producing warmth and for cookery. It is to the latter application of heat that we must mainly confine ourselves in this paper, and having been at some considerable pains in examining the various stoves and ranges now to be obtained in this country, we place the results of our experience before our readers. The cooking-stove common on the continent, consists of an enclosed fire-pan, with a grating below and a lid at the top for the supply of fuel; this is enclosed in an oven, supported on the floor of the room by feet, and which is heated by the warmth thrown out by the sides of the fire-pan, and also by a flue spreading over the top, which is thus heated; whilst the upper surface of the flue forms a hot plate, on which many saucepans, &c., can be kept boiling, and any vessel can also be placed over the fire by the removal of the lid. As the draught is under perfect control, the fuel is slowly consumed; and the stove affords means of baking, boiling, frying, and stewing, at a very small expense. Some years since, a modification of this contrivance was introduced here, under the title of the Bruges Stove, by Messrs. Cottam & Hallam, Oxford Street. But it had one deficiency, which, in English eyes, overwhelmed all its advantages, viz., that no fire was visible, and also that boiling, toasting, and roasting, were, not to be performed by its means.