Abstract
THERE is probably no more 'difficult problem presented to the heating engineer than the kitchen range. So complicated is it that it would appear that no single appliance could possibly be constructed to suit every house or even any large number of houses, and that each installation would have to be adapted to the requirements of the special household. For example, a working-man's cottage usually requires only one fire, which, in the absence of a gas cooker, must satisfy the quadruple duty of heating the room, the oven, the hot-plate and the water, whereas a better class of house might use, arid with greater economy, a gas cooker and a coke boilei for the supply of hot water and radiators. Then, again, jn an ordinary household, cooking is an opera tion occupying two or three hours per day only, while hot water is likely to be required at any momeril throughout the day. Heating of the rooms-is required continuously all day in winter, but not at all in summer. The inevitable consequence of such an intermittent demand is a low efficiency.
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C., J. Kitchen Ranges. Nature 110, 434–435 (1922). https://doi.org/10.1038/110434a0
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DOI: https://doi.org/10.1038/110434a0