frequently called, consists of an oven, a broiler, and several burners
over which are plates to hold pans, pots, and kettles in which food is
to be cooked. As is true of a coal range, a gas range also requires a
flue to carry off the products of unburned gas. Gas stoves, or ranges,
are of many makes, but in principle all of them are practically the
same; in fact, the chief difference lies in the location or arrangement
of the oven, broiler, and burners. In Fig. 5 is illustrated a simple
type of gas range. The oven _a_ of this stove is located above the top
of the stove, instead of below it, as in some stoves. An oven so located
is of advantage in that it saves stooping or bending over. The door of
this oven contains a glass, which makes it possible to observe the food
baking inside without opening the door and thereby losing heat. The
broiler _b_, which may also be used as a toaster, is located directly
beneath the oven, and to the right are the burners _c_ for cooking. The
gas for these parts is contained in the pipe _d_, which is connected to
a pipe joined to the gas main in the street. To get heat for cooking it
is simply necessary to turn on the stop-cocks and light the gas. The
four burners are controlled by the stop-cocks _e_, and the oven and the
broiler by the stop-cock _f_. The stove is also equipped with a
simmering burner for the slow methods of cooking on top of the stove,
gas to this burner being controlled by the stop-cock _g_. To catch
anything that may be spilled in cooking, there is a removable metal or
enamel sheet _h_. Such a sheet is a great advantage, as it aids
considerably in keeping the stove clean.

[Illustration: Fig. 5]

70. Some gas stoves are provided with a _pilot_, which is a tiny flame
of gas that is controlled by a button on the gas pipe to which the
stop-cocks are attached. The pilot is kept lighted, and when it is