Fire for cookery is confined in a stove or range, so that heat may be utilized and regulated. Flame-heat is obtained from kerosene, gas, or alcohol, as used in oil-stoves, gas-stoves or gas-ranges, and chafing-dishes.

A cooking-stove is a large iron box set on legs. It has a fire-box in the front, the sides of which are lined with fireproof material similar to that of which bricks are made. The bottom is furnished with a movable iron grate. Underneath the fire-box is a space which extends from the grate to a pan for receiving ashes. At the back of fire-box is a compartment called the oven, accessible on each side of the stove by a door. Between the oven and the top of the stove is a space for the circulation of air.

Stoves are connected with chimney-flues by means of a stovepipe, and have dampers to regulate the supply of air and heat, and as an outlet for smoke and gases.

The damper below the fire-box is known as the front damper, by means of which the air supply is regulated, thus regulating the heat

The oven is heated by a circulation of hot air. This is accomplished by closing the oven-damper, which is situated near the oven. When this damper is left open, the hot air rushes up the chimney. The damper near the chimney is known as the chimney-damper. When open it gives a free outlet for the escape of smoke and gas. When partially closed, as is usually the case in most ranges, except when the fire is started, it serves as a saver of heat. There is also a check, which, when open, cools the fire and saves heat, but should always be closed except when used for this purpose.

Stoves are but seldom used, portable ranges having taken their places.

A portable range is a cooking-stove with one oven door; it often has an under oven, of use for warming dishes and keeping food hot.

A gas range is growing in popularity. Coal-range companies recognizing their value have put on the market combination ranges for the use of gas as well as coal. The gas companies, who furnish the fuel, send out demonstrators upon request who teach their use.

An electric range is desirable where electricity is inexpensive or cost need not be considered.

A fireless cooker has many devotees. It is especially adapted to use in conjunction with a gas range for foods that require long, slow cooking.