Fig. 11. - Electric Machine Type Valveless Percolator.

Machine Type Percolator.

Because some prefer to draw coffee from a faucet rather than pour it from a spout, manufacturers have made a percolator of this type called the machine style. These are sold in various patterns from the Colonial design, like the illustration shown (Fig. 11), to those patterned after the Grecian urn.

We have already mentioned how an electrical engineer, shortly after placing irons in the homes of his customers, followed them with a number of small stoves and ovens. These required special wiring, as the wattage was too heavy to allow of their operation from the light socket. Principally, they were used in the kitchen on one end of the table or on a small shelf. This method necessitated carrying considerable food to the dining room after it was cooked, and brought out the thought of a means of preparing breakfast or a luncheon at the dining table. For this purpose a small stove seemed desirable, and the result was a small disc stove made of cast iron, highly nickel plated and polished.

On this little stove, herewith illustrated (Fig. 12), minor cooking operations can be performed, such as frying, boiling, etc., and it is used by many for toasting bread by placing a piece of metal screen on top. It is also very serviceable for frying hot cakes. The heating element is of the same construction as that in the iron; the mica is clapped tightly against the metal top and below this is a plate of asbestos which prevents the downward radiation of the heat.

This disc stove was first made in single heat, but the later improved stoves of this same type are made in three-heat style.

Many improvements have been made on the disc stoves and they are sold not only as single, but as double or twin, and triple discs.

One often finds it inconvenient, when traveling, to obtain hot water whenever needed. The light four-inch disc stove has proved to be a very desirable possession in cases of this kind. Its size makes it very convenient to pack in trunk or grip, and since it operates from any light socket, it is very handy, not only for the traveler and in the kitchen, but is a boon to many a bachelor man or maid.

Perhaps, before going further, it is well to explain the meaning of single and three-heat. Let us suppose that you are operating one of the small disc stoves and that the stove will carry 600 watts of current. If that stove is equipped with a single heat, you will be using the full 600 watts whenever the switch is on. If it is equipped with a three-heat switch, it can be adjusted to 600 watts at full, 300 at medium and 150 at low, which means a great saving in current for most small cooking operations.

Two Distinct Types of Heating Elements.

There are two very distinct types of electric heating elements or burners, the disc or closed type, and the open-coil type. These two types operate on entirely different principles. The disc stove conveys the heat to the food by the principle of conduction, i. e., the heated metal top of the stove in turn conducts the heat to the metal of the dish and thereby heats the food within the dish.

The open-coil type of element operates on the principle of radiant heat. The heat rays from the element are focused on the dish in which the food is being prepared. In the former style burner, sufficient time is required to heat the metal top of the stove before the heat can be utilized, while in the latter, the heat is almost instantaneously effective. Below the coils of the radiant type of grills and heaters shown in this section is placed a highly polished, nickeled disc which serves to reflect all the heat unite that are directed downward, back to the dish in which the food is being prepared, thereby utilizing a maximum of the heat units produced.

One very distinct advantage in the open-coil over the disc type is that in the former practically all the utensils found in the average home can be satisfactorily used, granite and enamel-ware being especially desirable, while in the disc-type stoves, it is necessary to have dishes with smooth, clean bottoms and that they fit very closely in order to make metallic contact over the entire surface.

The lightness, convenience, and general utility of the small open-coil stove has been responsible for a number of designs being manufactured and sold in enormous quantities, these being made up not only as stoves, but as grills. The accompanying illustration (Fig. 13) is of a rectangular grill, made of pressed steel and highly polished, designed to operate from any electric light socket. The heating element is of the open-coil reflector type and is so placed in the frame that cooking can be done both above and below the glowing coils at the same time. This is a convenience and economy, as one is able to cook two dishes of food at the cost of one. This particular grill is furnished with three dishes, any one of which can be used either above or below the coils. When cooking above the coils only is desired, the small flat pan is placed in a groove below the coils to reflect to the cooking operation any heat that would be thrown downward from the heating element. The shallow pan also serves as a cover for either of the deeper dishes or for a hot-cake griddle.

Fig. 12. - Electric Disc Stove.

This radiant grill is light in weight, occupies a small space and is a most desirable appliance in the home, to be used in either the living room or dining room for the preparation of a light luncheon or afternoon tea service.

Of the same manufacture is the radiant grill shown in Fig. 14. This grill, you will note, is round, which particularly adapts it to the use of utensils ordinarily found in the kitchen of the average home. You will note that there are two dishes to this grill, a top dish with a broiling grid, to be used underneath the coils for broiling chops, and a shallower dish to be used above the coils for frying operations. There is furnished also a reflector which is so designed that it serves equally well as a cover for either dish and makes a very choice griddle for baking hot cakes.