Science for beginners . the gas must be mixed with air in a mixerbefore it enters the burner, just as the gas must be mixed witha sufficient amount of air in the mixer of the incandescentgas lamp (Art. 50). Therefore, on every gas stove or gasrange there is a mixer into which the gas passes on its wayto the burner. The mixer is supplied with some device for 130 THE PRODUCTION AND USE OF HEAT controlling the amount of air which enters and mixes withthe gas. Exercise 41.—Regulating the Air Supply of a Gas Stove Examine a gas stove carefully, noting the air regulator usuallyat the front of each b
Science for beginners . the gas must be mixed with air in a mixerbefore it enters the burner, just as the gas must be mixed witha sufficient amount of air in the mixer of the incandescentgas lamp (Art. 50). Therefore, on every gas stove or gasrange there is a mixer into which the gas passes on its wayto the burner. The mixer is supplied with some device for 130 THE PRODUCTION AND USE OF HEAT controlling the amount of air which enters and mixes withthe gas. Exercise 41.—Regulating the Air Supply of a Gas Stove Examine a gas stove carefully, noting the air regulator usuallyat the front of each burner. Note carefully how the supply of airis regulated. Shut oft the air supply from one burner. What isthe effect upon the flame? Why does it become a luminous flame?Reopen the damper slowly, noting just the amount of air necessaryto produce a non-luminous flame. Notice that more air is requiredto produce a non-luminous flame when the gas is turned on fullstrength than is required when the gas is partly turned Fig. 99.—A range. The most intense, , the hottest, flame is secured whenthe damper is so set that there is just a sufficient amount ofair to produce a non-luminous flame. An excess of air notonly reduces the intensity of the heat, but it also tends to causethe flame to strike back, , to burn down in the burnerinstead of above the burner as it should. If the supply ofair is insufficient, the flame will be luminous and smoky. The air supply on a gas stove should be carefully watchedand frequently regulated to secure the best results. Fireless Cookers 143. Cooking Temperatures.—The cooking of foods is ac-complished by raising them to a certain temperature and then DEVELOPMENT OF COOKING DEVICES 131 maintaining that temperature for a certain length of the temperature required and the time required vary,first, with the nature of the food to be cooked, and second,whether it is to be cooked wet, , stewed or boiled, orcooked relatively dry
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