(The British Electric Transformer Co.)
Utensils for Gas Cookers.
It is most important when cooking by gas to choose the right kind of utensils. They should be thin and wide, rather than deep. A deep kettle takes longer to boil and therefore costs more to boil than a shallow one.
Block tin, enamel ware and earthenware casseroles and fireproof china should be used; the two latter whenever possible, because by cooking and serving in one dish you save labour in washing up and generally have the food served hotter. Also food cooked in earthenware tastes better than that cooked in metal pans.
Both cooker and utensils must be kept clean, for dirt, especially soot, is a non-conductor of heat. They must also be dry. I have seen cooks rinse out a pan and put it on the gas wet, forgetting that heat is then wasted in drying the moisture on the outside of the pan.
In the same way they will boil one quart of water when they only need a pint, and waste gas in that way.
PLATE XLI
THE "BABY FIRE" IN AN ALTERED POSITION IS NOW USED TO BOIL A KETTLE AND HEAT AN IRON.