Direct Action Gas Range
The Direct Action Gas Range was made by the National Stove Company in Lorain, Ohio.. Its cost of operation per hour was as follows: Oven burner and broiler, each, 3 cents; giant burner, 1.6 cents; small burner 1 cent. We will look at specifics of this range as well as its advertising through the many advertisements and articles of the day.
The Tribune Institute in 1920 reported –
Construction – Cabinet type model, constructed of castings and sheet steel and finished in processed black satin. Broiler is above the oven on the right hand side, and both are aluminized inside. Broiler measures 18 by 18 by 7 ½ inches, has a porcelain enamel door and its own burner, which consists of four arms each, with two rows of drilled holes. Oven measures 18 by 18 by 12 inches, has a glass door and a V-shaped burner placed at the bottom edge of the sides and across the front. Stove is provided with a thermostatic regulator and temperature wheel. The burner of each compartment has a separate gas cock. Range is equipped with white enamel broiler pan, tray and splasher plate, and the top burners, including one giant, three single and one simmerer, and are of the one-piece star type. They have lever type gas cocks, with white porcelain handles.
Special Features – While this range looks very much like any other, the oven is more economical in gas consumption and produces excellent results. In comparative tests, with the mercury thermometer placed centrally in the oven, the thermostat proved accurate and efficient in maintaining a fixed temperature on reduced flame. In testing the efficiency of the top burner, one quart of water was heated in an open enamel saucepan from 68 degrees F. to 200 degrees F. in 4 ½ minutes. With burner on full oven was heated to 400 degrees F. in 5 ¼ minutes, to 500 degrees F. in 8 ¼ minutes, and to 550 degrees F. in 11 ½ minutes.
The temperature wheel is simple to operate and requires no further attention after the desired setting has been made, as the temperature will be automatically maintained indefinitely. At low heat the oven can be operated as a fireless, except that in place of a constantly receding temperature the cooking is done at uniform constant low temperature. Thus a number of dishes can be cooked at the same time, and by proper selection, an entire meal can be prepared at once.
The range is durably constructed and the black finish is rustproof, requiring no blackening, and can be wiped off with a damp cloth. The Firefly Lighter with which this model is equipped is very convenient in lighting the top burners. The Direct Action Gas Range, by means of its oven regulator, enables the housewife to obtain uniform results day after day, doing away with guesswork regarding temperature.
Another article from the New York Tribune reported in 1916 –
Outside, at the top of the oven, is the temperature wheel, which adjusts the regulator. This wheel is marked with all the degrees of heat from “very slow.” ranging through “slow,” “moderate,” “quick” and “hot” to “very hot.” For most cooks this is sufficient, but if the exact temperature is desired a chart corresponding to these settings is provided with each stove.
When the burner is lighted a tiny pilot light, which is just above the U-shaped burner, is also ignited. This burns steadily, because when the big burner is turned low or extinguished by the action of the thermostat the pilot light must be ready to relight it the moment the temperature drops below the indicated degree.
By this device it is possible to keep the oven for an indefinite time at any desired temperature. It can be maintained for hours at the lowest simmering heat, or it can he kept for a given period at the high, steady temperature necessary for the more sensitive variety of cakes or biscuits that drop at the least hint of a cooling oven.
This regulator removes all the guess work from baking and all worry about the temperature of the oven. It is as reliable as a fireless cooker, and can he left unattended until its appointed time, while the cook goes about other work, secured in a certainty that the oven temperature will not vary or the food be burned.
The resemblance to n fireless cooker is increased by the fact that it is possible to cook an entire meal of meat, vegetables and dessert in this oven at one time, and to do it without preliminary top surface cooking. Of course, in this case, it is necessary to make a proper selection of foods cooked, just as would he done in the case of a fireless cooker. After the cooking is started. the oven is maintained at a low temperature during the entire time and no ill effects result – the food is left in longer than the time actually needed to cook it.
The regulator is very simple in operation, and as no unnecessary heat is developed the range is economical in its consumption of fuel. In appearance this range is much like the usual gas stove and is made in three types, the low oven, elevated oven and cabinet. It is constructed of sheet steel, with a “black satin” finish that requires no blacking and it can lie cleaned by wiping off with a damp cloth.
The cooking top is of the grate type and has three single burners, one giant burner and one simmering burner. The linings of the oven and boiler are aluminum and a porcelain enamel drip pan fits into the broiling compartment which is above the oven. The oven can be equipped with a glass door at small additional cost.