Part 15

These irons met with such a ready reception and were so popular with housewives because of the time saving and the convenience, that attention was next turned to other appliances which could be used in the home and which would assist the power company in the sale of current. About one hundred electric cooking sets were manufactured, consisting of ovens and crude round stoves. These were distributed among the customers of the power company and thenceforth their operation was carefully watched and improvements made from time to time, using always the suggestions offered by the housewives to make an appliance that would meet the needs of the home.

This particular company, which was started but little more than ten years ago in a small room of a store building in a small town of Southern California, has grown rapidly from that time when its complete office and factory force consisted of a man and two boys. It now places in homes well toward a million appliances each year.

Since the home can now be operated almost exclusively with electrical appliances, including everything from the electric iron to the modern labor-saving electric range, it is well to note briefly some of the many reasons for the success of electrically-heated appliances.

Perhaps most noticeable is cleanliness and the absolute absence of dirt and grime in using pure electric heat. There is no soot, no smoke nor discoloration. There are none of the bad effects so often caused by the air becoming vitiated, due to the burning up of oxygen in the air by gas and other fuels. There is no corrosion, oxidization or other form of deterioration.

Perfect and absolute control of heat seems to be secured. The easy snap of the controlling switch on the electric burner gives a certain intensity of heat which remains at that temperature so long as the switch remains in that position. Thus, with modern appliances, the housewife operates them at high, medium or low to suit her desires.

[Illustration: ORIGINAL ELECTRIC IRON]

Fire risk is reduced to a minimum, because there are no matches, no kindlings, no kerosene cans, no oil barrels and nothing of the sort to endanger life and property.

The efficiency obtained through the operation of electrical appliances soon becomes evident to the user. The heat generated for ironing, for instance, is all utilized. This is true as well with heating or cooking appliances, and this utilization of practically all of the heat units naturally results in economy in operation in communities where the lighting or power company has made a favorable rate.

Because the electric iron seems to have been the forerunner of electrical appliances for the home, it is well first to describe briefly the processes of manufacture necessary before the iron can be placed in the home and take its position as one of the modern labor-saving devices.

One of the first irons to be manufactured, an illustration of which is shown herewith, did not offer the pleasing appearance nor give the service of its youngest sister, the illustration of which is also shown. One of the first problems was to control the heat at the iron, and to do this a separable switch plug was developed, enabling the operator to connect or disconnect the current supply at the iron.

The real problem, the one of most vital importance from the point of efficiency, was that of the heating element that would do more than heat the center of the sole plate. One of the pioneer manufacturers, after numerous experiments, concluded that, since the point or nose of an iron comes first in contact with the damp goods, naturally it should have first and most heat applied to it. The result was a double heating element in the form of a V, the resistance wire used being symmetrically wound on a flat, thin mica core. This V-shaped element, the point of the V coming up into the nose of the iron, insured a hot point, as well as hot sides, center, back and heel, where the terminals were connected with the switch plug receptacle. Another development which followed was that of an attached stand, eliminating the necessity of lifting the iron on and off a stand many times during the ironing. At first the iron was heavy and clumsy, being built of cast iron, but modern manufacture has made it possible to build the sole plate of cast iron and the top of pressed steel.

[Illustration: ELECTRIC IRONS, 1916]

[Illustration: FIG. 1.--POURING MOLTEN METAL INTO MOLDS FOR CASTING IRON SOLE PLATES]

[Illustration: FIG. 2.--WORKMAN POLISHING SOLE PLATES]

The illustrations show some of the steps necessary before the iron reaches the shipping room. Fig. 1 shows the workman pouring an earthen ladle of molten metal into the molds in which the sole plates are cast. Fig. 2 shows the sole plate in the hands of the workman, held against a rapidly revolving polishing wheel, after it has been run through a milling machine and ground to a perfect size. Fig. 3 shows a huge punch press which cuts the blank of steel that is afterwards drawn to the shape of the iron top. The workman is seen holding in his hand the blank cut from a sheet of steel (Fig. 4). The blanks of flat steel of such irregular shape are next passed to a mammoth draw press which draws blanks into the perfect shape to be fitted over the top of the pressure plate which holds the heating element firmly against the sole plate. At the operator’s left hand is a stack of blanks and in his left hand he holds one ready to be placed in the draw press. In his right hand is a top just pulled from the press, and at the extreme right a large truck full of finished tops ready for the polishing wheels.

Mica, which so many people know as isinglass, is one of the most important materials in the manufacture of the standard electric iron. The highest grade mica comes from India and the open box in the picture shows thin, transparent pieces just tumbled out (Fig. 5). At the edge of the table is a stack of mica strips known as cores. Hanging over the top of the board are several cores on which the resistance wire has been wound, showing the V-shaped heating element.

[Illustration: FIG. 3.--BLANKING THE STEEL TOPS]

One of the most important and yet seemingly simple parts of an electric iron is the switch plug which connects the electric light socket with the iron. The operator in Fig. 6 is shown assembling switch plugs and is in the act of driving home a screw which holds in place the fiber bar over which the cord bends.

[Illustration: FIG. 4.--DRAWING THE BLANKS INTO THE PERFECTLY SHAPED TOPS]

[Illustration: FIG. 5.--SHOWING A BOX OF IMPORTED MICA

Above on the table, a stack of “cores” and several elements ready for insertion in the iron. Notice the V shape.]

[Illustration: FIG. 6.--OPERATOR ASSEMBLING SWITCH PLUGS]

[Illustration: OPERATOR HOLDING ELEMENT BEFORE STRONG LIGHT TO DETECT DEFECTS IN THE MICA]

[Illustration: INSPECTOR WITH CAREFULLY TRAINED, SENSITIVE FINGERS INSPECTING FINISHED IRONS BEFORE THEY ARE ENCASED IN THE CARTON]

[Illustration: FIG. 7.--ELECTRIC BOUDOIR SET THREE-POUND IRON

Stand for converting the iron into small stove, curling tongs heater, felt bag.]

A standard six-pound iron consists of seventy-nine parts and represents two hundred and ten distinct factory operations. Every part is carefully inspected before being routed to the assembling department, and after being fully assembled the irons are placed on a traveling table where each is examined in its turn by an inspector with carefully trained fingers, sensitive as those of a miller who tells the quality of flour by pinching it between his thumb and forefinger. This inspector can quickly detect in the handsome finish a defect that is unnoticeable to the average person.

The Traveler’s Iron.

Electric current is so nearly universally obtainable that milady who travels much has come to carry in her grip or suitcase a light-weight iron, usually of about three pounds, and to aid to further convenience, the manufacturer has supplied with this iron, curling tongs, curling tongs heater and an attached stand so that the iron can be inverted and its sole plate used as a small disc stove. The entire outfit is placed in a neat felt bag as shown by Fig. 7.

[Illustration: ELECTRIC TOASTER STOVE]

Electric Cooking Appliances.

It is stated that not until the reign of Queen Elizabeth did women begin to take over generally the handling of the kitchen work. Their absence from this important part of the household is not so much to be wondered at when we consider the size of the joints served prior to the time of that well-known queen and the crude methods of preparing the meal. On the other hand, it may have been due to the fact that the Armada called for men, and the women had to go into the kitchen irrespective of conditions. Be that as it may, we naturally conclude that the evolution of the kitchen and kitchen work began at about that time, for very shortly after the open fire gave way to some of the more crude methods of contained fire pots.

It was many years after Good Queen Bess’ reign that electricity was introduced in England for cooking purposes; in fact, not until as late as 1891, when H. J. Dowsing, one of the pioneers of electric cooking, exhibited electric cookers and heaters at the Crystal Palace Electrical Exposition in London, was much interest manifested.

Divided into Three Classes.

Electric cooking appliances can very conveniently be divided into three classes: table appliances, and the light and heavy duty kitchen appliances; the latter being those requiring special wiring. Among table appliances are toasters, coffee percolators, electric teapots, chafing dishes and numerous other articles that add to the convenience of preparing food. These are termed light-duty appliances, as they operate from the light socket.

It might be well to explain that the lamp-socket appliances are those operating from the light socket and are built to carry not over 660 watts of current. Should you attach an appliance of heavier wattage to a light socket you will doubtless “blow” a fuse.

Electric Toaster.

In the rush and hurry of modern life, we are inclined to go back to the days of barbarism, when real home life was unknown. Instead of all members of the family gathering about the breakfast table when the meal is ready, they come straggling in one by one. This made it very difficult for the housewife to serve the breakfast hot, and particularly the toast, which is a favorite dish of our breakfast table. The necessary steps back and forth from the breakfast room to the kitchen to prepare hot, crunchy toast made this portion of breakfast-getting a not agreeable feature. The thought, taken up by electrical engineers, brought out an electric toaster, rectangular in shape, with handsome frame, nickel supports and wire heating element. This was indeed very efficient and could be used also as a small stove. This type of toaster was followed a little later by an upright toaster (Fig. 8). The heating element is of the radiant type, made of flat resistance wire wound on mica and placed in a vertical position between the two bread racks. When the current is switched on, the heating element becomes red and the bread is inserted under the gravity-operated bread clamps on each side. The bread clamp is simply raised at the edge of the slice of bread, and holds the bread firmly in place. This appliance toasts bread evenly, rapidly, and costs very little to operate. The flat top can be used for keeping a plate warm for the toast.

[Illustration: FIG. 8.--ELECTRIC UPRIGHT TOASTER]

Electric Coffee Percolator.

Lovers of good coffee want it served hot, but boiling spoils coffee. The modern electric percolator, which can be operated on the dining table, has solved coffee-making problems. The particular style of percolator shown in Fig. 9 has no valves or floats or traps that continually get out of order and that make the cleaning of a percolator so disagreeable. This valveless percolator is very easily cleaned and requires no brush. The heating element of this type percolator is in the bottom of the pot in the center of the water space, and is of the immersion type, protruding up from the center of the bottom of the pot. The heating element is made of flat ribbon resistance wire wound on mica, then bent into the form of a cylinder to fit into the German silver shell. A screw-operated spreader in the center presses the heating element tightly against the entire surface of the shell and insures rapid conduction of the heat from the element to the water. A study of the illustration showing the inside of the percolator (Fig. 10) will make clear to you the method of operation. With this style of electric percolator, percolation begins within thirty seconds after the water has been placed in the pot and the current turned on, and delicious coffee, clear as amber, is ready to pour in ten minutes.

[Illustration: FIG. 9.--ELECTRIC NICKEL VALVELESS PERCOLATOR]

Percolators of this type are made by the manufacturer from sheet copper spun in perfect shape, and also aluminum spun. The latter makes an especially desirable percolator.

[Illustration: FIG 10.--X-RAY SHOWING THE VALVELESS MECHANISM, ELECTRIC PERCOLATOR

The above gives a comprehensive insight into the general construction, equipment and operation of valveless Percolators. 1--Glass globe. 2--Aluminum coffee basket. 3--Element, with German-silvershell--completely surrounded by water. (Highly efficient.) 4--Interchangeable switch-plug. 5--Ebonized wood--always-cool handle. 6--Copper body--nickeled and highly polished. 7--White metal spout. 8--Lid--securely fastened hinge.]

[Illustration: 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.

[Illustration: FIG. 12--ELECTRIC DISC STOVE]

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 units 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.

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.

[Illustration: FIG. 13.--ELECTRIC RECTANGULAR GRILL]

[Illustration: FIG. 14.--ELECTRIC THREE-HEAT GRILL]

[Illustration: FIG. 15.--ELECTRIC RADIANT STOVE]

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.

While this particular grill is furnished with a wattage providing for operation from a lamp-socket, it is of the three-heat style already spoken of as so desirable in appliances of this character. A companion grill to this is of the same design, excepting that it is furnished in single heat only and lists at a somewhat lower price.

You will remember that in explaining the many advantages of the open-coil type of burner, it was stated as one of these that the housewife could use cooking utensils ordinarily found in the home, and because of this peculiar adaptability the round grills here spoken of and illustrated are having an exceedingly large sale. These open-coil grills are also very efficient as toasters, the bread being placed on top of the grating, which protects the coils from injury. Where only chops, toast, and coffee are to be had for breakfast, chops can be prepared below the coils, the toast above, while the coffee gurgle-gurgles in the percolator.

[Illustration: FIG. 16.--ELECTRIC CHAFING DISHES]

Some people who have not felt any need of a grill have desired an open-coil stove, and of this same general type of manufacture there is the open-coil radiant stove herewith illustrated (Fig. 15). It is equipped with the same kind of a burner or element with a reflector underneath, and can be used very efficiently with ordinary cooking utensils and is also very serviceable as a toaster. Using this stove in combination with the ovenette, which will be illustrated further on, the owner is provided with a table range which meets most of the requirements in a small family.

A line of cooking utensils would not be complete without suitable designs of chafing dishes, and these are made in several styles, both with and without heating elements, the latter being used on the disc and open-coil stoves already illustrated, while the former contains a heating element very much along the lines of the percolator. These are furnished, as you will note from the illustration (Fig. 16), with suitable cooking pans for the preparation of chafing-dish dainties.

Baking and Roasting.

It is only natural to suppose that manufacturers of electric stoves of both light and heavy duty should next turn their attention to ovens, since oven cooking is even primary to cooking that is done on open burners and is now coming to be even of more importance. The first oven herewith shown (Fig. 17) is of the lamp-socket type, equipped with three heats, providing a very efficient oven for small operations. The second one illustrated (Fig. 18) is of standard size and accommodates a quantity of food equal to that of any large range oven. It is provided with a heavy wattage and therefore requires special wiring.