A knowledge of the construction of the stove and the methods whereby heat is obtained is imperative if one is to be a successful cook. For all stoves three things are necessary: fuel, a supply of oxygen, and a certain degree of heat, known as the kindling point, whereby the fire is started. The supply of oxygen is regulated by dampers and checks so arranged as to admit or cut off the draught of air.
The creative dampers are doors or slides that come below the fire box. When open, they admit the entrance of air, increase the draught, and facilitate combustion.
The oven damper is a flat plate which closes the opening into the chimney flue, to decrease the drawing of the draught. When the oven damper is closed, the heat from the fire remains in the stove and passes around the oven.
Checks are doors or slides higher than the fire-box, which, when open, allow the cold air to pass over the fire, retarding combustion.
A stove is also provided with means for disposing of the ashes, soot, and the gases formed. All parts of the stove are so arranged that they may be kept clean.