A coal range which has as much insulation as possible should be selected to avoid waste of heat. Over 90 per cent of the heat generated in the ordinary kitchen range is usually lost.

Ashes should be shaken down gently, leaving a thin layer of half-burned coal in the bottom of the grate, or if the coal is burned out, a thin layer of fresh coal may be placed upon the bottom of the grate. Usually a half turn of the grate is sufficient to shake down the ashes without shaking out any half-burned coal.

In keeping a fire in a range, it is better to add a small amount of coal each time and fire often. The bed of live coals should not be entirely covered with coal but spaces should be left through which enough heat can pass to fire the gases as they distill off from the new coal; gases that go up the chimney are lost. . The grates should be kept clean and clear of clinkers, and caking of ashes and cinders at the bottom of the fire should be avoided.

In kindling a fire, crumpled paper or shavings may be used, across which kindling is laid in a way to provide air spaces; a few pieces of hard wood are added to the kindling and a little coal, followed by more later.