Anybody still use an OLD gas range (Chambers, etc...)
 

Anyone got and still use one? We are going to be redoing the kitchen. The missus is strongly considering going retro, including an antique range that runs on gas (propane). Something like this Chambers 15B

https://www.picclickimg.com/d/l400/p...Model-15-B.jpg

I'm curious what your experiences are. Pros, cons, etc....

It ought to work like any new gas oven, just need to do some testing with a thermometer to see how accurate temps are. And if it breaks, who can fix it. Parts availability?

Only thing you really miss is auto shut off (nice feature for longer cooks) and maybe a few electronic doodads. Just get a digital timer for when things should be checked/done.

This might not be a great comparison: My brother has an AGA in his old farmhouse. The stove is great in the winter, not so great in the summer (no AC in the house and the stove is always on). That stove does a remarkable job baking and slow cooking/roasting. Takes a long time to boil something...

I used to have an old O'Keefe and Merritt in my Fillmore house. Worked good but the oven didn't hold heat as well as the newer appliances.

On the plus side I had the matching salt and pepper shakers.

http://forums.pelicanparts.com/uploa...1662265968.jpg

Edit: Not my stove but mine was exactly like it.

I did a remodel for a women that wanted an O'keefe and Merrit completely restored by a place in Hollywood. The total cost was a tad over 6k. All the chrome was redone no stone left unturned. There is a huge following with these old stoves out here. I am told the fire can be finely controlled. I wouldn't know, because I only know how to eat but don't know siht about cooking. I personally don't like 'em. A new Wolf or Thermardor can run circles around any old stove. They do break due to having a stupid computer chip in all of them now

^^^ So true on the chip. This was $12K 5 years ago. Gas top, small electric oven good, main oven heats up slowly. Owners were quoted a couple grand to fix it. Research shows it's $80 board. I'm picking it up next weekend for a little less than $12K, they just want it gone.

http://forums.pelicanparts.com/uploa...1662291786.jpg

I have a Chamber 12B that my grandparents bought in May, 1941..

I bought the house from their estate about 30 years ago, and opted to keep the stove.. The thing is heavy... like really heavy.... the whole top is cast iron.. Also the stove is really well insulated (mineral wool... probably asbestos too)

Note, that compared to modern appliances the oven is quite small.. So doing thanksgiving with a bunch of sides is an exercise in logistics..

Its built like a tank, and there is still parts and service availability.. (at least near me)

Belgrove Appliances

https://www.belgroveappliance.com/

https://www.belgroveappliance.com/appliance-sales-restored-vintage-stove/

I cook a lot and find no shortcomings using this antique


http://forums.pelicanparts.com/uploa...1662321994.jpg


Yum sourdough


http://forums.pelicanparts.com/uploa...1662321994.jpg

Very cool. That's what I've heard/read about the Chamber's ranges.

http://forums.pelicanparts.com/uploa...1662330375.jpg
1920 Roberts and Mander stove co., made in Philadelphia, the model name is Quality. Works great. I wonder how many new ranges will be working 102 years from now?

Hell, I think most folks would be pretty happy with 22 years or in a lot of cases, 12.

We still use one at the Armadillo Ranch. I really prefer to cook on it as opposed to the new ceramic top range we have at home. It is however incredibly inefficient where most of the heat flows out around your cooking vessel.

Induction seems like it should be far more efficient than gas. We had a natural gas cooktop at our old house after having a couple of electric cooktops. The gas was nicer in some ways to cook with than electric, but a lot of the heat for the cooktop ends up heating the kitchen instead of the food.

The oven may be different.

I enjoy cooking on top of my wood burning stove using a couple of Dutch ovens. You're really in touch with what's happening, putting the pot on the bricks or moving it to the hot spot. Everything tastes better (but it's probably my imagination).
Note: using an antique oven can really heat up a room. The old stoves weren't insulated, at least mine isn't. I use it outdoors anyway

We watch some Brit TV, so we've seen a lot of AGA ranges. They look neat and are supposed to work well. My wife looked into them, and discovered the whole "and it heats the house" thing. I guess what she determined was that a lot of folks turn them off in the heat of the summer which is probably not that long in the UK, but in Texas it would mean that we'd only use it for 2-3 months a year (maybe). I was talking to my wife about ranges and mentioned (thinking about standard ranges), "we can move it around. Most ranges have wheels." She then said "AGA ranges don't seem to have wheels." I had to explain, that yes, an AGA isn't a normal range at 750# vs a normal range at closer to 150#.
From what I read, a Chambers from the 20s-50s should be pretty well insulated.

About 25 yrs ago I bought a house with a restored Chambers stove. The owner told me it weighed 600 lbs, and that it was on casters. It has a griddle on the top left, 3 burners, and a soup well. I kept the pilot turned off for safety reasons and lit it by hand when in use. Very easy to do. I never really learned to to season the griddle and use it correctly. I’d use it now I think. Visitors always wanted to hear about my stove.