1950's O'Keefe and Merritt stove

[swestoyz]

Hey guys -

I really have no need for more kitchen appliances, however for some strange reason I've always wanted a really nice O'Keefe & Merritt or Chambers range from the 50's. Not sure why, but I've always like the looks of them, plus I grew up on gas and find it easier to use than electric.

This range is pretty close to me, and they aren't asking an arm and a leg for it. For those who know more about these ranges than I do - is this a decent model and does it look to be in pretty good shape?

Even if I did bring it home I wouldn't be able to use it. I only have 30 inches dedicated to a range in the kitchen. This would be for a future residence.

If it was a GE or Frigidaire I'd feel much more comfortable judging the condition, but since vintage GAS is foreign territory I wanted to check with everyone here first.

http://desmoines.craigslist.org/app/2235505278.html

 

[austinado16]

Chromaliscious!

Cool looking stove. It'd be fun to fire it up and see how it does.

 

[rp2813]

I'd vote yes based on looks alone.  Too many 50's vintage gas stoves have that same post-war look that didn't get updated anywhere near soon enough.  Finding a more modern looking one isn't nearly as easy as coming across multitudes that have the relatively boring and generic style cues of a more 40's vintage gas range.

 

[washernoob]

Bust out the saw and do some remodlin'!



Looks really good!

 

[a440]

<span style="font-family: georgia,palatino; font-size: medium;">What a beauty!</span>

 

[sudsmaster]

Let's see. Great condition, center griddle, dual ovens (or separate oven/broiler)... looks like a good buy. $300 doesn't seem out of line.

The problem you have is what I also had: I accumulated no less than three vintage gas ranges, but couldn't use any of them, because both my kitchens were remodeled in the 60's and feature built-ins. Well, almost. I still have a couple of 30 inchers, one a drop-in, the other a slide-in, one of which would fit inside the second kitchen.

If you have room to store the range, and you really do plan on a future residence, then I'd say get it. If you have no definite plans and are short of storage... I'd think twice.

 

[swestoyz]

Guys - I'll echo your statements and say it is a pretty sweet looking range. The seller sent some extra photos and it looks to be in pretty good shape. Filthy, but what gas range isn't. Might just head down to DSM to take a look.......

I agree Rich. Most of the TOL gas ranges around from the late 40's and early 50's are tasteful, but some late 50's flair is always nice to see. Good possibility that the O&M might be living in the basement in a near future.

 

[peterh770]

Is it me, or are the burners missing?

 

[sudsmaster]

Things to look for (besides missing burners) in an old gas range:

Rusted out chrome top (difficult to fix)

Rusted out drip trays

Sprung oven door(s)

Oven thermostat bad

Shot insulation (rodent nesting issue?)

Chips and dings in porcelain enamel

Griddle gouges

Leaking valves

Stuck valves

Missing pilot tubes

Usually the clocks no longer work, but some might be fixable.

This one looks like it has a light lens above the clock. I'd look into seeing what kind of bulb it takes, and might even try to convert incandescent to fluorescent if possible.

 

[laundromat]

You may want to visit (antiquegasstoves.com). They do marvelous work on antique gas stoves and are able to repair or replace ANY parts. They prefer a model number but you can send photos out and they are able to figure out the model that way.I have dealt with them numerous times to get different parts for the old gas stoves here that folks don't want to part with and never had any problem getting them.They are located in Santa Monica, Calif.Good luck!

 

[swestoyz]

Is it me, or are the burners missing?

Good eye Peter. The seller sent a photo with one of the burner assemblies out of the range on top of the griddle unit, but didn't offer further photos showing the remaining burner assemblies.

I've sent a response back to the seller asking if they've personally used the stove, and if so, if all the burners/oven thermostat/grill functioned.

While clean and complete with knobs, etc., I don't want another big money project on my hands.

Ben

 

[gansky1]

I'd want the model with the oven-viewer window.   But they're gas.  I'd have to have an electric oven - perhaps a set of GE P-7's built into the wall. 

http://www.antiqueappliancecompany.com/antique-stove-for-sale.html

 

[a440]

Steve Riley had this model.  I am not sure if he still has it.

Beautiful range.

And you can clearly see into the oven from the window.  Amazing!  Even if you are drying underwear! 

You have a gas hook-up don't you?

Or are you against gas ranges?

Brent

 

[norgeway]

no, I have it now.....1952 OK @M Hi Vue..

And it can be yours.......Im going to sell it soon.

 

[gansky1]

I'd have to be dragged kicking and screaming into a gas cooking appliance for my kitchen.  Not begrudging those who love gas, but I had a Maytag Dutch Oven range here for a while,  added a gas line and and restored it from two ranges.  It was fortunate that I used  it during the winter as I was shocked at the amount of heat that came from that range.  There were times I wanted to open a window to let some of the heat out, I remember family doing this using gas ranges for big dinners too.  Part of the cause was that the Maytag (and many of the "bake with the gas turned off") ranges have massive cast iron plates in the bottom of the oven that absorb and hold the heat.  This provides some wonderfully even baking results but correspondingly long pre-heat times.   Frozen pizza took more than an hour including pre-heating.  You could probably resolve this issue fairly easily with a piece of steel cut and vented for the oven bottom, but I did not bother given all of the other disadvantages I found with gas cooking.  The Maytag burners were slow.  Being used to the power of electric elements, I was sorely disappointed in the time it took to even boil a large pot of  water.  Given the wattage-to-BTU ratings of electric and gas, the numbers on the surface appear to be relatively equal and even in some highly powered units the balance would seem to tip toward gas but once the 50% + heat loss around and away from the cooking vessel is taken into account, open-coil electric elements win hands down.   This heat-loss also contributes to the room heating problem inherent with gas ranges. 

 

[swestoyz]

No sweat gents - I've decided against bringing home the O&M.

Now, locally, where is a 1958 Custom Imperial Frigidaire range hiding?

Ben

 

[gansky1]

Not a 59??

 

 

[norgeway]

Greg!

Thats why its not in MY kitchen now, while I do like some things about a gas range..."The oven is superior for cakes etc" I got tired of turning it to simmer and having to go back 10 minutes later to re light it because a draft blew it out!

 

[philr]

The '59 Custom Imperial ranges are awesome!

There's a '58 currently on eBay. (see link).

http://cgi.ebay.com/Antique-1958-Frigidaire-Electric-Range-/190510234188

 

[vacbear58]

Nice ranges

But it is soooooo depressing to see 1958 being described as "antique" - being as that is my year of birth does that make me an antique too?

Al

 

[Unimatic1140]

<strong>"I'd have to be dragged kicking and screaming into a gas cooking appliance for my kitchen". </strong>

 

<strong>Me too Greg!  If it's gas and its in our kitchen it better have spray arms and a gas burner to dry the dishes.
</strong>

 

[polkanut]

Robert,

I think you had better get on the hunt for a Preway dishwasher then! lol

 

[bajaespuma]

Call me bi.

I like to use both utilities. Gas burners (of sufficient strength) are great for some things and Electric for others. Gas ovens and gas broilers can't be beat for roasting, broiling and especially rotisserie-ing meats, but Electric ovens are usually more even for pastry baking and crisping stuff. I have both in my kitchen and use them almost equally, although I would like to add induction burners to the mix. I have a Gaggenau 17K BTU wok burner and I still end up using the high-output Electric burner on my Jenn-Air for wokking. It's the only thing in my home kitchen that will get the wok hot enough for that "scorch" taste that's essential to stir-fry dishes. Most wok burners in Chinese restaurants put out at 250K; I've seen empty woks catch fire. Also most contemporary home gas stoves use that utterly STUPID burner design with no flame port in the center; it's directed at the stupid useless bitch market because the design is supposedly easier to keep clean.

 

The problem with a lot of home gas stoves, especially lately and especially if they're operated with LP gas, is the BTU's on the burners are so low, you can't even bring a large pot of water to a rolling boil. They sell because most people don't cook anymore; they just warm stuff up.

 

And for the record, every stove pictured and mentioned in this thread would be welcome in my home. I'd love to have one of those Maytag Dutch-oven models in my basement "nonnie kitchen". That is, after I find my dream Ultramatic