norgeway
Well-known member
I am seriously considering saving up and buying a Chambers, how many have ever used one????
Chambers range question..
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toploader55
Well-known member
Gee, I was thinking about that too.
Our neighbor when I was 8 or 9 built a house across the street from us. I remember them moving in a "Old" Chambers Range. As a child I was horrified that someone in a brand new house was carting along this range. As we all were fascinated with appliances even at a young age, once I made friends with their boys, I finally got a look at the stove. I was fascinated with the "Well". And then the burner design and the ovens. The Latches and controls also piqued my interest.
Famie (Our New Neighbor) just loved that stove. It wasn't until AW.org that I started to read and see Chamber Stoves again. They were a family of 5 and she had no trouble putting on Holiday Feasts. They were Italian so holidays included a huge table full of different Antipastos, Pasta courses and Main courses as well.
That Range always seemed to have something cooking or baking going on.
A Chambers Range is something I would like to try before I invested in one. Just like induction.
Our neighbor when I was 8 or 9 built a house across the street from us. I remember them moving in a "Old" Chambers Range. As a child I was horrified that someone in a brand new house was carting along this range. As we all were fascinated with appliances even at a young age, once I made friends with their boys, I finally got a look at the stove. I was fascinated with the "Well". And then the burner design and the ovens. The Latches and controls also piqued my interest.
Famie (Our New Neighbor) just loved that stove. It wasn't until AW.org that I started to read and see Chamber Stoves again. They were a family of 5 and she had no trouble putting on Holiday Feasts. They were Italian so holidays included a huge table full of different Antipastos, Pasta courses and Main courses as well.
That Range always seemed to have something cooking or baking going on.
A Chambers Range is something I would like to try before I invested in one. Just like induction.
Chambers.
I am putting one in my kitchen. I have friends with them (Chambers stoves are relatively common in Cincinnati) and those who have them LOVE them. I've cooked on them a bit and found them to be great, but I am really looking forward to getting mine installed and really putting it through its paces.
Dave
I am putting one in my kitchen. I have friends with them (Chambers stoves are relatively common in Cincinnati) and those who have them LOVE them. I've cooked on them a bit and found them to be great, but I am really looking forward to getting mine installed and really putting it through its paces.
Dave
Chambers instructs to heat the oven then shut it off. How much, if any, adapting of recipe cooking times or temperatures would be required using the Chambers method as compared to a conventional oven? What about doing a turkey or other item that requires long roasting times?
I've always liked the look of Chambers ranges. Just recently the house next door to a friend of mine was sold. It had a small-ish Chambers range of 1935-40 vintage, which is pictured below. The house is being flipped -- with no expense being spared, thankfully -- and the Chambers has ended up in a neighbor's kitchen -- for free. The neighbor rarely cooks and took it for its looks, so it will be enjoying its semi-retirement.
I've always liked the look of Chambers ranges. Just recently the house next door to a friend of mine was sold. It had a small-ish Chambers range of 1935-40 vintage, which is pictured below. The house is being flipped -- with no expense being spared, thankfully -- and the Chambers has ended up in a neighbor's kitchen -- for free. The neighbor rarely cooks and took it for its looks, so it will be enjoying its semi-retirement.
Chambers Gas Ranges
Are cool old ranges, the downside is a small slow to preheat oven that does not brown well. The top burners are also not all that powerful and clog very easily if anything spills on them. The deep well is pretty neat for some cooking operations but is much harder to use than a deep well burner on an electric range [ it is almost impossible to set the flame size on a Chambers DW pot.
Overall a very cool looking range, but not one I would want to deal with as an only range.
Are cool old ranges, the downside is a small slow to preheat oven that does not brown well. The top burners are also not all that powerful and clog very easily if anything spills on them. The deep well is pretty neat for some cooking operations but is much harder to use than a deep well burner on an electric range [ it is almost impossible to set the flame size on a Chambers DW pot.
Overall a very cool looking range, but not one I would want to deal with as an only range.
firedome
Well-known member
Chambers, the Rolls Royce of Stoves:
we have had several, Model B and "D"(more correctly known as Model MR-9-H). Up through Model Cs are somewhat like what John said, but the Model D has the much improved double row "Plane of Flame" burners with about 30% more output and they work very well. The ovens are smallish but very efficient, do disagree about browning, they brown just fine, the cast iron bottom plate retains heat and allows for "Cooking with The Fuel Turned Off" their trademark due to over 20 lbs. of rock wool insulation, precision-ground cast iron door seals (no gaskets!) and the positive mechanical latch. Chambers came with their own cookbook with recipes with timing tuned to their unique retained heat feature. The griddle is also a broiler underneath, and you can even bake in the deep-well! Parts are still available, and Don Mattera of Mattera Stove Works in RI is the Chambers guru. People who have used Chambers generally will use nothing else. Nothing made today, including the so-called commercial ranges, comes close in workmanship and design. For those truly interested in Chambers I highly recommend: http://www.chamberstoves.net
we have had several, Model B and "D"(more correctly known as Model MR-9-H). Up through Model Cs are somewhat like what John said, but the Model D has the much improved double row "Plane of Flame" burners with about 30% more output and they work very well. The ovens are smallish but very efficient, do disagree about browning, they brown just fine, the cast iron bottom plate retains heat and allows for "Cooking with The Fuel Turned Off" their trademark due to over 20 lbs. of rock wool insulation, precision-ground cast iron door seals (no gaskets!) and the positive mechanical latch. Chambers came with their own cookbook with recipes with timing tuned to their unique retained heat feature. The griddle is also a broiler underneath, and you can even bake in the deep-well! Parts are still available, and Don Mattera of Mattera Stove Works in RI is the Chambers guru. People who have used Chambers generally will use nothing else. Nothing made today, including the so-called commercial ranges, comes close in workmanship and design. For those truly interested in Chambers I highly recommend: http://www.chamberstoves.net
firedome
Well-known member
BTW...
the improved "POF" burners are a slide in fit to the older models, I've done this with our Chambers 27" separate cooktop. Dom Mattera probably has some. It's easy to update the daisy burners of Model C and earlier to the later type with more output.
the improved "POF" burners are a slide in fit to the older models, I've done this with our Chambers 27" separate cooktop. Dom Mattera probably has some. It's easy to update the daisy burners of Model C and earlier to the later type with more output.
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