Deep well stove element. How was it used?

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Concerning the low wattage in the well...

On a Frigidaire, is it possible to replace the 1700 radiantube with a 2100 radiantube? I haven’t yet hooked up my 1950 Frigidaire RM-65, but one of the things I’m worried about is that low-wattage burner.

We have a pot and a lid, a rack, and a steamer plate; but I wasn’t really looking to be a big deep-well chef. I really, really want a second strong burner.
 
Looking for a Thermizer deep well

We were very fortunate to buy a house with a working Frigidaire Imperial Wonder Oven, Model RS 60. Unfortunately it is missing its deep well cooker, known in the brochure as a 'THERMIZER." Does anyone know where I might be able to find one of these?

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Look on ebay. Search deep well pot or deep well cooker. Make sure you verify diameter and height. From what I've read here Mirro brand pots were supplied with Frigidaire and Norge ranges. There may have been others that also used Mirro. GE used Ekco brand. GE deep pots were smaller in diameter because the rear burner used with them was the smaller 6".

Here's one that may work for you.

 
Burner holder for bottom of deep well?

Thank you! I did purchase the deep well cooker you recommended and it fits perfectly. My only issue now is that when I drop the radiantube burner down into the deep well (you have to remove a little tripod that it sits on) it doesn't sit flat on the bottom. So when you put the pot on, it doesn't fit all the way down, and it sits crooked. This makes me wonder if I am missing a part that the burner is supposed to sit on. Any insights on this? Thanks so much!
Dawn
 
Other members please correct me if Im wrong

But the tripod/burner support should be permanently attached to the element on that burner. When you drop the element down to use the deep well pot the support goes down with it. You don't want the element sitting directly on the porcelain surface of the liner.

I know it to be that way on a 56 Frigidaire as I have one. Don't know if it was different on earlier models. [this post was last edited: 5/2/2018-19:37]
 
Need Frigidaire RO-60 deep well pot

Son has just set a closing date for a home with a Frigidaire RO-60 range. Made in the USA!! I LOVE it! However, it is missing some parts. I found this site and am so excited. I put a watch out for a deep well pot and today, I see this on eBay. Would this fit it? They give dimensions, but he hasn't closed on the house yet, so I can't measure the opening. Hope I can get him one to fit!

 
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Thank you, luxflairguy!

I have purchased the deep well pot on eBay! Thank you so much for helping me. No idea if I paid too much or got a great deal, but I REALLY wanted to have one. I'm happy! I fell in love with that RO-60. The 24 year old that is living with it now says the oven runs hot, but I'll bet she hasn't read about them. I got all three manuals from Automatic Ephemera and have read them. Hoping that turning to broil and then back to the temp wanted will help. I didn't see the divider for the upper and lower oven and am just hoping it is sitting on the bottom oven. The panel that folds down over the lower oven was in the bottom pan drawer, so hoping the rest is there! The range does so much! Am very excited! While he moves into the house, I'll be playing with the range. Thank you again!!
 
Ken is right about the support. It is permanently attached to the original Thermizer element. With the modification I made to my range, if I were to ever use the Deep Well Thermizer with the element in the down position, I would have to place the support in the bottom of the well before lowering the element.
 
Inspection Needed?

This RO-60 is being used currently, but only partially... When he closes on the house, should I have someone check out the wiring before I start trying everything out?

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I need help learning about my 1954 frigidaire RT-70 stove.

I have a list of all the parts numbers for most of the Ro and Rt models of the frigidaire stoves from the 50's ending with the RT -70 G but the problem I have is the numbers they are listing do not come up. Is there some sort of prefix numbers or letters that I should be using. I am a newly with this stove and I want to make sure how to get replacement parts if need be. Thank you all for any suggestions I can give me.

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I can see why that never caught on. Interesting concept though. Very similar to the heated pots used on self service counters in buffets to hold soups, stews, oatmeal on breakfast bars etc etc etc

1. Solution in search of a problem. I’m mean what real advantage did it give over a normal burner?
2. Extremely difficult to clean if that deep well got the contents of a boiled over pot or a spill under the element.
3. Mechanically complex. You don’t want to have moving high temp elements if you don’t need them.
4. Obviously required specific pots.

I remember those open ring stoves here. They were never much of a thing in continental Europe, but in Ireland and Britain, before ceramic tops were popular those open rings were the norm, as they heat and cool a lot faster than solid rings.

I just seem to remember them being a cleaning problem. Our Creda stove lifted up, much like a car hood, and there were some kind of removable trays or maybe it was one big tray (I can’t remember the exact details) however it was always a mess if something boiled over or fell through the ring.
 
In one of the rentals I lived, the push button GE electric range had one of those deep well cookers. I never used it. Cause the landlady said it was broken. I suppose if I had investigated I could have figured out the problem and fixed it, but it was never a big deal to me - I rarely use all four burners anyway. I just used it (it has a flat cover) to set pots to cool down.
 
I think the well was taken from the design of older gas ranges.  As I understand it, the little space was energy-efficient for gas cooking.  Chambers was especially famous for their wells, and one could cook a whole meal in that little hole using their stack-able racks.  I’m not sure a well is equally useful in an electric range, which may be why they were never as popular as the gas-range wells.  The coils on Frigidaires can be lifted up and used for surface cooking, which kind of gives the best of both worlds, except that the coils are not very strong.  Some have said that they can be replaced with a regular surface coils.  I’m not sure if that can be done without some re-wiring.

 

The RT-70 is my favorite model of all, especially the ones that LACK the glass in the door.  The glass takes away from the “wall of enamel” that makes those old ranges look fantastic.
 

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