Florence Gas Range

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Florence stoves

They were quite popular in this area when I was a kid. Most of the houses were colonial styles with a kitchen in the far rear that was always cold in the winter. So a good many people opted for the kind of ranges (mostly gas) that had an attached heater (mostly kerosene). A coil was installed around one of the kerosene burners and a seperate tank held the hot water supply for the house, though unbearable to use in the summer. Several in my neighborhood had Florence's that had the oven in the center with seperate bake and broil burners. These were especially useful in the colder months when people would use the kerosene side and cook on the left side top plates and slowly bake in the oven without using any gas. But with the advent of newer and better home heating systems, the need for the seperate "end heater" in the kitchen was eliminated and their gigantic size pretty much took up a whole wall in an average kitchen. So many of these "tanks" went the way of the scrap heap, unfortunately.
 
I could can produce on that range all day. Is Florence an East-coast name? I've never seen one before, and I am in love with that large burner.
 
Florence Stoves

Yes, they are a New England brand. They were made in Gardiner Mass and were sold all over this area up until the late 60's, early 70's. They did make a few electric models but the gas models were definitely the most popular. They were built like tanks, weighed a ton and lasted forever. Occasionally you can still find a 40's or 50's version in a second hand shop or stored away in a barn.
 
When the thermostatic gas burner was introduced, Florence used the term "Governess" for their control system instead of the "Burner With a Brain" term that most manufacturers used. I knew two families who had Florence ranges: one electric and one gas. The electric one had 7 heat click position switches that contained the remarkable setting "very low" between "low" & "simmer"

CU reported that the disadvantage of most gas stoves with the "Griddle in the Middle" arrangement was that once the flame cycled down on thermostatic burners or was turned down on manually controlled burners, the outer edges of the griddle became cooler than the center and the flame rarely had to cycle back up for long once the griddle was heated so uneven cooking was the result. A griddle that heated more evenly was the Chambers with the U-shaped burner under it. It tilted up to reveal the broiling compartment beneath it since the retained heat gas ovens did not have a broiler compartment. Cleaning that compartment after broiling must have been a lovely job. The electric cooktops could be had with a similar arrangement.

I think I remember that Estate electric ranges used a big, maybe 10" wide round element under their more square griddle to give more even heat distribution. It could also be used without the griddle for large pots or canners.
 
Old Florence Stove

Attached is a link to a blog with photos of the type of Florence's that were popular around here. This couple migrated from Sag Harbor in the Hamptons to far Eastern Maine and bought an old farmhouse and restored it. After seeing their neighbors 60+ year old Florence, they had to have one too. They are quite the enterprising and talented people and could have had any stove they wanted but opted for the used Florence for $20 and a $100 oven thermostat repair. Note the logo is the exact same.

http://www.fineartistmade.com/blog/blog-detail.php?Florence-30
 
Estate and Florence..

I saw several electric Florences growing up, they seemed very sturdy, one thing I remember best was the light on the backsplash used a pull chain to turn it on and off,I have seen one RCA Estate range with that giant burner, it was a Monotube unit and it was indeed about 10 or 12 inches across!! I was a teenager when I saw it in a junk store and have never forgotten it!
 
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