I lived in an old house in Atlanta for a short while with the W-H oven and cooktop. The oven, which had a beautiful light gray interior and I got off on the wrong foot when I discovered that the modulating valve in the thermostat did not lower the flame to hold the set temperature, unless it was 400 or higher. The signal that this was happening was the smell of the burning edges of a coffee cake. I bought an oven thermometer, watched it and then used the thermostat dial like a gas valve to lower the flame. For you youngsters out there, old gas ovens usually were not of the cycling type. Instead of cycling on and off, they modulated the flame down, but they could not hold a temperature much lower than 185-200 degrees. That was the reason for the big ballyhoo when gas ovens developed the ability to hold warm in the range of 140 to 170 degrees. This stove had a killer broiler with motorized rotisserie and shish kebob ports. The burner had this screen (mostly)around the perimeter that glowed red hot to give infra red heat which is something many gas broilers do not provide. Some of the screen had sacrificed itself to fire in its long years of service. The stove top burners sit in round pans with weird grates to support the pan. Some are solid in the middle and others have an opening in the middle. The dangerous thing is what can happen if you tip a pan like a dutch oven to the side to spoon broth or grease or something from the bottom. The weight on one side of the burner grate can cause it to slide up and out on the opposite side which can result in a bad spill and the possiblity of a dangerous burn. I knew about this from a neighbor who had it happen so I was very careful with the grates.
I remember that stove, Greg and I also remember the one on Fury which we used to watch on Saturday mornings.