I think I found a old stove....That will be usable!

[norgeway]

No major issues so far, no rusty holes in the oven, no rodent remains, it was very reasonable too, a 1 owner Kelvinator, not sure of the year but I think 48-50, The only thing it seems to need is the lens for the light, it was halfway melted, I can cut a new one I think out of a fluorescent light cover, and the oven light doesent burn, that will be tracing down a loose wire, Donald is happy, he just cringed everytime he looked at the green Frigidaire, I don't like vomicado either, but like that stove, so I am showing you a picture of it too, it has sentimental value .First the Frigidaire, then the Kelvinator....that thing is HEAVY!!

 

[norgeway]

Ive had that

Presto deep well pressure cooker for years,now I have the stove it went with!...The West Bend Flavor Seal cookware shown was called the Rainbow Set for the colored lids, Hotpoint dealers gave sets of this away in the early 50s with the purchase of a new range, I have a whole set of it with the polished lids, so I was glad to find a few pieces with the colored lids.

 

[appnut]

Wow, a deep well pressure cooker.  Can it be used without it being a pressure cooker?  Two ovens? 

 

[chachp]

Cleaning the oven!!

<span style="font-family: verdana,geneva; font-size: 12pt;">I really love the look of the old stoves/ovens but I'd rather have a boil implant than have to clean an oven.  I can honestly say at age 61 I have NEVER cleaned an oven.  I have seen it done and I can't imagine many things worse than that. </span>

 

<span style="font-family: verdana,geneva; font-size: 12pt;">My hobby is cooking.  I cook a meal at least twice a day, seven days a week.  I do a lot of cooking using convection heat so it's open in the oven and it will splatter.  Especially chicken which is something we have often.  I have to clean my oven about every couple of weeks or so to keep it looking nice.</span>

 

<span style="font-family: verdana,geneva; font-size: 12pt;">Have any of you switched from self cleaning ovens to those that require manual cleaning?  What are your thoughts?  I often see pretty cool older ovens at habitat and I would consider them but the thought of cleaning them gives me pause.  Is it just me or have others thought the same thing? </span>

 

[turquoisedude]

That Kelvinator is very stylish!  Interesting they used a 'wide tube' stove top element à la Frigidaire.  

 

I've only ever seen ads for a deep-well pressure cooker - what a great find!!

 

[rockland1]

Deep Well

I had a GE from the 50's that had an Ecko deep well cooker. It had two lids. One plain and one that functioned as a pressure cooker.

 

[norgeway]

RE Oven cleaning..

I don't have a problem with cleaning the oven, I rarely have to as I NEVER broil meats and almost never roast anything uncovered, I use a electric roaster for that, I never trusted a SC oven, too much to go wrong with it, especially a older one, and I just refuse to have anything new.

 

[norgeway]

Re Pressure Cooker.

The unit under it can be raised, the units are T.K. Monotubes, 7 heat switches.

 

[tomturbomatic]

Pretty neat!

Kelvinator ranges were great ranges.

While deepwell pressure cookers are neat artifacts, I wonder about the practicality. All pressure cookers have to be moved off the heat to let the pressure go down and with the deepwell style, it means lifting a heavy pot way higher to get it out of the well. They were narrower than rangetop 6 qt. models, but they were deeper, too, so that could have advantages for canning. By nature of its operation, a pressure cooker is not on top of the range as long as something stewing or simmering in a regular deepwell cooking operation so there is not as much need for them to be down in the well. I think range manufacturers were sort of riding a wave of popularity by offering them. Deepwell pressure cookers were not around for long which tells us something.

 

[firedome]

SC vs Easy Off...

also hate manually cleaning an oven, so returned to P-7 and ElectriClean. We loved '50s ranges that we had, but they were always rather messy looking inside, as they were heavily used, while immaculate outside, so we sort of reluctantly learned to overlook it ... the Easy Off process was just too nasty to do more than 1 or 2 times a year.

 

[chachp]

Vintage Ranges

<span style="font-family: verdana,geneva;">If I am ever lucky enough to have a vintage kitchen I will likely have a couple of modern applianes hidden away elsewhere in the house for certain tasks that are easier with modern appliances. </span>

<span style="font-family: verdana,geneva;">I know this concept upsets a lot of people but my opinion is if a more convenient method is available why not take advantage of it. I know some pots and pans will not come clean in a vintage dishwasher so why not have a modern one hidden away in the next room for tasks like that. I mean really, ruin a good manicure when I don't have to???  When I had my 17 superba as my daily driver I had my 21 in the utility room.  You can bet the stuff that was really bad went directly into the 21.  Now that I have my superba 20 as my daily driver I don't have to do that very often because it cleans everything really well.</span>

<span style="font-family: verdana,geneva;">I know many of you don't agree with this but I'm only being honest. I love the look of the vintage stuff and love using much of it but we're lucky enough to have the advantage of things people didn't have 50 years ago. Why can't I have the best of both worlds??</span>

 

[tomturbomatic]

Chach, I don't think anyone will give you an argument about this. I have always kept foil on the floor of ovens, even self cleaners--except for the current Amana with the magnetron under the oven with the antenna coming up through the oven floor. Putting foil UNDER the bake element on the floor of the oven helps make cleanup super easy. I have written about the way I shield the oven walls with foil when broiling, eliminating almost all cleanup. Even with a SC oven as one of the daily drivers, I do not need to clean it every year. Most of them are very well insulated so they cost less to operate for baking.

The only thing about using the self cleaning cycle excessively is that it eventually takes the gloss off the porcelain oven liner.

 

[norgeway]

You have GOT to be kidding

NOTHING will outclean a Hobart Kitchenaid, and it does it in less than a hour!!LOL..I still think the one arm machines are unbeatable, and the dishes are DRY when they come out.I just cant make myself like any of todays stuff...Its boring, and I have to say it, FLIMSY, this old stove weighs about twice what any new one does.

 

[ea56]

I prefer a manual clean oven because I don't like all the smoke and fumes that happen with a self cleaning oven. The last self cleaning oven I owned fried the control board. When I tried to use the oven after the last cleaning cycle it wouldn't work. I was quoted approx. $450.00 to repair it. So I bought a new manual clean range. I kept foil under the element for years. But this apparently caused the element to burn out. It actually burnt a section out of the element and fused the piece to the floor of the oven. I now use a black silicone oven liner under the element. It's not reflective so the element should not burn out again. I am careful to wipe out the inside of the oven after any use where there are splatters or drips. This way I only have to do a full cleaning oven or twice a year. It really isn't that hard, takes about 45 mins. of less.

 

[chachp]

You don't have to sell me on the Hobart KA dishwashers..

<span style="font-family: verdana,geneva;">Over the years I've dumped a new Bosch and a Dacor dishwasher both for vintage Kitchen Aids.  But I can and have challenged them.  As I thought not all will agree with me and that's OK.  I do agree that much of the stuff today is junk but not all of it is.</span>

 

<span style="font-family: verdana,geneva;">I agree on the Fumes and Smoke.  I run mine when I can have the exhaust fan over the cooktop running.  It's a pretty powerful fan and keeps the smoke and smell in check while it's cleaning.  My house was built in the late 60s and many of my windows do not open as was the style at the time.  I have a patio door close to the ovens so I open that too and it helps.</span>

 

<span style="font-family: verdana,geneva;">I have a Jenn-Air pair that are about 10 years old.  They are still pretty shiny for the most part but not as shiny as they used to be and that now explains why.  I really didn't think you were supposed line the bottom of a self cleaning oven.  Just a week or so ago I had a mound of goo in the bottom of the oven from Sweet Potatoes that went too long.  I cleaned up the goo before I ran the SC because I was afraid it would generate way too much smoke.  Had I lined the bottom that would have been easier to deal with.</span>

 

[tomturbomatic]

You do have to remove the foil or silicone liner before cleaning, but you can't use a liner of any type in an oven with a concealed bake element.

 

[norgeway]

The strange thing about the Kelvinator

Is 3 units are TK Monotubes, the deepwell is a raisable Chromalox, I thought it had been changed, but on the wiring diagram, its listed just that way...!

 

[firedome]

one arm KAs...

have worked great for us, but then again I do most of the pots and pans manually in the sink... after working on the old cars it helps with getting the grease out of the fingernails! lol

 

[norgeway]

I NEVER

Wash my cookware or knives in the DW, Bakelite handles and a DW don't go together too well.