Lets have a discussion on ranges...

[toggleswitch2]

Keynesian economics:

Supply creates its own demand.

I say INEXPENSIVE supply creates its own demand. LOL

 

[toggleswitch2]

One of these days I may have to take a regular self-cleaning gas range and add an electric broiler element and an electric bake element as well as two relays (ans a toggle swithc *COUGH* )to control them using the existing "thermostat"........

 

[58limited]

Ken D.

Chambers are so heavy because the rock wool is pretty heavy, plus everything is iron, metal, and porcelain. The oven bottom is cast iron, and the stove burners, oven burner, and broiler burner weigh a bunch, as well as the stovetop (especially on my model A based Imperial - the top is black porcelain-coated cast iron, 5 feet long). The basic frame is angle iron, and is surprisingly NOT that sturdy by itself, but is very strong when everything is assembled.

 

[launderess]

Chambers Ranges And All That Cast Iron

Is the design behind the reason for "cooking without gas", or as Chambers would put it, the range allowed one to turn off or down the gas and still maintain an even temperature.

Once heated up all that cast iron slowly would radiate heat, much the same as AGA or vintage cast iron ranges.

Such ovens are great for roasts, stews, and such, but for anything that requires accurate and "quick" changes of temperature, think on.

L.

 

[norgeway]

Gansky!!!

That Frigidaire is FABULOUS!!!! I love it,,Hope it works as good as it looks!