norgeway
Well-known member
We drove a total of 10 hours yesterday to pick this up, The people bought this to use when their power went out....and never used it!
New Hardwick Apt size stove
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norgeway
Well-known member
Im going to
Set it beside the Frigidaire, 2 ovens and 8 burners!
Set it beside the Frigidaire, 2 ovens and 8 burners!
delaneymeegan
Well-known member
Nice !
I like the 20" and 24" apartment stoves. To find what appears to be a late 70s model, UNUSED, .... someone did good.
I like the 20" and 24" apartment stoves. To find what appears to be a late 70s model, UNUSED, .... someone did good.
norgeway
Well-known member
Now!!
I have to hunt up my flaring tool and go buy a roll of copper tubing so I can get it all hooked up to the propane tank!..I have to work this weekend so maybe it will be a Monday project,,Its amazing how much better built this stove is than whats sold today, the porcelain is so much more glossy looking.
I have to hunt up my flaring tool and go buy a roll of copper tubing so I can get it all hooked up to the propane tank!..I have to work this weekend so maybe it will be a Monday project,,Its amazing how much better built this stove is than whats sold today, the porcelain is so much more glossy looking.
Was it made in Cleveland?
delaneymeegan
Well-known member
Oh,
You're ACTUALLY going to use it?
See how nice and shiny that metal is on the burners? All it takes is lighting it once and the shine is gone. Been there, done that.
If I'm understanding this correctly, you're planning for the event of a power outage, to use said stove for home heating and cooking?
Wouldn't it be better, if you're going to use gas as a heat source, to get a thermostatically controlled heater?
You're ACTUALLY going to use it?
See how nice and shiny that metal is on the burners? All it takes is lighting it once and the shine is gone. Been there, done that.
If I'm understanding this correctly, you're planning for the event of a power outage, to use said stove for home heating and cooking?
Wouldn't it be better, if you're going to use gas as a heat source, to get a thermostatically controlled heater?
norgeway
Well-known member
Of course
Im going to use it...BUT NOT for heating, nothing will ruin a range faster!I have gas logs that will heat the house fine if the power goes out, I just like cooking on gas and electric, Yes it was made in Cleveland Tennessee,
Im going to use it...BUT NOT for heating, nothing will ruin a range faster!I have gas logs that will heat the house fine if the power goes out, I just like cooking on gas and electric, Yes it was made in Cleveland Tennessee,
I'm glad you did not say two broilers because unless you have a gas InfraRay burner, gas provides little in the way of infra red heat for successful broiling. When we had the Crown range, mom only pan broiled, but she was used to broiling in the electric range that came with the house in Grand Ridge and in no time, we were back to broiling when we got the GE.
Western Holly ovens had a screen around the burner under the oven that glowed red in the broiling flame. Those broiled about as well as an electric range.
I hope with the El Nino that you don't have to go through power failures.
Western Holly ovens had a screen around the burner under the oven that glowed red in the broiling flame. Those broiled about as well as an electric range.
I hope with the El Nino that you don't have to go through power failures.
Very cute little guy, that's going to be fun next to the Thrifty-30 Frigidaire.
Are there particular foods you like baked in a gas oven vs. electric? I know some things like frying are easier controlled with a gas flame on the stovetop, but I wonder if you've noticed a difference in baking & roasting, too.
Are there particular foods you like baked in a gas oven vs. electric? I know some things like frying are easier controlled with a gas flame on the stovetop, but I wonder if you've noticed a difference in baking & roasting, too.
Butcha know what's not so good about frying with gas? The heat coming up around the pan carries the vapors up. If you don't have a hood, they go on the ceiling and cabinets. I never had a problem with cooking on an electric range. GE told you which heat to use for which operation. Hotpoint called them Recipe Heats. GE said that the recommended settings were for mid-weight aluminum utensils so for Stainless Steel cooking utensils to use a 25 degree lower setting with the SensiTemp and one heat lower with the 5 heats worked well, too, so 3 instead of 2 for fast frying and low instead of 3 for gentle frying. The last thing I need induction for is pan frying, although it is great for deep frying with the temperature control since that is what I have in the kitchen now for thermostatically controlled surface cooking.
norgeway
Well-known member
I like
Baking with gas much better than electric, it does not dry out your food nearly as much, Simmering is better on electric units, because most gas burners simply wont turn down low enough, but frying is far better on gas, especially using something like Revere Ware that doesent heat evenly, the gas flame spreads the heat much better than the coils do.
Baking with gas much better than electric, it does not dry out your food nearly as much, Simmering is better on electric units, because most gas burners simply wont turn down low enough, but frying is far better on gas, especially using something like Revere Ware that doesent heat evenly, the gas flame spreads the heat much better than the coils do.
norgeway
Well-known member
Re Broiling!
I FORBID ANYTHING being broiled...My Mother was always broiling stuff and the oven was always a greasy mess, If it needs to be broiled I will go to a restaurant and get it!..LOL..But gas does to me broil better with less mess because the flame eats the smoke.
I FORBID ANYTHING being broiled...My Mother was always broiling stuff and the oven was always a greasy mess, If it needs to be broiled I will go to a restaurant and get it!..LOL..But gas does to me broil better with less mess because the flame eats the smoke.
I believe Ive seen some members comment in the past how the mere use of their gas range creates a film on the range and cabinetry. I guess you have to remember gas is a petroleum product and its not 100% clean burning. And some residue is left from its combustion.
Gas vs Electric.
A gas surface is ideal for sautéing and pan frying, the sorts of thing where I want to move quickly between higher and lower heats. For similar reasons, I very much prefer gas for hollandaise, beurre blanc, and similar sauces, and even for heating eggs for a génoise batter. I also like gas for roasting chiles—there’s nothing like an open flame for that.
An electric surface is ideal for boiling big pots of water—I’m shocked at how much faster it is than gas—and for low simmers, for extended cooking of all sorts, like stews, and for shallow-fat frying. For these applications, the ability to set a specific heat output and keep it constant is ideal. (Controlled output is also why I’ve learned to love the non-infinite dials and push-buttons of older models.)
In short—
Gas: instant heat adjustment, open-flame applications
Electric: precise levels of heat output, better heat transfer
For canning, which seems to take place only on the hottest days of summer, I use a propane “patio stove” out on the deck. That kind of work simply has to happen outside. (I would use an electric version if such a thing existed, but it doesn’t.)
For broiling... well, gas units shouldn’t even include a broiler.
Ovens are a trickier thing to judge. In my experience, no gas oven has ever performed as well as an electric one. But the fault very likely lies in the low quality of the gas ovens I was using, not entirely in the fuel source. Even so, gas units must have an intake of air, which makes the oven temperature unstable, while electric units only need a little outgoing ventilation, which just naturally leads to a more even temperature. Only the best gas ovens even try to overcome this problem; but even then, I remain unconvinced. I can trace two dramatic baking failures to gas ovens, both of them destroying baked items that were expected a parties I was catering. You don’t go through that and forget it.
A gas surface is ideal for sautéing and pan frying, the sorts of thing where I want to move quickly between higher and lower heats. For similar reasons, I very much prefer gas for hollandaise, beurre blanc, and similar sauces, and even for heating eggs for a génoise batter. I also like gas for roasting chiles—there’s nothing like an open flame for that.
An electric surface is ideal for boiling big pots of water—I’m shocked at how much faster it is than gas—and for low simmers, for extended cooking of all sorts, like stews, and for shallow-fat frying. For these applications, the ability to set a specific heat output and keep it constant is ideal. (Controlled output is also why I’ve learned to love the non-infinite dials and push-buttons of older models.)
In short—
Gas: instant heat adjustment, open-flame applications
Electric: precise levels of heat output, better heat transfer
For canning, which seems to take place only on the hottest days of summer, I use a propane “patio stove” out on the deck. That kind of work simply has to happen outside. (I would use an electric version if such a thing existed, but it doesn’t.)
For broiling... well, gas units shouldn’t even include a broiler.
Ovens are a trickier thing to judge. In my experience, no gas oven has ever performed as well as an electric one. But the fault very likely lies in the low quality of the gas ovens I was using, not entirely in the fuel source. Even so, gas units must have an intake of air, which makes the oven temperature unstable, while electric units only need a little outgoing ventilation, which just naturally leads to a more even temperature. Only the best gas ovens even try to overcome this problem; but even then, I remain unconvinced. I can trace two dramatic baking failures to gas ovens, both of them destroying baked items that were expected a parties I was catering. You don’t go through that and forget it.
norgeway
Well-known member
My experience has been
A gas oven produces a pound or angel food cake that is consistently a inch or two higher and more moist than an electric oven.
A gas oven produces a pound or angel food cake that is consistently a inch or two higher and more moist than an electric oven.
norgeway
Well-known member
And
The older gas ovens with the modulating flame control hold a MUCH more even temperature than the best electric ever could.
The older gas ovens with the modulating flame control hold a MUCH more even temperature than the best electric ever could.
delaneymeegan
Well-known member
Everyone knows..... Gas is better. What's the worst that could happen?
Even a kid can do it.
Even a kid can do it.
dustin92
Well-known member
I've found the opposite to be true, at least as far as ovens go- the worst electric ovens I've used have baked better than the best gas ovens I've used, even commercial convection ovens. That said, I've come to prefer electric for stovetop cooking as well- except those evil smoothtop things that people seem to love! Gas is better with pots and pans that may not be totally flat, where as electric gives terrible hot and cold spots where ever the element isn't making contact. Electric is much easier controlled and can be run at lower heat settings than even possible with gas- since we've had an electric stove, I've completely stopped using a double boiler for anything that requires one, and just use low heat settings carefully, directly on the burner. Some people prefer to cook with gas though, and to each his own. I'll never own another gas stove though, I'd rather cook in the microwave (yuck!)
