We all know that todays washers/dryers can't compare to the classics of yesterday, but how do today's stoves match up?..
New stoves vs Old Ones
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norgeway
Well-known member
They DON'T
New stoves are more pitiful than new washers...The enamel will chip to look at it, the sides are painted ,and there is little to no insulation in the doors,also,to get center simmer burners on a gas stove you have to pay a fortune,in the old stoves they were standard equipment,also you can not get a thermostatically controlled unit anymore, in electric ranges, the units are FLIMSY!!! compare new ones with Westinghouse or Frigidaire...NO COMPARISON..try canning on a new range...the glass tops are not suitable, and the coils will break down in no time.
New stoves are more pitiful than new washers...The enamel will chip to look at it, the sides are painted ,and there is little to no insulation in the doors,also,to get center simmer burners on a gas stove you have to pay a fortune,in the old stoves they were standard equipment,also you can not get a thermostatically controlled unit anymore, in electric ranges, the units are FLIMSY!!! compare new ones with Westinghouse or Frigidaire...NO COMPARISON..try canning on a new range...the glass tops are not suitable, and the coils will break down in no time.
westingman123
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I agree
I have a 1949 Westinghouse range that is a rock solid as the day it was made. Infinite heat control, double ovens and lighted console. She makes cooking a pleasure.
I have a 1949 Westinghouse range that is a rock solid as the day it was made. Infinite heat control, double ovens and lighted console. She makes cooking a pleasure.
Oh Contraire
I have a GE profile with convection and smooth top cooking surface. It performance is flawless. It will bake three trays of cookies, Breads, or cakes and they never need to be rotated. The cook top is fast and very easy to keep clean. I was gob smacked the first time I used it and have become so accustomed to using it I need a jump start to go back to the old style. I do not cook on gas. The cavemen tried cooking over flame and decided it was over rated. Sadly, you get just what you pay for. A good range will set you back $1,000 or more. The membrane and circuitry that run the oven is suspect in new ranges of every brand and style. I could not be happier with mine
I have a GE profile with convection and smooth top cooking surface. It performance is flawless. It will bake three trays of cookies, Breads, or cakes and they never need to be rotated. The cook top is fast and very easy to keep clean. I was gob smacked the first time I used it and have become so accustomed to using it I need a jump start to go back to the old style. I do not cook on gas. The cavemen tried cooking over flame and decided it was over rated. Sadly, you get just what you pay for. A good range will set you back $1,000 or more. The membrane and circuitry that run the oven is suspect in new ranges of every brand and style. I could not be happier with mine
toggleswitch2
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Rick, is that a 36 incher? (about 90cm)
As much as I cringe when I hear this, I have to say it myself:
"They don't make them like they used to"
As much as I cringe when I hear this, I have to say it myself:
"They don't make them like they used to"
danemodsandy
Well-known member
No Contest!
While today's gas ranges do have some energy-saving features like pilotless ignition, and some convenience features like self-cleaning, the quality of older ranges is way above anything you can buy today, even if you spend a ton of money. You get thick porcelain - often even on the sides of the cabinet - you get heavy chrome, you get great overall quality. Owning a vintage range can be a little bit of an adventure parts-wise, but you have a heavy, durable solid piece of equipment instead of flimsy sheet metal and plastic, controlled by weird-science electronics. Let wintage owners here tell you about their ranges, like Greg with his late-'50s GE Stratoliner; most would not trade their vintage units for anything sold today.
While today's gas ranges do have some energy-saving features like pilotless ignition, and some convenience features like self-cleaning, the quality of older ranges is way above anything you can buy today, even if you spend a ton of money. You get thick porcelain - often even on the sides of the cabinet - you get heavy chrome, you get great overall quality. Owning a vintage range can be a little bit of an adventure parts-wise, but you have a heavy, durable solid piece of equipment instead of flimsy sheet metal and plastic, controlled by weird-science electronics. Let wintage owners here tell you about their ranges, like Greg with his late-'50s GE Stratoliner; most would not trade their vintage units for anything sold today.
redcarpetdrew
Well-known member
The oldies last and last and last...
I very much like my Jennair smoothtop convection slidein BUT I think my 1926 Magic Chef has that 'class' that most newer ranges lack. I am the second owner and this still works. Back in the days when the family life almost revolved around the kitchen, ranges like this were called upon to do almost everything.
RCD
I very much like my Jennair smoothtop convection slidein BUT I think my 1926 Magic Chef has that 'class' that most newer ranges lack. I am the second owner and this still works. Back in the days when the family life almost revolved around the kitchen, ranges like this were called upon to do almost everything.
RCD
xraytech
Well-known member
I have in the main Kitchen a most horrid example of an electric range, I have a Kenmore that is a rebranded Frigidaire, The smooth top is no ttoo bad, but I did have to have the thermostats replaced on both front burners when the stove was barley a year old, the burners would only cook on high and sometimes wouldnt shut off. The Electronic controlled oven is horrid to say the least, It was 50 degrees slow from day one and no matter how many times it is calibrated it is off, I am constantly leveling the stove, but it always slants to the back left, and it is the most uneven heating oven I have ever used, I cant bake in anything that isnt a Wear-Ever airbake or the like insulated pan, and I still have to keep rotating.
In the downstairs kitchen I have the 1962 Frigidaire Flair, it is just wonderful to use and the oven is accurate and even heating, only thing is I dont liek the heat minder burner, prefer a speed heat or a regular burner. The burners heat up super fast too.
In the downstairs kitchen I have the 1962 Frigidaire Flair, it is just wonderful to use and the oven is accurate and even heating, only thing is I dont liek the heat minder burner, prefer a speed heat or a regular burner. The burners heat up super fast too.
My experience
is that material quality has slipped considerably; performance, however, at least of the newer stoves I have used, is comparable.
I am familiar with Linn's newer Tappan smoothtop, and Dee's GE Profile gas. I prefer Dee's, but that could be because I don't like electric cooktops at all.
I grew up cooking on a 50s Maytag, and then moved on to a Maytag badged Hardwick. Both were excellent, but I loved the Hardtag's pilotless ignition.
My landlord provided stove is an 80s electric Tappan, and it was in sad shape before I moved in. I hope things change before too long.
Lawrence/Maytagbear
is that material quality has slipped considerably; performance, however, at least of the newer stoves I have used, is comparable.
I am familiar with Linn's newer Tappan smoothtop, and Dee's GE Profile gas. I prefer Dee's, but that could be because I don't like electric cooktops at all.
I grew up cooking on a 50s Maytag, and then moved on to a Maytag badged Hardwick. Both were excellent, but I loved the Hardtag's pilotless ignition.
My landlord provided stove is an 80s electric Tappan, and it was in sad shape before I moved in. I hope things change before too long.
Lawrence/Maytagbear
travlincub321
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Gas Whirlpool
I am the first inhabetant of my town house and the stove provided was a basic, non self cleaning GAS whirlpool.. Its actually not bad..
The oven heats up quick, it cooks evenly and its good enough..
The cooktop is ok..There is no simmer feature and i think they get a bit too hot and i dont see much benifit in the "power burner" (left front)) but its there.. Plus the grates are one piece things and you cant keep them clean.. The whole top come apart which is nice so it is easy to clean... But it doesnt get all the crud off it..
I give it 7.5 out of 10 stars.. If it was a GE Profile Gas with convection... Well
My prior stove was a GE Profile Electric and that stove was the bomb diggity.. Wonderful stove...
I am actually shocked i like a whirlpool stove.. The prior couple whirlpool stoves ive used, i have hated.. So i was abit shocked.. Dont mind the dirty pan on the stove.. I was trying to stage it
I am the first inhabetant of my town house and the stove provided was a basic, non self cleaning GAS whirlpool.. Its actually not bad..
The oven heats up quick, it cooks evenly and its good enough..
The cooktop is ok..There is no simmer feature and i think they get a bit too hot and i dont see much benifit in the "power burner" (left front)) but its there.. Plus the grates are one piece things and you cant keep them clean.. The whole top come apart which is nice so it is easy to clean... But it doesnt get all the crud off it..
I give it 7.5 out of 10 stars.. If it was a GE Profile Gas with convection... Well
My prior stove was a GE Profile Electric and that stove was the bomb diggity.. Wonderful stove...
I am actually shocked i like a whirlpool stove.. The prior couple whirlpool stoves ive used, i have hated.. So i was abit shocked.. Dont mind the dirty pan on the stove.. I was trying to stage it
whitekingd
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- Mar 6, 2008
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My experience on stoves is limited, but,
I LOVE my 1950 Gibson Range with the UPS-A-DAISY cooker! And seven speed burners!! (simmer, very low, low, medium low, medium, medium high, and finally, high!) I've not cooked on too many stoves, but this one is great. Prior to this one, I used a 1960's Kenmore. The biggest difference I noticed was with my pressure cooker. The Gibson will hold the cooker more evenly than the Kenmore.
I LOVE my 1950 Gibson Range with the UPS-A-DAISY cooker! And seven speed burners!! (simmer, very low, low, medium low, medium, medium high, and finally, high!) I've not cooked on too many stoves, but this one is great. Prior to this one, I used a 1960's Kenmore. The biggest difference I noticed was with my pressure cooker. The Gibson will hold the cooker more evenly than the Kenmore.
toggleswitch2
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Soup anyone?
I grew up in a gas market (NYC) and live in a mixed-market (Long Island) which has both gas and electric cooking.
Came to appreciate the benfits of electric being (as a class) it is faster, cooler, safer, easier-to-clean.
Gas is easer to use (visual/intuitive) and less expensive to run (here where I reside and in most parts of the country). Until, of course, one factors in all the extra wall and ceiling washing, room/house painitng, floor cleaning, window washing, curtain washing, etc. You see, that pesky outgassing and oven vent, as well as open flames create a yellow film that coats everything if one does not run an exhaust fan; and even then. Bottom line is-- past a certain age, one realizes there is more to life than being cheap and easy. *FEH!*
Here is my gas cooker, a Magic Chef brand, with which I am totally pleased and could not have done better. I was worried that in a rental aparmtent I'd get an El-Cheapo stove with the broiler/grille in a drawer under the oven cavity rather than at waist-level in the oven cavity itself. it's -a- nice-a and is pyrolytically self-cleaning *YAY!*
I grew up in a gas market (NYC) and live in a mixed-market (Long Island) which has both gas and electric cooking.
Came to appreciate the benfits of electric being (as a class) it is faster, cooler, safer, easier-to-clean.
Gas is easer to use (visual/intuitive) and less expensive to run (here where I reside and in most parts of the country). Until, of course, one factors in all the extra wall and ceiling washing, room/house painitng, floor cleaning, window washing, curtain washing, etc. You see, that pesky outgassing and oven vent, as well as open flames create a yellow film that coats everything if one does not run an exhaust fan; and even then. Bottom line is-- past a certain age, one realizes there is more to life than being cheap and easy. *FEH!*
Here is my gas cooker, a Magic Chef brand, with which I am totally pleased and could not have done better. I was worried that in a rental aparmtent I'd get an El-Cheapo stove with the broiler/grille in a drawer under the oven cavity rather than at waist-level in the oven cavity itself. it's -a- nice-a and is pyrolytically self-cleaning *YAY!*
Ladies, Gentlemen and Undecided:
Here, IMHO, is one of the best gas stoves ever built, the Caloric Heritage, before Raytheon bought out the company, fired all of the Mennonite craftspeople who built these masterpieces, and ruined yet another great American brand. This stove had 5 burners with center ports, one that converted into a handy griddle, a large oven and broiler on the right and an oven on the left that could be, selectable at time of purchase, a waist-high "Ultra-Ray" broiler with built-in rotisserie(sigh!), or a smaller companion oven and broiler below, or a room heater, or just a storage space. And yes, these were available in 40" and 36" widths.And no, they don't make them like this anymore.
Here, IMHO, is one of the best gas stoves ever built, the Caloric Heritage, before Raytheon bought out the company, fired all of the Mennonite craftspeople who built these masterpieces, and ruined yet another great American brand. This stove had 5 burners with center ports, one that converted into a handy griddle, a large oven and broiler on the right and an oven on the left that could be, selectable at time of purchase, a waist-high "Ultra-Ray" broiler with built-in rotisserie(sigh!), or a smaller companion oven and broiler below, or a room heater, or just a storage space. And yes, these were available in 40" and 36" widths.And no, they don't make them like this anymore.
59 GE stove is wonderful!
This was left in the basement by the last owners of the house..they bought it new..it heats quick and accurate!..upstairs, they left a horrible new Premiere 36" gas stove...it is flimsy, the oven takes forever to heat up, (hence the name 'Ovezilla') and I cant use the oven in the summer as it makes the kitchen hotter than a Kathie Lee Sweatshop!...did Chambers make a 30" model?
This was left in the basement by the last owners of the house..they bought it new..it heats quick and accurate!..upstairs, they left a horrible new Premiere 36" gas stove...it is flimsy, the oven takes forever to heat up, (hence the name 'Ovezilla') and I cant use the oven in the summer as it makes the kitchen hotter than a Kathie Lee Sweatshop!...did Chambers make a 30" model?
Depends,
My honey has a '53 Westinghouse Rainbow and a '50 Monarch. We have restored both, carefully, to the manufacturers' standards. The difference between the two couldn't be more noticeable.
The Westy has the best oven I have ever used. Quick to pre-heat, absolutely dependable thermostat. Perfectly balanced results. Burners and deep-well all fast and the infinite heat controls mirror the actual heat load perfectly.
The Monarch is slow to heat, the oven varies radically, the controls are the horrid 110V-220V kind which means they have two heat ranges: Incinerate and too warm to simmer milk. Nothing in between.
I think the Westy's and GEs from the '50s right through the mid-60's Frigidaires were the best. After that, manufacturers started building less durable stoves.
By the by, once a stove gets past the 110-220v element control, replacement parts are no problem for those things which can go wrong. I'd rather take the time and money to rebuild a 50's Westinghouse than buy a brand new anything.
My honey has a '53 Westinghouse Rainbow and a '50 Monarch. We have restored both, carefully, to the manufacturers' standards. The difference between the two couldn't be more noticeable.
The Westy has the best oven I have ever used. Quick to pre-heat, absolutely dependable thermostat. Perfectly balanced results. Burners and deep-well all fast and the infinite heat controls mirror the actual heat load perfectly.
The Monarch is slow to heat, the oven varies radically, the controls are the horrid 110V-220V kind which means they have two heat ranges: Incinerate and too warm to simmer milk. Nothing in between.
I think the Westy's and GEs from the '50s right through the mid-60's Frigidaires were the best. After that, manufacturers started building less durable stoves.
By the by, once a stove gets past the 110-220v element control, replacement parts are no problem for those things which can go wrong. I'd rather take the time and money to rebuild a 50's Westinghouse than buy a brand new anything.
