The trouble with that range is that that was the era when they experimented with hiding the bake elements under the oven liner and HP was not the only one. I know that Thermador tried it also. Long term, the results proved disastrous because you had otherwise nice stoves with the bottom of the oven rusted out. The stresses on the porcelain led to its deterioration, helped by spills falling onto the superheated surface. Make those spills acidic like from fruit pies and you not only had damage from the thermal shock, but also the damage of hot acid to hot porcelain. Normally, the bottom of an electric oven is about the same temperature as the rest of the oven, but with these ovens, you are driving the heat for the whole oven through the porcelain oven bottom. Think about how hot the bake element gets to heat the oven and then, instead of transferring the heat to the air in the oven, it has to transfer that heat through the oven bottom with no way for the red hot element to transfer the heat directly to the air in the oven.