John has a client in the area who is an architect and when they designed and built their very modern home, they arranged for an electric Chambers stove. The weird thing was that it has (4) 8" surface units. Chambers electric ovens had broil elements in them. You could also get the flip up griddle in the electric cooktop and broil under it. The gas built-in oven which had no broiler under it, had this special heavy griddle-like thing that came with it. The griddle thing could be placed on the bottom of the oven and the oven turned up all the way. After maybe a half hour of preheating, depending on the food to be cooked, meats could be seared and grilled on it. Don't even bother to ask about the mess it made in the oven, 'cause it was BIG. Most electric ovens stay relatively cool (below the broiler pan) when you broil so stuff that pops and splatters onto the lower walls and floor can be fairly easily washed up with the dish cloth and either the water and detergent for washing up or a spray cleaner like 409 and the like. This Chambers gas oven was around 500 degrees when all of this flying grease was landing on every surface, so it was well cooked onto the oven liner.
The first KitchenAid built-ins were Chambers, but I don't believe there were gas built-in ovens by then.
