seller also has the matching stove..........WELL JUST DON'T SIT THERE...SOMEONE GO GET IT!!!!!!
As an eBay Associate we earn from qualifying purchases.
Turqouise 1957 GE Fridge on San Fransisco Ebay
- Thread starter appliguy
- Start date
Help Support :
bugsyjones
Well-known member
- Joined
- Apr 7, 2009
- Messages
- 581
Don't just stand there...
...get me a money tree!
~Tim
...get me a money tree!
~Tim
danemodsandy
Well-known member
That Range!
Oh, be still my beating heart!
Oh, be still my beating heart!
frontaloadotmy
Well-known member
Oh Come On qsd-dan!!!
You don't need any excuse other than that they are for sale,
and so near!!!!
You don't need any excuse other than that they are for sale,
and so near!!!!
passatdoc
Well-known member
Question about those 40
Nowadays, when you see a 40" range with a full size and smaller auxiliary oven, the top of the range will normally have extra burners (six, often) or a grill or a griddle.
In a lot of these vintage ranges, it seems odd to me that they would have only four burners and then an empty space occupying nearly half of the rangetop.
What was the idea of having all that unused space? "Work space" comes to mind, except if the ovens were in use, the top of the range might get rather hot. Was the extra space used for plug-in small electric appliances, like perhaps an electric griddle or a waffle iron? Many of these ranges have an electric outlet in the control panel, leading me to think the designers intended the empty spot for small electrics.
Today, most people with modern large ranges would operate small electrics on their counters. However, these vintage ranges were designed when kitchens were smaller and perhaps outlets were scarcer.
Question: if the range uses a 240V plug, I assume there is some converter in the range to lower the AC plug in front down to 120V??
Nowadays, when you see a 40" range with a full size and smaller auxiliary oven, the top of the range will normally have extra burners (six, often) or a grill or a griddle.
In a lot of these vintage ranges, it seems odd to me that they would have only four burners and then an empty space occupying nearly half of the rangetop.
What was the idea of having all that unused space? "Work space" comes to mind, except if the ovens were in use, the top of the range might get rather hot. Was the extra space used for plug-in small electric appliances, like perhaps an electric griddle or a waffle iron? Many of these ranges have an electric outlet in the control panel, leading me to think the designers intended the empty spot for small electrics.
Today, most people with modern large ranges would operate small electrics on their counters. However, these vintage ranges were designed when kitchens were smaller and perhaps outlets were scarcer.
Question: if the range uses a 240V plug, I assume there is some converter in the range to lower the AC plug in front down to 120V??
Plugs and space
You could run your electric percolator, toaster, griddle, waffle iron, or other GE accessory off the plugs in this space, besides being useful workspace.
The 120V outlets are powered by utilizing only one leg of the 240V input.
You could run your electric percolator, toaster, griddle, waffle iron, or other GE accessory off the plugs in this space, besides being useful workspace.
The 120V outlets are powered by utilizing only one leg of the 240V input.
danemodsandy
Well-known member
Blank Space:
The reason for that blank space was to provide a heatproof surface for pots and pans taken off the stove - since electric burners don't cool rapidly, you have to have somewhere to move a hot pot or pan to. That was what it was meant for, but...
...in actual practise, the space usually got devoted to overflow items from the countertop. In the house I grew up in, we had a Frigidaire 40-incher, and I never saw that space clear unless some major cleaning was going on. Even then, once the cleaning was accomplished, the items went back in "their place" until the next time. If you want to know what my mom did with hot pots and pans, it's simple - she always put them in the sink and ran water into them to cool them down. We had the most warped pots and pans you ever saw - and I'm talking Club Aluminum here, the only pieces of that brand I've ever seen warped.
G.E.'s arrangement of burners, with all four of them clustered at one end of the top, was the best. Some other makes put two burners at one end of the top and the other two at the other end, which wasn't as efficient, since any pots and pans removed from the burners had to go between the burners holding stuff that was still cooking.
I had another 40-incher (a Westinghouse) some years ago, and that worktop I kept clear for its intended purpose. Worked very well. The only thing I ever put there beside hot pans was the percolator, which I set up at night and left there, plugged into the convenience outlet. Next morning, coffee was ready, and after the pot was finished, I would remove it from the rangetop, cleaning it and putting it away until after dinner dishes had been done and it was time to set up the next day's coffee. It was a great arrangement.
Nowadays, with only a 30-inch range, I have to have a heatproof mat next to the work surface.
The reason for that blank space was to provide a heatproof surface for pots and pans taken off the stove - since electric burners don't cool rapidly, you have to have somewhere to move a hot pot or pan to. That was what it was meant for, but...
...in actual practise, the space usually got devoted to overflow items from the countertop. In the house I grew up in, we had a Frigidaire 40-incher, and I never saw that space clear unless some major cleaning was going on. Even then, once the cleaning was accomplished, the items went back in "their place" until the next time. If you want to know what my mom did with hot pots and pans, it's simple - she always put them in the sink and ran water into them to cool them down. We had the most warped pots and pans you ever saw - and I'm talking Club Aluminum here, the only pieces of that brand I've ever seen warped.
G.E.'s arrangement of burners, with all four of them clustered at one end of the top, was the best. Some other makes put two burners at one end of the top and the other two at the other end, which wasn't as efficient, since any pots and pans removed from the burners had to go between the burners holding stuff that was still cooking.
I had another 40-incher (a Westinghouse) some years ago, and that worktop I kept clear for its intended purpose. Worked very well. The only thing I ever put there beside hot pans was the percolator, which I set up at night and left there, plugged into the convenience outlet. Next morning, coffee was ready, and after the pot was finished, I would remove it from the rangetop, cleaning it and putting it away until after dinner dishes had been done and it was time to set up the next day's coffee. It was a great arrangement.
Nowadays, with only a 30-inch range, I have to have a heatproof mat next to the work surface.
