That Big Range in the First Pic:
Was intended for big houses with servants. In a house like that, there were usually several cooking projects going on at any time, for both family and staff (staff often lived in and usually ate in). A cook in such a house would have to prepare breakfast for the fmaily, plus something for staff, then go on to produce a luncheon like the one seen in The Women, plus something for staff, then have to do dinner, which could be for family only, or could be a dinner party with guests, also plus staff. It all added up to much more cooking than almost anyone does today. A cook might have the soup for that night's dinner going while she wsa preparing lunch, etc. So a lot of capacity was needed.
Staff meals were usually much simpler than those for the family. Family might do the whole bacon-and-eggs thing, but stoff might get oatmeal and stewed fruit or something. The same pattern continued throughout the day; standing rib roast for the dinner guests, stew for staff, that kind of thing. Also, leftovers from family meals were recycled into staff meals, so sometimes the help ate pretty high on the hog.
What I find hysterical about today's fawncy kitchens is that I have never seen a "professional" range in one that actually gets used to anything like its fullest capacity. The occasional "show-off" cooking session in front of half-crocked guests, yes. But the serious day-in, day-out cooking they were designed for? No.
