What kind of ranges

askolover · Oct 24, 2016

Gas rocks, but induction blows everything away!

vacerator · Oct 25, 2016

Did Donna Reed

have Frigidaire?
Induction is state of the art for sure! Easy clean up too!

mixguy · Oct 25, 2016

Donna Reed

Donna Reed had three kitchen makeovers. The first range/stove was a large one having a griddle between the burners. and glass window in the oven door. The last kitchen had Whirlpool coppertone appliances. Wall oven, and refrigerator. The cooktop in the counter was never shown at an angle to identify. There were two different mixers: at first a GE model 25 and later, a Sears 12 speed stand mixer on the counter.

mixguy · Oct 25, 2016

Graham Kerr

I thought Westinghouse was a sponsor of the show. The refrigerator and freezer banked side by side were made by Westinghouse. The small appliances he did use were Westinghouse too.

Westinghouse sold their small appliance division to Hamilton Beach in the mid 1960s

ozzie908 · Oct 25, 2016

Having cooked on everything including an open fire

I hereby declare that nothing beats induction hob cooking ! Its quick responsive and no residual heat to warm you up. I have reached a point in my life that I believe my bodies thermostat is on the fritz if I do anything physical I instantly melt so have to say the last thing I would want to cook on is an AGA they heat the room and water ok but are renowned for being a bloody pain, if you want to do a meal for a lot of people on it you need to prepare the day before and get everything so it can go in the ovens because as soon as you lift the lids to boil all the oven temp is lost and result in a go slow. Nice to look at and lovely to keep the cat warm but not practical out of the farmhouse. I used to use gas for many years until I moved here and found out there was no gas in the kitchen and it was going to cost as much to install the gas for the hob as it was to go buy a new induction and thats what we did and 6 years later I would not swap it for anything other than another induction hob

)

vacerator · Oct 26, 2016

Yes of course,

but some still prefer an AGA. Perhaps in a country house which may have a poorly heated kitchen. They come at a price of many quid.
With an entire heated top surface, cooking for a crowd and keeping dishes warm and sauces the right temperature and fluidity can be a benefit.
Same for the two different oven zones.
Clarissa and Jennifer explained the characteristic of an AGA in one episode as I recall.

mikael3 · Oct 26, 2016

Julia Child’s very first set, for her three pilot episodes that are apparently all lost, was the display kitchen at the Boston Gas Company. When the pilots turned into The French Chef series, the set for the first few seasons was the display kitchen at the Cambridge Electric Company. The production team took what was offered in both cases.

The French Chef used two different arrangements of the Cambridge Electric kitchen, which makes it look like there were two different sets there. At first, the wall oven and washer-dryer were behind Julia, and the sink and fake window were to her left. Later, they moved the island so that the sink was behind her, and stove was to her right.

Halfway through season 3 (1964-65), when WGBH finished building their new studios, the show got the vaguely Provençal, French countryside set. A similar set was used for the color episodes.  Those later sets all used electric, but I have never read whether that was a conscious choice or a safety requirement.

In her own kitchen, Julia had a great big Garland, but she also had electric Thermador wall ovens.

In her videos for ‘The Way to Cook’, she used all electric. But most interestingly, in the shows she did with Jacques Pépin in her own kitchen, the temporary island they set up for the show had a gas side for Jacques and an electric side for Julia.

I’m a broken record here, but in my experience, gas and electric are better at different things. Also, cheap gas ovens are worthless, while cheap electric ovens are at least average.

paulg · Oct 28, 2016

Julia Child, 1970s

I was always interested in the large, coppertone, (seven??) burner cooktop she used in the 1970s kitchen.
One day, during a close-up, I distinctly saw the word "ROPER" embossed in the center of a Calrod.
Does that mean that the cooktop was Roper? Dunno. Maybe.
You tell me. Did ROPER make a large range like that? Custom-order? Hmmm.

combo52 · Oct 28, 2016

Julia Childs

Seven element cook-top was a Thermador, it was a popular CT in large kitchens, after they stopped including the neat 4" element in the mid 80s they changed it to a 6 element CT, the 6 ECT had four 6" elements and 2 8" elements, a very useful configuration.

What kind of ranges

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