Why did the Frigidaire Flair and Hotpoint Hallmark ranges….

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helicaldrive

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not become a mainstream design?

Seems like such a perfect idea to have the oven at eye level.

My hypotheses for failure of the design concept are:
People didn’t like the oven heat in their face when cooking
The stovetop would get damaged if food was dropped from the oven
Personal injuries could be worse if food was dropped when removing it from a higher oven

??????

Curious if anybody knows the real reason why they didn’t take off.
 
The ranges were introduced to give older kitchens a modern look without too much remodeling. This period is when new homes were being offered with built-in appliances. They failed for all of the reasons you gave, especially the height factor with shorter women and lifting heavy things from the oven like roasts and turkeys and the basting of same which could be more easily done on the extended oven shelf of an oven that was below the cook top. Also, if a lot of cookie baking was done, a full size cookie sheet could not fit into some of these ovens.
 
I thought they actually

were fairly popular. Tappan had the 400 series, Kenmore had one too, but those required a lower base cabinet without drawers. Many were put in higher end new homes.
I think 30 inch drop in's replaced them, then island or peninsula mounted and also slide in's with all up front controls.
The Flair did come in a 30 incher, and Whirlpool also had one. I think maybe Westinghouse as well.
 
My mom's friend Frances that lived up the street was the only person I knew that had a Frigidaire Flair. They purchased it right about the time they were introduced, and know they got a big discount on it due to it being a GM product (her brother owned a Chevrolet-Olds dealership). It replaced an early 50's Frigidaire 40" model, and they also got a new fridge to go with it. From her comments, she didn't like the Flair too well. She was short and heavy, so it was difficult for her to place and retrieve items in or out of that oven, especially if a surface unit was in use. Seems like they also had a problem a couple times with the door staying in place when open. They built a new house in '76, and it had a built-in wall oven and cooktop, which she found much handier.

My Aunt Julie got a Kenmore (Roper) in '65, and basically despised it. Said it was a piece of junk, but used it until their house was destroyed by fire in '88.

Westinghouse had a model called the "Continental", with a side opening door. In came in several variations through the years.
 
Oven above cooktop

I've never used one of these ovens, but I don't think I'd like reaching over a cooktop with hot pots to get to my oven. I think a cooktop + wall ovens are a much more brilliant solution to the eye level oven. We've had that configuration for over fifteen years, and I'm never going back if I don't have to. I dislike leaning down to get in the oven. For a while I had a range in the country while simultaneously having the cooktop and wall ovens here in town. That's when I realized how much I disliked ranges. The new kitchen in the country house will have a five burner Thermador cooktop and a double Frigidaire Custom Imperial with French doors on the top oven. I hope I like those French doors as much as I think I will.

Sarah
 
Just make sure you open the doors all the way and pull out the rack so that you are not reaching into the oven cavity for the pan so that you don't bump one or both elbows against the doors if your elbows are extended while you are using the oven. I liked my French door Frigidaire and still have it in storage. It is all stainless and from the first year of production.
 
"... especially the height factor with shorter women and lifting heavy things from the oven like roasts and turkeys ..."

" ...She was short and heavy, so it was difficult for her to place and retrieve items in or out of that oven, ..."

OTOH, if you're a tall guy with a bad back these are the exact reasons you DO want this design, lol! With a conventional range I'm always afraid I'm going to fall forward and plant my face into whatever I'm baking.

Years ago I used to cook Thanksgiving dinner at a friend's house. Here was my routine to put the turkey into the oven:
- place turkey on counter next to range
- squat down next to range, open oven door and pull rack half way out
- reach up and grab turkey, squat and place it on the rack.
- reach up and grab counter at front corner of sink with one hand
- push in rack and close door with the other

Yes, a huge pain in the a**!!!
 
I've been using a Frigidaire Flair, the 30-inch single-oven version, for just about 6 years now at the house in St-Liboire.  Yes, I voluntarily gave up a 21st-century smooth-top range with a self-cleaning oven, I very much enjoy cooking in the Flair.  I am not a tall person so the lower surface units are not a problem and I really like the eye-level controls.  I also really like the way the oven door swings up and over the oven cavity - for me, that means reaching into the oven is much easier than bending and lifting a pan up and out of the oven (my shaky hands are only going to get worse and trust me, the door of the GE oven in Ogden gets very well-splattered...).  I also like the way the surface units can be a 'landing pad' for a hot pan taken right out of the oven.  

There are some disadvantages, too - most notably that when the cooktop is fully extended it's just about impossible for me to reach anything from the cupoards above the Flair.  I guess this would be a reason why in ads for the Flair one rarely saw a set of cupboards above the range (and to be fair, I just muscled my Flair into the cut-out meant for a conventional 30-inch range).   Placement of a Flair in a kitchen could be problematic too - in my case, the Flair is adjacent to a corner cupboard and again, when the cooktop is fully extended,  reaching into that cupboard is not easy.  

Still, I have made this style of range work for me and full disclosure, there is a 30-inch conventional style 1964 turquoise GE range waiting in the wings should I get tired of the Flair!
 
My sister’s friends had a Tappan Fabulous 400 and I think a Tappan parts store had one on display in its vestibule—it was a few miles away in Oak Park/Royal oak Township’s Industrial-Business District…

I’m visualizing one I saw at some antique store back long ago when I could frequent one and they had a lot of good stuff, and if you ever get to Elvis Presley’s Graceland, he has he got one there, too…

Some appliance store I once went to fairly frequently had the Frigidaire one and I even used to think a former next door neighbor’s Sears Kenmore was one because of the fluorescent light over the oven and the cooking surface until it got put outside on the side of the house to be discarded and saw it was a fancy double-oven upper/lower design in Coppertone and in gas…

— Dave

daveamkrayoguy-2021102807231701423_1.png
 
Why Did Hi-Oven Ranges Dissapear ?

The largest reason was these were TOL products and expensive to build and buyers looking for hi-end TOL products mostly wanted the NEW self-cleaning ovens that everyone was excited about in the later 60s.

 

The design of Hi-Oven ranges were not adaptable to being built as a SCO due the the near impossibility of having enough insulation to allow a SCO to clean itself.

 

Then of course once one or two major manufactures discontinue something every other manufacturer follows suit.

 

John L.
 
A bit over 24 hours ago...

I moved a 2-oven Frigidaire Flair.

Issue number one: that thing is heavy. (Not that ranges are lightweight but that thing is much heavier than an average range.)
Issue number two: Honestly? Maybe I was expecting more, the oven size is somewhat "meh".
Issue number three: did I mention it is heavy? It destroyed us all, I mean, 2 big bears with strong "bellyceps" and a half big bear (a cub) with adamantium biceps and a 6-pack "not-a-bellyceps", future Mr. America.
Issue number four: it's a pain to clean (I discovered that today)
Issue number 5: it's complicated, too out of the beaten path, too exotic. it will require some "alteration" in my kitchen to make it fit (but first I need to restore it and I'll have it installed only after I can restore EVERYTHING, including the clocks, otherwise I won't abandon my beloved Eluxmore Elite.
Issue number six: that thing is freaking heavy. A few hours ago I told Darryl "everything hurts, even my hair" and honestly I didn't know exactly why. Only when I started writing this I realized it was because I moved that "thing" yesterday.
Issue number seven: it's impossible to deny it is a very handsome appliance. GM did their best, it's a bona-fide example of the golden years of American engineering. It's elegant, it's impotent but it's like a duck. It flies, swims and walks but can't swim well, it can't fly well and it can't walk well. It has some design issues that nowadays we (engineers) know that are horribly wrong. At that time engineers had no idea. Flair and ergonomics just go well in the same phrase if you put "terrible" somewhere between the two words. If you're a tall man like me, things may get even worse. From back pain to "roasted eggs and sausage" if you're using the front burners. Anyway, I still love it.
Issue number eight: It's HEAVY. OMG, that thing is heavy, so heavy for a second I thought I was going to see Kevin being squished just like a roach. That thing even injured his back, luckily very superficial and I have bleed-stop in my first aid kit (you know, that powder that stops bleeding instantly and also has the power to create a pain so strong that separates your soul from your body for 30 seconds and pay for all your sins in advance for the next 3 lives)
Issue number 9: That thing is so gigantic (almost like a certain part of my husband's body) but the oven is so ridiculously narrow that a cookie sheet doesn't fit in it. The door simply won't close. If the oven was deeper, then a pentola wouldn't fit on the burner. Horizontal space orientation is good, but they left vertical spacial orientation behind. And everybody needs to use tall pans at least once in a while.
Issue number ten: Just in case somebody didn't notice of if I wasn't very clear, that thing is horribly heavy.

Anyway, it has several negative points. Definitely there are much more to add to the list, but a Flair is unique. I wonder how many MILLIONS of Americans dreamed about owning a Flair but they couldn't afford. It was the Cadillac of the ranges, a massive (and heavy) symbol of status and why not say "Symbol of the American Dream". Even with a huge list of drawbacks, it was and it still is a conversation piece in ANY kitchen, modern or vintage. It has style, it has its own personality, it's one of a kind appliance that deserves full respect.
Since yesterday I have a Flair that I found on Facebook marketplace. The price couldn't be better: Free! And my dream of having a Flair was only possible thanks to Kevin and his adamantium biceps husband. Better than that, only if it was a 30-inch model, it would make things way easier in my tiny kitchen.

My biggest concern now is definitely have to hire a civil engineer to evaluate the structure and be sure the kitchen floor can stand that absurd weight concentrated in only 40 inches without collapsing. IDK the exact weight but I can imagine it's near 500 lbs.

Of course I'd love to see the Flair coming back and full of bells and whistles but, being very realistic, I'm sure it's not feasible. Production costs would be outrageous, logistics would be a nightmare, the retail price would have to be beyond scary. Maybe some people would love the idea, but even loving it, few would be able to afford and those fortunate people that could afford it would think twice and end up getting something cheaper like a TOL Wolf, Viking or Thermador. It would be a marketing disaster.
 
So, it's heavy?  LOL  I feel your pain.  It's quite a feat maneuvering these through doors, around corners, etc.  

 

I've moved a couple of these over the years, never into my kitchen though.  One was in a friend's unheated garage for many years that I stripped for parts and another I'd hoped to restore (with my stash of parts) and decided to let it go.  I have a rather small kitchen and that imposing structure would have been too large visually and with the extending cooktop, too intrusive in the work space while in use.  I let that "dream" go and opted for the GE Liberator.  

 

All that said, they are terrific ranges.  I've used several in other's homes.   Classic Frigidaire Radiantube elements and good performing ovens with appropriate planning and bakeware.
 
A 40" Flair Range

Is very little heaver [ without base cabinet ] than a 40" FD free standing range of the same time period, these  ranges were not shipped with the base cabinet attached from the factory.

 

If you want the real deal in Hi-Oven ranges from the 60s the Hotpoint Hallmarks are much better ranges to own and cook on than the FDs. 

 

They had superior top burners, built in ventilation systems and much better wiring, even the bake and broil elements did not fail nearly as often as the FDs did.

 

John L.
 
@thomasortega

Thanks for the heads up on the excruciating pain that comes with the miracle of coagulant powder. Since I am thirty minutes to the nearest hospital, and I'm doing construction on the house, my first aid kit is heavily stocked with coagulants.

Sarah
 
Sarah

That thing is awesome. First time I used it was still in Brazil, during those annoying (but necessary) safety trainings at Electrolux.

Some time ago, I remember they used to come in a can that was like a tiny fire extinguisher and it was an aerosol but with that absurd amount (when using it, don't be scrooge)

And yes, it makes a mess because it's a super thin powder, somewhat similar to talcum powder and OMG, that thing causes the worst pain one can imagine for like 10 seconds. Using it you'll definitely scream like the after shave scene on Home Alone. It feels like a mix of burning and being stabbed. (Sorry Kevin, it hurts but it's better than bleeding)

Here in the USA I saw only the two options that came with my kit, one is a large pouch, the other is a tiny tube, for small injuries.

There's no secret, grab the pouch, tear it wide open and flip it straight over the bleeding "throwing" the powder at a certain speed so it won't stay too superficial. The bleeding stops like magic in 1-2 seconds. The powder also has some sort of antiseptic to clean the wound and keep it safe from any infection and it creates a crust to protect, almost like a powder "band-aid".

Of course, this is a first aid, only to buy some time until the victim gets medical attention.

Luckily Kevin's injury was extremely superficial, nothing serious enough to justify calling 911 but you know, even the tiniest cut on the back bleeds like a Frigidaire 1-18 spin rinse. Lesson learned, I'll NEVER transport a Flair (or any other huge stove) again. Better hire insured professionals to do that.

I'm glad I'm a PITA with prevention (the only thing I still don't have at home is an automatic defibrillator, but only because its freaking expensive) when I saw he was injured, I ran and grabbed the first aid kit. 30 seconds later the powder was applied.

Coincidentally, I used the bleed-stop 2 weeks earlier after a dog bite on my face and the same day Darryl bought a replacement box that saved the day. (Next morning I already bought another box to replenish the first aid kit).

One thing I was never able to find here in the USA was that stone-like crystal (looks almost like a small soap bar) or a stick almost like a chalk. In Brazil that's very popular (and inexpensive), extremely useful for shaving cuts, when the manicure cuts a sirloin steak out of the cuticles or when you pop a pimple or blackhead and it keeps bleeding. I have no idea how that thing is called in English, a direct translation risking a false cognate would be "hume stone" and it's as useful as bleed stop powder, it's reusable and it doesn't make the powdery mess.
 
Thomas I think what you are referring to is called a steptic pencil. It is a small white chalk like pencil that we use to stop bleeding when shaving and get a nick or cut. You can pick these up in pharmacies or grocery stores.

Jon
 
A rose by any other name...

Styptic Pencil
https://www.walgreens.com/store/c/clubman-clubman-styptic-pencil/ID=prod1972-product

Sometimes it's all about what something is called. Once you know the name, you can find it everywhere. My husband (now 61) has had a styptic pencil in his dopp kit ever since we were in college.

And, yes, my supply of coagulants is for the sole purpose of keeping someone from bleeding out before getting to the hospital thirty minutes away. I have the big pouches and small tubes. I also find the Nexcare waterproof bandaids can be very helpful in stopping bleeding from small cuts. My uncle Herb is on anti coagulants. He had a very small cut on the top of his hand that bled slowly for a most of a day before I realized that's why he was holding a paper towel against his hand. I put one of the Nexcare bandaids on, and it stopped immediately.

Sarah
 

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