Thread Number: 4822
Here is what looks like a nice stove in Atlanta 		[Down to Last]

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Post# 107085   1/31/2006 at 21:05 (6,652 days old) by chachp (North Little Rock, AR)        

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Check it out. We had one very similar to this one when I was a kid only I think it was a Hotpoint. The buttons were on top and we multicolored. I think the colors indicated how hot the temperature was or something like that.

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Post# 107133 , Reply# 1   2/1/2006 at 07:00 (6,652 days old) by tomturbomatic (Beltsville, MD)        

This is not the TOL model--only one oven-- so the buttons do not light. It is such a shame that when homemakers did a lot of cooking and baking, the ovens were smaller. I guess the manufacturers had to balance economy and capacity. Kelvinator and Frigidaire were two of the earliest stove makers to push 30" ranges and they introduced the big wide oven, or at least Kelvinator laid claim to it. It's kind of rude for the guy posting the stove to criticize the aging owner's cleaning habits. Diminished sight, strength and mobility are just three factors that could have contributed to the stove's appearance. It could have been that a caretaker was doing the cooking for the aging owner, who knows? In most postings on Ebay, the "Evenizers" covering the often open coil bake elements are rusty after years of intense heat have destroyed the porcelain or aluminized steel finish. The intense heat under the Evenizer was not very kind to the porcelain surface on the oven floor either. When GE first went to a Calrod bake element, the element was not straight sided, parallel with the oven perimiters, but more of a squiggle from front to back under the dark porcelain Evenizer. The Evenizer held so much heat after the Calrod bake element cycled off that it caused overbrowning of baked foods. Range manufacturers thought that they needed to shield the food from the radiant heat produced by the bake element, but the Calrod and similar sealed elements, because they were so much more dense, had less surface area to radiate infra red heat as opposed to the radiant heat of the multiple runs of the open coils that were needed to heat ovens. I think the only wide oven with open coil heaters for baking that I remember was our neighbor's big mid 50s 40 inch Philco. The oven porcelain was gray and the Evenizer covered most of the bottom of the oven, but with an almost square opening in the middle. That stove also had a broiler element that was the open coils in a frame type. The frame could be pulled part way out of the oven and a heavy griddle could be placed over this. The oven door was kept open to the broil position and the oven control was set to Broil and we would grill hamburgers, at waist height, on it. It warmed the kitchen really effectively, too.

Post# 107237 , Reply# 2   2/1/2006 at 17:39 (6,651 days old) by southernmdgeguy ()        
Ah ha. Learned something again!

Thanks for explaining the "evenizer" cover. I have that in the 54 GE and while it is not in the best shape, has some rust holes, it is mostly there, I was not sure why, now I know. I just put it back together tonight and tried it by making a frozen pizza, and it came out perfectly baked all around. I still need to find a set of pushbuttons with the red dot on the off button, so far no luck on line, but the rest of the range works without that one burner fine. I did get the indicator lights fixed for the stove top and oven.

Post# 107251 , Reply# 3   2/1/2006 at 18:43 (6,651 days old) by cybrvanr ()        

That's very interesting about the evenizers. I always thought stove technology was rather simple...make an insulated metal box, put a heating element in it, connect it to a thermostat, and you've got baked goods!

Of course, I wasn't around "pre-calrod" and never even saw an open-element range being used. Sounds like the designers of the cooking stove technology definitely did face some un-thought of challenges.


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