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Thread Number: 45677
Wow!!! Stainless Chambers Electric Range Baltimore |
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| Post# 668165 3/24/2013 at 21:18 (4,053 days old) by verizonbear (Glen Burnie ) | ||
Looks in pristine condition , hope someone grabs this
CLICK HERE TO GO TO verizonbear's LINK on Baltimore Craigslist | ||
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Post# 668175 , Reply# 1 3/24/2013 at 22:42 (4,053 days old) by petek  (Ontari ari ari O ) |
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Post# 668236 , Reply# 2 3/25/2013 at 07:17 (4,052 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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Cool 1960s Chambers Electric Range I have a customer that has this same range in RED, they took it with them when they moved from Washington DC and retired into the Virgina countryside. They are now building a new house and she cannot find anything she likes as well so it is being trucked back to our shop for a few tweaks before being installed in the new house.
One of the unusual things about these ranges is it only has 8" top elements, burner size queens take note. On the many electric ranges I have had I have always hatted the ranges that have two 8" elements unless one is a muli-size element that can be switched to a 6" size. When I am cooking a meal for 2-4 I just almost never need two large elements let alone 4, LOL. | ||
| Post# 668245 , Reply# 3 3/25/2013 at 08:16 (4,052 days old) by firedome (Binghamton NY & Lake Champlain VT) | ||
Another Model "D"
there was a thread on one a few days ago... we had this range in the gas version. Made after Chambers was sold to RangeAire and moved prouction to Mississippi. Still had the Chambers legendary quality, you wouldn't want to move one! How many ranges had precision ground cast iron door seals instead of gaskets, and cast iron inserts in the oven for heat retention, and something like 20 lbs of insulation? None ever, before or since. We have copper Chambers built-ins at camp.
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| Post# 668246 , Reply# 4 3/25/2013 at 08:28 (4,052 days old) by firedome (Binghamton NY & Lake Champlain VT) | ||
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Retained Heat
was always a Chambers feature, beginning with John Chambers first models in the 1920s, until their lower "economy" line was introduced in the late '60s, and those were built by Thermador or Caloric or someone else. The real Chambers had the features listed above, and one could cook a 20 lb turkey with a hour of heat, then turning off the gas or electricity for the remaing 3 or 4 hours. One had to learn a new cooking/baking style when cooking in a Chambers oven.
Baltimore had a very active Chambers dealer, and they are frequently seen there. Our gas version came from the Hamilton neighborhood of Baltimore (our hometown). A new $3000 Wolf cooktop feels lke a piece of junk compared to a vintage Chambers 42-4BH 42" In-A-Top stainless cooktop circa 1956. Available in electric or gas models and 27", 33" and 42" sizes. The smallest have no griddle. We have a 42" one waiting in the garage, hat we've never installed, and the smaller 27" version at the lake house. Your customer has good taste, John, once one has used a Chambers, there is no substitute. | ||
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Post# 668304 , Reply# 5 3/25/2013 at 13:22 (4,052 days old) by rp2813 (Sannazay) |
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The Built-in Version This one, just a single component of an entire Chambers kitchen located in Santa Barbara, was posted in another thread recently. Looks like there are two of each size burner on the cooktop. Does that mean it's not a true Chambers? CLICK HERE TO GO TO rp2813's LINK on Palmsprings Craigslist 
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Post# 668359 , Reply# 6 3/25/2013 at 18:35 (4,052 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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Chambers Dual Fuel Cooktop | ||
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Post# 668374 , Reply# 7 3/25/2013 at 19:57 (4,052 days old) by Tomturbomatic (Beltsville, MD) |
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Check thread 45608 for the first posting | ||
| Post# 668376 , Reply# 8 3/25/2013 at 20:07 (4,052 days old) by firedome (Binghamton NY & Lake Champlain VT) | ||
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It is a Chambers... | ||
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Post# 668394 , Reply# 9 3/25/2013 at 21:23 (4,052 days old) by combo52 (50 Year Repair Tech Beltsville,Md) |
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Chambers Cooktop Whirlpool continued to built the gas version of these CTs till around 1990, while they were certainly interesting I never saw any reason that I would want one in my kitchen. I still have several customers with these, the daisy burners were a pain to clean and certainly did not work any better than regular round gas burners. | ||
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Post# 668439 , Reply# 11 3/26/2013 at 07:01 (4,051 days old) by bajaespuma (Connecticut) |
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 Tom,
That is easy to do with any burner out there. Gas burners were never admired for even cooking, more for speed and responsiveness. Most pastry chefs who work with sugar and chocolate use electric, now induction, burners for their work. Gas is for fast cooking, saute' work, etc. Chefs who don't have a choice will usually have a French top somewhere.
One of my classmates in high school lived in a fancy Madison Avenue coop that had a copper Chambers Stove that was one of the most beautiful appliances I've ever seen. I've always been curious about how they cooked. That electric beauty must be one of the last stoves they produced. | ||
| Post# 668460 , Reply# 12 3/26/2013 at 08:50 (4,051 days old) by firedome (Binghamton NY & Lake Champlain VT) | ||
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the perpetual debate...
but gas is superior for saute, stir fry, work, electric for other stuff.. the only answer is to have BOTH... but our preference for baking is strictly electric, we have the electric version of the Chambers retained Heat In-A-Wall oven. No electric oven ever made has the insulation and cast iron that Chambers used. It cost nearly twice the price of ordinary ovens, and you got quality as a result.
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Post# 668512 , Reply# 13 3/26/2013 at 13:17 (4,051 days old) by Tomturbomatic (Beltsville, MD) |
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Actually, Julia Child, in her first book on French cooking recommended a strong electric surface unit for stronger heat to saute when gas burners did not seem to supply enough heat. It makes sense when you consider that you want the heat directed into the base of the pan and not up the sides. | ||
| Post# 668514 , Reply# 14 3/26/2013 at 13:30 (4,051 days old) by norgeway (mocksville n c ) | ||
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Ive used both.. And I guess im the oddball here, but I like a gas oven better, but electric surface units, But the fact remains, 99 percent of restaurant kitchens use gas, mainly because they dont have time to wait on electric units to heat up and cool down. | ||
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Post# 668519 , Reply# 15 3/26/2013 at 14:09 (4,051 days old) by kb0nes (Burnsville, MN) |
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I always love people that state that gas is superior because its used in commercial kitchens. It reminds me of wanna be racers that think that slick tires are better on street cars because racers use them. It really isn't a valid argument.
A commercial kitchen (and the race track) have vastly different requirements then what the typical consumer has. A commercial chef needs a LOT of heat which their big commercial burners give, most homeowner range burners have nowhere near that BTU output. Both gas and electric (conduction, radiation or induction) have inherent weaknesses and strengths. Anyone can learn, or at least adapt, to using any heat source. Ideally its fairly controllable and not too slow. In the end it really comes down to personal preference. My preference is that I would never have cook over a fire except for outdoors... I stopped by a local Edina,MN appliance retailer last night and I was amazed at the break down of gas vs electric cooktops/ranges they had on display, probably 70/30% gas. Many had big 18,000 BTU burners. Of course this retailer does a large amount of their business with very wealthy customers that need their status-symbol kitchens. They just have to look good, they won't actually cook in them. At least there are no longer standing pilots to make the kitchen smell like they have a gas range... | ||
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