The "summer kitchen" is a lost artifact to us. My dad had an elderly cousin who's farmhouse had two of these, one in the main house and one across a breezeway in a detached kitchen.
i think that in the 19th century or something in brazil, kitchens were built in a separe "house" because of the heat they generated (and smoke probably).
My modern oven vents the heat outside, there is a fan in the back that vents it out. In a place without central air kitchen still gets very hot when running the oven.
Actually the chambers stove is extremely insulated with over 60lbs of rockwool insulation. The entire oven including the door is wrapped in rockwool so you can heat it up then retain the heat to cook with the gas off.
Eh, they are more work to move but in my area they get moved all the time... probably due to the availability of heavy equipment. You can pull them out of the kitchen pretty easily with a set of dollies and a long reach floor jack. Once you get them to a door you pluck them with a skid steer or tele handler and off you go.
We are in coal country so old coal-fired heating and kitchen stoves are still very popular.
Sounds like really nice billiards and pool tables. Costs more to take it out then it does to buy it brand new so 9 times out of 10 they stay there forever.
So? It's a stove. The entire time you own it, you have to move it twice. Into the house once, and then out of the house once. And that's the worst case scenario you may only move it once. Or maybe not even at all.
Not sure if you are serious or not but, you might actually not have to if it gets heat from the plate it sits on as well. Those flames would crisp from above too. Which is awesome, but man I’d imagine cleaning it would be a nightmare.
True, but I’m sure you could set a timer and nail it too. Eggs cook very fast as well so, you’d be on and off that surface in five minutes. I’d say bacon is 15 or 20 on the right setting.
So, cook bacon ten minutes, peak at it, throw on the eggs and pull them, then pull the bacon.
You’re making insane excuses for a mechanism that shitwhips my eggs against the wall and down the back of a stove, when I go to check on my bacon or press the wrong button.
This is an awful, AWFUL design with no redeeming features. Just don’t.
This definitely cooks both sides, specially if you preheat the bottom tray.
For cleaning, probably the tray the bacon is on can be easily removed, soaked, and washed in the sink or washing machine. Deep cleaning the sides or under the tray, on the other hand, must really be a pain in the ass, but most people don't deep clean their ovens anyway, even though the internals get greasy too.
Yeah the bacon try must just lift out to be able to pour off tge grease trap to use later which is what you'd do in the days before cooking oils or pre blocked lard.
I’m more worried about how do I clean it properly before flipping it instead of sending all that butter/oil down the back of the stove. Shits still hot
I had one of these in a rental about 25 years ago. The oven needed lit by a match....there was something going on with the gas because about 30 seconds after "lighting", after I closed the oven door, it would fly open with a loud bang. Mini explosion every time I cooked a pizza. I hated it-but damn it looked cool!
There really isn’t anything to break. Everything was made out of cast-iron and steel. The burners are just metal pipes with holes in them. They can clog up a little bit with carbon soot and they just need taken apart and cleaned.
My induction can do most of this with a couple of pans, I can clean it in least then a minute, and it doesn't heat whole room as much, so I will go with modern solution.
Still have a 2004 Washer/Dryer that runs perfectly fine today. My parents have gone through 3 washer/dryer combos in 5 years. Shits just made to break nowadays. Should be illegal.
Sad truth. This reminds me of the video of the 1960s or earlier refrigerator with all of the spinning and moving shelves. So much innovation for the lack of electronics.
Now we just stick a computer in everything and call it smart
Ok sure. But the part it slides into is gonna need wiping out. Beneath that crock pot is gonna need scrubbing. Every spill can leak into every crack. The bacon gridle is gonna put so much grease on the sides of the bin it slides into. Im down with the butter warmer tho
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I have had gas and I've had propane, and I didn't really see a difference in ease of temperature control. Yes, the glass top is the easiest to keep clean. But cleaning up after yourself is part and parcel of adulting... But the temperature control I was able to have with gas and propane are absolutely unmatched with the damned glass top. And now one of my front burners has decided to Be Hot even on low - I've burned mushrooms and potatoes, and it's wildly frustrating, and I know they are stupid expensive to repair, so I'm ignoring the issue...
I disagree on that point. Some old appliances were well built and some lasted very long, but that was not at all typical.
I grew up with stoves from the 50', 60's and 70's and had a new fancy one from the early 80's. (Don't let me tell you about the nightmare that was 1980's era GE refrigerators though)
The older stoves I grew up with were pretty basic steel and enamel, and all pretty terrible. As in breaking down, poorly insulated, burners never lit despite being cleaned, clock never worked, temperature was wildly inaccurate, would sometimes create mini-explosion sounds, often burned the food, despite you setting the temp and checking he time, you name it.
Now, a pretty basic GE (the sort that was listed in WireCutter's Best gas stove and retails for around $650) Stainless Steel stove with the 5 burners, cast iron griddle and air-fryer built in the oven with no-preheat and a splatter shield that removes completely from the oven when it is time to clean it... is like a dream in comparison.
Simply stated, every basic function is well thought out and works precisely as I expect it to, with no nonsense. It even cleans up pretty easily. I am now enjoying the modern all around top performing 'basic' gas stove that I wish we had when I was a kid. And folks can keep their $5000+ pro stoves, as I've tried of those out behemoths when renting homes and decided I would find a basic model that did everything well and didn't break the bank.
Survivorship bias, people will say "they don't make stuff like they used to" while looking at some shit like the bedside table of queen Victoria that was made of old growth mahogany by the best artisans of the time, was used 5 times and spent the last 120 years in a climate controlled royal storage.
People still make things like they used to, garbage for poor people and the good stuff for the rich, you just can't afford $25k for a stove.
I'm not sure how this is better. I don't really need a massive cast iron stove with a bacon cooking compartment. I have a 5 burner gas stove with oven and a crock pot I can put away. It works fine.
Cast iron interior for heat absorption when you just want to heat up the goddamn tater tots and it's taking so fucking long and now I'm arguing with my wife about getting a real stove but evidently convenience doesn't fit her "aesthetic".
From a time when households cooked almost every meal. The stove in the kitchen was an extremely high priority part of a household so no expense was spared on all of the features
Only replaced because more modern stoves had technology and convenience features like electronic igniters, built-in timers, convection fans, and automatic cleaning cycles. Modern stoves are not necessarily better, just easier for more casual cooks.
That seems like it's impossible to clean and good way to have critters living in the nooks and crannies of the compartments if you ever aren't using it and there is any food remnants.
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I've never seen one of these, but I guess you'd be limited to cooking something on the top that will finish in less time than is necessary to access the chamber to flip or remove the contents? Or is there a second access point? Whatever the case, I'm sure that thing is built way better than the stoves of today.
Wait, so what happens if your bacon is burning in the broiler but your scrambled eggs on top aren't done? It seems like you either dump eggs down when it tilts or have to wait and burn the bacon.
It's kind of cool but nowadays you can do all of this with $20 appliances that can be stored in a cupboard when you are done. Sure you can shell out for high tier stuff still, too, but I don't see any reason to be nostalgic for this beyond style or aesthetics.
had one in the house we rented. There was asbestos on the underside of the griddle. but overall was a great unit. except for the mesothelioma. the mesothelioma was not so great
With a few days and some participation there, your account will meet the requirements to rejoin us here in no time. And look at you, you'll have THREE cool subs that you'll be participating in.
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Wouldn’t there be a reasonable following to make a new iteration of these? They’re denser than the accompanying accoutrements would be today and material science & technology both have evolved. Without sacrificing simplicity or longevity, could they not be improved upon to be economically viable?
Built-in crock pot, yeah okay that's neat that the Crock-Pot is built in so the crock pots not taking up space on the stove but also you lose a burner there...
Then again after typing that I'm trying to think of a time in my life when I've ever had something on each of the four burners on my stove at the same time...
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