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Chowhounders and Vintage Stoves?

Chamberslover: I know your last post is well over a year old, but I was curious if you did indeed get the Chambers Imperial 7961? I just bought one about a month ago, and was wondering how your restoration was going, or if you bought it already restored?

Thanks for your time!

Sep 26, 2012
tjsbls in Cookware

One day I will have a Chambers stove. Do you have one? If so, tell me about it. The good the bad and the ugly...

"Never quite hot enough to sear"---both the oven and the griddle/broiler have a 21000 BTU burner. I don't know what modern ovens have in them, but our oven can go from pilot temp (120 degrees) to 500 degrees in just about 10 minutes. Your oven thermostat may have just needed adjustment--something ANY Chambers owner with a manual can do on their own. Lastly, Chambers invented the 'bypass' burner on the oven--when temp is satisfied, the burner never goes completely out, but drops down to a VERY low flame--just visible inside the burner holes. This keeps the oven temperature within 5 degrees or so of the set temp.

Feb 05, 2012
tjsbls in Cookware

One day I will have a Chambers stove. Do you have one? If so, tell me about it. The good the bad and the ugly...

We have a Chambers Stove, and would NOT have anything ELSE!!! They weigh around 465 lbs, and used to be advertised that they sold for a dollar a pound--and that was in the 20's - 40's!!!

We have a 1948 Model B that I tore down to the frame & COMPLETELY restored, to include a safety pilot on the oven. We paid $92 for it in Lawrence, KS...

How you can cook on/in them is UNBELIEVABLE!!! Put your meat in the oven, follow the instructions, then turn the gas OFF---and the oven continues to cook--due to the rockwool insulation--same with the thermowell...

SHOULD you be blessed to come across another, do NOT let it slip past!!!

Chuck/

Oct 26, 2010
tjsbls in Cookware