Ha_asfan's Profile

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vintage stoves?

missclaudy, me thinketh you be be a perfect addition to the ChambersRangers. Not only are we nice with candy but we are also a bunch of hedonistic hellbent hopeless cooks. The only french twizzlin' happening is our heat test for using the Chambers griddle....

Jan 31, 2007
Ha_asfan in Cookware

vintage stoves?

lol, don't be afraid....we even have candy!

Jan 29, 2007
Ha_asfan in Cookware

vintage stoves?

missclaudy, us ChambersRangers, well, we're just simple people that love our fabulous and amazing stoves. The manuals are a must have for the Chambers and the cookbook has the specific cooking times for the oven. Please, join our forum, wehave loads of topics and you can initiate new topics easily. Also, there is a 24/7 chat room plus, a weekly group chat at 8pm central tine on Thursdays. I hope I didn't come down too heavy with my original post.......join us, you'll like us!

Jan 29, 2007
Ha_asfan in Cookware

vintage stoves?

The only problem with vintage stoves is the next phase....vintage refrigerators. We dumped our new JennAir for a 1955 Hotpoint. The first thing we noticed was food stayed fresher longer then the electric bill came....only $11 LESS than the previous month. The electric bills have remained consistently lower than previous years and our kitchen is now 100% vintage.

Jan 27, 2007
Ha_asfan in Cookware

vintage stoves?

Hi, I am a new member and joined just so I could reply to this link: I cook, a LOT and bake, a LOT on a 1951 Chambers Model C. I could not disagree more with missclaudy as to the performance, oven size and ease of use/cleaning of the Chambers range. The Chambers Ranges are designed and engineered to COOK WITHOUT THE GAS ON. The hyper insualtion allows you to preheat the oven, put your food in, cook for a specified amount of time, turn off the heat and allow to cook undistrubed until finished. As examples: a 15 pound stuffed turkey goes into a 500 degree preheated oven and cooks with the gas on for 45 minutes. At the 45 minutes mark, turn off the gas and four hours later when you open the oven door, the meat is literally falling from the bone. A four pound chicken cooks to perfection with ten minutes of gas and onehour of retained heat and a four pound roast cooks off with ten minutes gas about 40 minutes retained heat. The cooktop burners are all daisy design, four small high output heads creating one head. This stove out performs the state of the art Gaggeneau which I had prior to the Chambers. In addition, there is a Thermowell, a very high output burner recessed into the stove top. This Thermowell functions as a deep fryer or an oven or simply an additional burner. The well is designed to hold one large single pot, two double pots, three triple pots or a Thermobaker for baking 8" round pies, cakes or whatever. The brolier/griddle is on top of the stove. The flame height and the broiler plate to flame height are both adjustable. The broiler is amazing and my favorite part of the Chambers. Please, visit the Chambers website to find out a lot more @
http://chambersrangers.proboards74.co...? I would have to ask missclauddy if she has the Chambers cookbook and whether she knows the full range and abilities of this marvelous stove.

Jan 27, 2007
Ha_asfan in Cookware