-=> Quoting Janis Kracht to Nancy Backus on 08-25-17  20:14 <=-

 >> My mom had one in her kitchen a very long time ago.. but it was a wall
 >> oven. That would have been from around the 50's as well.  All I can
 > I still am using one... came with the house when we bought it... ;)
 > It's also from the '50s, a GE electric, freestanding, double ovens, 4
 > burners... white enamel, pushbutton controls for the burners and the
 > oven functions, with dials for the temperature control for the ovens...

 JK> If you tried to buy that now, it would be quite expensive from what
 JK> I've seen :)

Probably.   :)
 
 >> That sounds just like what I want hehe :)  I'll have to look at some
 >> vintage ones as well as the newer ones now. 
 > Ours is more like double width... one oven is full-size, the other only
 > half-height, but full width... one of the four burners dropped down to
 > make a well for doing deep frying,

 JK> I bet that is a feature you won't see much these days :)
 
Hard to say...  It's the sort of thing one might find as some
super-expensive option, I'd guess.... But people are less into frying
now than they used to be... and more likely to have a dedicated
appliance for frying if they are into frying.... :)

 > and all four burners are over the
 > smaller oven... over the full-size oven is a counter space, which I
 > found convenient for letting bread rise...  :)  And, like Mark's, it has
 > the two storage drawers under the ovens......  :)

 JK> Very cool :)

Yeah, we think so, too... ;)  It is gradually dying, I guess... but as
long as we can still get parts for it (Richard has done some creative
adjusting to some parts along the way), we'll hang onto it...  :)

ttyl       neb

... By nature, chefs are obsessive, compulsive tinkerers and lily-gilders.

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