Let's rewind a bit. Awhile ago, I posted a draft of our kitchen and settled on the best way to arrange things. Part of my master plan included a 36" range. I wanted an Aga
well because they're pretty awesome and would fit in the style of my kitchen. I know it cost a small fortune, but I found ample ways to justify it. :p But then Seb started trying to sell me on ranges from 1928, which was a no-go. Not only do I not love the style, I just didn't think it could behave that well.
I said hey what about a chambers range because they are cute and turns out they're amazingly efficient and functional. And there's this whole online world of people obsessed with them so there's plenty of resources in how to deal with it. So I craigslisted for a couple months and found one in LaSalle, but proved a logistical challenge.
Lo and behold one came up 4 miles from our house, the next town over. For $250. You've got to be kidding me. It was the woman's grandmas and she cooked on it every week. It was in pristine condition. So we loaded up old blue and with our neighbor's help, hefted this monster into the truck on our 8th wedding anniversary. Tip, we used those silly 'movers lifting straps' and they worked.
I thought we'd plop it in the basement where we could tinker on it over the next 10 years until we actually do our kitchen. But it landed in the garage and Seb, inspried by watching too much American Restoration took every single part off, and put the whole thing back together. It took him 3 months.
So here she is in all her glory. It is super fun and I feel like a restaurant chef. On the left is a griddle top that has a broiler underneath. 3 monster burners (more BTU than my Kenmore Elite). The back right corner is a thermowell, which is this insulated cooking chamber that I need a pot for and therefore have never used.
We're currently experiencing some issues with the oven. The pilot won't stay lit and the temperature is being a little swingy. There's something in the gas line. But previously, it was amazing - it held the temperature on the button and is so well insulated it stays hot for 3 hours after cooking!
With the exception of painting the numbers on the timer and the drip pans, all of the paint/chrome is original. When we do the kitchen, we'll rechrome the top and handles and likely get the body reporcelained. Debating what color I should do it in, I think black would look realllly schnazzy.
Getting the stove in there has inspired us to do a little something in the kitchen. This spring, we're knocking down the tiles, putting up insulation and peeling off the linoleum to refinish the original hardwood floors. You know, a little something. ;)