FAQ

FAQ answered by Bernie “the Stoveman” Flanagan


Q: What are the advantages of an antique or vintage stove?

A: There are many advantages. The most important is quality: quality of design, quality of construction materials, quality of cook-ability. I believe these stoves are superior in every way when compared to the higher end stoves made today. Vintage stoves have what I call “The look and the cook.”

Q: What about cost?

A: Compared to modern, high-end stoves, a restored classic stove can be a bargain. A Wolf or Viking stove can cost thousands and will depreciate in value as soon as you purchase it. But you can generally buy a classic, restored O’Keefe & Merritt, Wedgewood or Chambers stove for between $3000 – $5000, depending on the model. And they not only retain or even appreciate in value, they will be cooking beautifully long after the modern ones are in the trash heap.

Q: How long does it take to restore my stove?

A: Whether it is a stove you provide or one that you purchase from us, the process averages about 10 weeks (more or less depending on the make and model).

Q: How easy are they to clean and service?

A: Surprisingly easy. The key is to clean as you go, wiping up any spills as they occur. General cleaning is with glass cleaner. Avoid abrasives and scrubbies. A good quality car wax can be used to make the porcelain shine, and you can use fine steel wool (000) to buff up the chrome. You might also want to use chrome polish occasionally. I like to use ” Never Dull” wadding.

As far as service goes, the high quality and simple design of most vintage stoves helps keep service and maintenance to a minimum. Unlike modern stoves, with all their bells and whistles (computer controls, sealed burners, LEDs, convection features, etc., which are invariably prone to expensive failures), the stoves we restore have only two major components: the thermostat and the safety, both of which are fully warrantied–and seldom fail.

Q: Why is the inside of my oven always warm?

A: That is because of a standing pilot light . The oven will always be between 100 and 150 degrees. This has the advantage of making your stove operable even in power outages (unlike modern stoves with electronic ignitions) and keeping the kitchen cozy in cool weather. Bakers also tell me that they prefer this feature as it helps with proofing dough for bread.

Q: Can I change the color of my stove?

A: Absolutely. Though there are a few porcelain colors no longer available (such as red or pink), there is a wide enough range to find a color match for almost any kitchen décor–another huge advantage over modern models with their limited palette of finishes! Prices vary depending on the size and amount of pieces to be done–call for quotes.

Q: How big are the ovens, and how well do they cook?

A: Most mid-century stoves have a 16″ wide oven (which can accommodate a 22 lb. turkey, as well as conventional cookie sheets). And they cook at a constant, even temperature, as opposed to modern day stoves that fluctuate in temperatures by as much as 50 degrees. That is why many chefs, bakers and serious home cooks prefer them.

Q: What does the C.P. emblem on my stove mean?

A: That stands for “Certified Product”. It means that you have a high quality stove. It’s a trademark by the American Stove Makers Association that ensures that your stove meets certain high standards.

Q: Can these stoves work on propane gas?

A: Absolutely. You just have to let us know in advance, so we can set it up for propane.

Q: What about delivery and hookup?

A: No problem. We ship all over the country. And overseas. Or you can arrange shipping on your end. Hookup is easy–just have a modern shutoff valve in place and you’re good to go.

Q: How can I feel confident in my purchase?

A: Check us out with the Better Business Bureau (we’re a Hall of Fame member) or the Ventura Chamber of Commerce–we’ve been in the same location for over 18 years, building a solid reputation with a satisfied clientele, many of them repeat customers. We invite you to come by and meet us in person.

Q: Which came first? The chicken or the egg?

A: I’ll go with the egg.

Q: If I have more questions?

A: Please feel free to contact us at 805-641-9227, or text 805-421-8926, or email here.