got my hands on a vintage stove!

sadie709July 22, 2010

I am so excited. I have been searching for a 50's vintage stove for the past several months and I finally snagged one! Yipeee! Now I have to remodel the kitchen because it is 40" and my current stove is 30" wide. I've been waiting to remodel so I can showcase the stove.

I have seen a few posts with vintage stoves and don't remember who they were. How did you restore your stove or did you buy one already refurbished? Did you plan your remodels around the stove or just like the look of the stove and buy one to fit in the existing kitchen?

Anything you can tell me about your experience with the stove would be appreciated.


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Really, your cruelty should be reported to the STPCTTKO (society to prevent cruelty to totally kitchen obcessed). You post WITHOUT a picture of said vintage stove?

But really -- show us! And I love it -- a reason to remodel the kitchen!

    Bookmark   July 22, 2010 at 2:16PM
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We have one, and are keeping it in the remodel. Ours came with the house (and as far as I know, was purchased new sometime after the last kitchen remodel back in the 40s!) Ours is one of the smaller O'Keefe and Merritts (34" single oven). It isn't restored, and honestly that's not a huge issue. It's very easy to tweak the gas burners and oven to get them running nicely. The one thing I'm going to attempt to fix while it's out of the kitchen for demo is the wiring so that we can use the light and timer, but otherwise it's so mechanical that it works fine without any schmancy overhaul (though I'm sure it would be prettier!) We have several shops that sell parts and offer service in our city, though, which makes it easier. (They also refurbish them to the tune of $3K-$4K---not in our budget!) I did design the kitchen to accommodate it (but then, it's not huge compared to some of the big ones, so it was easier to do).

Here's our guy:

Post-remodel there will be counters on either side and a hood, which I'm looking forward to! :)

    Bookmark   July 22, 2010 at 2:28PM
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(Oh, and at risk of hijacking the thread---since I'm sure this will attract lots of the GWers who do have vintage stoves, I would love to know whether you vent yours directly or not...ours is currently vented to a chimney that we're taking out, and I see beautiful magazine kitchens with no vent pipes at all. If we're putting in an overhead fan, can we just get a vent cover and forego the direct venting completely? Circuspeanut, I seem to remember that yours has no stovepipe?)

Oh, and @sadie709, if you have the budget for it there are some gorgeous hoods you can get that are pretty good matches for many vintage stoves. (We can't swing that, sadly, so are just getting a plain old stainless hood, but the effect of the steel with the chrome is actually growing on me!)

    Bookmark   July 22, 2010 at 2:36PM
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I have a 1955 O'keefe and Merritt that I lovelovelove!

But I am not going to say anything else until you post a photo, you naughty temptress, you!

Except I'll show you a photo, lest I seem like a hypocrite. Here is my (unrefurbished) darling:



    Bookmark   July 22, 2010 at 3:32PM
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OH NO YOU'RE DRIVING ME BATTY! I want a vintage stove soooo badly waaaaa! You really have a lot of nerve, not posting a pic. I mean honestly, that really is cruel (and she thinks I'm kidding)!

My scenario: 11x12' kitchen, 1913 house, mostly original craftsman cabinets up to the tall's got some real potential (especially if I could afford to knock down a wall and expand but oh well). Because I've chosen to do a stainless countertop along the one long wall (the only countertop in the kitchen, and it has a sink in the middle) - and because I'm trying to stay period-appropriate within reason - I don't want too many stainless appliances cause it will be altogether too modern looking - nor do I want one of the ubiquitous modern cheap white ranges. So I thought the perfect compromise would be to do just what you'd done. :)

These old stoves breathe new life into old kitchens instead of the other way around, it seems! They bring charm, grace, history and personality. And lots of warmth! Just love 'em.

    Bookmark   July 22, 2010 at 4:58PM
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Circus Peanut

Mine is a close cousin of Francy's, and yes, I built my whole kitchen design around its cheerful yellow knobs. Artemis, no, we never had a stovepipe with it. We use a regular hood and have never noticed any kind of problem with exhaust/grease etc.

But Sadie, no more information until we get a photo of your new beauty queen!

    Bookmark   July 22, 2010 at 6:30PM
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Out of curiosity I checked craigslist and there is one listed locally here (Iowa) for $150! I had him email me pics and it is real wide like those pictured - with an oven, a broiler and some drawers.. it has 4 burners one side and work space on the other.. I thought it looked fantastic- I wish i had space for it!

In the meantime I'll just pretend mine is cute enough to be considered a vintage find... ;)

    Bookmark   July 22, 2010 at 10:56PM
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We got our Chambers by dumb luck. Asked a neighbor/antique dealer to find me something cute for my rental and in less than a week she came up with a yellow Chambers for $300. I knew nothing about Chambers at the time. We never refurbished it. It worked fine, and we just choose use it without the pilot lit (for safety and because it heats up the kitchen). We light it manually when we want to turn on a burner. We do have all the manuals (new and old) on the stove and may, some day, get the safety features that you can now get for these old stoves. But these things are pretty simple. We have had no problems (but there are inside parts of the stove that are pretty filthy). The outside was in perfect condition, except for the knobs were chipping. The orange starburst knobs are extremely rare so I had to use a fine art restorer to fix mine. So before you plunge, make sure you can get replacement parts. There are great resources on the web for the popular vintage brands such as Chambers and O'keefe and Merritt.

We made it a key element in our remodel. Its just one our pieces of "flair".

Here's a pic. We will subway tile behind it.

Here's a better pic of the hood, because we spent a lot of time finding something appropriate

    Bookmark   July 22, 2010 at 11:11PM
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I don't get it until this weekend. I haven't seen it in person yet, I'm going this afternoon to buy it and I still have to line up burly men and a truck for tomorrow. When I was a kid I used to help my grandmother bake her pita bread early on saturday mornings in one of these monsters. these ovens get hotter than todays ovens and the bread puffs up faster and lighter in a super hot oven.
I will attempt my first photo as soon as I get the stove. I promise lots of pictures as soon as i get it. It will be in the garage for a while while I clean it up. I won't be able to use it as my existing stove as the space is too small to trade them out.

Mine also just needs a hood but no stovepipe. Rexem your hood is perfect for that stove. Francy mine also is an okeefe and merritt but it has the fold up burner cover that hangs over the top of the burners.

Did anyone have their stove refurbished ? I've been told it is in decent shape but I will have to have the grates and griddle redone.

Bye the way rjr220, you are not the first to tell me that I have a mean streak and like to "stir the pot" so to speak!


    Bookmark   July 23, 2010 at 8:59AM
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Gorgeous...all of yours!

    Bookmark   July 23, 2010 at 9:27AM
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Circus Peanut

Sadie, you will love the pull-down cover. I generally use it as a last resort when company surprises us in the midst of crumbs and grease, but even better, it makes a great shelf for your prepped ingredients while you are cooking.

I rehabbed mine all by my lonesome. There are excellent resources available online, and if I can do it, anyone can:

    Bookmark   July 23, 2010 at 11:21AM
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I'm having a blast looking at these old stoves. Circuspeanut, I LOVE that fold down top. I have so little counter space right now and I would definitely jump on a feature like that. Wish they still did that!

    Bookmark   July 23, 2010 at 11:33AM
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Mine also has the folding top, like Peanuts. It originally had a glass door oven, also like Peanut's, but I had the guys selling it to me witch it with a different door b/c I wanted an all-white front. I've got the Grillevator on the left, but my storage drawer below it is a flap type opening, rather than a drawer.

It was in fantastic condition when I got it. Just the usual rust inside from being stored outside. I have given it a very thorough cleaning, and have gently, gently, gently buffed some areas with something like 1200 grit wet/dry sandpaper.

My grates are no longer shiny, but that doesn't matter performance wise. I can have them re-enameled in the future if I want to.

Depending on the condition of your griddle, you may want to hold off on resurfacing it as long as possible. I asked the guys who sold me mine about this process. They cautioned that while it will look beautiful--for a while--any resurfacing is never as good as the original coating. So they advised me NOT to have this done. Luckily my griddle was in great shape. It has scratches all over it--many made by me. But it won't need to be resurfaced for a long, long time.

I have neither a stovepipe, nor a hood. I don't really need either to use the burners or the oven (tho my kitchen definitely smells like gas when I first turn the oven on). However, the Grillevator side is where the stovepipe used to be, and I currently cannot use the Grillevator without ventillation. If I use it, black smoke comes out of the vent hole! I am in the process of trying to get a hood that is affordable and will have the right look.

Let me know if you have any questions. I have an OKM owner's manual that I can try to scan and send to both you and Peanut. Use the email link to send me your email address if you'd like me to try. It has a lot of useful ino, and is a super charming read.



    Bookmark   July 23, 2010 at 12:17PM
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Peanuts You are amazing. I am mostly concerned if I will have to reinsulate the stove to be able to use it in between cabinets and not have it free standing like they did in the olden days. I'm not so concerned about small cosmetic flaws.How long did it take you?
Francy thanks for the tip on the recoating. The current owner told me that the griddle is the only part of the stove in bad condition. Frankly I couldn't tell from the online picture. I wont see it in person until tomorrow afternoon. I did see replacement griddles on line: $350!!!
More than I'm paying for the stove. Good thing I never make pancakes.

    Bookmark   July 23, 2010 at 10:30PM
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uhhh....i don't even know if i'm allowed to do this but we're trying to sell ours...(we think it's a 1955 kenmore) that's in perfect working burner!!! (Pilot light). 4 burners spread out over a 36" top. we live in brooklyn, ny and you can make an offer and pick it up it's yours.
it's making way for a bluestar rnb.

Here is a link that might be useful: our stove.

    Bookmark   July 23, 2010 at 10:59PM
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@sadie, we are planning to put ours between cabinets with no insulation, so I'll let you know how it goes...we are giving it a little extra clearance, but that's more so that a 36" range could fit there in the future than for any benefit of the stove. Also, our griddle is in pretty abysmal shape as far as the finish goes, but works beautifully, so I wouldn't worry too much on that front. (We were also advised not to have it redone---although I don't know where Francy got hers, so possibly by the same people!) And when I asked the guy whether I should maybe just have the griddle cover done at least (since that's what you look at most of the time), he said, " have a griddle cover??" :)

I am going to get the grates re-enameled soon, though (one is cracked and apparently they're tricky to find so it's easier/cheaper to just fix it and re-enamel) so I can report back on that in a few months.

And @Francy, I would totally have snagged your door-with-a-window!! I imagine it's long gone by now, though...ah well!

    Bookmark   July 24, 2010 at 12:00AM
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Circus Peanut

I did a lot of cleaning and rehab, although not a whole lot of aesthetic work (although I did repair some chips using the recommended high heat enamel paint. Unfortunately, it's turned brown, argh, and I'll have to redo it some day).

I cleaned and re-lubed the valves, which had a slight learning curve, but turned out very well. This definitely improved the ease of turning the knobs. What's amazing is that it's entirely mechanical and the little knob clicking sounds are made by one tiny piece of metal flange. I can recommend this for a good tune-up -- can be done one at a time with automotive grease remover, lots of q-tips and special old valve lube.

You can also change out the gaskets and the burner rings. What I loooove is that you can adjust the burner btu performance depending on how hot 'hot' should be. Those are the little metal butterfly-wing aerators down below the front panel at the valves.

On ours, the grill and entire top is all chromed iron. We don't use the griddle just because the darned thing is so heavy (!) it's a pain to take off and lug to the sink. But it works beautifully. Francy, do you use yours regularly?

Our Grillevator is out of commission awaiting a new safety. We put new double window glass in the oven door, an adventure that will surely lead to divorce if you're not careful -- putting the door back together is a nervy process requiring 5 hands, a tube of gawdawful black stove caulk and the locking of all cats and other onlookers in the basement.

My grates also need re-enameling, it's about $40 each plus shipping so I haven't splurged on that yet. I spoke to a guy at Custom Ceramics who does this regularly and he said the turnaround is about a month depending on business.

Artemis, re. insulation: I did take mine entirely apart and reinsulate it with rather pricey new insulation from one of the online vintage stove parts places. The hardest part is getting the top off to get at the insulation cavity above the ovens, since this means dismantling all the gas pipes and valves.
But you can re-insulate the doors and sides very nicely without taking the top off, if you'd like. Ours is directly between cabinets and it's not been a problem at all. Taking the pilot lights on top into account, we do not notice any more heat coming out/off of the sides or front of the OKM than we did the newish Maytag Gemini that was formerly in the same spot. It's quite snug.

They make manuals detailing a lot of these repairs. Email me! (Francy, didja get my reply to yours?)

Hurrah for vintage stoves!

    Bookmark   July 24, 2010 at 12:43AM
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I just wanted to say that your vintage ranges are truly beautiful and seem more functional than many modern ranges. They don't make them like that any more. I am entranced.

    Bookmark   July 24, 2010 at 1:56AM
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I got it Peanut! I need to check my GW email to see if anyone wants an owner's manual....

I never thought about the heat right next to cabinets. Hrmmmm. I would really love to keep my stove as a stand-alone (as it is now), but our kitchen is sooooo teeny, I think we are going to build cabinets around it. I wonder if I should worry about the heat. I almost followed Peanut's lead and did the insulation, but then I looked at the 2 little kids who were screaming MAAAMAAA! as they have for most of my kitchen restoration, and I decided I was too tired to deal with it. ;-)

I love to do homemade pizza in the oven (actually one of the reasons I got the stove--I wanted a stove that could go to 600 degrees!!). It is fantastic for this!! BUT--the outside of the stove gets painfully hot. I was very very scared about it when my boys were little, and I wouldn't let them in the kitchen when it was this hot. I asked one of the vintage stove places if redoing the insulation would help with this, but all they said was that any stove used at that temperature would get hot. Which didn't actually answer my question.

For regular baking purposes, the stove gets hot, but not painfully so. Gosh: I never thought about the cabinetry issue before. I'm inclined to think that it won't harm the cabinets because I've seen many vintage stoves installed with cabinets around them. OTOH, many of those stoves look gorgeous, so they are probably of the refurbished ilk. I guess it's time to email some stove people again. Tho actually, I guess cabinet people might be better to ask.

We use our griddle all the time for pancakes. (Just finished using it 30 mins ago.) I highly recommend it. Here is a bit of the procedure: I use the IHOP buttermilk pancake recipe that I found online. It has oil mixed in to the recipe. That's important. I do NOT recommend putting oil directly on the griddle unless you like scrubbing. Any recipe with oil mixed in will do. Make sure the griddle is properly heated to avoid sticking. The griddle holds 6 pancakes. Prime 6 spots with 6 teeny pancakes (helps with sticking). And then away you go. My pancakes never stick. No oil cooks on to the griddle. When done, I pour a bit of hot water on, just like they do in the diner. Any residual oil will get trapped in the boiling water and float to the surface. Cool the griddle. Give a quick wash with a soapy washcloth (actually not even necessary). I only like to clean the griddle with stuff that I wouldn't mind touching my food (i.e. soap, not 409).

When we first got it, I tried using it for grilled cheese, but the cooked on butter was SUCH work to scrub off. I hate to hand wash anything. I am going to try it again tho. The owner's manual says to use salt and lemon juice to scrub it. It shows a smiling lady (well dressed and coiffed) scrubbing her griddle at her drainboard. Golly, she looks so happy. Maybe if I put on pearls and heels, I'll smile like she does.

Peanut: I've always wondered how to play with those butterfly valves. The guys who calibrated mine (Appliance Gardens in Berkeley) made 2 of my burners eyebrow-singing high. I might only need one to be that way.

Sorry this post is getting so long, but I keep thinking of stuff.

OKM owners, did you know that your stove has a special THREE stage burner? You can turn on both rings. When you turn it down, listen for the click. The click is when the outer ring goes off, and the inner simmer burner goes on. Turn it down more and listen for ANOTHER click. See that teeny eeny weeny flame? THAT is the "keep warm" stage. I never knew about it until I got the owner's manual. So COOL!!!



    Bookmark   July 24, 2010 at 1:58PM
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@Francy, that's wild---we had discovered that we could do that somewhat accidentally (DH has vacuum pot for coffee and periodically uses the very low setting to keep it warm) but I had no idea it was intended to be used that way! Were you able to scan the OKM manual? If so, I'd love a copy and can drop you an email w/info!

Also, did you generally like working with Appliance Gardens? I've never tried them (have called Reliance in West Berkeley in the past and like them, but the quote they gave me for the refurbishing we need was too $$)---someone had recommended a place in Richmond but Berkeley would be much easier since I'd love to find someone who can just come work on it here. We need to rewire and repair/re-enamel grates, fix a wonky oven door, do a general check for safety, and if we're really lucky fix the periscope. I could try the rewiring and door myself, but can't do the soldering/re-enameling or safety check and don't even know where to start for the periscope!

Also, a bizarre idea on insulation---we are leaving a 36" wide opening (for 34.5" stove) in our remodel in case the stove needs to get replaced at some point, and I'd planned to just leave the extra space open, but I'm wondering if it might work to attach insulation to the cabinets rather than (or in addition to) the stove itself, and then hide it with spacers....anyone know if this would work, or have any real benefit??

    Bookmark   July 24, 2010 at 3:33PM
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artemis: i emailed you re: appliance gardens so as not to hijack...

Here is a link to their website:



Here is a link that might be useful: Appliance Gardens in Berkeley

    Bookmark   July 24, 2010 at 3:54PM
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Every time I see posts about vintage stoves, my heart breaks a little. When we bought our house six years ago, it came with a lovely old Tappan Deluxe in apparently good to excellent condition (I never tried it out because, at the time, it scared me a little). But I already owned my Wolf range and decided to move it from my old house to this house. We donated the Tappan to an architectural salvage store, hoping it would find a happy home with someone who would love it. When I see circuspeanut's stove and farncy's stove, I get enormously sad. While I love my Wolf, the Tappan would have been AMAZING in my kitchen. Foolish, foolish move on my part. Sigh.

Here is a link that might be useful: not my stove, but mine was just like this

    Bookmark   July 25, 2010 at 12:09PM
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oops, obviously I meant francy!! sorry for the mangling of your name.

    Bookmark   July 25, 2010 at 12:52PM
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You could install some fireproof board between the wood cabinet and the range, since you are leaving some extra space. Have the counter and face frames a bit wide at that spot to cover the edge of the fireboard. Just leaving 3/4'' of empty space would be, I think, a dust magnet. How would you clean that narrow space or retrieve food that falls into it? Just a possibillity, I've not had a vintage range. I think some vintage appliance forums could give you more information.

    Bookmark   July 25, 2010 at 1:55PM
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My kitchen has been finished for 5 months. When I looked at refurbished "antique" stoves I nearly passed out. Lately they've been showing up everywhere. It's too late for me. I could cry every time I see one of these stoves in a new kitchen.
P.S circuspeanut. I found a door like yours with the glass knob so you should be able to sleep sounder at night knowing I won't slip over and take your door.

    Bookmark   July 25, 2010 at 2:30PM
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The beast arrived today and is sitting in the garage. It is in really good shape but the previous owner wasn't much into cleaning. It has years of caked and baked on grease on the chrome cooktop and griddle. Its so dirty. I've been scrubbing just the griddle in the garage for the past hour and haven't made a dent. I took tomorrow off to clean it but I can already tell it will take longer. I have a few questions.
I have been using a citrus degreaser and its very slow going. Has anyone found anything better? Can I soak these chrome pieces overnite in amonia or is it the porcelain grates that soak in amonia?
I have some black/brown spots on the chrome which I thought were baked on grease but I think it may be places where the chrome has pitted. But if it was rust wouldn't it be orange or brown instead of black? Can I fix this or does it mean the chrome must be rechromed?
I refuse to post pictures until it is clean. (actually I don't know how to post pictures and don't have time to figure it out when I need to be cleaning. I just thought the cleaning part was a better excuse). Pictures will have to wait for the weekend. I managed to get them on my desktop but I still have to upload them to a host site.
Thanks for any cleaning tips you can give me.

    Bookmark   August 3, 2010 at 8:49PM
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Hope it's going well for you! I'm enjoying the pics of the stoves.

I wish I could've taken my mother's 1960's stove (I want to say it was a Magic Chef, but not totally sure), but I just don't have the space for it.

    Bookmark   August 4, 2010 at 11:15AM
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We currently have an antique stove being restored for our kitchen. After doing tons of research on just about every option for cooking (from domestic pro-style to AGA to european pro style to regular mass market) we decided that the vintage 40 inch Crown six burner double oven was the right stove for us. Open burners with a simmer burner in each, two ovens with broiler drawers, pilot ignition. I like that it has no electronics to fail, can be adjusted and rebuilt as needed, and has a certain style of it's own. The stove is being fully restored to our specifications. I believe that it dates from the late 60s or the 70s. Unfortunately I do not have any pictures of it, but it is almost finished so I should be able to post some soon. We are designing our entire kitchen around this stove. Cant wait to get it installed!

    Bookmark   August 4, 2010 at 11:47AM
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Circus Peanut


If you get desperate you might try oven cleaner. I know, I know, it's hideous and your future children might have three eyeballs, but if worst comes to worst ...
Ours was pretty cruddy too, we used an engine degreaser by Simple Green, I believe. You could try such a beast first? It's on the way to full-on oven blaster but not quite as nasty.

Those little black pits are normal for old chrome. It's normal for them to be black, not rusted, unless you have a real ton of iron exposed. About the only way to fix that is to have the piece re-chromed. It's not terribly expensive but it's a hassle.

Also: for a good shine, try rubbing the chrome with wet aluminum foil, no joke. Works great.

For the porcelain enamel, try any 'fine' metal polisher from the automotive store. I use German stuff in a tube called Wenol which is amazing but hard to find.

Here is a link that might be useful: Wenol

    Bookmark   August 4, 2010 at 1:13PM
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Here is ours. Her name is Betsy and she is a 1940s era Chambers.

If you have a Chambers or love old stoves, check out the Chambers lovers site:
They can answer a lot of questions and have some great pics. It made me feel more comfortable to know there was a resource like this when we bought ours.

BTW - Sadie - you never mentioned what brand yours is. Any further progress?

    Bookmark   August 4, 2010 at 1:47PM
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I think it is a 1953 okeefe and merritt. it looks like circuspeanuts only my bakelite pieces are white. It has 2 ovens and 2 broilers below. The top is all chrome.

I have been working on it since 9am and am still on the chrome top. The chrome burner pans are cleaning up really nice but the griddle is a mess and will need to be rechromed. Of course if I do that I'm sure the rest of the chrome top will not look so nice.
I've been using a paste of salt,vinegar and baking soda. It is slow going but does it cut the grease and is easy on the hands and nose.
Some people go to the beach on their vacation. I'm in the garage with my stove! We the kitchen obsessed are a strange bunch.

    Bookmark   August 4, 2010 at 3:47PM
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Sorry, I forgot to say thanks for the tips. I am running for the foil right now.

    Bookmark   August 4, 2010 at 4:04PM
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Betsy is so pretty!!!

LOL Peanut--3 eyeballs!

I've mostly used Bon Ami to clean my enamel. When I first got the stove I basically shoved everything in the dishwasher that I could. That didn't do much, and may have made some things worse. I'm not sure. It's a terrible feeling to overclean your baby and find yourself doing damage. (That happened to me with our bathtub, and I sat on the side and wept, "It was perfect for eighty years until I came along!")

As Peanut said, the pits in the chrome are normal. I thought they were grease too, and I actually sanded my griddle with super fine wet sandpaper (special stuff--it's black and velvety). But I was too aggressive on the spots and ended up exposing copper. The cool thing though, was finding out the griddle is copper! Holy moly! I can't believe how much copper there is all over my stove. I don't think you see that too much on new models!

Anyhoo, I ended up buffing the pitted areas so that they were at least smooth. My griddle has pits, and deep black scratch marks, but it works beautifully for pancakes. (Note: probably because I did this by hand, the buffing of my griddle made it sort of cloudy. It feels wonderfully silky and smooth, but of course my hand-applied wet sandpaper wasn't going to give me a shiny finish. So it is a tradeoff. Proceed with caution.)

Razor blades are good for baked on crud on glass, and on the interior oven enamel. I got the inside of my oven door (with the handy baking chart) looking lovely with a razor blade, fine wet sandpaper, paper towels (or rags), and Bon Ami. I wouldn't use the razor blade on the white enamel though. I wouldn't want to risk damage. The wet/dry sandpaper is also good for the bakelite handles. Just be careful with sandpaper, as that is the one method where I've been a bit too aggressive with my metal components. It is very slow going. I find either music, audiobooks, or my favorite podcasts a necessity.

Photos--sorry they are so ridiculously humongous. I've never figured out how to resize them.


After Bon Ami and wet sandpaper:

Oven door before:

After razor blade, sand paper, and Bon Ami (and Smart Mouths podcast!):

Note: don't wear yourself out. I just cleaned all this greasy stuff a few weeks ago, and I've had the stove for 4 years!

Oversanded and exposed copper (but copper! how cool is that for a minor component!):

Clock glass and metal was very dingy (and scratched)

Polished up nicely (notice on the long hinge below the clock is another place where I attacked the grease with sandpaper, removed chrome, and exposed copper. Copper hinges! Well, I'll be gobsmacked!):

One of many pits on griddle (again, copper exposed--when will I learn???):

Griddle. Still polished enough that you can see the reflection of me taking this photo. Notice all the pits and scratches. Still works wonderfully (no sticking!). Most blotches are "pancake marks" (not exactly stains). That dark splot at the top is a shadow. Only rechrome as a LAST resort: the new finish is NEVER as good as the old one.

Working on making those gray bakelite handles white again. Long, tedious process. But so pretty!

Take photos as you go! It's so fun to see the progress!!



    Bookmark   August 4, 2010 at 4:34PM
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Dianalo your chambers is beautiful. But I really wanted an okeefe and merritt. As a kid I would go to my grandmother's on the weekend and we would make homemade pita breads on saturday morning in the okeefe and merritt. We would bake them right on the oven floor and that hot oven would puff them up really fast. First thing I'm making in the stove is a batch of pitas. YUM!

On the funny side my mom stopped by to see the stove today. She says "Your crazy to waste all that money on that piece of junk. I don't know how your going to get it into the basement". I was afraid if I told her it was going in the kitchen and the current kitchen stove was going to the basement she would have had a stroke right in the driveway.
You see she's moving in with me when her house sells and she's going to have to cook on it. I'm such a coward!

    Bookmark   August 4, 2010 at 11:31PM
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In my old house I had refurbished one like bayareafrancy's. It was free standing, I didn't build any cupboards around it and had the shelf up and a pot rack over the top of it. I had my Hoosier cabinet to the left and then my kitchen cabinets to the right. I did not have to vent it out and had it checked with the gas company. I miss that stove.


    Bookmark   August 5, 2010 at 12:34AM
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Hi Sadie,
I saw your post about buying a stove and wanting to restore it. If you need an estimate or want your store restored there is a really good restoration company that does complete restorations, refurbishments, and/or repairs on all vintage stoves. They are really good. They did mine and did an absolutely fantastic job. They are fully licensed, insured, and bonded, as well as E.P.A. and CFESA certified. They have 30 years of experience and can do whatever it is you need done. They can give you an estimate if you email them some photos of your stove because that's what I did. They are really honest and decent people.

Their email address is:

Hope this helps and congratulations on becoming a proud fellow vintage stove owner.

    Bookmark   August 13, 2010 at 7:15PM
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I've got a vintage Chambers too. I'm currently working on it. I just had my burners, drip pans and oven bottom re-porcelained and they came out gorgeous. They look brand new, I can't wait 'til it's all put back together.

I used Independence Porcelain Enamel.

I also found a place that will polish and refurbish the griddle. According to them, if they can't restore the griddle, they'll track down the part for me. If anyone needs this service, email Ask for Sue.

Here's a pic

    Bookmark   September 8, 2010 at 11:10PM
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Looking good! I love the yellow ones. They have such a good vibe to that shade.

    Bookmark   September 8, 2010 at 11:30PM
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Can anyone tell me what kind of wood was used to make circuspeanut's gorgeous cabinets?

    Bookmark   September 9, 2010 at 1:45AM
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circuspeanut can, no doubt! :) But I'm pretty sure they're cherry, if I'm remembering right...

    Bookmark   September 9, 2010 at 1:47AM
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Circus Peanut

Ooh, sorry, just caught this. The cabinets are cherry with a "nutmeg" stain, from Heritage Custom Cabinetry, and are 15 years old -- I got them from Habitat for Humanity and recycled them for my remodel. The cherry has gotten richer over time and looks quite nice with the orangey old fir trim of the house.

Hope that helps!

    Bookmark   September 9, 2010 at 1:25PM
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Cooper plating has been routinely used as one of the undercoats for chrome plating for a long time.

    Bookmark   September 9, 2010 at 3:28PM
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Thanks for the info Brickeyee!



    Bookmark   September 9, 2010 at 6:53PM
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I ran across this listing today. I love these stoves, but don't really know much about them. Is this a reasonable price? What is your opinion, should I try to talk hubby into it? Thanks.

Here is a link that might be useful: Refurbished Okeefe and Merrit

    Bookmark   September 26, 2010 at 10:04AM
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If it's really restored, that's a good price---here, the restored stoves can be $2K-$3K easily. BUT---find out what they mean by "restored." Do they actually mean that they replaced parts, fixed the safety and thermostat if needed, rechromed and re-enameled, etc.---or do they just mean the stove is in good shape and they shined it up? It's hard to tell from the photos. I've seen people use "refurbished" to mean either of these, and that price is high for one that's just been cleaned up. (Those run between free and $500 in the SF Bay Area.) HTH!

    Bookmark   September 26, 2010 at 1:07PM
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That does help. I got an email back. The owner said they bought it refurbished 10 years ago and have used it since then. They said they were getting rid of it because they moved and it no longer fits in their new house. If I were completely honest with myself I'd have to say I would rather have a stove like this in a fun color. Thanks for helping me figure out some questions to ask since the stove is about 2.5 hours away and I'd rather not make a trip there and come up empty.

    Bookmark   September 26, 2010 at 6:16PM
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Here's my "new" stove:

It's an OKM 1954 Model 405. I can't believe how easy it is to clean! The porcelain cleans up beautifully. I just used a 50/50 mixture of ammonia and water, and it shines right up. (Far easier to clean than my last stove which was from 1991). The burners and oven need some fine tuning. For baking, I'm switching over to a convection microwave (Sharp Carousel), which other members on this forum suggested. I'm really loving the modern convection cooking with the retro style!

    Bookmark   September 27, 2010 at 12:10AM
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@peace_rose, that's the same stove we have except ours is the High Vue so it has a little periscope (no longer works but was supposed to let you see into the oven to check on things---hoping we'll get it fixed soon). But they're otherwise identical, I think. We like it very much...yours also looks to be in somewhat better condition (our griddle is nowhere near that shiny!) Enjoy it!

    Bookmark   September 27, 2010 at 12:20AM
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Wow, these pictures are amazing. It's like looking at classic cars or something. Nicely done!

    Bookmark   September 27, 2010 at 3:08PM
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Just gorgeous! Love it peace_rose!

    Bookmark   September 28, 2010 at 9:16PM
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I can't remember which thread it was where the pilot lights/safeties/etc. of vintage stoves were being discussed more extensively, so figured I'd throw this info here since this one was more recently active...

So yesterday we got our home "energy audited" as part of a new state program, and one of the things they tested was the heat and carbon monoxide being emitted by our stove. The guy running the test saw the stove and immediately said something about how it would be off the charts---but much to our surprise, it wasn't! There was no notable carbon monoxide reading at all (nor should there be, but still, yay!) which he attributed to the stove being directly vented into a chimney (though I asked about alternatives given that we're about to rip said vent out, and he thought an overhead range hood would be just as effective for that) and the heat was very minimal from a numbers stance---apparently not terribly different from modern gas ranges. (Doesn't totally jibe with day-to-day experience for us but interesting info nonetheless, and in fairness I've never had a modern gas range so no clue how hot those get...) I think he tested it with nothing on and with the oven on for 10 minutes or so.

I sort of figured the heat would be an issue, but hey. Nice to know. And it consequently did not get noted as an energy issue to be fixed---whee! :)

    Bookmark   September 30, 2010 at 11:43AM
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Here are some fun ones from my local craigslist (until they're removed, of course!):

A lot of wood-burning/cooking stoves eh? I think that's cause we're in the NW - tree country (?)

    Bookmark   September 30, 2010 at 7:14PM
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Here's a couple pictures of our Chambers - named her Baby. We didn't do much of anything other than have them convert from natural to propane which is what we have at the farm. Alot of the kitchen was designed around her as well as a couple of other pieces.

    Bookmark   September 30, 2010 at 10:48PM
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I am as green as your cabinet every time I see Baby!

    Bookmark   October 1, 2010 at 12:12AM
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Ditto that, Dianalo. Baby and Farmhousebound's whole kitchen as a matter of fact!

    Bookmark   October 1, 2010 at 12:18AM
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farmhousebound, your Imperial is gorgeous. I WISH I had space for that.

I too have named my yellow Chambers. She's called LuAnn, in honor of her previous owner.

They really do have personality and character. Even though I haven't started cooking on her yet, I can't even imagine going with a "regular" range. They seem so blah now. IMHO

    Bookmark   October 1, 2010 at 11:08AM
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Dang! Now I'm really regretting my decision to not go and look at that stove. I really, really, really want a range with style and personality. So I guess I'll just have to watch the Craigslist ads diligently and hope that Fate smiles upon me. Thanks for sharing all your lovely finds. I'd love to see how they looked when you acquired them. That might give me a little more confidence to purchase vintage.

    Bookmark   October 11, 2010 at 1:31PM
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I just wanted to mention this Craigslist ad for anyone in/around Portland OR

''Vintage Gaffers and Sattler gas range. Baking and warming ovens sit side-by-side. Four burners and a grill. Needs some repair.''

It is not my range, I just noticed it.

    Bookmark   November 8, 2010 at 4:40PM
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I have a Crown 6 burner, 2 oven gas range also Joshct!

I have to get my cabinets re-done to accomodate it. Does anyone have the use and care guide for it?


    Bookmark   November 17, 2010 at 10:04PM
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I saw a Tappan range that seems identical to Arlosmom's and the one she linked to. It is at an antique store in Warren Michigan. He says it must have barely been used. It is not restored - just in great condition, he said. Email me (see (My Page) and I will send contact info for the store.

    Bookmark   November 17, 2010 at 10:56PM
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I just got this one, more of a "retro" look than "vintage," probably dates from the late 1960s or early 1970s

I love love love my stove. It has two ovens, six burners with simmer burners, pilot lights which keep the ovens slightly warm for bread proofing and yogurt incubating, and is just all around pretty awesome. Just to toot my own horn! It is a Crown stove.

    Bookmark   November 18, 2010 at 5:22PM
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Nice stoves folks! We've aquired one just like peanuts, but are needing to convert to LP. We drove 400 miles to look at it and brought it home. The fella even had a complete history of it. Belonged to his Aunt who'd bought it brand new in California, but insisted that it be moved with her back to Oklahoma even though it was never hooked up again. It's in exceptional shape. We'd be very pleased with it if we could find someone that could assist with the LP conversion.

    Bookmark   January 28, 2012 at 7:32PM
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I found this thread while researching an oven in my home. My Real Host belonged to my mother, who passed unexpectedly. My wife has no interest in it, so I am selling it locally -- thought I might share with anyone interested who has found or following this thread.

Here is a link that might be useful: Craig's List Ad

    Bookmark   April 15, 2012 at 5:43PM
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Hi everyone! I just bought a 1940's Wedgewood to redoe my kitchen as well. No overhaul of the stove for now - it's in great shape. Only "crud" on it is on the clock - blue and green and oily. Anyone have magic substance for cleaning their chrome?

    Bookmark   February 23, 2013 at 11:00AM
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I would love to see a picture LinneaPJ. But I have no info on cleaning :(

    Bookmark   February 23, 2013 at 11:50AM
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Okay. I had to register here finally, after MANY VISITS pursuant to a stressful copper countertop adventure (circuspeanut you are pretty much a Google search celebrity in that area, by the way), to post in this thread.

My wife and I have not one, but two old Wedgewood stoves, and we want to install one (and a few parts from the other) in our kitchen. I had a city inspector here last week who expressed concern about ventilation. The oven and broiler compartments are set up for direct vent but we have no desire/budget/patience/room for ducting, either exposed or in the wall.

Anyone know how these stoves work without direct venting? When rehabbed/converted, is the duct just sealed off? I'm worried about choking off fresh air for the stove. We're going to have to build a custom hood to match the 40" width so we can easily provide enough overhead ventilation, but I don't want to have problems like francy described with black smoke coming out of an open vent hole. Also considering adding some ducting to redirect the stove exhaust up through the little heat vents on top of the back panel, but that's not necessarily a good solution. Hope someone has advice.

    Bookmark   March 30, 2013 at 6:46PM
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We took out the direct vent for our O'Keefe and Merritt when we remodeled and replaced it with a standard range hood. This passed inspection with flying colors (they actually had more concerns about the old chimney than about the new hood--it was also venting our furnace and hot water heater and apparently was waaaaay out of code, though of course grandfathered in till we started the kitchen work). You will get some exhaust coming out of the vent hole, particularly if (like me) you don't always remember to turn on the hood when you turn the oven on. Put tile or another wipeable surface behind the range and wipe it down periodically and you're good to go.

If you do want to keep a vent of some sort, you can put a standard duct into the wall and do the classic vintage stove pipe vent route into it, assuming your stove is in a location where the vent would pass code (ours wasn't and we would have had to move it to an outside wall, which we weren't interested in doing). Either way, I would definitely not seal the vent off completely. Good luck!

    Bookmark   March 31, 2013 at 5:00PM
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I have the thing about half disassembled on the front porch now. It's kind of fun to take apart, actually. I took a break for a sandwich and some more research. Just sent an email to a local appliance parts shop in search of valve grease at a reasonable price... Looking at their catalog, they can order a lot of the same stuff that the specialty restorers sell (safety valves, thermocouples, and so on) and I bet their markup is lower.

I'll post pictures at some point of the dirty old thing. Hope I didn't damage the thermocouple capillary when removing it from the oven, but it was already kind of bent out of shape so might have been a lost cause to begin with.

EDIT: Update, looks like there are no springs at all on the oven doors so we'll have to buy some of those. I removed the valves for cleaning and lubrication and semi-accidentally opened up the thermostat... Then decided to close it up again before I broke it, and forego a more thorough cleaning of the oven valve. Not sure how to get corrosion off the orifice nuts, I think I'm going to try baking soda and/or vinegar first.

This post was edited by bakemaster on Sun, Mar 31, 13 at 22:26

    Bookmark   March 31, 2013 at 6:06PM
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Circus Peanut

hi Bakemaster,

Sorry didn't respond earlier, someone just sent me this thread. That's hysterical about the DIY copper counters and my "celebrity". By the by, they helped with the sale of our old bungalow -- buyers seemed to love them. I'm hoping to make some more for our new old house, to go with the 100-year-old slate/soapstone counters we have here.


For getting corrosion off the valves & nuts, baking soda and a toothbrush are a good first step. For more stubborn stuff, I've had good luck with one of those tiny wire brushes and soaking with PB Blaster - watch the smell though! Do it in the shop, not the kitchen. If you have screws that just won't unscrew and you're slowly ruining the slot, use a combo of PB Blaster (let it sit a good while) and this miracle stuff called Screw Grab, which actually makes your screwdriver stick in there better.

Ditto what you say about sourcing many of the parts from a regular appliance dealer or gas technician. Robertshaw still makes models of thermocouples etc that will work just fine. You can get the little rotary or push toggles for lights anywhere. (I found the high-heat wire, high-heat electrical tape, and ceramic wingnuts on Amazon in a smaller quantity - a little more expensive than bulk, but I really didn't need 100 yards of high-heat wire and was sick of being treated like a dithering housewife by the local pro electrical distributors. Your mileage may vary.)

Some things, like the door springs, might only be available as specialty replicas from,, etc. One of my folding canopy springs snapped while disassembling it, and since it's kind of a chore to take the whole thing apart, I decided to go for new replica springs rather than risking replacing it with another vintage one. They do say you should replace both springs per door at the same time to ensure even wear.

I don't know the level of tech specificity required, but I did have the TOAC guys rebuild my oven thermostat - works like a charm now. Could be any gas technician could do this, dunno?

I've had excellent experience with GrapevineSally on eBay, she carries lots of OKM and Wedgewood parts, including larger ones like doors or side panels, and will hunt things down for you as necessary. I had to replace one of the manifolds when we snapped off a screw during a recent overhaul of my stove, and she found one for me.

What I can warmly recommend from the specialty shops are two of the manuals put out by TOAC: oven doors and clock/timer repair. He has a series, but some of them are more common-sense than anything. The clock repair manual is golden; last week I repaired not just my own two clock/timers, but three others I had sitting around for spare parts. Come to think of it, post your stove pic and I'll see if the restored Wedgewood chrome-paneled clock/timer I have might work for you.

I've also got a really good vintage valve repair worksheet with excellent parts diagram - contact me offline and I'll shoot it to you via email.

In terms of venting, your stove should have steel venting stacks attached on the back that lead the oven/grill exhaust from the back of the appliance up to the top backsplash chrome vents. From there you can either construct a stovepipe like Artemis used to have, or you can just let your range hood take care of it, like we do. The stacks look like this. On my OKM, there are two parts, an attached square box right behind the vents, then the slightly trapezoid stacks that lead between those and the chrome vents on the side top.

With this no-stove-pipe set up, we've passed numerous recent gas inspections in the course of moving house (and moving stove with it!), so I doubt it's a safety hazard of any kind. Get a quality exterior-vented range hood, of course!

Enjoy and don't hesitate to holler with any questions - these stoves are really fascinating the more you open them up and fiddle.

    Bookmark   April 1, 2013 at 8:43AM
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Unfortunately I don't think our counters will be much of a selling point. We couldn't prevent the sheet from lifting in several places, and now there are saucer-sized areas that flex when you set things down on them. It pains me to think of the time and money we've put into projects I'm not satisfied with, but I try to look at it as paying tuition for a self-guided course in what not to do next time.

Anyway, on the topic of stoves. I was hoping to avoid taking apart the front of the stove (not the console, the panel underneath) because it looks like it's going to be a pain to get back together, but if the doors need two springs each, I guess I've got no choice. And I might as well open the doors themselves up if I'm going to take them off. (Glutton for punishment? Me? Nooooo...)

I'll be more than glad to take that valve repair worksheet; I foolishly failed to notice the orifices are bored in two different sizes before I took them off. I found an image of the same style of valve, though; you can see the orifices on the right are marked with two grooves around the outside, while those on the left have only one. Not sure if OKM valves are the same.

Definitely going to have to make a new duct for this. I might just see how much the sheet metal shop that sold me the copper would charge to do it for us since it's not a standard shape. But it's good to know that going up through those little chrome vents on either side of the clock is reasonable.

I picked up valve grease this afternoon from an appliance parts store. The guy at the counter was probably servicing these stoves when they were first made. He says to me, "I'll give you a deal but you're still going to call me a highway robber for this." $17 for 2.5 oz tube is still cheaper than anything I found online though (by weight - there's a 2 oz tube on ebay for $14 with free shipping that I almost bought).

Here is a link that might be useful:

    Bookmark   April 1, 2013 at 9:10PM
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Circus Peanut

Valve sheet on its way. Most stoves of the period used the same Alltrol valves, so mine look much like the image you found. Happy wirebrushing and lubing.

You might consider visiting the octogenarian stove dude again and picking up some high-heat insulation for the doors if you're gonna be taking them apart anyways. Opening the doors is a lot easier than taking them off the frame -- just a matter of 2 screws and sliding the enameled exterior up & off. I suspect the new insulation I put in a few years back has really paid off, the stove sides and front don't get particularly hot when the oven is on. Recommend.

If you have an oven window to replace, though, that's kind of a 5-handed job, very tricky and irritating, and might lead to full-on spousal conflagration, as opposed to the mere steady secret drinking the rest of the process inspires.

    Bookmark   April 1, 2013 at 10:26PM
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Found this in the Lakehouse we bought last year. Its 10 years older than the house... 1956 General Electric Deluxe Liberator.... It has EVERYTHING including the meat probe, the griddle plate, and manual. All the lights work, all the burners work (replaced one). I'm not sure the clock works, but it maybe I can't figure it out..... I enjoy this oven better than my recently departed 1999 JennAir dual fuel range with downdraft vent. Go to Kitchen Stadium post if you want to read about my hatred of that....

    Bookmark   April 1, 2013 at 11:42PM
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Circus Peanut

A Deluxe Liberator! Is anything better? I swear the names are half the reason to own one of these vintage stoves. My Grillevator always gets oohs and aahs at parties.

Cheap entertainment.

Are you going to use the Liberator in your remodel, Will? It's a beaut. If you have it out anyways, you could take the clock out from the back and degrease and tune it up. Might just be the knobs are sticking, or you just need to clean out the ancient lube that's turned to varnish and clammed up the motor.

TOAC does sell an operation instruction sheet for these clocks; I haven't seen it, but their clock repair manual has been very useful to me.

    Bookmark   April 2, 2013 at 7:56AM
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Hi, I've been reading through this thread and I'm totally inspired by all of you and your pics! I am considering buying an Okeefe and Merritt, it's the 39 or 40" with periscope. My questions are about ventilation. I currently have a gas range WITHOUT a vent hood. Can anyone give suggestions on vent hoods that look swell with the OKM and won't break the bank? Also, I'm confused about what to do with vent hole if I get a hood vs. a stove pipe? And the stovepipe: is it mainly to vent away gas smells and exhaust from oven? I have always wondered if using a gas range without a hood is harmful to my health. Many people say no, don't worry about it, but others say there can be low levels of carbon monoxide or other residual particulates in air from cooking with gas. A friend is selling an OKM for $350, the enamel looks pretty good, not sure if periscope works, and it's missing the two bottom handles. Oh, and what exactly does the Grillevator do? Is it essentially a broiler, or is it also a second oven with an elevating rack? Last thing: I live in Phoenix Arizona and my kitchen is one of the hotter rooms in the house (because of the way ductwork runs, it's the last room to get air blown into). (Oh and actually the duct vent to kitchen is right above where my current and maybe future OKM stove sits!!!) I read that these stoves add heat to the room, but can that be alleviated by turning off surface pilot lights and just lighting when needed with a match or grill lighter? OR, is it that the oven itself is not as well insulated as modern ones and so releases more heat when in use? Thanks for reading and any input you can give!

    Bookmark   April 6, 2013 at 5:51PM
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I think I'll stick with it for a while at the lakehouse, its half the charm of being there. Reminds us of a day gone by, OK this was made the year my mother born.... but still.
Was considering redoing the lakehouse kitchen around it and an old Westinghouse fridge box in the basement which is not as pretty, and make s loud clattering noise that is quite annoying.

    Bookmark   April 12, 2013 at 12:02AM
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It feels like forever since I had time to work on this stove, I can't believe it was only 2 months! I finally finished my last full-time quarter of school and have a moment to breathe, so here are some of the pictures that I promised to post. The stove was partly disassembled just to make it easier to move before I even started working on it, these are of more taking things apart and cleaning up the valves.

You can see the doors are not quite even, I still have to remove and inspect them to see if they need work beyond cleaning and new springs:

Many decades of grease and rust under the cooktop:

"Vintage" wiring - replacing as much of it as possible!

Manifold removed:

Valves removed (careful with the wrench, that brass is soft as all get out!):

Valves cleaned, greased, and reassembled (careful with the WD-40, or it'll destroy your nice new grease job - use sparingly and clean it off before reassembly):

These images are all from back in April. I did more assembly, removed a bunch of rust, and painted a bunch of parts with black high-heat grill paint. Not sure if I have pictures of that yet. More to come now that I'm not drowning in homework.

    Bookmark   June 11, 2013 at 6:02PM
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If anyone is looking for a vintage stove in the Boston area, I just found this listing on Craigslist. Thought I'd share.

Here is a link that might be useful: Vintage stove on Craigslist

    Bookmark   June 11, 2013 at 6:32PM
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We are closing on a rental duplex and this is one if two vintage stoves that are in the units. Check out the shakers.

    Bookmark   June 11, 2013 at 7:44PM
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Here is a nice one for sale in Southern CA

Here is a link that might be useful: OKeefe Merritt

    Bookmark   September 4, 2013 at 10:11PM
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Hey, vintage stove lovers.
Does anyone know where the serial number or model numbers would be on the old O'Keefe & Merritt stoves?
We just bought one, late 40's or 50's and need information.
Thanks and love you posts. They really help us newbies.

    Bookmark   May 28, 2014 at 4:33PM
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Posting in hopes that Circuspeanut (my new idol) will see this, as I can't seem to send an e-mail. We're the new owners of a reputedly 1941 OKM with a non-working clock, and I'm wondering if the TOAC repair manual is useful for Grayson clocks of that vintage. I'm not sure I'd be opposed to removing and saving the guts and replacing them with something functional if that's an option.

    Bookmark   August 31, 2014 at 8:34PM
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Wow there are some gorgeous stoves on this thread....

I wouldn't mind having a Frigidaire Flair stove in my kitchen, the ones with the oven on top with the lift-up door, and the retractable cooktop below, and a cabinet at the bottom. The wide double-oven version is more common and better-looking, but the 30" single version has a charm of its own. Somehow this 1960s stove anticipated the look of an '80s arcade video game console.

    Bookmark   September 1, 2014 at 12:59AM
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AvatarWalt and anyone else needing stove clock repair: I used generaltimerepairs in Iowa several years ago and was very happy with their service and how helpful they were.

My local repair people wanted to substitute a digital clock.

Here is a link that might be useful: stove clock repair

    Bookmark   September 4, 2014 at 1:06AM
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Many thanks bananafana, I'll give them a look. Am I right in assuming that the the automatic on-and-off isn't something that's generally restored?

    Bookmark   September 5, 2014 at 12:01AM
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Actually, if I remember correctly, the auto on-off was my original problem and their mechanism corrected that problem. I might be mistaken, it was a while back, but I wouldn't assume that they can't do it.

    Bookmark   September 5, 2014 at 11:14PM
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I love love love old stoves, so this is my favorite thread. We have a late 1920s/early1930s Magic Chef in my grandmothers old house, it's original. Apparently it weighs a ton and when my mom did the floors years ago she had to use a car jack (hence the reason we keep putting off replacing them now.)

    Bookmark   September 6, 2014 at 12:07AM
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I don't know why but every time I see this thread title, I read it as 'got my hands on a vintage shovel' and just for a moment I think "what would you do with a vintage shovel in a kitchen?". Maybe I need stronger glasses.

    Bookmark   September 7, 2014 at 12:40AM
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fyi----there are lots of helpful articles on stove restoration on

Here is a link that might be useful: Retro Renovation site

    Bookmark   September 10, 2014 at 7:12PM
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I have an O Keefe & Merritt that I want to sell. It is super clean, and I know that the burners were working before I put it in my garage. I hope someone buys it soon. I hate to see it sitting in my garage during the winter. So cold here in Iowa.

    Bookmark   February 19, 2015 at 12:48PM
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