Iceboxes were typically made of oak and lined with zinc. He also reminds us that a stove in good condition can be pricey-upwards of $3,500. The best finds are unused stock (inventory never sold by a company), he adds. He finds these are usually constructed of scrap metals because most virgin steel had gone to the war effort. Santoro recommends staying away from ranges made in 19. “There are a few things they can’t do on their own, like replating nickel and porcelain or rebuilding thermostats,” he says. Santoro sells several how-to books on repairing stoves, and finds that many of the magazines readers are willing to fix their own antique stoves. By the 1950s ranges had all types of enticing features, including meters for roasts that would play “Tenderly.” (Santoro even remembers a dryer that would play “How Dry Am I” when the cycle was complete!) Some early models can also be adjusted to go from natural gas to propane. In the past many of the working stove parts were universal, and they can be fairly easy to replace. Santoro believes vintage stoves are easier to repair because they are put together with screws, rather than riveted together like newer models, thus they are easier to take apart. “People can get stuck with a lemon if they’re not careful-you need to make sure all safety systems are in place.” He advises against purchasing early (pre-1910) stoves because of their inefficiency-and they also rarely pass inspection. He also advises buying from a reputable dealer, and looking for a stove that works, is well-insulated, restored to meet today’s codes, and has working heat controls. Another trend he sees is the popularity of small 30″ stoves originally made for apartments-”1940s and ’50s ranges are popular, too,” he adds. “I’ve seen a real shift in my clientele-maybe the old timers have died off,” he deadpans, “but we are getting calls from 25-year-olds looking for antique stoves to add to their kitchens.” He says some of the most popular but hard-to-find stoves are the larger ones-60″ wide with six to eight burners and rotisserie spits, such as the O’Keefe and Merritt Estate or the Magic Chef 6300 series. Jack Santoro, editor of The Old Road Home, a magazine devoted to antique appliances, has been in the business of refurbishing old stoves for 35 years. Another common problem is rodent infestation, in which case the insulation would need to be replaced. If an oven is not heating accurately, sometimes the thermostat just needs to be adjusted. Often a stove just needs a quick fix dirt can be the biggest “gremlin,” he says, and the simple task of cleaning and lubricating an old gas valve can bring the stove back to new. “Unless you’re buying from a reputable dealer, don’t take the seller’s word for it,” Arnold says. It is also important to hook up the appliance to make sure it works. So if a refrigerator part is missing or broken, it can be hard to locate.
The number of companies making refrigerators went from 20 in 1910 to 200 by 1925. Every foundry made a stove, and any department store could put its name on that stove. There were literally thousands of stove brand names by the early 1900s. This Magic Chef range has teardrop oven handles.įirst check to see if the cooking stove or refrigerator has all its parts, Arnold says.
These appliances will most likely have all the bells and whistles you’re looking for today solid construction, good oven regulation, and built-in safety features and little extras such as clocks, lights, additional ovens, or food warmers.” “Your best bet is to look for a stove or refrigerator from the 1930s to the mid- 50s. “I started my company when these items weren’t considered antiques yet,” he says. “Buying an old appliance is like buying a used car-you’ve got to kick the tires,” says Mike Arnold, owner of Twentieth Century Appliance Restorations in Troy, New York, who’s been in the restoration business for more than 40 years. Here are some tips from old-appliance pros on purchasing these antique conveniences. Whether the early 20th-century make you’re looking for is a Wedgewood, Hotpoint, Chambers, Quick Meal, or a GE Monitor Top, do your homework before buying. Loyal cooks swear by a refurbished cooking range’s ability to kick out BTUs to rival today’s commercial stoves, while many old-appliance enthusiasts claim their 1930s refrigerators have never had to be serviced. One of the best ways to create old-time kitchen ambience is to introduce antique appliances-in particular, a cookstove and a refrigerator.
This 1915 wood-burning Wedgewood stove is still in use at the Ardenwood Historic Farm in Fremont, California.
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