There are thousands of individuals seeking out the Chambers stove that was manufactured from 1912 through 1955 but not as a collector’s item. The Chambers stove was a revelation in cooking appliances during its time that gave way to more advanced cooking appliances that we use today. But sometimes advancement comes with a price.

One remarkable feature of the Chambers stove was the ability of retaining heat. A gallon of ice cream could set on top of the stove while a roast was baking and never melt. This was due to the top, sides, bottom and front being totalled encased in rock wool insulation. There was also a cast iron baffled bottom that distributed the heat evenly, making every cooked meal taste heavenly. Ventilated by a unique, patented system of controls and dampers, fresh air was circulated while the gas was turned on then sealed up tight when the gas went off for further cooking to kick in the retained heat feature.

Because of the tight insulating factor and the even surrounding heat held within, you could preheat the oven, put in a dish, then shut off the gas after 5 or 10 minutes and let the retained heat finish the baking. There was also a feature called a Thermowell that took advantage of this interior heat, allowing you to cook up to three different sides from the top of the stove, using the same method.

The Thermowell consists of a deep well on the top of the stove that is also insulated and has different containers that fit into the opening. The single was a 7-quart kettle with an insert that allowed you to have 2 separate compartments for various foods. The double boiler to use as one large pot made cooking stews an absolute delight. Then there was the double and triple that cut the double boiler into sections for smaller cooking portions.

Other notable qualities of the Chambers stove included an In-A-Top Broiler and Griddle, a Sizzling Platter, efficient Daisy Burners, Distributor Grates that prevented “hot spots” and Thumb-Latch Safety Gas Handles to prevent small hands from accidentally turning on the gas power. The biggest drawback of this remarkable appliance was that it weighed 400 pounds.

When energy was cheap and abundant, the Chambers gave way to lighter, more compact units that were more capable of maneuvering, easier and less costly to manufacturer. The newer models came in a variety of colors, used either gas or electricity and so what if the unit warmed up on the outside? Hobart purchased the Chambers line in 1955 and the models died forever, or so we thought.

Because the Chambers stove was so well built, there are still many in circulation today and people are searching them out to own this energy efficient method of cooking. The insulated chamber in a model that you may find is almost always intact and the other parts can be reworked with today’s technology. The inconvenience of the weight no longer seems to be as important as the energy savings and the quality of the end result, a fabulous tasting and cost effective way of preparing meals.