On Fri, 2 Jul 2010 16:50:25 -0700 (PDT), spamtrap1888
> wrote:

> On Jul 2, 4:20*pm, sf > wrote:
> > On Fri, 2 Jul 2010 21:57:06 +0000 (UTC), (Steve
> >
> > Pope) wrote:
> > > sf > wrote:
> >
> > > >If you can't feel the blast of lost heat from a gas stove, you must be
> > > >wearing a 3 piece suit. *When I first got it, I was so surprised by
> > > >how hot it is standing in front of a gas stove that I looked it up.
> > > >Gas is only 50% efficient, while electric is 75% - big difference.
> > > >Too bad electricity is so expensive.
> >
> > > What type and vintage of gas stove are you using?
> >
> > Mine is vintage last year. *http://i48.tinypic.com/el5f8z.jpg
>
> When did KitchenAid branch beyond mixers?

That was my first reaction too!

> I wonder who really built it.

No clue. It seems like everything is made by somebody else these days
and too often it's a case of lowest bidder so who makes it today isn't
who made it last year.

>
> But -- is that a vintage St. Charles Kitchen? My grandmother had one
> in the 50s, with things like a bread drawer and rice and flour
> drawers.

It's custom, but not St. Charles. I think it may have been a local
custom cabinet shop. TY for the compliment. My grandmother built a
St. Charles kitchen too, so I'm familiar with the brand. Those flat
panel fronts are coming back into style now.
>
> >
> > > Mine is an early-20'th-century Spark. *I do not think too much
> > > wasted heat escapes, unless you are using too small a diameter pan.
> >
> > Maybe you're used to all that ambient heat. *
>
> I only notice the heat from the stovetop when I'm making pasta. Gas
> ovens give off heat because they need combustion air.

TY for the information. I just thought it was a matter of self
cleaning oven (cool) - not self cleaning oven (hot).

--
Forget the health food. I need all the preservatives I can get.