Hi there,
I actually started the vintage stove odyssey with a double oven Wedgewood from 1952 that I restored myself. I absolutely loved the WW until I saw a pastel yellow Chambers in Baltimore and was so intrigued by its looks that I decided to find a good Chambers for a test run before committing to either in anticipation of a kitchen remodel. I found a nice white 90C in Baltimore that was still connected and so I hauled it up to Philadelphia and have used it for the last year until the kitchen demolition began recently.
The Chambers wins hands down: it is simpler, crafted at a much higher quality level, remains cool even when the oven is in use, has a thermowell, is more fuel efficient, its daisy burners are sufficiently powerful and efficient, and is drop dead gorgeous!
There are a couple of things that I did miss about the WW at first. I love the stove top Harper Wyman burners with the center simmers and I liked the fact that the WWs are very easy to keep clean as most of the under burner surfaces are enameled and there are pull out crumb trays to capture spills. The level of fit and finish however is not quite as high as the Chambers and the stove generates a lot of heat with 4 standing pilot lights for the model I restored. The ovens, though far superior to modern ovens in terms of evenness, throw a lot of heat into the room when in use.
In the end, I can’t ever imagine cooking on any other gas stove.
Just my two cents,
Gregory in Philadelphia
BTW, I just met Doug in Pittsburgh who helped me disassemble and move a yellow 90C that will become my forever stove for the kitchen renovation. My white 90C was purchased by a friend and is now happily ensconced in its new home in Wilmington, DE.
