On the circumference of the oven switch there was another dial with 3 positions to select bake, broil or preheat. It had push buttons for the 4 surface units, clock, a round timer knob and a round knob for the oven temeperature. I'm thinking that it was a Westinghouse but for some reason Marquette also sounds familiar. With all the pics of vintage stoves on this site, I've yet to come across one that was the same as what we had. The right side was just a flat surface with the oven below that and another pots/pans drawer below the oven. My mom used the warming drawer to store pots/pans - I never once saw it used as a warming drawer. Below it was a pull out warming drawer and below that a pots/pans drawer. It was a 40" model with the 4 burners on the left. It was a large burner and it worked just as Hans showed above.
The stove we had in our house when I was growing up had the deep well on the left rear.
Post# 735126, Reply# 4 at 02:16 (3,423 days old) by norgeway (mocksville n c ) Ugh, you should try cleaning one if something has the misfortune to boil over into the well, yuck. However they finally fell out of fashion, being more of a hindrance than a help, and eliminating the possibility of a second 8 inch burner, as well as not being able to be used as a surface unit on most models. Manufacturers tried offering triangular insert pans with allowed 3 vegetable to cook at once seperately, half moon inserts for 2 vegetables, a pressure cooker variant, and even as you see, the burner on some could be raised for use as a surface burner.
It was frustrating when cooking a regular meal to need that 4th burner, for a small pan or a large frying pan, but it is only available for use with a large pot. Unfortunately the simply were not as versatile as a surface level burner. It was full of such recipes, telling one when to put in the meat, then how much later to add each vegetable, and whether the vegetables should be loose or in bundle of aluminum foil, and last when to add a small pan of some sort of dessert, which made for a tightly packed deep well and no second helpings.ĭeep wells were economical, and were much cooler to use in pre air conditioned homes, being so well insulated they could be used as a small oven in the summer. I used to have a 1939 GE with a deep well and a deep well cookbook, that stated an entire meal for 4 could be cooked I the average deep well pot, including meat vegetables and dessert. This meant you could cook one pot meals using less current, and heating the house less ( very important in pre air conditioner days). They were meant to be economical, often called a thrift cooker, the well had heavily insulated sides, and the pot had a heavily insulated lid.
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