Quote Originally Posted by Pat Germain View Post

I think most ranges have been so low-quality for so long, most people now have no idea how lousy they truly are. I know the difference because my previous house had a massive Wedgewood gas range from the 1940s. When cranked up, the burners could almost melt cast iron. On low, they provided very good low heat. Since the oven had a lot of mass, it cooked very evenly.
In order to get anywhere near the quality of a wedgewood made as late as 1960 you would have to look at a wolf commercial and even then I am not sure the quality is there. The old wedgewoods were easy to adjust and work on and if the thermocouple in the oven chose Thanksgiving or Christmas day to go out it could be made to work till replaced. That would be the thing Matt if you could find an old chrome top wedgewood in decent shape and clean it up. There are a million of them out there. All of the parts are also still available to fix them.