Cylinder Stove Domes?

 
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Photog200
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Post by Photog200 » Wed. Dec. 23, 2015 10:03 am

scalabro wrote:So to review...

Stoves with ovens below the dome have no holes, vents, openings, etc. Except for my little Stewart that has an oven and tiny holes in the lid.

Tom had a good point that putting holes in an oven "door" is not conducive to cooking & baking :D
If they are really tiny holes, they could just be for steam evacuation while baking.

Randy

 
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Post by michaelanthony » Wed. Dec. 23, 2015 10:17 am

Just playing the devils advocate for a moment. Is there any evidence, printed or photographed, of actual cooking under the dome?... or is this simply a modern theory. The reason for my question is homes with parlor stoves would most likely have had a kitchen as well where the cooking took place. One reason for my thought is homes of that era seem to have had hand made area rugs and spilling foods while cooking surely would have brought the wrath of the matriarch. I do realize dinner could be kept warm for father and the kitchen range put to bed.
I am keeping in mind some stoves of grandeur had a piggy back oven.

 
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Post by scalabro » Wed. Dec. 23, 2015 10:29 am

Good point Mike. I do know that my little Stewart has a trivet that seems to be original. Maybe it was just a sales gimmick?


 
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Post by tcalo » Wed. Dec. 23, 2015 10:39 am

My G109 has a trivet as well. Original...who knows. There is a deep space though below the dome. If not for cooking or heating stuff up than for what?

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Post by Photog200 » Wed. Dec. 23, 2015 11:00 am

My Kineo has the trivet as well. When I bought the stove at Bryants in ME, they also told me that was an oven but I do not have any literature to back that claim up for the Kineo. I know I tried baking a loaf of bread in it and it did not do all that great. The bottom got way too dark and the top not done enough. That was using the trivet too. I think it would be great for making a pot of soup where it just needs long & slow cooking...early 1900's version of a crock pot. :D

Randy

 
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Post by Sunny Boy » Wed. Dec. 23, 2015 11:27 am

michaelanthony wrote:Just playing the devils advocate for a moment. Is there any evidence, printed or photographed, of actual cooking under the dome?... or is this simply a modern theory. The reason for my question is homes with parlor stoves would most likely have had a kitchen as well where the cooking took place. One reason for my thought is homes of that era seem to have had hand made area rugs and spilling foods while cooking surely would have brought the wrath of the matriarch. I do realize dinner could be kept warm for father and the kitchen range put to bed.
I am keeping in mind some stoves of grandeur had a piggy back oven.
We have to look at what life was like when these stoves were new and that will sometimes provide answers.

What was also common when these stoves were new was less home ownership and more of the population living in boarding house, hotels, or just renting a room in a private house (having a boarder). My Father's parents took in boarders up until about WWII.

Sometimes the price of a room included meals, and sometimes not. For those apartments and rooms without kitchen, or meals provided, many of the base heaters and mica burners used as a selling point what was called a "tea shelf" on the back for heating a tea pot. Some of the grander mica burners even had a small oven on the back. These were stoves that could be used in those type of apartments, and boarding houses. As more places were hooked up to electricity, those stoves became less popular - likely because of being replaced by the electric hot plate, or small table-top two burner gas stoves.

Remember that many of these rooms/apartments lacked plumbing, even in the early days of indoor plumbing. Early adds for a room sometimes said things like, "Two rooms and path" meaning there was a sitting room, bed room and an outhouse. Later, as indoor plumbing caught on, there would have been a shared bathroom "down the hall".



Paul


 
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Post by deepwoods » Wed. Dec. 23, 2015 1:54 pm

Then, the only two potential surfaces offered by a Glenwood baseheater # 6/8 would be the top with the finial rotated aside and the "tea shelf" atop the backpipe. No oven ability but does have two surface cooking areas. Correct?

 
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Post by Sunny Boy » Wed. Dec. 23, 2015 2:28 pm

Correct.

Paul.

 
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Post by michaelanthony » Wed. Dec. 23, 2015 2:56 pm

scalabro wrote:Good point Mike. I do know that my little Stewart has a trivet that seems to be original. Maybe it was just a sales gimmick?
My stove came with a trivet as well that led me to think of, "keeping something warm for papa" while he sat by the stove smoking his pipe.

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