The Estate Electric Coal Combination Range was made by the Estate Stove Company in Hamilton Ohio. We will look at the specifics of the unit as reported by the Tribune Institute in 1920 as well as some of its advertising.
Construction – This is a combination electric and coal range. The coal section has two 8-inch cooking holes and can be furnished with a water front and is also designed to serve as a heater for the kitchen. The electric section has three 6 ½ inch and one 8-inch heating plates on the top and a combination broiling and baking oven 18x18x12 inches. The white enameled oven door is equipped with a mercurial thermometer. The surface plates, the baking oven and the broiler each has three heat control switches The range is constructed of cast iron and steel, black enamel finish, with nickel plated trimming.
Special Features – The perforated plate between the coal and electric sections permits the circulation of air all around the coal section, so that they are independent. The efficiency of this insulation was tested by building an anthracite fire and noting its effect on the oven temperature with no electric heat applied. After the fire had been on for three hours the oven temperature was only 90 degrees F, or 20 degrees above room temperature of 70 degrees F.
The coal heated water front was very efficient; thirty gallons of water was raised from 88 degrees to 147 degrees F. in three hours. One quart of water was heated on top of the range from 66 to 200 degrees F. in 10 minutes and boiled in 11 minutes and 35 seconds.
The oven has a removable shelf which can be adjusted to different heights and the walls are insulated to permit cooking with stored heat and to prevent loss of heat by radiation. The heat retention of the oven is very good. With all heat off it cooled from 500 degrees F. temperature at the rate of 3.6 degrees a minute. The heating plates of the cooking top and the oven are of the concealed element type and may be lifted from their receptacle and replaced at any time without the use of tools. The broiler is of open coil construction.
One quart of water in a covered saucepan heated to 200 degrees F. in15 minutes 10 seconds and boiled in17 minutes over the 6 ½ inch burner. Over the 8-inch unit it heated to 200 degrees F. In 15 ½ minutes and boiled in 17 minutes.
An article in the 1920 tribune said –
ALL dressed up for dinner and cooking with comfort and safety. No dirt, less heat diffused, a slower heating up of the oven and top, and by the same token a slower giving off of the heat. These are some of the points that will appeal first to the housekeeper or cook on looking over this combination coal and electric stove. The cleanliness and convenience of electric cooking is unquestioned, but its slowness and expense for surface cookery and water and room heating especially are equally obvious. Hence the combination with coal for the latter purposes, particularly in suburban and country districts, where there so often is electricity, but not gas, offers a logical and interesting compromise.
Electricity, on the other hand, is admirable for baking, roasting and long-time oven operations, so that when we get the combination of coal on one side for quick surface work and heating the water in the boiler with the electric oven for “fireless” cooking, the maximum of convenience and efficiency would be expected, especially since the electric oven is well insulated and provided with a thermometer, so that when the cooking is partly done the heat may be turned off and the stored up heat used on the fireless cooker principle.
Obviously electrical cooking is a luxury with a 10 or 7 cent rate for electricity, but used sensibly in conjunction with gas or coal and making the most of the stored up heat on the fireless plan it presents ideal conditions of cleanliness and convenience and gives good results.