Chambers Fireless Gas Range

Chambers Fireless Gas Range

The Chambers Fireless Gas Range was made by the Chambers Manufacturing Company, Shelbyville, Ind. and cost to operate varied from 1 cent an hour for a burner, to upwards of 2.4 cents per hour to run the oven. “Fireless” stoves were similar to gas stoves and best summed up like this from an article in the New York Tribune in 1919.

THE CHAMBERS Fireless Gas Range has much the game general external appearance as other standard gas stoves, except for the cylindrical hood over one of the rear burners, the pulley weight that operates this hood and the special safety devices that fasten the oven door and turn off the oven heat and close the damper, thus sealing the oven and converting it into a fireless cooker. The fastener on the oven door is so constructed that pressure from within would cause it to open as a precaution against the remote possibility of accident.

1919 Chambers Fireless Gas Range

Chambers Fireless Gas Range 1919

play-audioPeriod Music – Fanny Brice – Cooking Breakfast for the One I Love

Construction – Has unique safety devices for turning off the gas and sealing the cooking compartments for tireless cooking; also a hood for the burner on top of the- stove, and the counterpoise weight for lowering the hood. Frame and body are made of cast iron and steel, finished in black enamel. The stove has four eight-spoke or radial gas burners and a simmerer. Over the rear right hand burner fits a cylindrical insulated steel hood, 10 1/2 – inches in diameter and 9 1/2 inches high, which can be raised or lowered and is counter balanced by a weight operating on pulleys. There is a broiler, and below it is an insulated oven (18 inches by 18 inches by 12 inches). The damper at the rear is worked by a lever, which turns off the gas as the damper is closed. The gas burners are equipped with adjustable spuds and the cooking top is 33 inches above the floor.


Democratic Banner Ad 1922

Special Features – The oven heated to 550 degrees F. in 15 minutes and 650 , degrees F. In 20 minutes. The gas was then turned off and half an hour later the temperature was 425 degrees F. In one hour it had fallen to 325 degrees F. but after two hours it was 225 degrees F..

In thermal efficiency tests, one quart of water in a covered enamel saucepan was heated to 200 degrees F. in 4 1/2 minutes over the giant burner and 5 1/2 minutes over the medium. These results compared very favorably with the best. Fireless cooking on top of the stove by means of the hood is a most desirable feature. The adjustable spud on the burner permits the flow of gas being regulated to suit different gas pressures.

In cooking with the Chambers fireless gas range no extra utensils are necessary. The heat is applied directly to the food, and after the necessary length of time the gas is turned off and the food continues to cook by the confined heat in the oven or under the hood, as the case may be.

Chambers Fireless Gas Range 1917

A Major Drawback – Definite rules for times of cooking in the Chambers range cannot be fixed, because the flow of gas varies in different communities. Experience and common sense must guide the housewife to in sure uniform success. The range may be used as a gas range, or the scientifically constructed oven and hood may serve as fireless units.


The Washington Times 1922

Nice built in safety features for its time – The hood is a special feature built to save fuel when long time cooking on top of the range is necessary. Because the greater part of cooking, by far, is done on top of the stove, the hood is a very economical and advantageous feature. The food is placed over the flame and the hood lowered until it stops automatically within two inches of the surface of the stove. When the gas is turned off a clutch is released, which allows the hood to be completely lowered. Very little pressure on the handle is necessary, due to the counterweight. The cooking then continues by means of the heat stored in the hood, which ordinarily would pass into the air and be wasted. The hood cannot be completely lowered until the gas is turned off. This safety feature makes the fireless hood “fool proof,” for it is impossible to shut out the air while the flame is on. This, if done, would extinguish the flame, leave the gas flowing and result in spoiled food or a possible explosion.

Honolulu star-bulletin

Honolulu star-bulletin prices 1917

Chambers Fireless Gas Range


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