Vulcan Gas Ranges
Vulcan Gas Ranges were made by the William M. Crane Co., 16-20 West
Thirty-second Street, New York, N. Y. and are still in production today. They are prevalent in commercial kitchens as well as high end homes. We will look at the description of the No. 802 model as described in an article from the tribune institute in 1917. We will also look at some on the advertising of this now vintage gas range.
The head and front of efficiency equipment for the kitchen is the modern gas range. Some day it will probably be superseded by the electric range, but with the prevailing rates for electricity the time is not yet ripe to employ this mysterious current for cooking purposes.
The modern gas range is so efficient that it will probably hold its own for many a long day. It seems fully to realize that snappy work is the keynote of the twentieth century, for apparently the end and aim of its existence is to do its work as swiftly, economically and effectively as such work can be done.
The Vulcan Range lives up to this idea most satisfactorily. It does all that can be expected of a gas range, and in addition it possesses a quick oven that is heated by the broiler. In the test given to this range in The Tribune Institute a temperature of 350 degrees F. was reached in five minutes and 550 degrees F. in just twice that time. These temperatures were attained in less than half the time required by another range of the same type. However, the heat retention properties of the Vulcan oven are not remarkable. Another excellent feature of this range is the warming closet. This utilized the heat from the burners that is ordinarily wasted, but also it is provided with a small burner which furnishes additional heat if desired. This warming closet is 23 inches wide, 18 ½ inches high and 9 inches deep; therefore, it affords ample accommodation for the dishes that are to be kept warm.
The cooking top is placed at a convenient working height, and the top burners show good heating efficiency. One quart of water in an uncovered enameled saucepan was heated on the giant burner from 72 degree., F. to 200 degrees F. in 5 ½ minutes. The same test given over the single burner required 7 ¼ minutes.
In addition to the baking oven, broiler and warming oven, this range is equipped with five burners, one giant, three single and a simmering burner with adjustable spuds or gas regulators. The white enameled doors add greatly to the attractiveness of the range.
The oven is 18 inches deep. 18 inches wide and 14 inches high. The broiler, which contains two 2-line burners, measures 18 inches deep. 18 inches wide and 9 inches high. Both ovens are finished in baked aluminum. The upper oven has two wire racks adjustable to four positions, and the lower oven one wire rack adjustable to six positions.
The gas cocks are of the lever type, with white porcelain handles. This stove is made of cast iron, sheet and drawn steel, with oven-baked japanned finish. With gas at $1 per thousand cubic feet, the cost of operating the oven is 4 cents per hour. (1917)