Once you have cooked on one of these stoves,you can't go back. Ovens are much more accurate. The burners had a true simmer burner( in center) and a higher BTU outer burner. Notice most of the new ranges to obtain a simmer you must by a diffuser plate at a fancy cooking store. The old stoves had that built in. Most people had a stew or soup always simmering on a rear burner. Remember there wasn't refrigeration in those days. Kept adding and cooking, eating stew or soup all week. If I had it my way I would work on nothing but OLD STOVES and Dependable drive Maytag washers and dryers. You can fix them and they keep on going. Kind of like that Energiser Bunny on TV. My stove is a 1938 O'Keefe & Merritt made in Los Angeles CA. sold @ the 1939 Worlds Fair on Treasure Island San Francisco CA. The owner's Daughter had all original papers. That's how I got started on them 20+ years ago.