current inventory

Large Commercial Stepside Cook Stoves

Standard Configuration
4 or 6 Burners
1 - 3 Ovens
1 Broiler
Storage Space

Standard Dimensions
60" Wide 42" Wide
32"Deep 32" Deep
60"High 60"High


Standard Price Range
$12,500 - $10,500.00

Compact Apartment and Bungalow Cooking Stoves

Standard Configuration
3 - 4 burners
1 oven
1 broiler

Standard Dimensions
28-40" Wide

Standard Price Range
$4850.00 - $6850.00

Color Options











Cooking and baking is easy with gas oven, gas burners and ample cooking space and built-in storage space. During the 1920s, enamel stoves became popular. For the first time, the cook had a variety of colors to choose from plus the convenience of a stove that could easily be cleaned with a damp cloth. Typical colors were gray, white, beige, green and a spectacular blue. By the 1930s the advent of oil, gas and electricity made these fine ranges seem obsolete, but because they were built to last and so beautifully crafted, those cook stoves that survive today are highly prized as truly functional works of art. The country style home or kitchen will achieve unique distinction with the addition of a vintage kitchen stove.

The Retro Propane/Gas Stove was available in a variety of sizes and styles designed for small cottages and bungalows. Most families found the standard residential range suitable to meet the demands daily cooking and baking, while a large commercial sized range was designed for a more demanding regime.

In-Home Photos

Photos of Unrestored Stoves

Photos of Sold Stoves

Details and Description

Glenwood Gas Stoves

Robertshaw Oven
Controls & Thermostats



Options & Features

Body Style

  • Cabinet Base: a shelf located between the legs of the cabinet range with sliding doors
  • Base
  • Leg

Ovens & Broilers

  • The heat of the oven is uniform and even.
  • The linings of the oven are finished in a speckleware finish which is easy to keep clean.
  • The linings of the oven are made of white aluminized metal sheets, which are rust-resisting and have excellent wearing properties. Owing to their sturdy construction and fine workmanship, they will stand the intense heat and last much longer than the ordinary kind.
  • Oven
  • Broiler
  • Manifold
    • Front - gas supply pipe for cooking top burners
    • Oven - gas supply pipe for cooking oven burners
    • Front - gas supply upright pipe
    • Cocks: Fixed Orifice, Adjustable
  • Oven Rack
  • Broiler Rack

Burners & Cook Surfaces

  • Burner Tray
  • Top Burners: Giant, Regular Front, Back R or L, simmering
  • The top castings and sheet iron bodies of all gas ranges are neatly finished in black Japan, which is baked on, thereby adding to their fine appearance. No blackening necessary; just wipe over with a smooth cloth.
  • All burner cocks are the best type made and are in the long barrel lever fashion.
  • The cooking top is equipped with 5 burners, one giant, three single and one simmering burner all of which are improved star shaped type cast in one piece. They all lift from place and can not be put back wrong.
  • The Top, End Shelf, Burners, Front, Door Frame and Legs are of the highest quality cast iron and like all Glewood castings, are smooth and easy to clean.
  • The chamber under the top burners is smooth and sanitary and has a neat sliding tray in the bottom.
  • White handles for the burner cocks are more attractive than the old style dark handle.
  • The castings are wonderfully smooth and easy to keep clean.


  • Flue Collar: supplanting "Pipe Collar", etc.

Back Options

  • Back Options
    • High Shelf: the complete high shelf
    • Canopy Shelf: the canopy and shelf that is attached to the range
    • Enamel Back Splash
  • Removable End Shelf
  • Name Plate


Glenwood Gas Ranges are the product of New England's largest and best known stove foundry. They are designed by makers of life-long experience. They weigh more, are put together better and burn less gas. Daily melting capacity of the Glenwood Foundry, more than one hundred thousand tons of iron m-- equal to a new Glenwood every two minutes. New England's largest stove foundry at Taunton, Massachusetts.Equipped with every modern appliancefor manufacturing high grade, smooth cast Glenwood gas ranges.

They are handsome, convenient and mechanically right - no modern features lacking. The manufacturers of the Glenwood say, "Our responsibility does not end with the sale of the range; it continues until it gives the service that it was intended to give."

Delicious foods…tastier menus…faultless meals…Glorious hours of freedom from ordinary kitchen routine…New pleasures in cooking the modern way…Happiness in your home-making success…Price in your possession of up-to-the-minute kitchen equipment…All are yours…With your new range equipped with Robertshaw, the precision oven heat control

Modern Cooking is based upon definite temperatures and carefully observed or controlled time. There are known and tested temperatures which bring out the most delicious flavor in any cooked food and which retain nourishment that might be otherwise lost through cooking at too high and uncontrolled temperatures.

The Robertshaw Oven Heat Control automatically controls the flow of heat into the oven to maintain the temperature at the degree set by you on the dial of the oven heat control.

Its advantages
Since the oven temperature is automatically controlled, it is not necessary (or recommended) that you frequently examine and test the cooking food. Guessing at the temperature has been eliminated and you can place your food in the oven, close the door, and leave it undisturbed until the proper time has elapsed, with full assurance that the result will be successful.

While cooking is proceeding, you are free to do other things until it is time to take the food from the oven.

Controlled cooking is economical. No fuel is wasted because the Oven Heat Control measures out exactly enough heat but no more than is necessary to maintain the desired temperature.
Directions for using the Robertshaw Oven Heat Controls

In your gas range
If your case range is quipped with automatic oven lighting or with an automatic clock which will start and stop the oven automatically, follow the special instructions by the manufacturer. For manually lighted ovens, proceed as follows:

Be sure that the oven burner and the oven heat control have been properly adjusted according to the instruction sheet or card furnished with the range. It is especially important that the by-pass or minimum flame adjustment and the pilot adjustment be made correctly.
Select the desired cooking method (Direct, Cold Start or Preheated) and set the Robertshaw dial to the specified temperature.
Open the oven doors.
Light match.
Turn ON the oven burner valve fully and immediately apply lighted match.
Look at oven burner to see that it is fully lighted. If it is not, immediately turn off the gas and wait several minutes before again attempting to relight the burner.
If the Direct, Cold Start Method is used, immediately place food in the oven and start timing. When the time specified in the cooking chart has elapsed, remove the cooked for and turn off gas.
If the Preheated Oven Method is used, allow the oven to heat to the desired temperature (when this point is reached, the oven burner flame will reduce or “cut down” and the hissing noise of the gas rushing into the oven burner will diminish) and then place the food in the heated oven and start timing. When time specified in the cooking chart has elapsed, remove cooked food and turn off the gas.

Baking Suggestions


The secret of making deliciously light, tender biscuits, dumplings and other foods make with biscuit dough is in handling the dough as possible. Too much handling makes the dough rubbery and results in tough biscuits.
Be sure that the shortening and milk are cold, at ice box temperature, if possible.
When working the shortening into the flour, cut it in. This may be done easily by cutting across with two knives, repeatedly catching the balls of fat between the edges.


Good bread flour is essential in break making.
Yeast is an important factor in successful bread making. Bread should be set in a warm place, about 70 degrees or 75 degrees Fahrenheit, and free from drafts. This is the most favorable temperature range for the growth of the yeast plant.
Yeast should be dissolved in lukewarm water. Hot water kills the plant and keeps the yeast from rising.
Use level measurements.
Sift flour before measuring.
Thoroughly knead the dough. First time to mix the ingredients and the second time to distribute the gas bubbles produced by the yeast. Do not use flour on the board the second time for kneading. Extra flour added at this time makes the finished loaf heavy.
Bread baked at temperature for a longer time produces a better product than bread baked at a higher temperature for a shorter time.
As soon as the bread is removed from the oven, it should be taken from the pan and placed on racks or across the pans to permit the circulation of hot air on all sides. Quick cooling prevents the loss of moisture. A soft crust is secured by greasing the top of the loaf when removed from the oven. Bread left uncovered and not greased will have a crisp crust.


Although recipes all differ, cakes are divided into two classes: Sponge and Buttery cakes.
Measure all ingredients accurately.
Do not stir cake batter. Beat it from the bottom.
Have pans ready and the ingredients measure before mixing the cake.
Grease tins with lard, not butter. Pans for Angel and Sponge cakes should not be greased.
If cake cracks open on top, too much flour has been used or the cake has been placed in too hot an oven.
If cake drops, not enough flour, too much sugar or butter have been used or cake has been put int he oven at too low a temperature.
Do not open oven door while cake is baking. Do not jar or move the cake in the oven until it is well baked.
If cakes are not browning enough to suit, raise the temperature 25 degrees for the last few minutes of baking.
When cake sticks to tin, place on a damp cloth for a few minutes.
Sprinkle flour over cake lightly before icing to keep from running.
After baking sponge cakes, pans should be inverted and cakes should hang in the pan until cool. Do not turn butter cakes. They should cook for 5 - 10 minutes before being removed and should be placed on wire racks.
To prevent boiled frosting from hardening add a small quantity of cream tartar.
To make eggs beat quicker, add a touch of salt.


The secret of making light, fine grained hot bread of this type lies in the mixing. Improper mixing either because the dry ingredients are not sufficient;y mixed and sifted or because the finished batter is stirred too much, results in a poor textured product.
Mix the dry ingredients and sift preferably twice.Mix milk with beaten eggs and add to dry ingredients. Stir well together and add melted shortening.


The secret of making flaky, tender crusted pies lies chiefly in the handling of the dough. The more the dough is handled tougher and more rubbery the product becomes.
Cut the cold shortening into the dry ingredients with a light stroking motion. Do not bear down and pack the doughs.
Handle and roll the dough as little as possible. Always roll the dough from the center in every direction, rather than rolling back and forth. Chill the dough before rolling because cold dough expands more in the oven, and therefore, will be flakier.
To prevent single crusts from humping prick full of holes, sides and bottom.
To seal the top and bottom crusts together, moisten the bottom crust with the fingers sufficient to cause the crust to feel sticky. Put on the upper crust and press firmly to the lower crust so that he rims are perfectly sealed together. Cut off the surplus crust and crimp the edge.
Butter added to pie filling helps prevent it from boiling over.

Oven Cooking Chart

Two generally accepted methods may be employed, the Direct, Cold Start Method or the Preheated Oven Method.

In the Direct, Cold Start Method, the food is placed in a "cold" oven (an oven at room temperature and not previously heated), the oven started and timed from the point at which the heat was turned on. This method usually offers a saving in effort and in fuel. It is not necessary to wait until the oven has "come up to temperature".

In the Preheated Oven Method, the food is not placed in the ovens itself until the proper temperature has been reached. The food is, therefore, started in a heated oven and the time us started at this point.

Wise Buying and Good Recipes are still dependent upon a proper;y controlled oven for the successful diner entree.

Roasting: Suggestions for roasting foods
Meat, although the most expensive food used in the majority of households, is our best source of protein and may well be used as the main course for one meal of the day. Prices are not just regulated according to the food value. The cheaper, less tender cuts of meat are just as nourishing as the more tender cuts and just as savory if cooked in the modern way.

Foods most suitable for roasting are rib roasts of beef, leg or loin of veal, loin or shoulder or pork, loin, shoulder or leg of lamb, poultry or small game birds, and fish. In general, those meats which require long cooking because of their size or because of their nature are best cooked in a covered roaster.

The more tender cuts of beef are better in color and flavor when cooked in an uncovered roaster.
Never wash meats or allow to stand in water. This draws out the natural juices. Wipe well with a damp cloth and seas allowing 3/4 teaspoonful of salt for each pound of meat.
Brushing with soft butter helps brown the meat and develops a rich flavor.

Broiling: Suggestions for Broiling
The use of the broiler in meal cooking not only produces food of delicious flavor but simplifies cooking and dish washing. The cuts most suitable for broiling are sirloin and porterhouse steaks, tenderloin or fillet of beef, pork or lamb chops, sausages, chickens or small game birds and fish. When using your broiling oven, set the dial of the Robertshaw Oven Heat Control as far above the 550 degree point as it will go and preheat it for a period of ten minutes.

Roasting Chart
The Direct, Cold Start Method or the Preheated Oven Method may be used. If searing is desired, Preheat oven at 500 degrees and then sear the meat for 15 minutes until brown, then reduce temperature as shown below for the balance of the roasting period counting the searing time as part of the total elapsed time.

Roasting Chart

Broiling Chart

Deep Fat Frying Chart
While Deep Fat Frying is not a function of the stove, it is a process that is constantly growing in favor. We accordingly give below a Time and Temperature Chart for Deep Fat Frying.

Oven Dinners
Complete meals may be cooked entirely in the oven at one time with the Robertshaw Oven Heat Control. The method is very popular because it required almost no "pot-watching" and it is economical.

The Direct, Cold Start Method or the Preheat Oven Method may be used but the Cold Start Method is preferred. Recent findings by many cooking schools indicate that meat, cooked at one moderate temperature (instead of being seared first) for the entire cooking time will be evenly done, may shrink less and will have full flavor with the natural juices retained.


Use a shallow open pan. A covered roaster is not needed.
Use utensils with close fitting covers for vegetables and fruit desserts.
Arrange utensils conveniently on the oven racks and allow space between for circulation of heat around utensils.
Season each vegetable with one-half teaspoon of salt and add about 1/4 cup of water before cooking.

For the proper length of time, use the roasting chart according to the type and size of the meat portion of the oven dinner.

Recipe and cook books issued by cooking schools and journals devoted to the subject of cooking will give you definite combinations of foods with complete recipes for the cooking of oven dinners.

For your convenience we give you below a list of foods that can be combined for Oven Dinner cooking in your oven.





Commercial Double Oven

Apartment Single Oven