Astronomically overpriced for what you actually get. And not really that great looking to boot. Sorta like one of those toddler beauty pagents where the 3 year olds are wearing lipstick and rhinestones. It's a wierd bad joke imitation of a media concept of a woman---or in this case, an antique range. You'd be best served by putting that amount of money into an actual refurbished antique stove if you want a vintage look. Or just get the vintage look from the other components in the design and not the appliances.

2 years ago, i moved into a home last resided in by pigs and we had the same problem....caked on grease all over the kitchen (cabinets, counters, stove, hood, dishwasher etc...) we were finally able to replace the stove and hood, but until that time, we were in a war against all the gunk. we scrubbed and scrubbed and could barely make a dent in the grease until i went and bought one of those Hot Shot steam cleaners..it worked like magic!! i guess the superheated steam dissolved the grease, because i was finally able to get rid of that crud, even in the places that were hard to reach. the only other suggestion i have is that stuff called Greased Lightening...that seems to do a good job at degreasing.

EDIT...was supposed to be in kitchen, sorry!

I'm a former antique gas stove owner. We inherited a 1930s Magic Chef when we bought our house in 2007. When we started our current kitchen renovation in December 2013, I sold it to a very grateful old-stove enthusiast from Michigan who drove down in ONE DAY from the Upper Peninsula to NYC. My experience: the prior owners of our house, the purchasers of the stove, bought a fixer-upper stove. They corresponded with one of the old stove places online and did some rudimentary repairs themselves, but there were things that needed a real restorer: the insulation at the back was nonexistent and the temperature regulators for both ovens were broken. I tried the restoration places, and the two that seemed capable of handling the work were on opposite coasts, California and Maine. We got tentative quotes of $5-6K for restoration, PLUS the cost of shipping a 600-pound stove...it was going to be prohibitive, and pretty much the cost of a fancy new range. Cooking on the old gal: mixed bag. Fine for heating soup, boiling pasta or doing a frozen pizza, but the flame on the burners could not be adjusted as finely as those on a modern range. It was more like having a choice of low, medium or kind of high. High-temperature cooking, like wok or searing, was not an option. My baking experience was warped by the fact that the temperature gauges were broken on my ovens. One held at about 450, whatever the setting was; the other was more consistent but became unusable when there was a crack in the gas line feeding it. On thing that really annoyed me about the range was the burner setup. I had six burners but they were in a 30" space, so big pots and pans didn't work, and it was a constant geometry game to get the pan handles where they weren't interfering with each other. I had a bank of stoves on the right which limited the size of pans that could be used on the rightmost burners. Cleaning: the burners had more exposed cast-iron than most, so spillovers were messy. But it wasn't much more of a problem to clean than any range. Overall, it was a beautiful piece but not so good to cook on. I'm a cook and needed more burner space, burner power and more reliable oven temps than that range could provide. I was happy to sell it to someone who was going to appreciate it and whose style of cooking was better suited. I linked a pic of the model I owned. Here is a link that might be useful: