It's a great question and probably one not easy to answer if every factor is to be considered from how the energy source is acquired and delivered to how an individual cooks and bakes. I like to think a well built and maintained vintage stove can easily be more efficient. According to postings, Chambers oven(s) are so well insulated, the heat can be turned off during the baking period and the oven will retain enough heat to finish the job. Kinda cool! I always like to think having a functional vintage stove is incredibly green. If well maintained or restored, a vintage store can last 40 - 60 years. I don't believe anything made today can come anywhere close. Manufacturers make sure of that via overt planned obsolescence.

Farmhousebound, Is that one of those very expensive custom hoods? Or is that a wood hood with metal trim and insert? I really need a custom wall hood as well to go over my Chambers Range, but the one that fits the space is Rangecraft and it is $4,500 on CLEARANCE (in stainless, not painted)! So I was thinking of building one out of wood with stainless trim and popping in an insert. Thanks! BTW: I'm going Mid-Mod, but my colors are also blue (or aqua) and Jadeite green. My original plan was Mission cabinetry in walnut with Jadeite accents and a powder blue stove. I ended up with a red Chambers instead, so I'm going more bold with either steel blue or aqua cabinets and a Jadeite backsplash. I have a decent collection of Jadeite and aqua glass, so that was my jumping off point (but that stuff sells for WAY too much nowadays). I'm mixing up colors on both cabinets and countertops - wall cabs will be either steel blue or aqua, freestanding hutch will be high gloss red to match stove, base cabs will either match wall cabs (depending on price quote I get) or Stainless Steel or a dark matte charcoal. The island base cabs will either be matte charcoal or high gloss red (probably charcoal so that it doesn't compete with the stove and hutch). Countertops along wall (each side of Chambers Range) will be either soapstone or concrete. Island workspace counters will be the same, and raised bartop will be butcherblock - was going to be natural Cherry if I went with walnut cabs, but I have to see how that looks with the high gloss red. I might have to go with maple stained ebony. My floor is natural Tung Oiled Sassafras, so I'm ignoring it as a neutral (yellows / oranges / browns - darkens with age). All my other appliances are stainless and take up one entire wall (except a few blue or aqua cabs above going to ceiling). My kitchen will definitely be "ecclectic" but that works for me. The key to mixing colors and surfaces is to have a balance so it doesn't appear BUSY. Your eye must be able to "rest" and all the stainless does that in my layout.

I have a vintage O'Keefe & Merritt stove, built in 1948. It has 5 pilot lights on it and I do not have to manually light any of them. I bought my stove in LA in 1982, from a used furniture store that also had tons and tons of vintage stoves, mainly O'Keefe & Merritt. All had been steam cleaned inside and out. All had new piping for the gas. I have had one service call since then and it was a minor one. Whether the stove in which you are interested would be a good choice, would greatly depend on the brand. I doubt it is an O'Keefe & Merritt as they were mainly sold only west of the Rocky Mountains (stoves traveled by train in those days, so there were "east" brands, and "west" brands). O'Keefe & Merritt were a luxury stove when new and are now considered highly desirable.

That stove looks nostalgic all right, but infinitely variable heat dials (which heat the entire element with a continuously variable heat from low to maximum) are the more practical way to go as opposed to buttons (which except for low and maximum, heat different areas of the element with high or no heat, resulting in spaced circular heating patterns), and it is even possible to get faux-retro styled stoves. More likely than not, this isn't just baked on grease (which can be removed with oven cleaner), but corroded metal too requiring now-scarce parts to replace. And restoring the labeling may be tricky. Modern stove finishes are more durable, easy to get parts for, and easier to clean with liftable tops. I know this is an old question, but the topic is one of repeated interest. If accurate nostalgia really does trump all for immeasurable personal reasons, then by all means get the old stove fixed up.