Their ranges and stand-alone ovens were known for their patented insulation methods, which enabled them to cook on retained heat with the fuel turned off.

The gas was then turned off, causing a series of internal dampers to close, which effectively isolated the oven compartment from the outside air.

The Rangaire company purchased Chambers in 1964, and operated it out of the Oxford, Mississippi, plant built by the Flato brothers in 1963 until 1983, when they sold it to the KitchenAid Division of the Hobart Corporation.

[6] The earliest Chambers ranges were small, but all were constructed of cast iron, heavy gauge steel and porcelain enamel.

To help owners of their products learn the proper use of the retained heat cooking feature of their ranges, Chambers developed a large home economics department in their Shelbyville, Indiana, factory.

These tests resulted in charts which indicated the amount of time - and at what temperature - the gas was to be burned in the oven and the Thermodome[7] (which was succeeded by the Thermowell), before it was to be turned off completely while the food continued to cook on retained heat.

[8] By 1927, Chambers published a cookbook for the homemaker to not only help her learn how to care for and operate the appliance, but also to assist her in menu planning, proper table setting, etc.

[14] Most models came with a recessed slow cooker called a Thermowell (descendant of the earlier Thermodome) for cooking soups, stews, etc., using special aluminum kettles designed and built for Chambers by the Wearever Corporation.