The main problems with using a vintage stove include having built-up grease that is a potential fire hazard, and a possible rodent or insect infestation that can cause a host of problems. The risk of missing or loose parts is another potential hazard.
The highest-quality vintage stoves were made between the 1930s and the 1950s. These stoves have an assortment of extra features that make them efficient and safe to use in modern kitchens. These features include oven regulation, stable construction and additional safety features. Some models also include special features, such as food warmers, extra oven space, lights and clocks.