My wife and I are looking at replacing our current disastrous range.
A friend has a used Garland which seems to fit our needs and price
range. But, we think the asking price may be something more than
market rate. Does anyone know where I might look to get a sampling of
used prices for these?

Here are the specs:

- Its a 30 inch, four burner range. The model number is rcs30ir.
This is one of the consumer models Garland no longer makes.
- Gas burners and oven.
- I lacks self-cleaning and sealed burners.
- The range is about five years old, but it hasn't been used for four.
- The oven interior is about 4.1 cu ft. It burns at the temperatures
of current prosumer ranges.
- When Garland was selling these new, they went for about $3K.

If you have any ideas on a fair price or where I could scout
comparison prices, please let me know.

Thank you,

Gary

In >, on 10/10/03
at 10:56 AM, (GB) said:

>- I lacks self-cleaning and sealed burners.
I would phrase this as: It boasts no self-cleaning and absence of sealed
burners.


--
Regards,
David
That all-softening overpowering knell
The tocsin of the soul - the dinner bell.
--Lord Byron


-----------------------------------------------------------
David Auerbach
Department of Philosophy & Religion
NCSU
Box 8103
Raleigh, 27695-8103
-----------------------------------------------------------

In article >,
(NWRep) writes:
> (GB) wrote:
>
>>- When Garland was selling these new, they went for about $3K.
>
> Your friend would have trouble getting much more than half of retail,
> assuming it is not near new, but still in fine condition.
>
> Half would be a good deal for you, 2/3 would be a very good deal for
> your friend, unless he spends the bucks to have everything cleaned to
> perfection, like a reseller would. I'd call up a used commercial
> appliance seller, and ask.
>
> But you are fair to tell your friend that you have heard that "about
> half" is typical for ranges that have been used for a few years.

I'd think with only 1 year of use it would be in pretty decent
shape. If so, take into consideration what's available today
and the price. For instance, if a similar Viking or Wolf unit is
$4K (a guess), I'd be more than willing to pay $2500 for the
Garland, knowing how good it is. Speaking for myself of course.
And the comment regarding it being better to NOT have sealed
burners is correct. I can't address the self cleaning aspect,
but would just consider this one more thing that could break.

--
- Kyle

kylet@ s h o r e . n e t (Kyle Tucker) wrote in message news:<cpJhb.732864$uu5.124718@sccrnsc04>...
> In article >,
> I'd think with only 1 year of use it would be in pretty decent
> shape. If so, take into consideration what's available today
> and the price. For instance, if a similar Viking or Wolf unit is
> $4K (a guess), I'd be more than willing to pay $2500 for the
> Garland, knowing how good it is. Speaking for myself of course.
> And the comment regarding it being better to NOT have sealed
> burners is correct. I can't address the self cleaning aspect,
> but would just consider this one more thing that could break.

Thanks much for the response. One question:

Why is it better not to have sealed burners? My parents are saying its fabulous.

Gary

In article >,
(GB) writes:
>
> Why is it better not to have sealed burners? My parents are saying its fabulous.

Well it's a choice if you want to just cook or worry about how clean
the cooktop is. Picture a boiling over lobster pot and you've got 2
or 3 other things going on. With sealed burners, you're going to have
high tide all over your work area. With open burners, it just all falls
through and you can worry about it after dinner, the next day or in 6
months when you realize it's probably time to pull out the clean-out
drawers to see what's grown down there.

--
- Kyle

Exactly. As another perspective, with sealed burners, I always felt
like I *had* to keep it pretty clean, or it didn't look right. With
open burners, the grates burners, and surrounding surface take on a
"patina" that just says "this cooktop is used for cooking, not for
looking". To my eye, this is actually more attractive than a
pristine sealed unit. Now, cleanup is basically nothing more than
wiping up loose food particles and getting the major grease film.

I've never scrubbed the grates, burners or surrounding surfaces, and
have certainly not gone to the lengths of using oven cleaner or the
self-cleaning cycle in the oven to get these parts clean.

Of course, this is all based on the base colors being dark - which is
certainly the case with a Garland. If I had an open burner in a light
color scheme, then that might be the worst of both worlds.



kylet@ s h o r e . n e t (Kyle Tucker) wrote in message
>
> Well it's a choice if you want to just cook or worry about how clean
> the cooktop is. Picture a boiling over lobster pot and you've got 2
> or 3 other things going on. With sealed burners, you're going to have
> high tide all over your work area. With open burners, it just all falls
> through and you can worry about it after dinner, the next day or in 6
> months when you realize it's probably time to pull out the clean-out
> drawers to see what's grown down there.