We have lived with this stove for over a year now, so I think it's safe to make some comments about its design, quality, and functionality. Before we bought it we compared other brands and chose the Dickinson because it had the highest BTU burners, a broiler, and a good reputation. We are living aboard and cruising full time, so we use the stove several times a day for all kinds of cooking: frying, boiling, simmering, baking, and broiling. In the past year I have discovered a some problems with this stove that vex me to no end! And Dickinson offers no help when I call them.
The large burner in the back rarely stays lit. To keep it lit I have to wedge a spoon between the oven door handle and the rail to keep the burner knob pushed in. The igniter clicks away the whole time, but at least it stays lit.
The big burner is in the back where it is partially obscured by the deck overhead. A large pot back there is very difficult to see into and almost impossible to work in. Everyone know the big burners on a stove are supposed to be in front! That's where all the action is: frying, sautéing, rapid boiling. You put the little pots that are just simmering on the back so they are out of the way, and all the intense cooking happens at the front of a stove. Did Dickinson even consult an actual cook when they designed this thing?
The oven knob has temperatures marked on it, but they do nothing. It's all a joke. When I turn the oven on, the flame goes full blast and just keeps going with no temperature adjustment whatsoever. To keep my oven temperature anywhere near a constant setting, I use an oven thermometer and turn the burner off and on.
The broiler is so puny that I can touch the broiler pan and not get burned. I usually run the broiler for 15 minutes before I put the meat in and I have an upside down cookie pan under my broiler pan to get the meat closer to the flame, but still our broiled meats are a sickly shade of beige. However, the outside of the oven door gets hot enough to cause burns. How can this be?
There are many, many sharp edges on the stove, fiddle rail, and inside the oven. Cleaning the thing is downright dangerous. It's like the parts were cut out or punched out and never had the edges eased or sanded. Those sharp corners on the bottom of the stove make cleaning under the stove an arm cutting event. I am super careful when cleaning the stove, but I usually end up with at least one cut. I just keep the band-aids nearby.
The one good thing about this stove is that it's made of high quality stainless steel with a nice brushed finish. Hmmmmm, is that a good enough reason to buy a stove?