Originally Posted by Keaner
Like all painting
it's all in the prep. If you prep the area properly and use a quality paint it will look good and last for years...for about 5$ !!
I guess it depends on how you use it. I used my range a lot, several times a day on my trips.
The last time I painted it I had my stove top sandblasted down to bare metal, primed it with high temp primer, then multiple coats of high temp black paint. Each individual coat was baked on at 450°F. It took several days to do this and I don't think I could have put any more care or attention to detail into a "rattle can" paint job.
But two things killed it. The burner grates bounced around enough to scratch the paint right down to bare metal. I know I could have removed the grates for travel, but it's not uncommon for me to make a quick meal, close the stove lid, and hit the road. I don't have time to let the grates cool.
That notwithstanding, I cook a lot of meat. Bacon, steak, etc. The fat splattering onto the paint will eat it away quickly unless you are like a neurotic raccoon in your cleaning habits. I would generally give the not-so-hot spots a quick wipedown after cooking, but the hot spots would end up with splatters on it until a later time when the stove had cooled sufficiently for cleaning. This is where the paint peeled the most.
After doing this twice, I concluded that the only way to have a true low-maintenance vintage range top was to have it coated with porcelain-enamel, just like most high quality ranges used in homes have. Of course, YMMV.