Pros and cons when choosing a wood-burning oven

People who cook with a wood-burning oven insist food cooked on this traditional stove tastes better than anything cooked on a gas or electric range.  Since the early days, wood-burning ovens have added other features. There is little difference in their cooking performance but here are the pros and cons of choosing between old and new.

Pros and cons when choosing a wood-burning oven

Vintage ovens

  • Old ovens have a comparatively small firebox
  • The air flow to firebox can't be reduced and requires frequent stoking because there are no seals around the doors and hotplate.
  • The stovetop hotplate offers a range of cooking temperatures.
  • Oven temperatures vary from shelf to shelf
  • Indirect heat provides a constant temperature and utilizes all its space.

Modern slow-combustion stoves

  • Modern slow-combustion stoves have a larger firebox.
  • Modern stoves have an air-vent system which can be shut down so the fire will last through the night without stoking.
  • Modern stoves also have insulating lids to keep the hotplates at the required temperature while conserving fuel.
  • Some models have independently adjustable temperature gauges.
  • Most modern ranges double as a domestic hot-water service, and some can even provide a level of central heating.

The image of a traditional cozy country kitchen as a warm refuge on a winter's day, filled with the welcoming aroma of baking, owes much to the wood-burning oven. Choosing the right one by using these pointers will help you give your home that same feel.

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