Electric cooktop and coal stove in new kitchen

Respect for how factually people are discussing here. Still, am I allowed to ask why people still want wood stoves today? Well – I am really interested in the reasons! I really like those things and have already cooked on them in various forest huts (without electricity and heating), which can definitely be fun for a weekend. For an outdoor kitchen, I would also like such a thing. But why anyone would want it in a modern kitchen is not quite clear to me...

Why a wood or coal stove in the kitchen? For several reasons. For one, I like the coziness that comes from a little fire. I also find the possibility to heat the hallway/dining room at the same time brilliant! The connection and space are available, so why not use it?

I like to bake bread a lot, I like to prepare roasts and many braised dishes. Together with the fact that a lot of firewood accumulates every year, I think the idea of utilizing it is great (big, old house – this also relieves the oil heating system a bit). Especially in winter, it’s great to heat the stove and at the same time push the pork roast into the oven. Everything is nice and warm.

Last but not least, just the consideration that it is not wrong to have an alternative heating/cooking option. If the power goes out in winter, the house quickly becomes very cold otherwise. We once had to turn off the heating due to renovations. Three months in winter. Without the existing wood stove in the house, we couldn’t have done that.

Fortunately, it’s not about cooking exclusively on the coal stove. I would loudly protest that. No, I don’t want to do without induction and electric ovens.

In an old building that is not super airtight, I can still quite well imagine a wood stove today. In a super insulated new building, I would no longer install one. Especially if "incidentally" firewood is available.

: I don’t know if I understood it correctly, but roasting pork in the oven and heating a tiled stove at the same time doesn’t work. It only works either one or the other.

As a backup option, a wood stove is of course not bad. I can vaguely remember the 80s when we had a power outage for 3 days. Our neighbors stood at the door with a pot of soup and asked quite pitiably if we could warm it up.

Of course, it's only either-or. But I strongly assume that the kitchen also gets somewhat warmed when the oven and hob are in use.

I don't know how the new stoves work, Grandma's wood stove kept the old half-timbered house very warm. How is the temperature control in the oven? Are there still ones with a water jacket? That thing was great. Always immediately warm to hot water.

I bake bread in the electric oven or Dutch oven and use the smoker for several loaves of bread.

In the kitchen, it is already getting nice and warm!

Temperature control is varied:
- Amount of fuel
- Type of wood
- Size of the logs
- the most important component is the air supply