Hello,
for the new kitchen that will be built soon, I would like to include a coal stove in the plan, in addition to the regular electric stove, of course.
I want to integrate it as much as possible into a kitchen unit. The kitchen will have an L-shape (with dishwasher, sink, and cooktop) plus a single row on the opposite wall (with oven and microwave). The stove is to be placed in this row. Currently, the room is almost completely gutted; a load-bearing wall still needs to be installed, and the ceiling insulated.
My main question, however, is whether any of you own a coal stove and if you could recommend a brand or model. Visually, I like the Wamsler W1-75 and W1-90 stoves very much; I want a fairly modern look in stainless steel or black. A built-in oven is important to me.
Do you have any experience with these kinds of stoves? What should I pay attention to—also considering the further kitchen planning (which is now only possible to a limited extent)?
for the new kitchen that will be built soon, I would like to include a coal stove in the plan, in addition to the regular electric stove, of course.
I want to integrate it as much as possible into a kitchen unit. The kitchen will have an L-shape (with dishwasher, sink, and cooktop) plus a single row on the opposite wall (with oven and microwave). The stove is to be placed in this row. Currently, the room is almost completely gutted; a load-bearing wall still needs to be installed, and the ceiling insulated.
My main question, however, is whether any of you own a coal stove and if you could recommend a brand or model. Visually, I like the Wamsler W1-75 and W1-90 stoves very much; I want a fairly modern look in stainless steel or black. A built-in oven is important to me.
Do you have any experience with these kinds of stoves? What should I pay attention to—also considering the further kitchen planning (which is now only possible to a limited extent)?
D
Deliverer22 Nov 2017 10:10Respect for how objectively the discussion is conducted here. Still, may I ask why anyone would want wood-burning stoves nowadays? I’m genuinely interested in the reasons!
I think these devices are great and have even cooked on them in various forest cabins (without electricity and heating), which can be fun for a weekend. I would also like such a stove for an outdoor kitchen. But I don’t quite understand why someone would want one in a modern kitchen...
I think these devices are great and have even cooked on them in various forest cabins (without electricity and heating), which can be fun for a weekend. I would also like such a stove for an outdoor kitchen. But I don’t quite understand why someone would want one in a modern kitchen...
Why have a wood or coal stove in the kitchen? For several reasons.
First, I enjoy the cozy atmosphere created by a small fire. I especially like the fact that it can also heat the hallway/dining area at the same time—it’s a great bonus! The connections and space are already available, so why not make use of them?
I like baking bread a lot, and I often prepare roasts and many slow-cooked dishes. Considering we generate a lot of firewood every year, I think it’s a great way to use it efficiently (in a large, old house—this also helps reduce the load on the oil heating system). Especially during winter, it’s wonderful to light the stove and put a pork roast in the oven at the same time. Everything feels nice and warm.
Finally, it’s simply a good idea to have an alternative heating and cooking option. If the power goes out during winter, the house can become very cold quickly. We once had to turn off the heating for three months due to renovations. Without the existing wood stove in the house, this would not have been possible.
Fortunately, it’s not about cooking exclusively on the coal stove. I would strongly object to that. No—I don’t want to give up induction cooking and the electric oven.
First, I enjoy the cozy atmosphere created by a small fire. I especially like the fact that it can also heat the hallway/dining area at the same time—it’s a great bonus! The connections and space are already available, so why not make use of them?
I like baking bread a lot, and I often prepare roasts and many slow-cooked dishes. Considering we generate a lot of firewood every year, I think it’s a great way to use it efficiently (in a large, old house—this also helps reduce the load on the oil heating system). Especially during winter, it’s wonderful to light the stove and put a pork roast in the oven at the same time. Everything feels nice and warm.
Finally, it’s simply a good idea to have an alternative heating and cooking option. If the power goes out during winter, the house can become very cold quickly. We once had to turn off the heating for three months due to renovations. Without the existing wood stove in the house, this would not have been possible.
Fortunately, it’s not about cooking exclusively on the coal stove. I would strongly object to that. No—I don’t want to give up induction cooking and the electric oven.
In an older building that isn’t very airtight, I can still imagine a wood stove working quite well. However, I wouldn’t install one in a highly insulated new build. Especially if you also have access to firewood on the side.
@Fummelbrett: I’m not sure if I understood it correctly, but roasting pork in the oven and heating with a tiled stove at the same time doesn’t work. It’s either one or the other.
As a backup option, a wood stove isn’t bad at all. I can vaguely remember the 1980s when we had a power outage for three days. Our neighbors came to our door with a pot of soup, asking quite sadly if we could warm it up.
@Fummelbrett: I’m not sure if I understood it correctly, but roasting pork in the oven and heating with a tiled stove at the same time doesn’t work. It’s either one or the other.
As a backup option, a wood stove isn’t bad at all. I can vaguely remember the 1980s when we had a power outage for three days. Our neighbors came to our door with a pot of soup, asking quite sadly if we could warm it up.
I’m not sure how the new stoves work, but Grandma’s wood stove kept the old timber-framed house very warm. How is the temperature controlled in the chamber?
Do they still come with a water jacket? That thing was great. Always instant warm to hot water.
I bake bread in the electric oven or Dutch oven, and when I have several loaves, I repurpose the smoker for it.
Do they still come with a water jacket? That thing was great. Always instant warm to hot water.
I bake bread in the electric oven or Dutch oven, and when I have several loaves, I repurpose the smoker for it.
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