If this isn't ok, please delete. I didn't see any rule prohibiting. We imported a wood burning cook stove from Serbia. It's a full sized with an oven. We never installed it, and now we're moving out of the country. We're selling it on FB marketplace, but it's such a great prep item I wanted to let people here know in case anyone is looking for one of these. You can't really get them here. It's an MBS Royal 720.
Hello, I am a senior at Virginia Polytechnic Institute and State University studying industrial design, and I am currently working on my senior thesis redesigning a camp stove for car camping. The goal is to design a beginner friendly stove which makes cooking outdoors easier. I have created a short survey to gather feedback about cookstoves and would greatly appreciate all of your feedback. No personal information is collected and any responses will be of great help. Thanks and happy camping!
https://forms.gle/o5uM2863Fy1oMJmW6
I'm attempting to understand the differences among these words:
- der Backofen
- der Herd
- die Kochmulde/die Herdmulde
- der Ofen
- der Kachelofen
- der Kamin
In which room would I expect to find these?
Does 'der Herd' automatically combine a cooktop/burners and a baking oven, and what are the words if the cooktop is separate from the baking oven (like in my previous Baden-Württemberg flat)?
Is there a different word used for an oven in a restaurant's kitchen vs in my own flat?
Is der Ofen a nickname for a room-heating oven, the oven in the kitchen, or a small heat-producing oven at the Grundstück?
Where do woodburning stoves (for heating a room, with or without a glass panel to see the flames) fall into these descriptions?
What other relevant stove/heater words are useful?
We have an Aga, and used Walter Sands, aka The Aga Man, for installation and service. I can't seem to contact him any more.
Does anyone know other options for Aga service in this area, and/or how to reach him?
Hi everyone,
I was wondering whether I can use two induction cookstoves at the same time in a kitchen (example Cooking rice in one & sauteeing vegetables in the other)? Is there any side effect?
We recently bought a 100 year old house and are working on redoing the kitchen slowly. Considering a wood burning cook stove, but we cook and bake everything home made- for 6 people. Am I going to hate it? Is it going to cook unevenly and be a pain to maintain? Should I go gas convection instead? TIA
We each can do a lot for the environment. We can stop driving, waste less, eat more plants, the list goes on.
But still, it's extremely hard to live without emitting any greenhouse gases. We need government action so that everyone can afford clean energy. But most governments (especially the U.S.) aren't taking the action we need.
This is why we made Wren. With Wren, you can offset your carbon footprint by funding projects that save rainforest, provide clean cookstoves for refugees, and more. You can quickly calculate your carbon footprint, and then easily offset it.
We're still new, so your feedback would be super helpful. What do you think?
Off grid, NZ, 36º S, New build.
180 litre Water Cylinder is heated from PV electricity in Summer and from a hot water coil into a cookstove in the winter. Thermostat is set to 80C.
I want the cylinder to retain water hot as long as possible to accommodate shady days.
diagram of water tank and cookstove
The pipes entering and leaving the tank are all copper. I'm about to lag them. My question is whether the coil into the cookstove will conduct heat out of the water tank and into the stove, cooling the water.
Or put as a physics question:
I have 180l of 80C water at one end of a 3m copper pipe and a 200kg steel heatsink at 20C at the other. How long before the water cools to 60C, or 40C?
