I have been using a Baker's Oven in the central interior of British Columbia for 1 winter now, and I think this is a pretty good stove. I grew up cooking on an Enterprise wood stove built in the early 70's, and have used other cook stoves, so I have some experience with trad. wood cook stoves. Here is my observations.
This is a very simply designed stove. Very few moving parts and elegant in its engineering. It is a sheet steel built stove with cast doors. It has very clean lines and no bling (IE nickel chrome stuff). Clean, tidy and modern.
Pros: Small foot-print, tight clearances to walls due to back and side shielding, easy to operate. Throws a lot of heat from front and top. This stove should have little trouble heating 1000 sq ft of home (our first floor) in all but the coldest conditions (eg: our old 1930's farm house insulated with 4" of wood shavings in the walls plus fibreglass in attic will stay warm with stove alone down to about -15 degrees celsius, after, furnace kicks in to help out). Stove top cooking is great. Boiled water no problem. Great for pancakes. Oven can be heated up to high temps (over 500 F easily). Great for pizza, roasts. Heat can be modulated with airfow for more reasonable temps. Surface finish appears to be quite hard-wearing. Easy to keep clean. Not up to EPA standards, but will burn pretty clean if well managed. Far more efficient than the old cook stoves, but still not as efficient as a new EPA stove. Easy to clean. There is an access plate at the bottom of the oven, making cleaning a 15 minute job every 2 weeks or so with continuous use. No issues with back draft. Buids up strong draft quickly (6" SS Insul. flu, straight up 20 ft to roof.) Glass cleans esily and great view of fire. Ash lip is a great feature. All hinges, latches, controls are beefy and unlikely to break.
Cons: Small fire box. 12-13 inch wood max. With pine fuel, overnight burns are not easily accomplished, though have found some coals in the AM when loaded full before bed. Flue collar a bit wide, so some stove pipes don't fit without adaptor, but some brands fit fine. This is a hot stove and front and top can give little ones pretty nasty burns, so careful! Needs a thick hearth pad, as bottom shielding still allows tons of heat through to the floor under the stove. Durability: Too early to say. I like the replaceable shielding and fire brick, but heat of fire has crowned the top of the stove ever so slightly and warped the metal fire box shields a bit. Top can get quite hot and not ideal for simmering, but a couple of metal trivets take care of that and can now simmer fine. Forget about getting 4 large pots on the stove top. Try 2 or 3. Oven is a bit small, but works for us. Heat radiating down from fire box is great for roasting, but not great for cakes. cookies work okay.
Overall, I would recommend this stove for a cabin or as supplemental cooking and heat in a home. We hardly use our electric oven during heating season and only use the electric stove half the time. It has saved us a ton in gas and electricity. I love using it and like all wood stoves, I love that radiant heat. I like the simple design. There are only two controls to fiddle with, and there is very little to break.
I hope this helps!