Last night, I decided that it was time to try something that I'd wanted to try for a while - stove-top cooking The Mørso Owl stove that we have is not huge, and we vent from the top-plate which reduces the usable cooking space even more, but regardless, I was able to cook a fairly decent chili using a Le Creuset cast-iron casserole dish, and heat up some vegetable pakoras using a cast-iron balti dish, with our Kone kettle providing the hot water for the rice on the other side. I have to say, with flue-temps hovering between 300F and 400F, the chili was simmering away nicely, the room was heating up splendidly and I was delighting in saving a few pennies of gas and/or electric. I had to cheat by resorting to our microwave rice steamer as I didn't want to use any gas at all, but at the same time wasn't prepared to risk boiling over onto the stove. In any event, the little rice steamer works beautifully, and my wife and I enjoyed our stove-top chili, basmatic rice and pakora, plus a nice glass of chilled Cairn O'Mohr bramble wine each. I was very pleasantly surprised how well things turned out. Took about an hour to cook, though I had to remove the pot at a couple of points as I felt it was heating a bit too quickly (and of course it's not as easy as simply turning down the oven!) Next up, I intend to try a nice Indian meal using a similar method - if only I had a little more stove-top space, though I'd be keen to hear from other stove-top cooks (specifically the ones using a heating stove as opposed to a range or stove designed with cooking in mind) John PS. I took a couple of pictures, which I will upload later today.