I have looked at about every kind of stove out there and the more I look the more I see for pluses and minuses. I am wanting a stove that not only does a good job of heating a 1500 sq basement and 1500 upstairs but being able to heat water and cook on it is very important to in case of SHTF. The Jotul 50 seems to be a pretty nice cooking unit but so does the Pacific Express 500 with it's swing out top. Does anyone have any experience cooking on either of these stoves?
Cooking on wood burners !
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toddnic
Minister of Fire
Pug, welcome to the Forum! There are many on this forum that cook on their woodstove frequently or during a power outage. I am not familiar with the two stoves that you list but most woodstoves provide the ability to cook on them. I cook chili, soups, and other meals that can be cooked in a dutch oven. There are even some recipe books out there for woodstoves. Regarding other woodstoves, you should also check out the Ideal Steel from Woodstock Soapstone Company. We have their Progress Hybrid woodstove which is wonderful and has three burners on top underneath the soapstone inserts. I'm sure you will get some good advice from others on the Forum.
bfitz3
Feeling the Heat
We have a PH as well. Used it a only few times for cooking but I'm comfortable saying it boils water reasonably quickly and does wonders with a heavy cast iron Dutch oven as toddnic suggested. We've been below 20 for a week with strong winds... Our 1800 sq ft house is nice n toasty and I'm still not doing full loads yet.
toddnic
Minister of Fire
Heading down to the low teens tonight with high wind. It is supposed to be about 3 degrees with the wind chill. Chili is cooking quite nicely!
![[Hearth.com] Cooking on wood burners !](https://www.hearth.com/talk/data/attachments/171/171853-48d0fbf6b8697364b31c3daebae73df6.jpg?hash=nc11mhYHMq "[Hearth.com] Cooking on wood burners !")
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Rearscreen
Minister of Fire
I cook on my Progress all of the time. Green Mountain Power frowns upon it. Toddnic where's your soapstone plates in back?
We cook on and off on the PE T6. The trivets provide nice temp control and if you want some heat just swing away the trivet put it directly on the stove top.
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I just started cooking with mine the last couple days. Oh how I missed cooking on the woodstove! I had a flush insert, and when I had the freestanding Shelburn running I was too scared of scratching the majolica porcelain or whatever its called finish on the top. Plus it just didn't get very hot.
![[Hearth.com] Cooking on wood burners !](https://www.hearth.com/talk/data/attachments/171/171903-a14e5f2e743579563ba4777e972d0f8d.jpg?hash=Mxd31cvcJz "[Hearth.com] Cooking on wood burners !")
![[Hearth.com] Cooking on wood burners !](https://www.hearth.com/talk/data/attachments/171/171902-1216229991ca98081d3c245f3b5f58e4.jpg?hash=7epKvNsiz4 "[Hearth.com] Cooking on wood burners !")
Breakfast and dinner yesterday (eggs, tacos). I've only tried the center burner, but appears it can get hot enough with a good burn to even fry. The Ideal steel has 3 burner spots with low, medium, and high burn based on the thickness of trivet. Plus if you horizontal vent like I do you get a 4th spot in the back of the stovetop. I like the looks of the Progress Hybrids cooktop a little better since you cover it back up when your done. On the IS everything is exposed except for the center stainless steel burner that gets covered back up. So spills and splatters might be more of an eye sore, we'll see how clean I can keep it.
Breakfast and dinner yesterday (eggs, tacos). I've only tried the center burner, but appears it can get hot enough with a good burn to even fry. The Ideal steel has 3 burner spots with low, medium, and high burn based on the thickness of trivet. Plus if you horizontal vent like I do you get a 4th spot in the back of the stovetop. I like the looks of the Progress Hybrids cooktop a little better since you cover it back up when your done. On the IS everything is exposed except for the center stainless steel burner that gets covered back up. So spills and splatters might be more of an eye sore, we'll see how clean I can keep it.
Warm_in_NH
Minister of Fire
One can also cook IN their stove. A cast iron skillet, a good bed of coals, and a nice rib eye make for the best indoor steak you can get!
Some have cooked pizzas in their stove as well, but that's got to be a bit tricky. And there was the Harman Oakwood that had the grill insert that would go through the top load door.
When we were out of power for 2 weeks during Sandy, we used the wood stove to cook. The old VC Vigilant had the side shelf and would keep things warm also. Learned my lesson on not keeping an eye on the pot of tomato soup Nasty mess to clean up.
I would love to make pizza in the new one.
I would love to make pizza in the new one.
Has anyone had experience with a Harman wood stove? I was going to look at one, but got a BK instead. My wood stove is in the basement, so cooking on it isn't real convenient. But, the Harman has some good features with a grill you can get for inside on the top door and large swing open door. Down side was the "firedome" would need replaced every 5 to 7 years, but it claimed impressive 16 hour burn times also. Maybe worth a look?
toddnic
Minister of Fire
The soapstone slabs that go on top of the stove were sitting off to the side of the stove. When I know I'm going to be cooking on the stove I just take them off. Also, that pot was pretty big and I definitely did not want to get any chili that potentially might splatter on the soapstone.
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