BeGreen: your first link there, gave me an "Error 404" message.
My wife has been campaigning strongly for a kitchen "stove" (wood burning) ...........she's done a ton of research on them, from the point of view of an interested consumer. I've been resisting her up to a point. I was willing to (since I like the looks of them too, frankly), let her find and buy one, but not so willing to use it for cooking. Not because they wouldn't do the job, or anything like that.........just didn't find it advisable with my wife's "M.S." since she has limits in her physical ability and I'm not much of a cook. I want to make the "cooking" chore as easy on her as I can, and using a wood stove requires a finesse or balancing act with the wood that adds more physical stuff to the chore (imho).
Turns out that these stoves usually come in sections, first off. These "sections" have to have some sort of special masonry cement to seal them, and apparently over time, they will need replacement of that cement. Basically, it sounded to me like the cost of having a stove (renovated and 2nd hand is cheaper than a "new" one, if indeed there truly ARE any "new" ones around............after all, these were the working horses of 100 years ago, and are mostly prized for their ornate designs), like this, and the cost of maintaining a stove like this, was a bit unattractive.
When I put in my stand alone wood stove for heat (not cooking), I made sure there was at LEAST 5/8" Dry Wall behind it, and a masonry layer of brick on top of THAT, both for heat reflection as well as appearance and safety. If I were truly going to install a kitchen COOK stove (wood heat fuel), I'd want a kitchen that had plenty of space available for a buffer.
Here's a short blurb from one of the websites we tapped into when WE were considering this item seriously:
"An antique wood-burning kitchen cook stove must be located a mimimum of 36 inches from unprotected woodwork and other combustible materials or furniture. The addition of a heat shield or other protective devices, to the wall or the stove, allows a reduction of those distances by 50% to a distance of 18 inches from a combustible wall and 9 inches from a noncombustible wall. The wood-burning stove needs to be vented. This is done through a class-A, double-walled chimney."
http://www.goodtimestove.com/kitchen_ranges/victorian_cooking_ranges.html
P.S.: With regard to the link location........the wife and I are celebrating 32 years of marriage next week, so I'm going to surprise her with a visit to this particular stove store location (link)
and I'd be happy to give you a report on it, after the 21st, if you want.
-Soupy1957