[james]

I think the White ovens are very interesting and am looking forward to seeing Uno's progress.

Tom, how are you thinking of using your oven? Why type of food, cooking, frequency of firing, etc. are you going to be doing? Are you mixing in home heating?

I have a mental picture of how a white oven works in a bakery setting. You are heating the masonry, and you can burn just about anything (even pellets I think) in the fire box. You just want a nice stream of heat and flame blowing up into the cooking area. The temperature moderates in the cooking dome, and you cook as much bread as you can before the oven cools down. My guess is that fuel costs almost as much as flour in that type of bakery. Heating efficiency and bakes per firing are critical.

I'm not so sure how a white oven would work for home cooking. Easily regulating the heat from the fire inside the oven is one of the main characteristics of a black oven -- and it's something that works really well for weekend (and evening) cooking. You can fire the oven quickly and keep the oven "in tune" for the type of cooking you are doing, all pretty easily.

Is a white oven as flexible?

I will look forward to learning more. That, and how heat and cooking come together. Sort like the British Aga stove.

James