Using Residual Heat? Heat Management Discuss Using Residual Heat? in the Oven Management forums; I have a 42" Pompei style oven. It is used twice a week for bread baking. Now that winter is ...

[skemcis]

I have a 42" Pompei style oven. It is used twice a week for bread baking. Now that winter is just around the corner, where I am anyway, I am thinking about installing a water coil around the exterior of the oven and using the residual heat to augment our inside wood stove. The existing insulation is 24" of fiber glass batts , so the install would not be too difficult. Just wondering if anyone has attempted the same. any thoughts?

[texassourdough]

I have heard of others trying this. There are several big issues.

First is corrosion. Higher temps greatly increase corrosion.

Second is that there may be a lot less heat in the oven than you think. Most of the wood heat goes up the chimney.

Third is you don't want to boil water in the coil - at least unless you design for it.

Fourth you probably only want to use it to capture heat after baking but that can be a problem for if the coil is empty it will be hot (and boil the water). And if you have water in it it may boil.

This deserves some pretty careful thought and planning. The results can be anywhere from great to mediocre to rather dangerous.
Jay