The History of Wood Burning Stoves

Wood consuming ovens began as an approach to warm a home more successfully than with open chimneys, which had generally been utilized.

The main models were put against the opening of the chimney with the goal that the exhaust could escape through the fireplace. They were basically a metal box, however, they warmed a room more completely than a customary chimney since they ventured further into the room.

In the end, wood consuming ovens were built up that were totally shut. This implied as opposed to depending on an open chimney they had their own stacks and a vent. This improvement permitted the ovens to be situated away from the divider with the goal that the warmth was conveyed all around the room.

Early Plans

Wood Consuming ovens started in America and it was in 1642 that the first was developed in Massachusetts. It wasn’t until 1744 that the thought was generously improved when Benjamin Franklin created his own wood consuming oven. Named ‘the Franklin Oven’ after its creator, it was produced using cast iron. In spite of the fact that it was open fronted and comparative in appearance to a block chimney, it radiated more warmth than a customary chimney and less smoke while utilizing a littler measure of fuel.

Another improvement that Franklin introduced was a pipe, which was at first arranged in the floor of the oven and later close to the stack. The fundamental component of the Franklin Oven was the capacity for air to course.

Different minor upgrades at that point occurred over the accompanying two centuries, however the first plan of the Franklin Oven is as yet credited to Franklin. This plan remains today, yet different changes to style and proficiency have occurred.

In 1796, the Rumford chimney was developed by Check Rumford. It created from the first Franklin configuration however included different upgrades. One of these was to point the hearth and make the gag of the stack more tight with the goal that the smoke would be drawn up the smokestack quicker.


Early wood consuming ovens, on which current structures are based, were produced using either steel, cast iron or another kind of sturdy metal. They had a thick entryway and customizable meshes to control the measure of air available for use and in this manner control consuming.

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