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[Clansgian AT wmconnect.com]

> >Sad to say, James, in my universe.  Stove-top cooking, and baking, being
> more tolerant of variation, were fine.  During the time I used my wood
> cookstove I was not consistently able to keep its temp steady enough to
> maintain 15lbs of pressure long enough to can veggies, so I did not try
> meat.
> 

'Your mileage may vary' as they say.  I have brewed beer on top the wood 
stove where I needed to keep the wort at the same temp for an hour and a half 
and 
it has never been a problem.  Sure, I have to watch the firebox and damper 
all 
the while, but  we make cheese, tofu, beer, and do canning on the wood 
cookestove cooktop and have done so for years.

(From a Bluegrass song:)
'Got a stove in the kitchen
 Bakes nice and brown
 But I need my woman home
 To turn the damper down,
 'cause I'm jealous, jealous hearted me
 'cause I'm jealous, jealous as I can be!'