Nobody else has answered so I'll give my thoughts. To me, an 8 hour burn is pretty darn good. To get longer, you probably need larger logs, which means you need a larger fire box. The best stoves are heavy, with thick metal that gives off heat for a long time after the fire is out. 3 years ago, I was shopping for a wood stove and the $800-$1000 ones were just about big enough to hold a couple of 2X4's and they were made of thin metal. My son finally gave up and plunked down $2500 for a good heavy stove with a large fire box. I very much doubt that you could keep a fire going for 12 hours in his stove. I gave up on a new one and bought a heavy used one with a large fire box for $300 that turned out to be a worthless piece of junk. I know why it was available used. It is the most difficult stove to light. It is impossible to adjust the flame, and it smokes until it gets heated up. Is it nationwide that new wood stoves must be EPA or HUD approved for emissions? They must be certified clean burning in Oregon (we care about the environment). Cool fires are dirty fires, so the new ones are probably made so they can't be dampened down to a slow crawl. Maybe a local metal shop or blacksmith could make you a large wood stove that is air tight. For anyone else who is burning a cool fire in their wood stove, get your stove pipe cleaned frequently. A cool fire is a dirty fire and causes creosote build-up in your stove pipe. That causes fires in the stove pipe, which can catch your house on fire.

Anyone replace their auger on a Harman Pellet stove Accentra auger and know the procedure? Mine never really looked right from the start, it look liked you took a file and filed it thin on both sides about 11-15 mm on the end, looked flat spoonish on the end. You coud see the metal curl over time and sure enough the tip has broken off. I am not sure if it hurts performs having the tip of the auger missing but at some point I would like to replace it. Anyone have instructions on doing this. About Harman, this is a love/hate relationship: Couple of things I dislike about Harman and something to keep in mind, Harman Company itself will not help you, if you do get replies they are vague to the point of useless, usually referencing you to a local dealer as the main point. What local dealer? I had to drive 3 hours to the nearest retailer to buy the stove. Many Harman dealers will give you the cold shoulder if they know how far away you are from them. They see less interested in selling you a part and instructions wanting to install it, having one of their people work on it. With my old sheet metal Breckwell that rattled like a tank, Breckwell listed each part number in the manual, if you were the orginial owner and could prove it they would sell you the part at a huge discount, give you instructions. Most of the motors in a Breckwell are standard stuff and working on a Breckwell is like working on a lawn mower. Breckwell seem to understand local dealers come and go, not located in every city, people move with their stoves, aka move away from dealers, and that these things are long term investments. I like the auto running model of the Harman over the Breckwell but if I were located in Alaska I would take a Russian like built Breckwell over a Harman any day. I gave away my old Breckwell, it was a 1990 model, it is on its fourth owner. Gee.

Kendrah, the specs on my Thermador cooktop (and they make ranges too) show fewer BTUs than the Bluestar I looked up. Our burners top out at 18,000 BTU, and even with LPG (liquid propane gas, before someone asks ;) ) they're still way hotter than one needs for most cooking tasks. I rarely use them full blast. As jhmarie notes, most of the ranges will have electronic controls for the oven - but that's ok with me. I don't use the oven anywhere near as much, and for an oven it makes sense - you may actually want the options that a touchpad allows (convection on or off, various broil settings etc. etc.) - I certainly use them and would find a knob-only oven control limiting. You might want to have a look at the dual fuel option from GE - it's the GE Profile PC2S920SEFSS. I don't know where it's made, but it's a really good gas cooktop with electric oven, giving you the best of both worlds. The oven is a good size too (5.7 cu. ft). I did a lot of research before we bought it (for the house in Toronto - now occupied by our sons) and it's been great. It was replacing an all-gas Maytag that croaked. Because of my experience with the GE dual fuel, I was interested in GE wall ovens, and the one I got for our new house gets very good reviews from users. None of the really high end wall ovens had anywhere near the user satisfaction and they cost a whole lot more. I prefer to spend where it makes sense (our Sub-Zero fridge & freezer columns were a splurge for sure, but not one I regret for a second) but not where I'd be getting a less for a lot more money! Interestingly, the first place I went - Caplan's in Toronto (more or less the go-to high end appliance dealer, or so they want you to think) - were barely interested in helping me (What? Was I not dressed well enough? LOL) and tried to push Dacor ovens on me, which I'd already ruled out because of lousy reviews. Went to Tasco, the other option in the GTA with a good selection and what a difference! Not only did they not push, they were really helpful and had a lot more on display too. Caplan's seemed to think I should just order stuff sight unseen. Also - do you really want open burners? They're harder to clean than the sealed burners on the Thermador! In a commercial setting where you want the really high heat, maybe they're the way to go, but Thermador have some ranges/cooktops with 22,000 BTU sealed burners. As do other high end options.

Toronto Veteran, Yea, so I never said I know the health status of everyone, but you know if people have asthma. If you spend time with them, sooner or later the inhaler comes out. I’m more likely to believe houses are built tighter closing in methane. Also, how do you explain all the asthma in kids who live in homes that never had gas stoves or cooktops or heaters. I realize there could be multiple causes, but I’d be curious how many kids developed asthma in electric cooking homes vs gas cooking homes. Research also shows that electric and induction cooking can release particles into food. If gas cooking is properly vented, the house is more safe. I wouldn’t be so suspicious if the information coming out didn’t feel so much like an infomercial and less like a scientific report. When I heard in a report on the harm caused by gas stoves that said chefs only use gas because they were fooled by oil companies. Clearly, none of the researchers know many chefs. At that moment, I stopped believing the ad campaign. It looked like an ad, it felt like an ad.