One of our upcoming projects is an outdoor kitchen. For the cookstove, we're going to build a Walker full masonry stove. These stoves use salvaged glass stove tops, which seems like a really economical way to have a cooking surface. However, from what I've been told, glass topped stoves are not recommended for canning. Does anyone use their Walker stove for canning? Or have experience using glass top stoves for canning? I'd be careful, but I still worry I might accidentally crack the stovetop with a heavy canner. Should I look into an alternative cooking surface? If so, what?
This stove is still on my in the future list. I think this question was answered in this post by Matt.
Matt Walker wrote:In their original configuration in a metal stove they have very little support so can flex under load and, yes, weight can break them. In my stoves I always have multiple points of support underneath. The tops ride on brick dividers that are designed such that they have no span greater than 10" or so. I feel confident loading them heavily when designed this way.
thomas rubino wrote:Salvaged cast iron griddles work great on Matts stoves.
That's a good idea. I'm just having trouble finding any salvaged materials for a cooktop. Seems around here, they think those old glasstops are worth a fortune! Old wood cookstoves are just as bad. We're in an area where too many folks think they can make their fortune on "antiques."
Thomas, the plans call for 2, 22" x 29.5" salvaged glass tops. However, I'm considering surfacing the oven side with tile (as pictured in someone's build) to use as a warming area. One thing I've learned about Craigslist, is that patience always wins the day. If I'm diligent to check daily, I eventually find what I'm looking for at a price I'm willing to pay. The other option is to check Habitat for Humanity or some of the area appliance repair shops. I haven't gotten that far yet.