Best cookstove for heavy-use daily cooking?

This is the revised edition of a post I did a couple days ago:

I'm looking for a cook stove that:
-has at least 4 stove-top spots
-has a good amount of oven room
-will last a long time through heavy use
-also does a good job at heating a house

Does anyone know of any good brands/models? Stoves that are out of production are still helpful, I could look on Facebook marketplace/craiglist.

Thanks!

About 10 years ago we bought a used Waterford Stanley that was about 30 years old THEN. We use it to heat a 22ft Mongolian yurt in Northern Ontario, and even in -40 degC weather it is never really being pushed to its limit. We usually let it go out during the night and relight early in the morning. I think it weighs around 700 pounds, so it holds a LOT of heat, long after the fire is dead and gone.
Ben Falk did a great video showcasing the capabilities of this stove:

Rory Brennan wrote:
-has at least 4 stove-top spots
-has a good amount of oven room
-will last a long time through heavy use
-also does a good job at heating a house

Unlike a gas or electric range, the cook-surface of a wood- (or coal-) fired cookstove has infinite "spots."  Just move your pots and kettles to the location providing the temperature you want.

It will be hard (I think impossible) to find a cookstove with an oven the size of a standard electric or gas range, but some are larger than others.

It seems most commercially-available cookstoves, today, have large fireboxes -- hence, relatively good for heating.  They compromise, though, on cooking.  It is not too hard to find videos of people cooking on/in one of these stoves while having all their windows and doors open to winter weather outside.  And the cooks still sweat.  Bringing these stoves up to adequate temperature to cook with makes them shed a lot of heat.  A smaller firebox works better for cooking, but will not provide the heating you require.

The Amish-built stoves (notably Kitchen Queen and Pioneer Stoves) are made of steel, as opposed to cast iron.  Steel is more prone to warping than cast iron (possibly suggesting something about your third requirement).  However, these stoves have large fireboxes and can heat good-sized spaces.

The Margin Gem has a more moderate firebox, though not small, either.

Homewood stoves are all cast iron.  They are manufactured in New Zealand, and are not cheap, but appear to be exceptional-quality stoves.  The Heritage model has a mid-sized firebox.  I have not explored the other models.

You WILL want two stoves one for heat and one for cooking. Rich people had three, one for an out door kitchen. Poor people carried the cookstove outside in spring and kept it there until late fall or winter.  

If you try hard you can still find hundred year old stoves in good shape for reasonable prices. I got one a couple years ago that looks like it's maybe been used a dozen times. The corners of the shaker grates are still crisp and square with hardly a mark on them. I even have a century old cast iron kettle that fits down inside the stove lid that I picked up free out of some trash.....

One more thing the real wood cookstoves all have at least 6 top lids / round openings. Anything with less is a heating stove with removeable stove lids.  

We are in the process of building one of Matt Walker's tiny cook-stoves, which is powered with a rocket core and has a bench to store heat for slow release over the next 24 hours.



He sells plans for larger versions too which might suit you even better.

Here's the link to our build thread - tiny cookstove build in portugal