(I hope I'm not replicating a subject here).
We have come up against the dilemma of where to take our small wood fired sourdough business to next!
Wood availability as well as time taken to get it, and firing during fire ban periods, plus building a bigger Alan Scott oven to bake more loaves has led us to investigate stone hearth deck ovens. The bigger brick oven and the new deck oven would cost approx the same.
The consultant who takes commissions from Miwe strongly recommends electric to ensure an even spread of heat through the chamber. There is also a gas Miwe available, the Ideal Oven.
We have been advised that the power load from an electric oven would need another transformer ($$$) installed at our property (we do have 3-phase power) so we're back to gas.
Can anyone give me some thoughts on any drawbacks to using gas? Of course, one of the quirks of baking in the brick oven is shifting front loaves to back and losing retained heat at the front for a while in doing so, and being limited to 5 loads in a row before it needs a spell. It would be great to get some info from people who have used gas and aren't just trying to sell me something.