Can anyone tell me why food cooked in a wood cook stove oven is so much better than that cooked by other ovens? Is there a scientific explanation?
With that, you have to consider that you are blowing air that has been heated slightly, into rooms, until it trips a thermostat. This is heating the air (which is a poor enough heat conductor that it can be used as an insulator) to a temperature, and then cycling off. Your walls can still be cold and suck heat out of the room until the thermostat trip again. If you crank it up to 80 for a while, it might get a jump on the cool walls, and warm them up beyond your target heat, and allow them to be a radiant heat source while the thermostat has cut off, but that gets expensive. The wood stove is a constant heat source that uses a much higher temperature to force air that isn't moving nearly as fast, and heats up your walls, things in the room, etc.It is the same way with wood stoves for heat vs forced air electric or gas furnaces. My wife used to ask the same question- "why does the heat from our cast iron stoves feel so much better?"