Old time wood burning cast iron cook stoves had 3 ways of heating water and which evolved in the sequence of:
1st - the teakettle
2nd – built-in water reservoir
3rd – heat exchanger pipes in firebox connected to an external water storage tank.
The built-in water reservoir was usually an “option” that attached to the right-hand side of the oven and could be ordered/purchased with the stove.
Said cook stoves have an “oven heating” damper (flopper-do) that is situated across the top left corner of the oven (next to the firebox). When flipped to the “down” position it permits the hot air/smoke to flow across the top left-side of the oven compartment then up n’ out the flue pipe.
When flipped to the “up” position it
forces the hot air/smoke to flow down the left-side of the oven compartment, then underneath it, then up the right-side of the oven compartment (
and the left-side of covered “copper” water container), then back across the top of the oven compartment and then up n’ out the flue pipe.
Thus the wood burning cook stove had a “convection” baking oven. And like now days, if one is not going to do any baking then don’t turn the oven “on” by turning the flopper-do to the “up” position. And you DON'T try to start a fire in the firebox if the flopper-do is in the “up” position.
Anyway, if the cook stove had a built-in water reservoir then the oven had to be turned “on” to heat the water. And because of the smoke, soot and ash said reservoir contained a covered “copper” container for the water. The water had to be poured into and dipper’ed out of said container.
The following picture is of the Magee Grand cook stove which I completely refurbished and enjoyed having for a few short years.
And this is a “link” to a different model Magee which has a “gas burner” option, to wit:
http://www.goodtimestove.com/component/virtuemart/current-inventory-of-all-antique-stoves-for-heating-cooking/current-inventory-of-all-kitchen-cook-stoves-for-sale/magee-grand-wood-coal-cook-range-with-a-gas-side-car-detail?Itemid=0
