Such stoves were in use from the end of the 18th century up to the 1960th. They served for cooking and, during the cold season, for heating the kitchen. In a farmhouse a kitchen was often the only room being heated during the week.
The hotplate of the stove had 2 or 3 discs each consisting of rings of different diameter. The rings were removed to get the flame directly to the bottom of the pot. The small tool hanging at the right, over the leg of the stove, was used to move the rings safely.
The grey part at the right side of the stove on the hotplate is a water container. When the stove was heated there was always hot water available which was used e.g. for dishwater or the hot-water bottle.
Behind the large door there was the chamber for baking cakes which sometimes baked rather uneven due to the nonuniform heat distribution. And during very cold winter's days when the children came home from sledding, they put their cold feet on the open door - on a towel, of course!
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