The Amish kitchen runs on a wood stove. No dials set to '180°C.' Temperature is judged by hand and experience.
Temperature Control
Put your hand in the oven. Count seconds: 1–2 seconds — hot (250°C+), bread baking. 3–4 seconds — medium (180–200°C), pies and casseroles. 5–6 seconds — low (150°C), drying, slow braising.
Zones
The stove surface is uneven. Above the firebox — hottest zone (frying). Far edge — warmer (braising). Back shelf — warming. Amish cooks move pots across the surface like burners.
Firewood
Hardwood (oak, maple, hickory) — burns longer, steadier, more coals. Softwood (pine, poplar) — quick fire for starting. Birch — middle ground. Wood dry at least one year — wet wood smokes and gives little heat.
Routine
Morning — fire up to working temp (30–40 minutes). Maintain all day, adding 2–3 logs. Evening load for night — by morning, coals remain for quick restart.