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Wood-fired ovens, also known as wood ovens (or Forno a legna in Italian), are ovens that use wood fuel for cooking. There are two types of wood-fired ovens: "black ovens" and "white ovens". Black ovens are heated by burning wood in a chamber and the food is cooked in that same chamber alongside the fire while it is still going, or in the heated chamber after the fire and coals have been swept out. White ovens are heated by heat transfer from a separate combustion chamber and flue-gas path, and thus the oven remains "white". While the traditional wood-fired oven is a masonry oven, such ovens can also be built out of adobe, cob, or even cast iron.
Wood-fired ovens are distinct from wood cookstoves which have a hot cooking surface for pots and pans, like on a gas or electric stove. A wood cookstove may also have an oven but it is separate from the fire chamber. Regardless of material they all have an oven chamber consisting of a floor (or hearth), a dome, and an entry (oven opening).
See also
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