Rice cooked using the heat produced from burning firewood does not compare to rice cooked using electrical appliances.
The furnace can be used effectively with a Hagama* on top of the oven because it is made from earth and stone and uses the firewood as much as possible without letting the heat and smoke escape. Until half a century ago, this could be seen in any traditional Japanese kitchen as well.
The strength of the fire is gradually increased by adding more firewood but once it reaches boiling point, the flame is left for while so that it can slowly die down. Whilst it is necessary to watch the condition of the fire, I will not say anything about the palatability or flavor of burnt rice.
The furnace at Satoyama-sha has wheels underneath so that it can be used remotely. When people want to use the furnace they can move it around freely. For general use of course, it can be used by people hosting special outdoor events. You can make fish dishes in Summer, soba noodle dishes in Autumn and steamed dishes in the Winter, enjoying the versatility of the furnace’s use.
*Hagama – A traditional-style rice cooking pot with a wooden lid on top to contain the heat.