Masonry oven more common as accessory features of a masonry heater. A compromise design known as the gueulard in France combines aspects of both internal and external-fired models. Masonry ovens remain popular in part because of the way their use affects cooking processes and food flavor. Where modern gas or electric ovens cook food by moving hot air around inside an insulated, lightweight box, a masonry oven works by soaking up heat, like a battery building up a full charge. When hot, the heavy oven walls release the heat slowly, for hours. Thus the food is cooked not only by hot air,
Kenya Ceramic Jiko depth of the most universally used types of the KCJ range from 70–100 mm. The idea for the Kenya Ceramic Jiko came from the Thai Bucket Stove and was modeled after the Kenyan Traditional Metal Stove known as TMS. It was from the re-designing of these two stoves that the Kenya Ceramic Jiko was created. Through the collaboration of both local and international organizations, the Kenya Ceramic Jiko evolved and took shape. Organizations such as CARE, UNICEF, The Bellerive Foundation, as well as the United States and German aid agencies all played a role in the development and promotion of