Masonry oven modular ovens, all these methods are still in use. In all cases, the ovens typically go under a roof or some kind of weather protection. Perhaps the most significant change in masonry oven construction practices is insulation. Since masonry loses heat as fast (or faster) than it absorbs it, early ovens extended bake times by increasing mass. Thicker walls held more heat to bake more bread — but only up to a point. Since heat moves from high to lower temp, the outside of the oven can’t get as hot as the inside — unless you wrap it in a
Masonry heater eastern Europe to modify these efficient heaters so that they are connected to the gas network and are fueled with gas. Some modern models incorporate electric heating elements connected to timers. These are used only as a backup heat source during periods when the structure will be left unattended for long duration in winter (and therefore with no one to build a new fire in the heater each day or as needed) to prevent the structure from freezing. Some contemporary masonry heaters don't have a ceramic-tile exterior. Instead, the refractory bricks are covered by a heat-resistant kind of plaster. A