Yeah, I can cook with less FIRE in summer, if instead of the fire being 2 feet below the cook top, I put the fire 8" under the cook top. That's what the smaller, relocated cooking firebox is for, to get the fire up close to the food. So, instead of building enough fire to heat a church, I only need a small one, with 1" square sticks a foot long, instead of logs the size of my leg.
Antique cast iron cooking ranges did that. Breakfast was usually cooked on a fire made of corncobs, one of which had been dunked in a mason jar of kerosene to start it. The firebox was typically about 6" wide x 8" tall x 16" long, and placed directly under the cook top. The draft pattern went sideways under the cook top toward the stovepipe outlet, giving a gradation to lower heat as you moved a pan further away from the fire. Very convenient for cooking-infinite heat control. These still overheated the house in summer, but nowhere near what a heating stove does. My wife and I used one of these for 13 years, and loved it.
Your safety concerns are appropriate, but I've built and used my own stoves for 30+ years and understand the issues. This stove will go in our "summer kitchen/sunporch", an ALL masonry affair with a metal roof, and heat shield over the stove to protect the ceiling. We don't have zoning in this county, and the building codes are superceded by the Indiana Homestead Act, that says if I do it myself, I can do what I damned well please. I don't have a mortgage, so there is no bank concerned here, and I recently told the insurance guy to take a hike, because his rates were outrageous. So, I'm going to do it, and devil take the hindmost. I plan to cook, eat, stay warm, and do it with the least possible effort, on an affordable basis. I'm in business, and I don't intend to sell this to anyone, because I understand liability. I'll try to get some pictures when I get it done.
Spent most of my life doing stuff people told me wasn't possible.
Local fix-it guy..