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Air Quality Program

Wood-fired Cook Stoves

A photograph of 
		a woodfired cookstove.

A wood-fired cook stove is an appliance designed primarily for cooking food. It has the following characteristics:

  • An oven with a volume of 1 cubic foot or greater and an oven rack
  • A device for measuring oven temperatures
  • A flame path that is routed around the oven
  • An ash pan
  • A soot clean-out door below the oven
  • No fan or heat channels used to dissipate heat from the appliance
  • A cooking surface measured in square inches or square feet that is 1.5 times greater than the firebox, which is measured in cubic inches or cubic feet (A firebox of 2 cubic feet would require a cooking surface of at least 3 square feet.)
  • A portion of at least four sides of the oven will be exposed to the flame path during the oven heating cycle, while a flue gas bypass will be permitted for temperature control.
     
    Note: Wood-fired cook stoves meeting this definition are exempt from emission testing requirements.

All wood heaters (wood stoves, pellet stoves, etc.) made after 1939 or that fall outside the cook stove definition above must be emission tested.

Devices designed or advertised as room heaters that also bake or cook do NOT qualify as wood-fired cook stoves and must meet the Washington emission standard of no more than 4.5 grams of fine particulate matter per hour.

Those seeking to install wood-fired cook stoves must follow local codes and ordinances. Work with your local building permitting department to meet local requirements.

Contact your local Air Agency to understand potential limits to cook stove use during burn bans. A list of air agencies is found here

Contact Rod Tinnemore (360-407-6978) at the Washington State Department of Ecology for questions regarding qualifying stoves, sales or emission test facilities.

Manufacturers will find additional information online here.


Learn more about the health effects of wood smoke pollution:

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