Around Montmorillon

Has anyone used one of those white French wood burning oven's?

I've got the chance of having one and it looks in very good nick, but I'm wondering how you use them. It looks like you load it up on the left hand side with wood and away you go. But if anyone has used one can you share some tips on getting it going and running it I would be greatful, I've used wood burning fires but never a cooker.

Will it warm up the house as much as a fire with a glass door, and are they economical on wood.

Thank You.

Are you talking about a pizza/bread oven here - the sort that would normally be out in the garden?

Or is it a French indoor version of an AGA?

Just wondering........

Yes it's a bit like an AGA/Rayburn, it's white with a door on the left for wood and an oven door on the right and sits in your kitchen with a pipe going up the chimney.

I have heard they are great for heating and using the top, but the oven is difficult to get working. I'm trying to work out exactly how they work and as they are cast iron, would they heat the house better than a wood burner with a glass door.