We make wood-fired ovens, so we know which side we're on. But a gas oven really is the better choice for some people, so here's a fair comparison.
The quick comparison
| Wood-fired | Gas | |
|---|---|---|
| Flavour | Real fire, with a hint of wood smoke | Clean, with no smoke |
| Heat-up time | Longer: 1.5–2 hours for a Ferno Vera | Usually much shorter |
| Effort | You build and tend a fire | Usually just a turn of a dial |
| Fuel | Dry, untreated hardwood | Bottled gas |
| Cleaning | Ash to clear out regularly | No ash |
| Heat retention | Thick refractory ovens hold heat for hours | Depends on the oven; lighter models cool quickly |
| The experience | A fire to gather around | Quick and convenient |
Flavour
This is the main reason people choose wood. Cooking over a live fire gives pizza its distinctive character, with flame rolling across the dome and a blistered crust. A good gas oven can also make excellent pizza, but it won't give you that wood-fired taste and smell.
Heat and cooking
Both types can reach pizza temperature. The bigger difference is how the heat is stored. A thick refractory oven soaks up heat in its dome and firebrick floor, so the floor stays hot from one pizza to the next. Once the flames die down, it keeps cooking for hours, which means you can bake bread, roast meat and vegetables, or slow-cook as it cools.
Convenience
Gas wins here, and there's no point pretending otherwise. If you want pizza twenty minutes after getting home from work, a small gas oven is hard to beat. A wood-fired oven asks for more time: about 1.5 to 2 hours to heat up, a fire to look after, and ash to clean out.
For many owners, though, that's the point. Lighting the fire is the start of the evening, much like lighting a braai.
Running costs
This depends on how often you cook and what you pay for wood and gas in your area. A well-insulated wood oven holds its heat on less wood, and braai hardwood is easy to find across South Africa. Compare your local prices rather than relying on a general figure.
Which should you choose?
Choose gas if you want quick pizzas on weeknights, you don't want to manage a fire, or you only have a small space.
Choose wood-fired if you enjoy cooking over a fire, you entertain often, you want more than just pizza, and you'd like the oven to become a feature of your outdoor space. If you love a braai, you'll probably love a wood-fired oven too.
Ready to look at wood-fired?
Read our buyer's guide for what to check, or see what a pizza oven costs. The Ferno Vera Medium Complete is built for wood-fired cooking, with a refractory dome, real firebricks and insulation.
Questions, answered
Is a wood-fired or gas pizza oven better?
It depends on what you want. Wood gives you real fire, flavour and a long-lasting heat, while gas is quicker and easier.
Does pizza taste better from a wood-fired oven?
Many people think so. Live fire gives the crust a distinctive char and a hint of wood smoke that gas doesn't provide.
How long does a wood-fired oven take to heat up?
A Ferno Vera takes about 1.5 to 2 hours. The dome turns white when it's ready.
What else can I cook in a wood-fired oven?
As it cools, a refractory oven can bake bread, roast meat and vegetables, and slow-cook dishes.
Is a wood-fired oven hard to use?
It takes a little practice, but if you can manage a braai fire, you'll soon get the hang of it.