The primary means of regulating temperatures with Enterprise stoves is to monitor airflow and use slower-burning wood. Some cooks use a bed of charcoals and line their ovens with bricks or stones to create an even, consistent temperature. Enterprise stoves are wood-burning stoves that contain an overhead warming oven, a butter warmer, a porcelain-lined cooking oven with a thermostat control, and optional water jacket with a firebox for burning wood to produce heat for cooking.
A dial on the firebox controls vents, which regulate the amount of air available to feed the fire. Adding more air to the fire increases the temperature of the flame. A slider near the rear of the firebox creates a draft that draws air into the vents. They also open and close to control the flow of smoke and circulate it around the oven to distribute the heat more evenly A pan of water inside the oven also helps develop and distribute the heat.
Maintaining a constant temperature requires adding additional wood or burning more dense, slower-burning and longer-lasting woods, such as oak and ash. Burning a layer of charcoal or layering the oven with clay tiles also helps maintain a constant temperature longer. Soft woods such as pine burn quickly and unevenly. Wood ovens do not have a thermostat that can be set and left to maintain itself. Wood-stove cooking requires trial-and-error and familiarity with the oven's inclinations and hot spots.
The cooktop surface varies in temperature, with the hottest areas closer to the firebox and the coolest areas further away. The entire surface heats, not just the round burners, so regulating the cooktop temperatures requires careful placement on the surface.