Wood-fired versus kitchen oven
Some home-built ovens are domed rather than boxy. Is that just a design choice, are there practical reason for this shape?—Strength, ease of construction, conservation of building materials, or efficiency?
Suppose the ceiling of the baking chamber is parabolic, so the heat is focused. Is that a good thing (saves fuel), or is it better to diffuse the heat for more even cooking (to avoid burning a hole through the middle of the loaf)?