We cook a lot in the winter.
Yesterday I baked a batch of oatmeal cookies to take to chess club and then started a batch of bread, using more white flour than usual. I divided the bread dough in half and made three pizzas with one half. We ate those for dinner, and I made the rest into two loaves of bread.
When the bread had risen, I turned on the oven, set the timer and went to read Anna a bedtime story. I came back downstairs expecting a hot oven and baked bread. What I found was a stone-cold oven and mile-high loaves in danger of imminent collapse.
Ours is a gas oven, with the ceramic igniter instead of a pilot light. While this design makes it impossible to fill up the house with gas and blow up the house, you just can't light it if the igniter won't cooperate. I tried this, that, and the other thing, but I could not light that oven.
Fortunately, I had spent an ovenless winter in my youth. That is when I learned to bake English muffins.
It may seem hard to believe that bread could bake on top of the stove. It works well for English muffins because we typically split and toast them, giving the inside a chance to cook a little more. It is a handy way to save the day when the oven fails you.