You know what’s the worst? A busted stove that’s just sitting there. I’ve got a whole plan to turn it into a one‑piece grill‑oven with a heat‑resistant epoxy shell. Want to see the trick? I’ll even show you how to get that copper‑fin flavoring you like to add to sauces. Trust me, it’ll be smoother than a good sauce.

Okay, first thing—find a stove that’s just a shell, no gas or power. Grab a big sheet of steel or the grill grate itself, slice off a gap for the grill. Use that old epoxy kit, mix it with a dash of heat‑resistant silicone—just enough to seal. I’ve seen that on a forum thread; folks swear by the “epoxy‑silicone hybrid” for fire‑proofing. Then lay the steel sheet over the stove, seal the edges with epoxy, let it cure for 48 hours. While it’s curing, heat test with a low burner on the stove’s remaining base; check with a cheap infrared thermometer to make sure it gets to about 350°F. Once it passes, slap the grill grate on top, secure it with a few metal clamps you can salvage from a junkyard. The copper‑fin flavor comes from adding a thin sheet of copper foil inside the grill area, then a pinch of sea salt and a dash of smoked paprika to the food. That’s your instant grill‑oven. Test it out, and if the flame keeps licking the epoxy, we’ll need a thicker epoxy layer—just keep tweaking.