In our cookstove, white pine plays a pretty important role.
Ours is the kind with the 6 lids and an oven to the right of the firebox.
Our oven temp is usually in the 325°-375° range. If me or the old lady are fixin to bake something needing more heat (or bring a pan of water to a quick rolling boil) we toss in some well-seasoned pine, which burns real hot and fast. Ideal for that purpose.
It's also perfect for this time of year when our fires tend to be short chill taker-offers.
Last several loads of wood I brought home were white pine left over from a logging operation 4 years ago. Well seasoned, just have wet moisture (as opposed to green moisture). A seasons worth of cookin and kindlin.
Haywire mad a great point a few posts ago. Pine is what it is. You get into trouble choking it off trying to make oak out of it.
Another benefit of pine is it smells real nice. I love working in the dooryard with a pine fire in the stove.