In just my own experience, of all types of stoves, woodstoves may be the easiest for cooking foods that are to be brought to a boil and then simmered. It takes getting to know your stove, but once you have practiced, every burn in your stove can boil water and then simmer or bake. I use my stoves for rice, breads, scrambled eggs, desserts and many other foods that require delicate cooking.
I have never used a caldera cone, but it should work just as well as a Firemug. After the initial fire has burned nearly out, you have a good 15 mins of low heat without adding any fuel. If you need a longer bake like some pizzas or for a large batch of dried rice, add a twig or two every 5 minutes or so.
Of course YMMV but I here in the heavily wooded east I rarely even carry an alcohol stove anymore.
bake or simmer: