Can I use the stovetop while a dough is leavening in the oven? I usually use my (turned off) oven as a safe place for leavening doughs for hours.
I always get amazing results and never had any issue with that.
But... what if I need to use the stovetop?
Will the oven heat up and ruin my dough? Or the temperature change will be imperceptible, having no effect on the dough?
Do you have a thermometer?  Place it in your oven.  Check temp.  Turn on your burners/use stove for a bit.  Check temp.  You will then know for sure.