The results point to 'yes'.
Here's what I've done:
After a period of baking, perhaps beginning with roasting and ending with moderate oven temperatures (400F), I insure that the coals have burned down or have been removed. The mass of the oven holds the temperature. Because indoor ovens have dampers in the flue, closing the flue and leaving the door off of the oven results in the accumulated heat being vented into the room space. This continues anywhere from 12 hours to 30 hours depending on the indoor temperature.
If you bake in your oven every other day, then you will get a minimum of 24 hours of surplus heat from the mass of the oven for use in heating the interior of your home.
|side vent for minimal heat|