Oginme said:I brewed in my kitchen for many years before getting an all-in-one system. I had the luxury of having a commercial gas stove top which had enough heat produced from the high output burner to comfortably bring 16 liters to a fairly vigorous boil. My batch size is typically 10 liters into the fermenter, though I had produced a fair number of 4 liter batches when testing new recipes.
The biggest concern in brewing indoors is proper ventillation for the steam from the boil. Condensation on walls and ceiling can make a significant mess as well as damage to the house. As the gas stove top already had an internal system for venting the fumes from the combustion of the gas, this was less of an issue for my set up, but should be considered as well. I do have CO monitors near the kitchen and never had any issues, but safety should always be first on your mind when dealing with the heat and gases of combustion.