I lived for five years of my life in a compact cabin in a southern-Canadian mountain valley with snowy winters. There it was usually not too awfully cold ("cold snaps" would occasionally get down to -10* Farenheit, but the temps were often just around freezing point during the day). The cabin was about 160 sq feet on the main floor, and had a sleeping loft above. I had a wood cookstove and a very small wood heating stove.
The cookstove could provide room heat, both from its own surfaces and from the stove pipe's surfaces. However, unless I was using the oven, most of the heat from the cookstove was radiating from the top surface of the 'cooking deck' (where you place the pots or pans). That heat was directed more upwards than out into the room. Yes, it could be significant heat, but the design of the unit was basically different from a heating stove (or "wood burner" as they're often called), where the intent is to send radiant and convection heat out into the surrounding room.
In a basement, the cookstove's characteristic of sending the heat upward might be okay as a way to get some heat up into the ground-floor area. Not sure it would be the most efficient use of your fuel wood, cord-for-cord, though. But, of course, the cookstove also offers a good option for preparing meals. I'll mention here that in my cabin situation, one option was to open the oven door to get some more heat flowing laterally.
Another point: In the cabin situation I described, the cookstove was one that was probably made in the 1940s. I'm sure that efficiency has been somewhat improved in succeeding decades - meaning less heat would simply go up the stovepipe and chimney in the cookstoves being sold today.
