[millionsknives]

I find it easier to braise on the stovetop just keep it at a low simmer.   Much easier to lift the lid and skim fat if you want.  Or in certain dishes like rendang you want to remove water vapor.  Really difficult if you have to open and close the oven all the time.

 

[millionsknives]

I thought the whole point though is the cooking vessel is surrounded by heat versus from the bottom??

It really doesn't matter much. The reason people use the oven is to clear up stovetop space so they can cook other things.