Question.....

valk_scot

This is one of the huge advantages of having a range cooker like an Aga or Rayburn...they hardly ever get switched off so you can cook as long and slow as you like. My ancient Rayburn had enough residual heat even on min to slow cook anything I wanted.

However, now I have a gas cooker. I'm quite happy to leave it on low for three hours when I go out, or on the timer to switch off. I think leaving a casserole in for eight or ten hours though might be overdoing things a bit. I'm not a slow cooker fan myself.....much prefer cooking in the oven...so my suggestion is that you batch cook at the weekends or when you're home.

frosty

Last week I cooked two joints of meat(beef/pork) in the slow cooker,I wrapped each one in foil and put a bit of liquid in the bottom and they were very tender and the flavours didnt cross over.All I had to do was make some gravy,slice the meat and heat up some leftover potatoes.The meat tasted like it had come out of the oven,except a lot less fuel used.

anguk

thriftlady wrote: »

Can't remember who it was or on what thread but someone recently worked out the average annual cost of an electric oven that had pretty heavy use and it came to about £50. Under £1 a week doesn't seem fantastically extravagant to me, but I'm sure others would disagree.

Was it the "Electricity cost v bread making" thread?
http://forums.moneysavingexpert.com/showthread.html?p=25615917&highlight=#post25615917

motherkitty

Thanks everyone for your replies.
I think I will have to dig out the handbook for the cooker, especially to check that it is not going to switch off after 6 hours!
The slow cooker packed up about a year or two ago and didn't bother replacing it. Might get one of those cheapie ones from Asda or similar and try again.
Interesting reading about the cost of using an oven too, although I reckon the slow cooker would probably be cheaper that having the oven on all day.