Rayburn advice

TamsinC

We have just bought a house with an Rayburn one of the new types - runs on oil and feeds the heating and the cooker BUT . . .has two separate burners - one for each function. I cant seem to find definitive advice on whether to keep it running all the time as the cooking side doesn't get hot when the heating is on. I feel I'm missing out a bit - we had a wood/coal fired Aga poorly for cooking and then a Stanley running on LPG which was always hot when then heating was on. Is it better to have it running low all the time or timed for heating? And what about cooking? It's a cold lump of metal being heated up all the time, is this the most efficient way to use it?

Any advice welcome.