Using an Aga or Rayburn

eamon

Takes me right back to my childhood this. Mum did everything on/in the range (cold fired then an upgrade to oil burner).

caledonian_princess

I have an oil fired Rayburn which heats the water and a couple of radiators. I do use it for cooking in the winter but in the summer when I turn the temperature right down I have a single induction hob and the microwave has an oven and grilling thing built into it. I love the Rayburn, it makes fantastic toasted sarnies and never seems to overcook stuff in the oven, it always comes out just right. I have a set of Le Creuset pans/casserole dishes that were a present a few years ago, they're fab on/in it. I do think though that each one has its own ways and you will need to spend some time getting used to yours. This is the third Rayburn I've cooked on and they've all been different.

jcr16

my mum found having hers converted to gas , meant she could regulate the temperature alot better. before when it was solid fuel, she said on times when there was a really strong wind the top hot plate would glow white it would get so hot. my dad spent many a night sat up trying to keep it stocked up with fuel to calm it down ( i think thats wahat he did i was very little)

i feel quite lucky i was able to gorw up with open fires and an aga. there is something really comfortaing about it. can't wait till we have an open fire again.

Counting_Pennies_2

I wonder if you lovely people can help?

I am due to move into a house that has an Aga.

I am petrified, but determined to cope.

Can anyone give me hints and tips on how different it is to a gas hob/electric oven.

Any timings differences. Any equipment that is a must, or lovely to have?

Many thanks

FrugalWorker

Hi,

I don't use one now, but I did grow up with one.

I'd get some books out of the library - I'd start with one of Mary Berry's books.

They're expensive to run, but give such comfort and heat. We left ours on for winter, but switched it off for the summer.

Timings are different, but you'll get used to it. It's all about the positioning of food. It will be a learning curve, but you'll have great fun enroute.

Best of luck
Jen

Pink.

Hi Counting_Pennies

These threads have some advice that may help you:

Using an Aga or Rayburn

Please help me decide whether to go for an AGA

Second hand Aga or Rayburn - advice please!

Once you've had more replies I'll add your thread to the first link as your question may help others.

Pink

twinkle_star_2

Hello,

Agas are lovely so don't worry!

First, how big is it and what fuel does it use?

Each oven (the doors on the front) is a different temperature and used for different things. A standard Aga has two rings on top and three doors (one on the bottom right and two on the left). The bottom right is generally your burner and the left ones are your ovens.

If the aga burns solid fuel it will need refueling once or twice a day and servicing regularly. If it's oil you just need an oil delivery and regular servicing.

Agas differ in that you want to use your ovens as much as possible rather than the rings. Leaving the lids up for long periods of time means losing heat/using more fuel. So for a soup or stew you'd start it off by frying your meat/veg and bringing the stock to nice simmer. Then rather than leaving it to bubble on the hob for a few hours you pop it into the ovens. So, you'll need pans with metal handles!

Counting_Pennies_2

Thanks all.

The aga we will be taking on is three door. Two on the right and one on the left.

It will be gas fuelled.

I have some stainless steel saucepans that are 18/10 and have stainless steel handles, will they be ok to use?

In terms of kettles, is it worth having an electric kettle, or having an aga one? Do they use more fuel?

Many thanks

craftdaft

Counting_Pennies wrote: »

In terms of kettles, is it worth having an electric kettle, or having an aga one? Do they use more fuel?

We have an electric kettle and one for our rayburn. If we want boiled water in a hurry or are feeling lazy we use the electric one but we do try to use the one on the rayburn as the rayburn's on anyway. I wouldn't be without either. We need the electric one when the rayburn's off in summer and the stove top one when the power's off in winter

zcrat41

Don't be scared of it.

I grew up in a house with an Aga and its the one thing in my life I aim to replicate of my parents.

Get Mary Berry from the library - she is Queen of the Aga world.

Life is just sooooo much easier with an Aga, I can't cook a decent roast without one - I have no idea how people manage to get things done with one small oven!

Good Luck

Zc