Gas Rayburn vs new boiler - advice please!

fraserbaby

Hi there, we recently moved into an old house and inherited a gas rayburn range. It runs the hot water, central heating and cooking, backed up by an immersion tank for the summer. We have had a go at cooking and like it for some things but couldn't really use it day in day out. We are having the kitchen refitted and so it's crunch time to decide what to do with it. Are they expensive to run and keep serviced? Should we keep it, use it for heating and some cooking in winter and switch it off in summer or just sell it on and invest in a new boiler? Either way I think we would have to buy a new hob and cooker in addition.
Any advice would be very gratefully received.

Thanks

boatman

Was watching a house program the other day and they wanted a gas Aga fitted and they were quoted £14 a week for running costs. The main problem is during the summer when its still pumping out heat when you really don't want it, you can't turn it down if you plan to cook on it, great in the winter though!!

Debt_Free_Chick

Have to admit that there is a knack to using a Rayburn/AGA. But I think you've answered your own question when you say you "couldn't really use it day in day out". This suggests you have some other method for cooking ....

I have an AGA - only an AGA and nothing else (not even a MW) and wouldn't have anything else, but I know I'm in a minority on that one

If you think you might get used to it, why not go to one of the cooking demonstrations at your local AGA/Rayburn supplier?

N9eav

We have an Alpha, which is bigger than an Aga, but uses the modern burners. It does the lot and can be controlled by timer unlike an Aga. This is all we use and it's the best cooker in the world.
I am not sure how controllable a Rayburn is. I would leave it be if you can as it's a great think to own. You might need another hob though and microwave. They are useless for fast cooking like stir fry, but the roasts are to die for.

Swan_2

I had a Rayburn in my last home, an ancient farmhouse, I'm in a flat now so I can't have one & I really miss it

can't advise about the running costs as mine was solid fuel, the soot I don't miss!

I had an electric cooker too, which I used when the Rayburn wasn't on (not all that often really) or not quite hot enough for what I was cooking
oh & it made the best bread ever


PS at Christmas it's an absolute godsend having two cookers

dsw_1234

I used to live in a tiny 2 up 2 down in Cambridge which had a gas fired AGA which supplied all the hot water and central heating. It was great in winter kept the place nice and toasty and great for warming croissants. However, as a cooker they are pretty rubbish, don't get hot enough for stir frys, it 's difficult to control the oven temp (no fan assist here) and in summer even when turned right down it turned the whole little house into an oven, it was ROASTING. My folks have a solid fuel raeburn and most of the problems are the same except you have the added joy of getting rid of the ash from the coal too...

You never see them in the kitchens of professional chefs, range cookers yes AGA/Raeburn no. In all the interior design mags where people install AGAS look carefully and you will see a gas Hob and electric oven lurking in the background

N9eav

No one said they are perfect for everything. If you think about it, they were invented in the days when people had more time, women generally did not go out and work for an income and we ate British. You are right they are not suitable for Chinese cooking. The down side of the Aga is that it runs all the time whether you want it on or not. Some of the more modern ones are controllable electronically.
I rarely use mine in the summer and turn it off. I have a BBQ and Microwave and hob instead. You just have to be creative.

Debt_Free_Chick

dsw_1234 wrote: »

You never see them in the kitchens of professional chefs, range cookers yes AGA/Raeburn no.

Rick Stein & Hugh Furry-Animal spring immediately to mind

However, as a cooker they are pretty rubbish, don't get hot enough for stir frys,

You need a flat bottomed wok - or a normal frying pan.

it 's difficult to control the oven temp (no fan assist here)

Once you cook "the AGA way" you don't bother with temperatures. You get used to using the top oven when you need heat (mine is at 500°F), pop in the cold shelf to prevent stuff burning on the top and use the lower, simmering oven for a more gentle heat.

Sorry to be rude, but this is what I mean by a "knack" to cooking with an AGA/Rayburn. It's not a fan assisted cooker so those methods won't work.