Author Topic: AGA or Rayburn? (Read 19483 times)

northfifeduckling · « **Reply #15 on:** May 08, 2011, 05:27:51 pm »

we just bought an Italian range - it looks great, the specs are what we need and the price was very persuasive, a new one for the price a used AGA or Rayburn would cost

http://www.pipinghotstoves.com/ilaria-wood-burning-cooker-793-0.html

it just needs to get installed now

robert waddell · « **Reply #16 on:** May 08, 2011, 05:43:07 pm »

for what it is it seems very good value does it do central heating and what does it cost to instal and do there agents fit or can anybody

northfifeduckling · « **Reply #17 on:** May 08, 2011, 07:59:19 pm »

OH is working on it himself, hope it will be done once winter arrives

it took 4 people to get it into the house!!!
Yes, we will attach a few radiators and it has a back boiler. There is a switch from heating to oven if you want to bake sth. in it.
They just sell them but I'm sure they can recommend local installers and you can take it from there. The guy is really nice, best talk to him on the phone, say the folks from Fife recommended him

. Our local Transition Town Group also has a list of installers

The Chicken Lady · « **Reply #18 on:** May 08, 2011, 10:13:30 pm »

I have an oil fired Rayburn. It runs all the heating - including two rooms with under floor heating, hot water and I do all the cooking on it. The heating and hot water are on a seperate timer and in summer you can just have hot water. The cooker is also on a timer and the hot plate heats quite quickly. It did take a while to get used to but I would not be without it. I did look at all the cast iron stoves before buying a Rayburn.

Llandovery Lass · « **Reply #19 on:** May 09, 2011, 08:23:25 am »

We put a multi fuel Stanley in last year, does cooking, hot water and radiators. Eats a lot of wood but we have plenty so it's only the work involved in cutting and drying, wouldn't be without it. Now it's fairly warm we light it around six and use for evening meal and then let it go out around 9.

jaykay · « **Reply #20 on:** May 09, 2011, 08:57:51 am »

We got a reconditioned Aga when we moved in here - half the price of a new one but looks like new as the front and top has been re-enamelled (PM for the company, if interested). It's wonderful

We also live in Cumbria but at 1000ft and we don't switch it off in the summer - there are maybe two days a year when the kitchen is too warm and I need to open the windows

but plenty where we're really glad of it.

Ours is an oil-fired one which suits us cos we're not here all day to feed a solid fuel one.

When we were researching what to have, the man in the shop said don't get one which also does radiatiors as there's more to go wrong and a separate boiler is more efficient so we have an outside boiler for the central heating (switched on when visitors come

) and hot water.

ballingall · « **Reply #21 on:** May 12, 2011, 01:52:12 pm »

At our old place we always had a solid fuelled Rayburn, heated the kitchen, hot water and you could cook from it. However, my mum and I both have asthma, and clearing out the ash was not fun for either of us. We moved here, where the previous owners had put in a Stanley range (oil fired). If you used the ovens, the room would be far too hot to even be in, it cost a fortune to run, and of course for the summer, you had to have a electric cooker sitting beside it anyway. It also cost a fortune in servicing and repair. We took it out, put in a new fancy boiler which gives you hot water whenever you need it, and we cut our oil bill in half. Having said that, it doesn't cost 50% less because the price of oil keeps going up!

Beth

robert waddell · « **Reply #22 on:** May 12, 2011, 03:14:38 pm »

hello beth farmhouse kitchen stoves (Stanley aga rayburn) all recommend servicing twice a year by there regionally appointed service technicians also they recommend commissioning (of new stoves)by there appointed agents these agents will not en roach on there fellow technicians
yes when the oven is on the kitchen is a hot house servicing well dick Turpin had the sense to wear a mask we now use a very very good heating engineer who is 25% the cost of dick Turpin it still uses a looooooot of fuel it is easy to say to change it but not every body is dripping with cash

goosepimple · « **Reply #23 on:** May 12, 2011, 09:51:02 pm »

Depends on what you have in the way to fuel it in your area. We looked into this last year - were told that solid fuel ones are hard work - you need the supply, chop it, make sure its well seasoned and then have someone around for most of the day to feed it - better things to do.... if you have an oil fed Aga that does cooking only, then it doesn't convert (Aga shop Selkirk says so)...Rayburns are seemingly becoming way more popular now because of their efficiency rates and Stanleys are well worth a look at and are cheaper than Rayburn and Agas. We have a water wheel and so electricity is free so its worth us looking at an electrically supplied one - think of your running costs, LPG costs about the same per unit as kerosene but you get twice as much mileage out of kerosene. There are dual fuel ones too so that a secondary system can feed in if your primary one runs out. Ugh...choices, for heaven's sake is nothing easy?