|
|
By traditional range we mean the type of cooker incorporating heavy cast iron style ovens, such as the Aga, the Rayburn and the Redfyre. They cook food by indirect heat resulting in superb, succulent dishes for which they're famous. These cookers are generally heated by a separate burner fuelled by oil or gas although there are an increasing number of electric versions available. They also provide a degree of background heat making them a focal point in any kitchen.
|
|
See the internal details of the Aga range of cookers |
The iconic Aga needs little introduction. It works on the heat store principle whereby heat from the burner is stored in heavy cast iron ovens. An Aga is designed to be run at a constant temperature and is always on; this means the cooker is instantly ready for use. The outer casing is filled with insulation to prevent excessive heat loss. The Aga does not do central heating. |
|
The Rayburn uses a number of different burner technologies depending on the model. With a Rayburn you vary the oven temperature to suit your cooking requirements as you would on a standard type of cooker. Rayburns come in a variety of models from the compact 200 series up to the mighty 800. Rayburns can also be specified with central heating options, up to 150,000 BTU's on the largest models. |
|
This company has now been taken over by AGA. The product lines are being consolidated. Redfyre has a proud heritage dating back to 1932, however, modern Redfyres are packed full of more of the latest innovations than any other manufacturer. Redfyres' sister company, Don, has been producing range cooker burners for the industry since 1934. Together these two companies have a formidable technical background. Models range from cooker only to ranges incorporating fan ovens and central heating. |
