designer | range cookers


The Firebelly Razen Cook Stove is a wood-fired single large oven. Its hotplate stretches across the top of the appliance with graduated temperatures and a rapid response hot spot for boiling pans quickly. Firebelly Stoves |


www.firebellystoves.com


The X90 range cooker from Bertazzoni. The vibrant sports car finish of the red and yellow Professional models is down to a luxury six-step finishing process, in the same paintshop where Ferrari, Lamborghini and Ducati cars are painted. Bertazzoni | www.bertazzoni.co.uk


The Haas+Sohn DH85.5 runs on solid fuels or on wood. It has a single large oven plus warming drawer and a large variable heat hotplate with fast boil ring. It is available in white or grey and can be configured with the oven on the left or right.


Haas+Sohn | www.haassohn.com


“People think that oil is a terribly expensive fuel to be using, but they aren’t aware that per kW hour, it is cheaper than electricity”


Fuel type Manufacturers offer ranges fired by


mains or LPG gas, oil, electricity, wood, solid fuels or pellets. Of course, installation is simplest with electric models as they don’t require a flue or connection to oil or gas pipes. And electric, oil and gas models react quicker, taking less time to heat up and offering greater levels of temperature control than wood or solid fuel.


For those who don’t have access to mains gas, oil, may still be the best choice, says Lloyd, “People think that oil is a terribly expensive fuel to be using, but they aren’t aware that per kW hour, oil is cheaper than electricity.”


Recent figures from the Government- funded Biomass Energy Centre suggest that to provide a kW hour of energy would cost 2.9p using wood chips, 4.2p using pellets, 4.8p with mains gas, 6p with oil, 7.6p with LPG and 14.5p with electricity.


Nigel Morrison, Marketing Manager at Rayburn, has noticed an increased


www.designerkbmag.co.uk


interest in models using renewable fuels, with a surge in interest in wood-fired models, giving a 60-70% increase in sales.


At Esse, a decade ago 80% of ranges sold ran on oil, 15% on gas and only 5% on solid fuel. Today, more than half of sales are of the wood-fired model, perhaps buoyed by a reduction to five per cent VAT for models which only burn wood.


Whatever the fuel type, models still vary in their efficiency which can affect running costs. Heritage’s Lloyd points out that the modern pressure jet burners used in its oil-fired ranges are up to 50% more efficient to run than older forms of burner control.


Heating Ranges that can be attached to central


heating radiators have a BTU (British Thermal Unit) value, showing how much heat output they will produce. Rayburn models, for example, range from 8,000 BTUs, enough to run three or four radiators, up to 150,000 BTUs which will run a large house with 30 radiators.


48


pg


Cooking Simple, single burner ovens usually


offer a hot roasting oven and a simmering oven that is around half the heat. The temperature of these ovens may be adjustable, but the ratio usually remains the same, so if the main oven is reduced in temperature, both the second oven and the hotplate will also be cooler. Ovens with more burners allow greater independent control of the elements, and ranges fired with oil, gas or electric offer more precise control.


According to Rayburn’s Morrison, for customers used to a conventional gas or electric oven, there is an element of relearning involved, adjusting to allowing a little extra time. But, he says, it is an effort that is well rewarded. “Ranges cook with indirect radiant heat which is gentle and kind to the food. Meat doesn’t shrink and it’s more forgiving for baking as it doesn’t suck the moisture out of cakes like a fan oven. Meat loses 15% less moisture when cooked in a range and when you taste the food it does genuinely taste better.”


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