This is a bit of a pointless thread, sorry in advance! I spent ages deciding on an oven for our kitchen last year because I love to cook. Really, really wanted a cast iron range cooker, but went for two modern Hotpoint ovens in the end because of the cost and supposed features. I'm increasingly noticing though, that normal recipes are adapted from aga ones anyway: if you're doing a joint start it off hotter; pizza on a stone at the bottom of the oven; bread comes out beat if the ovens been on for over half an hour anyway. Has anyone else noticed any cooking tips that seem revolutionary, that actually if you think about it are just adapted from a system where you move the food from one oven to another? My DH was trying to sound all wise last week telling me to start the casserole off on the hob (as in a super chef recipe he'd found) before putting in the oven at a low heat, and I found myself thinking that actually, that's pretty much standard range cooker process anyway, only that's considered faffy/ complicated in that situation.