Have had a Stanley Superstar which is 80,000 btu since 1994 and it is still going strong.
Ours does cooking, heating and hot water. We have it programmed so it does hot water and cooking in the summer and can be switched on to doing all three in the winter, on an electronic controller. The controller was also the timer so I could and did have it on all the time when it was cold, but when it warmed up, or it was term time we programmed exactly when we wanted the heating on, so unlike an Aga, you can just use it as a stove and to run the hot water in the warmer months.
I love it, and it only takes 20 minutes from cold to be able to fry an egg on it. It's not instant heat like a gas stove, but not bad for all that.
We had the one with baffles which have to be moved, but I think Stanley have now moved away from that to twin burners which may be more effective.
I would buy another one without thinking about it.
You need to have a look at the Aga/Rayburn website as they now own Stanley (I think) and they also have something on there which I think is called an Alpha which looks interesting.
We let the house to live abroad and here I have a poxy ceramic hob and a poxy single oven. I miss having two ovens on the Stanley and Delia's red cabbage recipe is great bunged in the bottom and slower oven and left until it is done. Great for warming plates and drying out rugger boots as well.
With the tops down it is great for proving dough, and they are so easy to keep clean. Any spills on the hot plate you brush off with a wire brush, and the oven is self cleaning, as everything that spills falls to the bottom and burns off.
We has a Rayburn for a while (came with the house) but it was LPG and vvv expensive, so the Stanley cost less even with the cost of the oil, and putting the cost of the Stanley on the mortgage than it cost for the Rayburn.
Hope that helps.