Range cooker recommendations/anything to avoid?

[pacific407]

After getting some really great help with a previous post where I was debating whether to get rid of my inherited Aga when we redo the kitchen, I have decided to get rid. Which then leaves me with a decision as to what cooker to replace it with. I have decided on a range, as opposed to separate oven/hob combos (I may live to regret that decision) but really don't know what to go with.
I'm used to a gas hob, but have heard great things about induction. Then there's the question of brand - any recommendations or anything I should totally avoid?! Advice gratefully received!

I have a Stoves Sterling deluxe and it’s ruddy brill :)

@LittleOverwhelmed I've always had a hob/separate oven combo (although never induction) and have always really liked it, but the kitchen designer worked on the basis we were keeping our Aga, so has provided for a space for a range, so I'm just going with it but I'm a bit worried!

@Loofah01ooh that looks lovely too!

We have a Rangemaster Encore deluxe 100cm. It’s brilliant. 5 hob rings, induction with power up and hob safety lock functions. I love the different functions on the oven. On the downside, you have to find a good fit of oven tray for the right hand oven and you can’t detach the air grate thing at the back so any food crumbs that fall down there remain there, and you can’t safety lock the ovens or grill but that only matters if you have little ones sneaky hands that like new shiny controls!
You will need a bigger (greater?) power supply from the main board for higher powered induction hobs which for us meant new wiring.

Following as I'm remodelling my kitchen next year. I have had all gas rangemasters in my last two houses but thinking about induction hob and electric as we plan to be gas free when our boiler gives up the ghost (air source heat pump instead). Watching with interest!

Ps @pacific407 loved my rangemasters in the past.

@SingingWaffleDoggy Do you find the induction hob gets hot enough for, e.g. steaks and stir fries? I like the idea of an induction hob (less cleaning I hear!!) but wondered whether I'd need a gas ring on the side for when I need the extra heat?

Liking all the votes for rangemaster as they look so nice and seem a bit more reasonably priced than some I've been looking at...

@mootymoo yeah this is the decision I'm trying to make, too - I love the idea of an induction hob but I've never used one before!

I have a Rangemaster Excel 110 with the induction hob and it’s brilliant. We rented a house whilst having our building work done and the range was a Smeg. Dreadful in every way. Never was a product more aptly named.

In an ideal world I’d love a separate gas ring for wok cooking.

If you have an Aga though, why not just have a gas or induction hob somewhere else? It’s like getting rid of a Rolls Royce and replacing it with a VW.

I have a rangemaster 110 with induction top and it is very powerful! I set a couple of pans on fire, very easily!!, when we first got it!

Definitely gets hot enough, so much so that I’ve warped my griddle pan pre heating it to sear the steaks!
Also handy is the L1 and L2 functions, warm for melting choc and keeping soup warm, and simmer respectively.

The newer Britannia ranges have a reputation for going wrong... and are very expensive to fix (as I have found out). Induction hobs are also the most expensive to repair (from the repair man I have spent hundreds of pounds with...).

I have a belling gourmet 90 and love it. Had it for 4 years now and never had an issue with it

You will have plenty of heat with a good induction hob. The problem with it is the size of the ring and the hot spots, so you need pans that transfer and retain the heat well so to avoid steaming your steak on one side while it burns on the other. A bad quality pan (99% of the market) will raise in the middle where it’s hot so all the oil will form what is called a donut with the center deprived of it of course as higher. The solution can be one of these full zone where the hob is meant to detect your pan and activate underneath to the exact size. For anything large and pricey, expect to have to upgrade your electrical system to provide for 11-12k watts some are capable of delivering.

I have a 90cm gas top various oven settings Falcon in one house and a induction 110 cm Rangemaster Pro deluxe (it came with the house) in my other house. Im a pretty serious cook but IMO the Rangemaster has too many gimmicks, the Falcon is more expense but wins hands down on build quality it is on a different level.
I've not had any problems with saucepans on the induction hob and it definitely gets hot enough in fact it get bloody hot and it is super easy to keep clean but I can't quite explain why but I think if I had to choose I would go with the gas.

I've got the Rangemaster Nexus SE 110 gas hob and electric oven. Love it. 5 good rings (one for wok) with plenty of space for the pots. (Had a range in a rental house which had 5 rings and looked great but you couldn't actually put 5 pots on it at the same time!) Also griddle with 2 electric/ceramic rings below. I think you can use that so have 7 although I've never tried. I didn't think I'd use the griddle but I use it for loads of stuff now I have it.

I didn't want induction - bad experiences in holiday homes, relatives homes, rental house all put me off and was determined it must be gas. Love it but I do recognise it needs more effort to clean.

I have a SMEG Range. Looks lovely but couldn't recommend it. It's lucky I'm a practical person as I've had to fix it more times than I care to remember.

@JohnLoulou Good question. We inherited the Aga with our house. It's beautiful, but massive (150cm width) and, if I'm being honest, I don't particularly like cooking with it (although I do like the fact I barely have to clean it!!).
We're moving the kitchen to a different part of the house, meaning the expense of moving it (plus repair/service etc as don't want a chipped Aga etc. in a new kitchen- best part of £1500 all in from what I'm told), plus taking up all that space in the new kitchen when we need a separate hob and oven(s) for when we have to shut it off over Summer anyway. Not to mention we might need to reinforce the floor where we're putting the kitchen!!

@MyAltAccount This has been such a useful process cause I have nearly been seduced by the looks of a Smeg but literally not one person has recommended them!!

@Paulina23 Great point about pans. I think I'm probably due an upgrade anyway

@customerisqueen there is something lovely about a gas hob. My last one (pre-Aga) was gas on black glass, which was advertised as easy to clean - technically true I guess, but I drove myself mad trying to get the streaks out of it.

@Primitivo1 it definitely doesn't seem to be as simple as "you get what you pay for" with these things as I've also heard really bad things about Britannia ranges.

I've had a Leisure range for about 10 years. It's much cheaper than rangemaster and I've never had any issues with it

We had a Britannia but it did need repairing more often than it should have - also the engineers sent by our insurers couldn't always sort it and had to call in a Britannia engineer.
We now have a Belling (only one that would fit in the gap) and it's been fine.
Induction hob can get really hot if needed - I don't particularly like the electronic controls but had no choice.

Definitely look at a Godin. Ours has lasted forever.