In a world of high energy costs, we are all more keenly aware than ever of our energy use. There is of course a cheapest way to run your converted Aga (turning on only for use) and a more middle ground approach, utilising the cookers’ versatility whilst reducing energy expenditure. Here’s 10 tips to get you started on economical yet satisfying Aga use:

1. Turn the hobs on only for use. The hot plates are BY FAR the most power hungry area of your Aga. Looking to improve ambient heat? It is much more efficient to increase oven temperature than to use the hobs.

2. If you have a 4 oven, minimise periods when the hot cupboard is on where possible. The style of thermostat on this side and reduced insulation make it less efficient than the right hand side.

3. Turn down the ovens when less ambient heat is required. Focus on temperatures below 165c for the greatest savings.

4. Utilise a timer. There is very little point in running an Aga with such fast heat up times continuously when the sun is blazing outside or you are out of the house for long periods. Programme the timer to bring the Aga to temperature only when you need it the most. Bear in mind however that ambient heat will be much reduced when used in this manner.

5. Use the base of the top oven floor for almost anything you would ordinarily use the hot plates for - making toast, boiling eggs or pasta, frying meat etc.

6. Make the most of the ambient heat of your Aga- pop a kettle in the oven for ever ready water; dry & iron your clothes on the top. Remember any container that can go in the microwave can go in the simmering oven. Reduce the use of other power hungry appliances by utilising the heat your Aga already has.

7. Use the wonderful slow cooking qualities your Aga has - placing a stew in the Aga to cook gently all day is a more efficient use of energy than ramping the ovens right up for roasted dishes.

8. If you have an Instaheat (eControl) or Induction (Electrickit) upgrade, prioritise this for every day cooking, using your traditional Aga plate for direct hot plate cooking of pancakes, toast & eggs. The reduced heat up times of Instaheat & induction mean you are using less energy and for less time.

9. Keep a stock pot in the bottom oven. Add peelings, offcuts & bones for a constant supply of free & flavoursome stock on which to base your sauces.

10. Dry citrus peels for firelighting in the bottom oven or herbs on the top plate for use later. Dehydrate past their best fruit on the lowest settings or part dry tomatoes, reducing waste & building up a store cupboard of low cost basics.