I have an oil-fired Rayburn, which heats the house, dries the laundry on the overhead rack, dries fruit, eggshells and anythoing else in the warm bottom oven, keeps the earl grey hot (doesn't stew like ordinary tea) and cooks a full roast dinner, including yorkshire puddings, which need a VERY hot oven. True, it needs to be turned up a couple of hours before you cook, but then Rayburns, like Agas and such are a way of life. I don't think you have many of them in the States.

I also use an LPG hob for "quick" cooking.

We've just finished moving the entire kitchen into the room where the rayburn is so that the VERY expensive oil is made to multitask!!!

Cheers, Bron.