My parents had a Rayburn" a smaller version of an Aga, in deep maroon, I miss that cooker so much, it did the best slow cooked food in the warmer oven.
We could chose from gas fired or solid fuel, for practical purposes they went with gas.
Ours both cooked our food and was hooked into the heating/hot water system.
It had baffles inside it that you could switch over to direct the flame, both baffles down meant the hob surface got hot, right baffle all the way up powered the oven, left up fed the hot water and heating, or you could adjust the baffles to anywhere in between to fire two or even all three. Because it was gas we didn't have to have it on 24/7 but a traditional one you couldn't let the fire go out.