It's quite common when you use a range with the oven constantly hot. Lots of things are successfully cooked started on top and then transferred to an oven to complete cooking, Alternatively, the coolest oven on an AGA is cool eniugh to kepp pans and their contents warm until you want to dish out. Aga pans have plastic handles which will take the temp of their cool oven.
Also, I like to make gravy in the roasting pan when I've roasted meat, which means I do better with a solid based roasting pan (I use an Aga-type range). Solid & ground based roasting pans cost an arm and a leg so I've bought frying pans of similar quality (usually a lot cheaper) and taken the handle off. Even better when you can get a good condition frying pan of the quality you need from a charity shop!
Just one thing I've found essential. Keep some of those cloth pan-handle covers available near the stove if you are going to put a pan with a saucepan-type handle in the oven. Make it an unbreakable rule to put it on Over the years we become conditioned to pick up a long handle and I used to get burns at first. Now, putting that cover on the pan is the first thing I do.
Cheers jane
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