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AGA Cookers

Updated on December 4, 2008
Aga Cooker, by dickuhne
Aga Cooker, by dickuhne

Eat Better, Live Better

My mother wants an AGA cooker.

She was introduced to the brand in a romance novel, of all places (Rosamunde Pilcher, I believe), and, intrigued, started researching the stoves. The more she read, the more she liked, and now she's piqued my interest as well.

AGAs are not only beautiful, they are absolutely unique. Agas are the only ranges that cook using radiant heat. AGA lovers claim this results in better tasting food because the absorption of radiant heat seals the surface of the cooking food, locking in flavor and juices, while traditional convection ovens, which work by moving hot air, tend to dry food out.

Additionally, because AGAs are always on, there is no need for preheating. You simply start cooking as soon as you are ready.

As you might have guessed, one major difference between AGA cookers and conventional ranges is that the temperatures are preset. AGAs come in two, three, and four door models. Two door models have a burner, roasting oven, and simmering oven. Three door models add a baking oven, and four doors add a warming oven and warming plate. All models have a boiling plate and simmering plate on top. All ovens and plates are preset at certain temperatures, ranging from about 800 degrees for the boiling plate to a gentle 120 for the warmer.

Although this results in some adjustments to cooking styles, it has advantages in terms of energy efficiency. Even though the AGA is always on, it is a relatively efficient appliance because once it has heated to proper temperatures (a process that can take up to 24 hours), it does not require very much energy to keep the heat steady, thanks to its clever, heat storing design, resulting in faster cooking times for many foods.

This does have disadvantages in hot climates, however. The AGA can be used to heat a house, and although its heat is slow and steady due to its good insulation, it can turn into a war with your air conditioner during a hot summer. My mother's dream home on Washington's Olympic Peninsula would likely handle an AGA just fine; her current home in the less temperate Midwest... possibly not so much. It is possible to lower the temperature of the AGA, but this may increase cooking time.

Another disadvantage of AGAs is that they must be serviced annually to prevent carbon deposits from building up in the burner.

AGAs come in electric, diesel, kerosene, propane, and natural gas models.

An Aga 4-Oven Cooker

Martha Stewart Demonstrates AGA Cooking (circa '85)


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    • profile image


      8 years ago

      When I was 10 I spent a summer in England. The house was an old Elizebethan mansion in the shape of an E. There was an enormous cream colored Aga in the kitchen. I fell in love. It heated most of the water for the house, and the last chore at night was to pour a scuttle of coke into it. I also visited in the winter a couple of times. The kitchen and the parlor next to it were warmish, as was the bath above. A coal fire in the dining room kept the icicles off o

      of our noses.

      I now live in my own home, was was able to remodel to my lliking. Imagine how thrilled I was when I discovered that I could my very own AGA. I did have to compromise a bit as I live on the first floor of a condo in Southern California. I love my 6/4, and we are getting to know one another well.

    • profile image


      9 years ago

      I have one and I totally love it. Yes, they are expensive, but they are absolutely fabulous. They do warm up the house very nicely, so I wouldn't get one if I lived in a hot area. For Montana, it's perfect!

      Cooking is different from what I was used to, since 80% of the cooking is done in the ovens. It is not hard to adjust to cooking this way. I also found out I save a ton of time, since a lot of the food can be prepared and cooked ahead. Plus, not having to wait for preheat time makes it real easy.

      Baking is fantastic, breads and cakes are done to perfection. Roasting veggies is easy and delicious. I have never overcooked my vegetables! I even make dried food, potato chips etc. All you need is an Aga cookbook to get started.

      I totally love my Aga and feel very lucky!

    • hot dorkage profile image

      hot dorkage 

      9 years ago from Oregon, USA

      Hmmmm... I bet they cost arm & leg too.

    • RGraf profile image

      Rebecca Graf 

      10 years ago from Wisconsin

      I've never heard of these. They sound so interesting. thanks for passing on the info.

    • Netters profile image


      10 years ago from Land of Enchantment - NM

      I want one! They look awesome. I like it. Thank you.


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