FAQ's

Under normal usage the AGA gives off 3-4,000 BTU’s per hour. This is the equivalent to twelve 100 watt light bulbs or a 1200 watt heater. A typical refrigerator generates about one fourth the heat of an AGA. This is not a large amount of heat, but must be considered in the kitchen design.

What can be done to minimize the effects of the heat generated ?

The type of heat generated is radiant or infra-red, it is the same as the sun or a heat lamp. Infra-red light is converted to heat when it is absorbed by someone or something. (Cats are particularly good at this and are therefore often found in the vicinity of an Aga or sunny window.) This means that directly in front of an Aga, where you are “exposed” to the biggest surface area it will be the warmest. For that reason, avoid locating major work areas, such as sinks, directly in front of an Aga.
It is a good idea to maintain a 4 foot space in front of your Aga to allow for two people to pass and be able to open the oven doors safely and freely.

Avoid excess incandescent lighting. As mentioned above, it takes only a dozen 100 watt lights to equal the heat output of an AGA. The AGA colours look different under different types of lighting. You may want to experiment with different lights to assess the effects on your colour.

What does my architect or contractor needs to know about the heat?

Make sure they have the specific heat output of 3-4,000 BTU’s per hour to factor into the heating and cooling requirements of the building. This consistent and relatively small amount of heat is easier to design for than a conventional range which generates up to ten times that amount of heat when in use. The architect or designer should be including kitchen heat codes in their design.

How hot is the outside of the Aga?

The face of the AGA is cool enough to touch, but is too warm in places to hold one’s hand on. The AGA was tested by the American Gas Association as a domestic range. One of the requirements is that all parts of the AGA within reach of “little people” be a temperature deemed safe for the slower reaction time of children.
When an AGA is turned on, it takes 5-6 hours to heat up. During this time some parts of the AGA are warmer than normal. The same is true if the AGA has been on high fire long due to heavy cooking (such as demonstrations)

Operating cost for your Aga

This is more heat output than a woodstove on high fire. The AGA cooking the same foods would not go much above the 4000 BTU’s per hour. Other hours of the day, the kitchen, properly designed for minimum heat loads, should not see a build up of heat at all.

Should I or shouldn’t I have a range hood above my Aga?

The use of vented range hoods is less necessary with Aga’s than conventional ranges as most Aga cooking is done in the ovens which are vented into the flue. However, it is useful to have a hood as grilling and frying of foods on top of the Aga can create some smoke. In these cases, a simple domestic type range hood is all that is needed. Expensive commercial type hoods are unnecessary with an Aga.

Natural drafting hoods with grease extractors are preferred over vented hoods, as natural drafting hoods do not cause an imbalance in air pressure between indoors and out. If a vented hood is used, adequate outside air should be supplied, his can accomplished by opening a window slightly whenever the fan is in use. In new construction the vented hood and it’s make up air should be calculated by your architect or contractor. Without adequate outside air the vent can pull exhaust down the Aga chimney causing odours and possibly smoke staining on the wall where the vent pipe attaches to the Aga. A powerful fan without make up air could even cause your Aga to extinguish.

Is it expensive to have the Aga on all the time?

No, the extra warmth the Aga gives off is great 9 months of the year and will help reduce your heating bill.
If you worry about the summer months, one extra air conditioning duct will make up for the extra warmth, consult your heating/cooling contractor.
If you are not air conditioning, it won't be any hotter inside then it is outside.
As a matter of fact the air in the kitchen area will be dryer because of the Aga.
Don't forget an Aga is always ready when you are, you don't want to miss it ever.

Can I turn my Aga off in the summer?

Please don't. Once you have an Aga you can't live without it.
80% of the cooking is done in the well insulated ovens and does not add heat to the kitchen.
If you are going away for an extended period you can turn the Aga down to the pilot light. By doing so you prevent your thermocouple from failing and damage to the cast iron caused by humidity.

Do I have to learn how to cook all over again?

Nooooo....... but no matter how advanced a cook you are we guarantee you will be even better.
The cooking demonstration will teach you how to make good use of the ovens.
Once you own one you'll learn to love the relaxing way of cooking with an Aga.

How do I cook with all these ovens?

Example 1): Bring vegetables to a boil on the boiling plate. drain and finish steaming them in the simmering oven.

Example 2): Fry meat brown on one side on the boiling plate, turn and finish in the roasting oven etc. etc. You won't burn your food this way either.

Can I grill in the oven?

Yes, if you position your food close to the top in the roasting oven.

Why does Aga cooked food taste so much better?

The heat stored in the cast iron walls of the ovens radiates around the food.
It doesn't dry food out like a conventional range and there is no thermostat that cycles on and off with an irregular heat result.
An Aga cooker is very steady, always the same and keeps the moisture and taste in the food.
Open the door anytime while you are cooking even with that important soufflé
in there. The radiant heat keeps engulfing the food.

Can I still use my regular cookbooks?

Absolutely, Aga's work wonders with food.
The Aga cookbooks are great in the beginning, because they tell you in what oven to put the various dishes.
You'll know in no time where they will all go.
By the way, everything that gets cooked in the roasting oven can be done in the baking oven. It will only take longer and visa versa.
The simmering oven is your big slow cooker.

How about children and Aga's?

An Aga is warm to the touch, there is no spot you can burn yourself.
The lids are out of reach for children and the warmth of the Aga will discourage them from opening one.
There are no knobs to turn, no open flames to deal with and the gas burner is totally fool proof.

Can we only use Aga pots?

Nooooo.... Make sure though that your pots have a perfectly flat bottom and don't rock on the top plates.
Aga pots are terrific with their flat machined bases, stack able lids and heat proof handles.

What accessories come with an AGA?

An Aga is outfitted with a small and large meat tin with grill racks, one cold sheet, two grid shelves, a toaster a steel brush and a cookbook.