Appliances - Professional
Legendary
Aga Cooker

The Aga cooker is one of the world's most recognizable design icons. Its simplicity, radiant heat, and stunning design have made the Aga cooker a culinary legend.

Treasured by serious cooks, celebrities and even royalty, for its incomparable radiant heat design and handcrafted quality. Today, more than 750,000 cooks worldwide ... from Martha Stewart to Mel Gibson and Paul McCartney ... prefer an AGA.

The Aga stove, referred to as a cooker in the UK and a range in the US, was first introduced in Europe in 1929 as an efficient and easy to use alternative to the wood burning cooking stove.

Each Aga is handmade by gifted craftsmen, with every step of the building and finishing process continuously inspected for quality and excellence. If properly maintained, the Aga should have a life expectancy of 100 years.

How it Works:
An Aga Cooker is a cast-iron, gas-fueled, enamel-glazed cooking stove that uses non-drying radiant heat to gently cook food, often in less time than a traditional stove.

The Aga cooker is fuel efficient, always on and ready for use. There are no knobs or individual heat temperature controls for the cook to adjust.

Unlike today's conventional stoves which are dependent on direct heat from a gas flame or electric element, the Aga works on the principle of stored heat. It's cast iron walls absorb and store heat, the release it in the form of gentle radiant heat.

Radiant heat is transferred from a heated mass. In the case of the AGA, this "mass" is the cast iron that the cooker itself is made of. Radiant heat offers a more consistent, gentler heat source that gives the ability to cook food all day and keep it warm for hours without drying out or becoming tasteless..

What makes the Aga so unique is the use of several different cooking zones or stations, each with its own heat level. The cast iron acts as an accumulator, storing just the right amount of heat in each cooking zone for its intended function.

The Aga is controlled by a thermostat, which constantly regulates fuel distribution from the heat source/burner unit to the hotplates and ovens. Once heat is used during cooking, the Aga automatically brings each cooking area back up to the appropriate level of stored heat.

The temperature gauge tells you when the Aga has returned to optimum storage levels.

Instead of turning burners or ovens on and off, you simply move the foods to the appropriate hotplate or oven. You can slow things down or speed them up simply by moving the food to a different place.

The vitreous enamel coating acts like insulation, retaining the heat within the cooker, further lending to its fuel efficiency.

The Cooktop
Instead of traditional burners, the Aga cooktop is composed of multiple hotplates that can hold 3 pans per plate. There are no grates, heating elements, or exposed flame.

The hotplates are hottest in the center, and become cooler as you move away from the center. Each hotplate has a lid which retains the heat when not in use.

Cookware used on the Aga should have a thick, flat bottoms to withstand the high heat and maintain constant contact between the pan and the hotplate. This improves the efficiency of the heat transfer between the pan and the hotplate.

The Simmering Plate: 400° F (at center)
The simmering plate is located on the right of the unit, and can keep 3 pans at an even simmer indefinitely, without boiling over. It can also be used as a griddle for foods such as: grilled cheese sandwiches, pancakes, french toast, etc..

The Boiling Plate: 800° F (at center)
The boiling plate is used when very high heat is needed. It can boil water faster than a microwave! Use it for stir frying or searing meat.

The Warming Plate: 140° F
The warming plate is available only on the 4-oven AGA. In addition to keeping food warm while serving, it can be used to rise bread dough or warm a baby bottle.

The Ovens
The AGA's oven sizes are deceiving. Although the ovens appear small, they have been designed so there is no wasted space.

Every square inch of each oven is usable cooking space, even the oven floor (no direct heating element to take up space).

Each oven has a different temperature setting for different types of cooking, and each is vented to the outside to help eliminate cooking odors. The constant temperature and humidity control prevents foods from drying out.

As you become more comfortable using the AGA, you will find more of your cooking is actually being done in the ovens. Make sure that all baking pans, roasters, and other pots and pans are oven proof. For this reason, avoid cookware with wooden handles.

The Roasting Oven: 450° F at mid-rack position
As the name implies, this oven is used for roasting meats. Its all-over, high even heat seals in the natural juices quickly, resulting in meats that are incomparably moist and tasty, with little or no shrinkage. A 28-pound turkey will cook in about half the time [approximately 3 hours] of a traditional oven without basting!

Built on a similar principle of the brick oven, it is also wonderful for baking bread, pastries, pies and biscuits.

The higher heat on the floor of the oven can be used for frying bacon and eggs, onions, fish, chicken, etc. The oven's high heat perpetually burns off spills so clean ups are a breeze.

The Baking Oven: 350° F at mid-rack position
Located below the roasting oven (on the 4-oven model only), the baking oven does just about everything the roasting oven does, except a little slower. Use it cook pastries, cakes, meatloaf, stew, etc.. Like the roasting oven, it is also humidity controlled, self-ventilating and self cleaning too!

Note: The 2-oven Aga is equipped with a combination simmering/warming oven
           located below the roasting/baking oven.

The Warming Oven: 150° F The warming oven will keep cooked food warm for hours without drying out or deteriorating, soften butter or chocolate and warm dinner plates. It is safe for serving bowls, even covered in plastic wrap. Or use it to dry mittens!

• Fuel Consumption:
  
  Current US models of the Aga are fueled by natural or propane gas. An all-electric model will be available in 2005.
  
  The Aga generates 15,000 BTUs per hour on high and on idle at 3,200 per hour for the two-oven and 4,000 per hour for the four-oven. Far less than professional or commercial ranges which generate 50,000 - 150,000 BTUs.
  
  A 1/2" F N.P.T. gas connection is required.
  
  Don't Touch That Dial !
  The Aga is designed to be left on at all times.
  Turning it completely off for an extended period of time could result in thermocouple failure and/or damage to the cast iron from humidity.
  
  A better solution is to lower the gas setting so only the pilot remains lit.
  
  
  
• Size / Weight
  Cast iron is a very heavy material.
  The 2-oven model weighs 900 pounds, and the 4-oven weighs 1,290 pounds.
  
  However, because the base of the Aga is flat, the AGA's weight is distributed throughout the unit, so it weighs less per foot than a waterbed or piano.
  
        Two-oven = 900 pounds spread over seven square feet
        Four-oven = 1,290 pounds spread over 10 square feet
  
  DEPTH
  The Aga cooker is 26 3/4", and requires and additional 2 1/4"clearance at the rear of the unit, for a total of 29". This is 5" more than the standard 24" base cabinet. The Cookmaster is 28" deep. Base cabinets and countertops on either side of the Aga should be "bumped out" accordingly for a "flush" fitted look.
  
  WIDTH
  When planning out your kitchen, add 6" to the width of the AGA.
  
  To allow clearance for the gas connection, which enters the cooker at the front side (left or right), a 3" filler strip should be used. To balance the look of the appliance, 3" filler strips should be used on both sides.
  
  The gas connection can also be hidden within a base cabinet, but will take up needed space within the cabinet.
  
  

Installation Considerations:
Your kitchen designer or sales person will advise you of any necessary or required clearances for your particular floor plan/installation.

The Aga can be installed against virtually any wall and certain models can even be placed within an island unit.

FLOORING
The flooring must support the weight of the AGA. In addition, the top face of the base or hearth must be made of a non-combustible material, with a minimum thickness of 1/2" (12mm).

HEATING / COOLING
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 during heavy cooking periods (such as preparing holiday meals).

Under normal use, the Aga will generate heat output of 3-4,000 BTU's per hour (about the same as 12 people sitting in the room).

Three coats of vitreous enamel help insulate and keep the heat from the unit from escaping into the kitchen. To negate the additional heat generated by the Aga in the summer, an additional air conditioning duct placed near the appliance is recommended.


During hot summer months, it may be desireable to reduce the thermostatically-controlled temperature a bit. This doesn't change the taste or quality of food cooked on the AGA, but it will increase cooking time slightly.

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, and complies with the requirement that all parts of the Aga within reach of children be a temperature deemed safe for the slower reaction time of children.

• Standard Flue:
  visible pipe vents up through cabinets, ceiling or through wall chase
  
  
• Direct Vent or Balanced flue:
  Most commonly used for AGAs that are installed on exterior walls
  Cooker vents directly out the back of unit and through wall.
  No visible pipe
  
  
• Power vent:
  Allows for island installations or other applications where exposed pipe is not desirable.
  The power vent runs off a small electric fan and can be vented through cabinet toe spaces, floor joists, or out the back or side of the AGA.
  
  

Range Hoods
A simple domestic type range hood is all that is needed. Expensive commercial type hoods are unnecessary with an AGA.

If a vented hood is used, adequate outside air should be supplied, this 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 odors and possibly smoke staining on the wall where the vent pipe attaches to the AGA. A powerful fan without outside air could cause the pilot light to extinguish.

Please consult with your kitchen designer or sales person for specific recommendations.

• Pre-installation Survey
  Prior to the actual installation, an Aga installer will visit the job site to verify the model selection and confirm that it can be fitted in the selected location. The correct cabinet height is achieved by the use of one of our prefabricated hearths (platforms) or you can have one custom made according to your needs.
  
  
  • For Existing Kitchens
    To accommodate the exhaust vent, gas/electricity supply, or the Aga itself, some modifications of the kitchen's construction may be required. These are usually minor. Any changes to the kitchen's construction that are required to accommodate the Aga will be identified and made known to you. The installer will even coordinate with your remodeling contractor to see that the proper modifications are made.
    
    
  • For Pre-construction
    The installer will coordinate with the architect or builder to communicate the necessary specifications to the builder's plan.
    
    
• After Order Is Placed
  Within 6-8 weeks your Aga will be shipped from the UK to the US, professional delivered to your home or job site, and carefully assembled by a skilled Aga technician.
  
  
• Fitting & Assembly
  The Aga arrives at the job site in individual sections (over 120 pieces and parts) and will be built on-site by a certified Aga technician. It will take 1 to 1 1/2 days to complete the installation.
  
  

Maintenance
The Aga cooker should be inspected and serviced once a year by a factory trained service technician to ensure continued safe operation of your AGA.

Because the Aga is always on, it requires little or no cleaning. The ovens self-clean by carbonizing cooking spills and splashes. Day to day maintenance requires little more than cleaning up spills with a damp cloth.

Available Aga Radiant Heat Cooker Models:
Please be sure to read the section on Installation requirements above

In the US, the Aga cooker is available in two and four oven models with 15 colors to choose from (depending on the model).

4 Oven Aga Cooker
The classic 4-oven Aga cooker is the flagship of the Aga line.

With 4 radiant-heat ovens, two hotplates, warming plate, and optional gas cook top, this Aga has unmatched flexibility and cooking capabilities.

It's a true culinary thoroughbred. For those who want to add a conventional gas cooktop, a gas 2-burner option is available in place of the left warming plate.

Two Oven Aga Cooker

The 2-oven model features a Boiling Plate and a Simmering Plate complete with the Aga hallmark chrome insulated covers, plus a Roasting/Baking Oven and a Simmering Oven. Choose any of 15 colors.

Expand the cooking options by adding an Aga Companion.

Aga Cookmaster (3 ovens)
The Cookmaster differs from the Legendary Aga cookers, in that it can be programmed to turn on or off on command, or left on for continuous use like the original AGA.

The Aga Cookmaster features a hotplate that can accommodate up to 5 saucepans, and 3 ovens for all types of cooking, baking, roasting and slow cooking. At 36" wide, it fits nicely between standard kitchen cabinets. It is available in either natural gas or propane and 14 delicious colors.

The classic design of the Aga Cookmaster is at home in any style kitchen from mountain chalets to farmhouses to midtown condominiums. At 36" wide, it fits nicely between standard kitchen cabinets.

It is available in 14 colors, and unlike AGA's other models this 719 pound unit arrives at your home assembled    

Available Options:


Aga Companion (dual fuel)
The Aga companion is dual-fuel, 24" range that features four gas burners and two electric ovens.

For 2 Oven and 4 Oven Aga owners, the Aga Companion provides additional cooking surfaces by attaching directly to the left hand side of either model.

The top oven is a conventional oven with an integral broiler and the lower oven is a convection oven.

The four gas burners include two semi-rapid burners (6,000 BTU each), one rapid burner (11,000 BTU) and one ultra-rapid/wok burner (12,000 BTU).

As a free-standing range it brings the versatility of dual-fuel cooking into any kitchen.

Gas Burner
A gas burner option is available to replace the standard warming plate on the 4-oven AGA.

These burners operate independently of the AGA, and their operation will not be affected if the unit is turned down or off.

Piping exits at the side of the AGA, and is concealed by either the 3" filler strip or within the side cabinets.

This option is only available on new 4-oven AGA's and must be specified at the time of purchase. Existing AGA's cannot be retrofitted.

 
See Also:
Introduction to the Aga
Aga Legendary Cooker
Aga Dual Fuel Ranges

Related Articles:
Professional Ranges & Cooktops
Range Hoods

Related Websites:
All Aga U.S. Models

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