I've some relations who have one (so I have cooked with them) and have been
to a couple of other houses where they've been installed, and in all cases
they felt the need for a gas or electric hob and oven in addition to the
That is fairly true. There are two things I can't do easily on an aga,
one is grill, and the other is very hot stir frying. It does to
excellent toast tho.
Its a better oven than any other I have ever used tho.
I still have found that scrambled eggs done in a microwave are teh best
scrambled eggs as well.
Frankly, you need it all. :-)
Back on topic: IF you discover you have a not very interesting raised
wooden floor that can be replaced with a screeded one (with appropiate
insulation and screed) water based UFH plus the cooker-of-your-dreams
will I am sure be a fantastic solution.
You surprise me. The floor of the roasting oven is one approach,
using the cast griddle pan with ridged bottom is another.
No problem there either. We found a cast iron wok during a trip to
France that could be heated in the roasting oven and then used on the
boiling plate. I compared results with using a thin metal wok on a
wok burner (5kW) that we have with a gas barbecue and they are just as
Absolutely. The four oven model especially gives a wide range of
temperatures and options.
I would agree with you there. That is one of the few uses that we
have for our microwave, and not an essential one. It probably gets
used every other day, but that's about it.
The other one is for baked potatoes needed quickly. I wouldn't say
that the microwave does a "better" job of this than the Aga, rather a
different one. The microwave ones tend to be fluffy with soft
skins, whereas in the Aga we tend to rub the skins with sea salt
(Maldon is best) and bake them. Firmer texture and superb flavoured
skins. Hmm. I'll have to have one for my lunch now..... ;-)
Yes and no. I think that it really depends on how much you want to
adapt cooking methods.
Au contraire, its the best oven bar none for anything.
The plates are perfectly OK for frying, simmering, braising etc.
No, its a good cooker. I have cooked on just about everything, and I do
cook a lot - and not just beans on toast either. I can knock up a roast
plus 4 vegetables faster on an Aga than anything else. I have developed
the best ever technique for rice cooking.
I don't know how much a built in 4 burner setup plus oven and grill
costs these days, then add on the cost of room heaters and cooker hoods
(not needed) and microwave, and electric kettle, but that has to be the
best part of a grand and a bit anyway for decent stuff. And that will be
shagged in 15 years max. Agas do 30+ years. So break even puts the aga
at about 3 grand roughly - not far short of a small one. Then the heated
towel rails etc...Nope.
Its not the most cost effective way to go for limited sapce, and a
modern look, but its fabulously nice to use, to copok on and just to
As I said, the best bit is that you can come home from wherever, slap a
couole of potaoes in teh oven, open a bottle of wine and set the table,
stick a pan of water on to tsem some veggies, spal them in, slap a
couple odf steaks in the pan and in 35 minutes its a seriously gorgeous
meal of fresh cooked fresh produce raring to go.
Not on yer life.
Carefully measure 40% rice by volume, 60% water. About right for basmati
or thai rice. Only types we cook.
Bring to boil with whatever extra ingredients neded - saffron and
cinnamon, or coconut cream etc...
then when boiling stuff in covered pan in warming oven till required.
Yers...its hard to get it right that way tho. Must try harder..
Mmm. Interesting. I might try that next trip to france.
Ah. The trick is to give em about 15 in the microwave and then pop into
Indeed. I use the oven far more simply because it is there, and hot,
NOW. Part baked frozen bread in 5 minutes to crusty and piping hot from
deep freeze..NOTHING else does it that fast. Hot butter dripping out the
ends...coated on cheese or smoked mackerel Pate...
Even a gas oven takes some time to warm.
As far as teh plates go, I cannot get QUITE the maximum temp out of them
that I can out of a ceramic hob...I guess small time foundry work is out :-(
On Wed, 3 Dec 2003 08:10:32 -0000, "Anthony James"
That's really more of a question of the cooking methods that one uses.
There is a method to do anything that you would do on a "normal"
cooker. The issue is generally whether or not people want to adapt
their already learned cooking methods or not, but once done, they are
just as effective.
To email, substitute .nospam with .gl
I'd wondered about this as well - using UF in the kitchen as a secondary
"comfort" heating rather than primary room heating.
However, I have been reading about heat pumps as a means of achieving this
rather than electric elements or centrally heated wet supply.
Does anyone have any experience as to the economics or practicalilty of
this? Do all systems rely upon a refrigerant in the pipes or can they also
use plain water pumped around to utilise the seasonal ground temperature
email me at
richard at olifant d-ot co do-t uk
I am pretty sure that at some level a refrigerant is needed, because teh
majority of heat is dumped by turning the gas into a liquid, and cooling
by letting it expand back to a gas. Or something. You need a liquid that
will do a phase change at around teh temps and pressures you can
practically hold to. If its a nuclear recator, sodium gas is indicated.
Wtare is fine, if you are thinkingh of running at a few hundred
centigrade and pressures of several atmospheres...but I'd stick to
Having read other peoples commenst, the simple solution if its only one
room and its big enough is an aga and a separate electric cooker, and
*insulate the floor well* If suspended, dig up and out, and lay screed
floor over insulation. You CAN UF it as well at that stage., but with an
aga in a well insulated kitxchen, I actually have the UF almost
permanently off in there. Only in very cold spells is it needed. Aga
bleeds 600W continuously. More when cooking. I've got slate over 4"
screed over 2" polystyrene over supspended concrete block and beam
floor. The floor is only cold near the outside of the house - near the
aga its warm to touch, so the insulation DOES work.
Aga with electric cooker is BIG, and cots over 6 grand, plus
installation of oil or gas etc. But its a nice beast, cooker and room
heater combined, and very much recommended if it suits the lifestyle and
As is inuslation, insulation and insulation! And extractor fans!
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