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AGA remorse? Gas or electric?
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Posted by hazmatt (My Page) on Sat, Aug 22, 09 at 17:25
| We're in early stages of a new build, and I'm in kitchen-planning mode. I think I've been seduced by the kitchen design shop's Aga (having lived in England and New Zealand and admired them there, too) but before spending this much on a range, I wonder if anyone out there has splurged on an Aga and then regretted it?
Also, second question, my bias is toward using gas as the fuel source, but that option requires a complex venting system that involves a stovepipe-looking thing running up behind the range, in front of the backsplash. The electric version needs no pipe, which would have a nicer look (and easier cleanup of the backsplash when things spatter). However, the servicing seems slightly more complex/involved on the electric model. Anyone use either system and have a recommendation?
btw, I have read and respect the whole "Aga's are crazy, who wants to leave their stove on all the time, it's a wasteful, prehistoric approach to cooking, etc." perspective. I'm not ignoring it, it will inform part of my decision; but what I'm hoping for here is the perspective of someone who has bought/used Aga and then possibly decided they wouldn't do it again or wish they hadn't done it in the first place. :-)
thanks,
liz |
Follow-Up Postings:
RE: AGA remorse? Gas or electric?
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| I must say, given the history of so much heat and fury that has been associated with this topic on these boards -- much of it coming from folk who have never owned an Aga -- I think you are wise to try and ask for responses from those who actually own the product! That said, however, I'm sorry to say that I can't help you much. :-) Although I own an Aga 6-4 (and absolutely LOVE it, btw) that Aga product is clearly not a traditional Aga cooker. It also sounds to me like you've probably done your research on this forum. But, if not, you may want to do a search on the archives. When I did, I pulled up this old thread, linked below, which may be one of the best discussions of the traditional Aga cooker I've ever seen here. It contains much back and forth on the pros and cons of Agas and includes significant contributions by posters who either currently or previously have owned the product. Good luck! |
Here is a link that might be useful: Traditional Aga Cooker
RE: AGA remorse? Gas or electric?
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| I have sold the Traditional AGA for 5 years, I have never had a customer come back to me and say it was a mistake. To cover all bases we always suggest that customers cook on and in the AGA several times before buying one, don't make the mistake of going to a demo and thinking you would love to have one, demo's are ok but ALWAYS go back to the store several times and cook the meals your family eat, its no use seeing someone cook a stew when you hate stew, cook your food in your pans and make sure the AGA works for your style and type of food. If you do decide to buy the AGA....the your timing is perfect, AGA has just announced a 20% discount on all Traditional AGA's |
RE: AGA remorse? Gas or electric?
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| OK, my experience is secondhand from a dear friend who lives close by and redid her kitchen three years ago with a 4-oven traditional gas Aga. She and I were talking Agas last week, in anticipation of my own one-day-soon kitchen remodel, and she said it's one kitchen decision she would not make again. She listed the pros and they were strong: she loves the preheated ovens (hated preheating her old wall ovens), she loves the number of ovens and overall cooking space, it's great for all the roasting/braising she does and bulk-cooking to freeze later, the look is perfect for her French country kitchen decorating style, it's a workhorse when she entertains. Her main regret is baking. With the preset oven temps, putting in a pan of cookies isn't as simple as closing the oven door and letting it bake for 25 minutes. Instead, she spends a lot of time fussing and checking and moving the baking pan from oven to oven so the cookies bake evenly. Last fall, she said she was going to start baking seriously on the Aga so she could conquer the learning curve and feel comfortable. It's been close to a year and she really (still) dislikes it. Price-wise, she was committed to a 48" higher-end pro-style range (Viking, Wolf, Thermador et al.), so she didn't pay significantly more for the Aga. It's not even the unpredictability of baking on the Aga; more, it's the extra attention required from her for simple baking that is annoying. |
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