This is the bottom of the 18 qt, but it's the same. 8 inch raised section fits well on glass or coil round burner, not sure how it will be on your 6 inch (square). It will fit, but depending on how close the center of that burner is to the edge of the stove it will overhang just like your 14" stockpot does. I can't speak to whether you could set this centered between the burners which you said span 15" - it might not be stable and I don't know how 2 flames on the sides (lapping up the sides? Unless you can control just the left or right ring of each burner - I saw a camp stove like that, might have been at Northern Tool or Amazon) and cool spot in the middle would affect function, or whether it would warp. Be sure to ask the rep tomorrow.

Mayorswife, If you're still interested in comments from Aga owners, we have a 2-oven Aga. We have had it for a bit over 10 years now, and we love it. You opened this post with concerns over two reports: that AGAs make your kitchen hot, and that the learning curve is very steep. Responding to the second concern first, I do not remember the learning curve as being that steep. There is one, certainly. I also recall there being a learning curve when I, who grew up with and learned to cook on gas cooktops and ranges, moved into an apartment with an electric stove. I remember learning curves associated with the charcoal grill, the crock pot, and the microwave. The AGA was certainly no worse than any of those. As Wa8b and Trixieinthegarden noted, the main change is the shift in emphasis to positioning rather than temperature and time. As to your second concern, heating up the kitchen, much depends on what you mean by "hot" and how you use your kitchen in the summer. Since you have seen a working AGA, you have some idea how hot it feels. Your description sounds correct to me. The concern most people have is heat during warm weather. If your kitchen is tiny and enclosed and does not have any air circulation, the AGA will make it uncomfortably hot when your house gets over a certain temperature (what that would be depends on you and your climate). In my part of the country at least, the AGA dealer recommends that you have an HVAC vent near the AGA to help with air circulation and to keep the heat from the AGA from building up in its immediate vicinity. I have thought that this helped in our house. In addition, our kitchen has a very open plan, which has also helped, and a ceiling fan. A point in connection with summer heat that is often overlooked in this context is that serious cooking on a modern cooktop or range, particularly baking, will also heat up your kitchen during warm weather. For most situations, the heat in the kitchen will be greater than with an AGA, although for a shorter period of time during the day. You should consider this aspect when thinking about how the AGA would compare. If baking, say, a chicken casserole in one of the Wolf ovens you were looking at wouldn't heat up your kitchen uncomfortably during the height of summer, I wouldn't think the AGA would bother you. As a case in point, we live in piedmont North Carolina, and it certainly gets hot and muggy here during the summer. Because of the heat created in the kitchen by cooking, we rarely used the gas range we had before we got the AGA during the hottest part of the summer. We often weren't at home for dinner (extended daylight activities), and when we were, as much as possible we ate salads and other food that did not require cooking (I ate a lot of tuna salad for dinner, growing up!). Instead of the range, we used the microwave, or, if we wanted something more substantial, the outdoor grill. When we got the AGA, we decided that we could turn it off between July 4 and Labor Day. We had a portable burner/broiler combination that would heat water for tea in the morning, and that was really the only use we were making of the old range during those months. We have more or less followed that pattern ever since. If, for some reason, we want/need real cooking ability during that time that we can't get from the combination of the portable burner, the grill, the microwave, and the toaster oven, we can always turn the AGA up for that particular occasion. I am not aware of any exceptional expense in starting it back up. Other AGA owners in this State whom I know keep their AGAs up and running throughout the summer. They have concluded that the heat assistance they get from the AGA during the winter balances the extra air conditioning they need during the summer, and/or that the heat from the AGA during the summer is not cumulatively more than the heat caused by their old ranges when they used them. As to the AGA's performance, I checked with my husband before completing this response, and we agree that its results are excellent. We both cook on it. He said that if asked what he liked best about the AGA, he would say that he liked what it does to food. For example, just this last week, we cooked yet another Thanksgiving turkey for the extended family. We get this job every year for Thanksgiving and Christmas because (i) everyone in the family likes the roasted turkeys the AGA produces better than anyone else's efforts, and (ii) we're willing to do it every year, twice a year, because it really doesn't take much effort on our part. As to your husband's concern over smells, it hasn't been a problem for us. Smells are an individual matter, and we may have no problem because we mostly like the smells associated with cooking food. I find some fishy smells a bit strong, but we cook fish in the ovens and the only odor problem comes from the cooking pan itself before it's washed or goes into the dish washer. As Wa8b noted, if this is a concern for you, you could go on and install a range hood, which some AGA owners do (we don't have one). Alternatively, you could arrange your kitchen so that you leave yourself the option of installing a hood or exhaust fan later on if you want. You wanted to know what AGA owners like best and what we dislike most. I have already mentioned what my husband said he liked best (the way the food comes out). His biggest dislike is that you have to be careful of the top, because it will scratch. I thought about this question, and I confess to being somewhat at a loss. I would probably have done a better job six or eight years ago. At this point, the AGA is part of my life, and I wouldn't trade it for any other range or cooktop/oven combo. I like not having to ride herd on the AGA while it's cooking, once I put food into the ovens. Getting over the learning curve is probably necessary for this, but it seems to me that I can produce better food for less effort with the AGA. The AGA has become something more like a cooking partner than an appliance. I do my part getting the food ready to be cooked, then the AGA does its part. I like being free from the tyranny of a timer. The AGA's ovens are more forgiving of time vagaries than other ovens. The AGA is a truly great range for working parents, which is what we were when we got ours. If some domestic emergency occurs just as the meatloaf is supposed to come out, there is no need to worry; the meatloaf will be just fine while you wash off and bandaid up the scraped knee or quell the dispute (or whatever. And it IS possible to burn something in an AGA oven; you just have to work harder to do it. We put a roast in one evening, had some crisis come up and forgot about it for two days. The roast was an inedible lump of charcoal by that time). As to cons, it would be nice if there was another row or two of runners lower down in each oven, and the simmering oven does not oxidize its spills as efficiently as the roasting oven and must be cleaned from time to time. The AGA can be used for noncooking purposes. It makes a reasonably good quicky dryer or iron. Although the AGA suits us, we recognize that it may not suit everyone else. If someone's preferred foods include foods that are not suited to the AGA's style of cooking, the AGA is probably not for them. For example, those who prefer cooking in a wok shouldn't get an AGA. I think there are some cooks who really like the continued interaction with food as it cooks that stovetop cooking involves; they would probably find an AGA unsatisfying. Other people prefer other types of ranges or cooktops/ovens for different reasons. AGA owners in my State were willing to talk about their AGAs to potential buyers, to answer questions, and to offer helpful suggestions. I found that helpful when we were deciding on our AGA. In fact, we talked to three of them. Your area dealer may be able to put you in touch with other AGA owners in your area for information about heat during the summer, for instance. Meanwhile, whatever you have or do decide, good luck!

I have a MAJOR mold allergy, so this isn't just a matter of aesthetics for me. In fact, when we moved into our previous rental I had discovered a plume of mold damage on the back wall and under the wall kitchen cabs. The owner then figured out that that was the location where she'd kept HER rice cooker for years and years. So I'm concerned, and I do pull the rice cooker forward as much as possible (on a 24" counter), but the front and bottom edge of the wall cabinets still get steamy (cabinet rail is 15" above counter). And, I just looked and there are brown condensation spots underneath the top cabinet, behind the light rail. Am I the only one?? For those of you with NO problems from the cooker, how far is its vent from your upper cabinets -- both horizontally and vertically? I've found 50-90CFM bathroom fans @ 0.3 sones. (0.5 is the sound of rustling leaves), so that's quiet enough. But it would be an under-insulated penetration in a (SF Bay Area) house we hope to have very insulated. However, it does seem like overkill, I recognize. That's why I'm posting here -- to get insights from wise folks who cook and who think deeply about kitchen usability.

I use mine to cook a full meal in mine. We always have leftovers for lunch or another meal and salad. I have never seen the 8 cup model. There's many many models and they look alike. The options you definitely want are the saute and simmer, steam, and slow cooker. This model has all of them. I have never seen it at Walmart or any other stores, my other one was from my sister and she ordered hers and mine from Amazon. On the aroma site they have a recipe section, you can even make cakes and deserts. I use it all the time, you can make good breakfast in it too and awesome steam boiled eggs. It is not a pressure cooker but it does seal well and there is a degree of pressure involved. I have never seen any of the good electric pressure cookers for that cheap. I had look at a multi cooker with pressure cooker option but it was over a hundred dollars. Every one in my family has at least one aroma they last. I have actually only cooked rice a couple of times in mine, I have another small aroma rice cooker I usually use for just the 2 of us. I have created a bunch of recipes for a whole meal in the aroma, I am definitely willing to share them. My sister's and I do that plus I ordered a really good cook book for the cookers. The price at Costco is excellent I have never seen any with those features for so cheap. And a good thing to know is aroma sells replacement parts, I broke, actually my husband did, the lock on the lid and I emailed them, they called me and said that they could send me a new lid for $8,had it still been under warranty it would be free. I got it the next day and it took me about 10 minutes to complete the job, super easy and now I know how to remove the lid for special cleaning. By the way this is a cool touch cooker it doesn't get hot except the top vent and when you open it. This would be a wonderful gift for a kid going to college. They can do everything from heating up food to making soup and pasta dishes in one easy to clean pot. The top locks shut and has a handle so it's easy to transport the food.