Aga 6-4: Please tell me what you really know about it

16 years ago

Cpovey and all others who either own or have had direct experience with the Aga 6-4: Would you please, please, please speak your mind regarding the pros and cons of this range? For the past several weeks, I've been on a virtual roller coaster over whether or not to buy the 6-4 as a replacement for my antique range (a 6-burner, double oven jewel that was manufactured by Vulcan in the 1920's).

While there's no question I LOVE the way the 6-4 looks, I also can't bring myself to make a range purchase (especially one in this price bracket) on the basis of looks alone. All of my friends -- none of whom have any direct experience or knowledge of 6-4 -- think I've lost my mind to even consider purchasing it. After all, it's so unlike anything in their own kitchens! On the other hand, I've got all the Aga sales people swearing that I will die and go to heaven if I bring this range home with me. At this point, I'm in a total tizzy over what to do. I'm now desperately seeking some credible, tried and true advice about the merits or pitfalls of the Aga 6-4 from people who actually know what they are talking about and who have nothing to gain from my purchase decision. That said, any and all advice, tips, encouragement or warnings would be truly appreciated, including some responses to these specific questions:

Some critics claim that the Aga 6-4 looks great but performs below the par of other pro style ranges. Do you agree?

Are you aware of any specific function problems with Aga 6-4? Does your own 6-4 have a repair history?

Do you find cooking on this range to be considerably different than that of others, e.g. Wolf, Bluestar, Viking, etc? Did you have to adjust your cooking style in order to match how this range functions? If so, was it a steep learning curve? How did you do it? Trial and error? Classes? Aga cook books?

If you currently own this range and had it to do all over again, would you? If not, what would you buy instead and why?

And, if you think the Aga 6-4 is the best thing since sliced bread, tell me all about it!

Thanks!

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Comments (7)

soshh
16 years ago
Fingers crossed Martha! Our kitchen is still in the planning stages, and I am still trying to collect more info about the Agas.

I will read with open eyes and hope you get some good info.
soshh
16 years ago
Martha,

I re-read my Range Fantasy or Reality thread and found this from CPovey, whom I think is the Colin referred to who does catering and professional cooking. Here's what he had to say about the AGA...

"As to the Aga 6-4, it has no grill or griddle, and the ovens are really only 2, and smallish-19 pounds max for a turkey. It's a good piece of equipment, but expensive."

Don't know how this next point matters to you, but another poster mentioned that with the 48 Bluestar, the smaller oven can be made to go down to a low temp to perform as a warming oven. To me that is very helpful. Day-to-day I could use the smaller oven, but for entertaining the larger one works well and then the smaller could be used for warming. Not the vintage look I love, but another option.
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FWIW, here's my thoughts on the Aga 6-4 (and why I've backed away from wanting an Aga): I love the look of the Aga (and all those pretty colors!) so I very seriously considered it before deciding to go a different route. Here are the reasons I decided against it: (1) Although on a regular basis the smaller ovens are probably fine, there ARE times when I actually use and need a larger oven -- turkey time, party time, cookie baking times. In our previous house, we had a 30" double oven and there were definitely times when I had both ovens full, the microwave going, and at least 4 burners working on the cooktop. Now that's not everyday and maybe I could live without that versatility, but since I'm taking the kitchen down to the studs and starting over, why not pick appliances that will cover all of my needs (and seriously, if I'm going to spend $5k + on a range, it better hold my darn turkey and the fixins, too). (2) I didn't like the heavy cast iron doors when I tried to open and close them at the store. It seemed like it would be fairly difficult to lift the door up and open and get the stuff in and out while protecting the dog and my little ones from the ovens. (3) Having worked on a continuous-grate cooktop with sealed burners in a sealed pan, I really didn't like the burner grates and separate burner pans. Again, why settle at that price? (4) The odd European size will leave an awkward hole in my kitchen should it turn out to be a lemon, or when it just breaks and I have to replace it. I want to be able to replace appliances without having to tear out my cabinets and start over again (once is really enough for that). When I decided I wanted to go with something that would be a standard American size, I knew I did not want a 30" because I really wanted a bigger cooktop (we do a lot on the cooktop). I also knew from my prior house that I really wanted two ovens (I used them both regularly, although the bottom one was most often used to warm bread or a side dish). Because I love the look, I then looked at the Aga Legacy in a 36". I LOVED the look of the "Vintage White," and I ALMOST bought this one, with the plan to add a separate 27" or 30" oven under a counter somewhere. Once again, though, I just didn't like the burner grates, and the knobs felt like cheap plastic that would break easily. Plus, if I went with the Legacy, I would have to make room for another 30" oven somewhere, in addition to the 36" of range space. If, on the other hand, I went with a 48" range, I would get the benefit of a standard (albeit high-end) American size, the Aga's smaller oven for daily use, plus have a second larger oven, the continuous grates I love, and a griddle (yippee!). I would get all this by dedicating only an additional 12" instead of 30" of space to cooking appliances. Right now, I have narrowed my choice to two 48" ranges, both of which have paint options: the five star (priced in the $5-$6K range with one electric and one gas oven) or the American Range, which is about $1200 more (assuming you want a color and not SS) for an all-gas. I considered and ruled out Viking, Wolf and Bluestar for the following reasons: Viking (very cute) and Bluestar are notorious for getting hot to the touch and I have little ones to worry about. I'm also a bit of a klutz and don't want to burn my belly while I'm stirring pots. Viking and Wolf have both been sold from their original manufacturers to new companies, and quality for both has reportedly gone down hill since then. I don't want to drop thousands on an appliance only to buy a headache, so I'd rather not risk it. HTH
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Fori
16 years ago
Obviously I don't have one, but you can figure out a lot from specs. TAKE your turkey pan to the store and shove it in! Compare those BTUs! The 6-4 gets extra points for looking good while doing it. Think of the energy saved using wee ovens instead of standard size ones. Look at the picture I'm linking that I saved from an old GWer's post about his AGA...

Here is a link that might be useful:
marthavila
Original Author
16 years ago
Well, I have to kind of chuckle over the small oven comments. One of the main reasons why my friends think I'm "overdoing" it with the Aga is because I am single, don't cook professionally and don't often cook for large crowds. My retort to them concerning the 6-4's oven size is that, for a person in my situation, the smaller ovens may make a lot of sense. Similar thinking may be found amongst those of us who prefer dish drawers over dishwashers because they give us some option in choosing the sizes and numbers of binw we may actually need per wash cycle. Yes, I know that argument doesn't work in the reverse --especially if I want to cook a 20 lb turkey in an Aga 6-4. But, again, given my lifestyle, I don't foresee my having that particular dilemma. :)

As far as expense is concerned, the 39" Aga 6-4 DF is pretty comparable to the 36" DF Wolf. Both are pretty expensive in my book! However, if I purchase an Aga floor model, the final cost to me will actually be considerably lower than the brand new 36" DF Wolf.

Soshh: Can't do the 48 Bluestar! I'm trying to recover some space I gained from retiring the antique stove (54" in size) for more cabinetry/counters.

Please keep your fingers crossed that the 6-4 owners will soon respond with lots more for product information!

Fori: Love that photo of Uncle Toad's range. That's exactly the look I've been pining for in my own kitchen! I'm just wanting a bit more assurances on performance. Although I did some research and found those old posts from Aga 6-4 owners before starting this thread, I still find the information from current consumers to be relatively scarce. Here's hoping some of those same members who posted long ago might see this new discussion and provide some updated information and that more recent Aga 6-4 owners will chime in as well.
jenanla
16 years ago
I'll also be following along to see what you decide. We are seriously considering an Aga for the house we are building. We will not have gas available so the 6-4 is not an option. I'm probably going to get the Legacy since it will give me the look we are trying to achieve, if budget allowed I could be easily swayed towards the electric cooker, but this would be purely frivolous since I don't particularly like to cook.
If you are near a Domain they do a great demo.
claybabe
16 years ago
Is it too late to chime in with AGA info? I have one.
vindivino
16 years ago
Please claybabe, give me some info..... I've just joined and am considering the 6-4 floor model (hell of a deal but still lots of cash) i am conserned about the oven size though.... we want any and all information please.

Aga 6-4: Please tell me what you really know about it

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Aga 6-4: Please tell me what you really know about it

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