Im Selling My Aga Stove..Need New Stove Ideas

bulldinkie

15 years ago

Was thinking bluestar,wolf..Any ideas???My kids all grew up moved away so Im selling Aga its just hubby and I.

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Comments (15)

Jasdip
15 years ago
I can't help you with your query, but I'd love to know how you like your AGA. You're the only person I "know" that has one, and the whole concept fascinates me BullDinkie.
triciae
15 years ago
Me too! Please tell us about your AGA. I've only seen an AGA in use twice. Once at an Open House for a new construction home here in Mystic back in 2004 & a second time when we went to WS for an AGA demo.

Can't help with Bluestone or Wolf either. :(

/tricia
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I own a 4-oven classic electric AGA and I am a very satisfied with the results I get. The biggest downside is when you want to move it costs a few thousand dollars to have it dismantled (1 day) and rebuilt (2 days). I love being able to rotate food from oven to oven to speed up or slow down the cooking process. All four ovens are used on a daily basis (the warming oven about 150 degrees; the simmering oven about 250 degrees; the baking oven about 350 degrees; the roasting oven about 450 degrees) and I find the food doesn't burn and doesn't dry out. I love being able to put pots and pans directly on the floor of the oven as there is no other oven I know of that can brown the bottom of pizza and pies and cookies quite the way an AGA can and cooking pots of veggies inside the oven saves on heat escaping through the open hobs. Yes, it does cost a bit more for the hydro (we hope to hook it up to a solar panel at some point) but I find we enjoy the food so much cooked in the AGA that we save money by not eating out so much. It also saves us money on our home heating costs in the winter and we turn it off in the summer and use the regular stove. We also save money by buying very cheap roasts and let them simmer all day in the simmering oven and they end up so tender and juicy. I make a lot of soup and can bring a pot of bones up to a boil on the boiling plate then let it all simmer overnight or even a full day to get all the nutrients out of the bones and into the broth. My husband is convinced I'm a super cook but I know one of the secrets of my success is the quality of heat the AGA radiates.
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Yes, Jessy, I did just use the oven yesterday. Here it is at work, baking my pizza: Kevin showed me how to turn it off, but I was unconvinced at first. On page 15 there are instructions on how to adjust the oven temperature, but I'm going to check it with my thermometer again before I make any adjustments. I think my thermometer is correct, and since the oven settings go up to 550Â°, I can just set it to whatever setting reaches what I want on the thermometer. After doing that a few times, I will consider making a thermostat adjustment. I didn't know there was an on-line manual, but I probably will need tips - especially after I use it a few times. Thanks! Today I'm making stromboli. I thought that would make a more convenient lunch than calzone. I used to call , but it might actually have a different name. I saw someone on TV make it, and I don't remember what they called it, but I've been making it ever since then. It has a filling more like stromboli, but it is folded (braided) over instead of rolled. I'll have pictures of the stromboli later. Lars
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There have been lots of posts on the Appliance Forum about this topic. It seems that the top three brands mentioned are Bluestar, the Capitol Culinarian and Wolfe. Two of the features that the appliance gurus like are high BTU burners (23,000 BTU) and open burners rather then sealed burners. I think the first 2 have open and the Wolfe has sealed - but you'd have to double check that. Wolfe and Sub Zero are now the same company - Wolfe for cooking and Sub Zero for refrigeration. I've had my Sub Zeros for 24 years and I can highly recommend the company. I don't have any of those three (I have a Dacor) and I honestly can't tell you which one is best. It depends on how much you want to spend, how much space you have ( these ranges come in varying sizes and burner and griddle configurations). Have you looked at the manufacturer's web sites to see all the different ones they offer? If you use the search function at the bottom of the Appliance Forum and type in the brand name you'll be able to read what other posters have said about them. All 3 of the ones listed above are good - as are some other brands - but they have different features and prices.
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triciae
15 years ago
Oops! Can you tell who placed their fall order with Bluestone Perennials this afternoon? Duh, that should have read " Bluestar"! :)

/t
claire_de_luna
15 years ago
I'm curious as to why you're selling your AGA. Does this mean you didn't love it?

The Appliance forum might be more current as to what people are choosing now and why. (Although I still love my Lacanche and would buy it again in an heartbeat. They made improvements suggested by many of us, which I wish I had on my range now.) One of those things I suggested personally was to make the wok ring out of the same cast iron as the burner grate, so the ring/grate would become ''one''. The improved wok ring works beautifully to hold my cast iron wok for stir fry, and doesn't move At ALL. If I'm not mistaken, I also think they made the storage drawer full sized, and put bumpers on the drawer as well. There might have been other improvements which I don't remember now.
foodonastump
15 years ago
Wondering about your decision to get rid of it. IIRC you have a traditional cooker, which means lit all the time. If that didn't bother you in your particular climate while the kids were there, why get rid of it now?
bulldinkie
Original Author
15 years ago
First off I really liked it many many uses,I myself since kids left its just hubby &I.I had lapband surgery so I cant eat but 2-3 fork fulls,at a meal,So Im not cooking as much.I make lots soups, etc.
Slow cooking roasts,we never were big on eatting out we like homemade..
I have all holiday meals here.It was nice with the Aga get everything ready place in different ovens,it was ready when guests arrived.I have the 4 oven black.It has 2 huge burners on top you start the food on top put in oven then.A large warming tray .We updated it so it was more efficient.We sometimes shut down over summer and cook on grill for summer.It was nice for certain crafts.hubby dried gloves boots in front.We had it seviced yearly,I waxed it every year with car wax.Last a lifetime.20,000 in canada but were asking 5,000.
Im now getting ready for transplant (kidney) so now is a good time to sell.I 'll miss itTheres a hot for broil,hot baking,Aoven for lower baking,a warming oven ,a simmer oven,I often use simmer while at dialysis ,it was ready when I got home ,nice because the last thing I want to do is cook when I get home.
pfmastin
15 years ago
bulldinkie, you can probably get a lot of information from the Kitchen forum as well.

Here is a link that might be useful: Kitchen Forum
spacific
15 years ago
Hey bulldinkie,
Like claire de luna, I too have a Lacanche. (That's how I first found out about the Kitchen Forum and Cooking Forum - on a search for a stove). I looked at Bluestar and Wolf, but I fell in love with the simplicity and sturdiness and beauty of the Lacanche. I have one of the smaller stoves (3 burner). The Kitchen Forum is a great place to do your research.

But no matter what you choose, there will be a relearning with your stove. Cooking with an Aga is truly an art form.
Bumblebeez SC Zone 7
15 years ago
Bulldinkie, I'm so sorry you are going through some rough times right now but I hope everything goes well for you and I, and others, I'm sure, will be praying for you and wishing you the very best.
John Liu
15 years ago
Good luck. I hope your operation and recovery go well. Take care of yourself - you've got a lot of living ahead yet!

You might want to mention the Aga on the Kitchen Forum. I think there might be someone local (ish - I realize Canada is kinda big) to you who might be looking for an Aga. Say something like ''how much do you think my Aga is worth?'' so as not to be posting an explicit for sale ad, which is technically verboten.
bulldinkie
Original Author
15 years ago
I know you dont advertise Im basically after ideas right now and I was stating what theyre worth and what Im selling it for ok...
arley_gw
15 years ago
I just got a Capital Culinarian. I love it. Hugely powerful burners (23,000 BTU) so I can stir fry like a maniac. Pasta water comes to boil quickly. The oven has a rotisserie. I got the stove in January, but other problems in the kitchen redo meant I couldn't cook on it until just recently.

I'm relearning how to cook on this thing--going from my old dinky Kenmore gas range (in beautiful 70's Harvest Gold! ick.) to this machine is like going from a moped to a Corvette. So far I'm extremely pleased. If you're considering Wolf and Bluestar, by all means be sure to take a look at Capital as well.

Capital makes two lines of ranges, Precision and Culinarian; AFAIK the difference is the burners. Both lines have self clean or manual clean models.

Here is a link that might be useful: capital stoves
bulldinkie
Original Author
15 years ago
Ill look at them ty, thanks everyone.
annie1992
15 years ago
Sherry (sheshebop) has, I think, a Wolf and she loves it. Elery has a very nice stove, but it's a Kenmore or something like that. I have the cheapest gas stove available, a Crosley, I think I paid a bit less than $500 for it, LOL. Hey, it works, although the broiler is on the floor.

I have no experience with them, other than I've seen them at home shows, but I really want one of those gas Elmira Stoveworks stoves...

I hope your surgery goes well and recovery is fast and complete and that you are all done with dialysis soon.

Annie
loves2cook4six
15 years ago
If you're not cooking much anymore, or even if you are :), have you considered induction?

I love my Induction hob and it is both powerful and fast and clean.

I'll be happy to share more info with you if you need it?

Im Selling My Aga Stove..Need New Stove Ideas

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