@Claudia. I agree with all your methods/instructions for time and temperature. For slow roasting/roasting. I switch it off a little earlier as the heat retention is so good.

@RivielaI haven’t yet cooked a turkey in it so I’m interested in your results. I would definitely go with a MEATER thermometer or keep checking with an instant read thermometer. Also don’t forget about letting it rest for a good half hour or more.

@Tanya Willey. I know exactly how you feel. Enjoy it !

@Riviela and @waverly6 I’ll be cooking my first turkey ever this year, so its all new to me in that arena. I’ll probably use the convection oven and reduce the temp by 25 degrees. The only concern with any convection oven is that it my burn the skin, but I’ll check it periodically and cover it if it’s cooking faster than the inside.

We should start an AGA Elise holiday thread for all the baking and roasting coming up :) I did consider starting a separate thread just for the ovens. Seems to be a point of interest. But, its also nice to keep it all in this thread. Thoughts anyone?

Great idea to post about actual
functioning. And good question about whether to start a new thread or not. It just might be easier to find if it’s here. If you do start a new thread, post a link here.
My next question is which of the 2 ovens will you do the turkey in?

My 17 pounds Turkey fits. ☺️I will use a chef IQ Thermometer to track the temperature from my phone.

Great !!! It fits easily !!!! I’m sure prospective buyers will be happy to see this.

Turkey come out really good. I followed this guideline. Happy Thanksgiving!

Excellent. I had completely forgotten that there is this cooking table in the manual. Thank you for the reminder

I just wanted to say thanks to all of you for this thread! My partner and I are getting ready for a kitchen renovation and love the look of the AGA but wanted to make sure it was also a good oven and stove before buying. Seeing your posts has given me a lot more confidence that we're making the right choice.

@waverly6 the thermometer did not work for me, so it is better to use the table.. NEXT : BREAD! I will let you know how it goes

Happy Holidays everyone. This just may be the best turkey my wife and I have ever made. The turkey was 22lbs. We cooked it using convection (the right oven) at 325 degrees for 3 1/2 hours. Normally we put it in a bag but this year we elevated it in the turkey tray so that the air can circulate around it. Toward the end with a half hour left we put foil around the legs and the back side of the turkey so that it would not get to dark. We did not even basted it and the turkey was oozing juices as we cutting into it. This turkey was stuffed but it still took the appropriate amount of time. We had our fears regarding the turkey but those fears have been squished. Thank you all for sharing your Thanksgiving pictures.

Color me impressed. Lovely to know it can fit a 22 lb turkey.

This is beautiful turkey.. 😋

Tested muffins 325/20 minutes.. Please post your baking experience with aga

@Riviela Love the way your muffins turned out. We made Japanese Milk Bread. I linked the recipe we followed. Hope its not breaking any rules of this forum. If it is admins please delete.

Recipe:

https://kwokspots.com/japanese-milk-bread/

Thanks to everyone who's shared their baking/roasting experiences with the AGA Elise ovens! I went ahead and started a separate thread related to the ovens. I find it helpful to learn from others' experiences with the ovens, and would like to keep hearing more around this particular topic.

@Bill Johnston thanks for sharing the milk bread recipe!

Hi everyone - we are considering the Aga induction range but we are a family of six and I’m worried about the oven size @Riviela - great to see the muffin pan in the oven Do rimmed half sheet pans fit as well? thanks!

I’m not sure .. half sheet should fit without a problem .

I don’t think you’ll have a problem. Don’t forget with convection, you can bake or cook on 3 levels.

Hi Everyone. I am happy to see there is a discussion on the Aga Elise Induction Range. We received our 36" model 20 days ago. We are still learning how to cook on induction, but the main issue we are having is with the oven. We did the initial "bake off" per the instructions, which smelled up the entire house, like any new oven does. However, there is a persistent plasticy smell when we run the oven. It seems to be coming from the outside more than from the inside rack area. I've heard this could be from the insulation surrounding the oven off-gassing. We roasted some vegetables and cooked a quiche tonight running the oven at 350 for about 30 minutes. It still has a lingering smell in the kitchen an hour later as I type this.

The one other issue is that the large middle induction ring goes to error when trying to use the P (Power) mode. We've already put in a service call. Do most people use the Power setting?

As for the smell, did your range / oven have a lingering smell, and if so, for how long? We plan to run another bake off at 400 degrees for an hour tomorrow. It does seem to be getting a little better but I've never had a new range take this long to stop smelling. We stayed in a new apartment last year for a few months and the brand new Samsung range stopped smelling after the first few uses.

Any thoughts and advice would be appreciated.

Thanks!

I don't have my kitchen done yet but .... do all new ranges have a bake off plasticy smell to deal with? I will have my AGA 48 installed in a few months I hope. Hope someone offers some advice.

The conventional single oven did not have any smell when baking the turkey and pork roast, but I started using the one, and my husband noted a mild odor. ( we have used it only three times to reheat pizza)

I don’t recall any smell from mine.
I have a question for anyone who had used the grill oven. How have you found cleaning it? It looks impossible to clean. So I use my air fryers / ninja grill.

I remember a slight smell, but I can’t recall if it was plasticky. I can’t say for certain it was the ovens, but i definitely noticed it when we were using them. It didn’t last too long. We use the ovens often, so if that was the cause of the smell it faded quickly with use.

We mainly use our grill oven to reheat food. I have used it to cook chicken, which left behind a bit of a mess. I soaked the rack piece and tray afterwards, which made clean up simple.

We took delivery of our AGA Mercury last week. It was actually available as of December 30, 2022. We ordered it mid October 2022 and it was supposed to take 26 weeks. It took about 10 weeks. Our architect has been working on plans for 8 months and no permits even submitted yet so I think we are changing directions as it is 3 walls to remove and a glass door added. Anyone with a good fast architect in Western Washington? It’s so hard having the Mercury sitting in the garage!

Thanks everyone for the responses. Not sure if it's plasticy, but it's a unique smell. It only smelled when close to the range on the last use, so it seems to be slowly going away. Thanks agian for sharing your experiences.

@Claudia. Thanks for your response Re the grill oven. I would use foil or baking parchment in the grill pan but I was wondering more about spatter on the roof of the oven when doing something fatty like chops or steak or sausage. I can’t get my hand in there to clean/wipe it down, even if I did steam to clean it.

@Bill Johnston Which color do you have? Is that the Matte Black and, if so, does it err more on Black or gray in real life?

@bettieliebetrau We have the Matte Black. The color is kind of a loaded question because it all depends on the lighting. I would say its more of a charcoal black. But we had guest over tonight and they all said that the stove looks black. I am attaching two pictures so that you can see what I am referring too. For reference the side of my refrigerator is pure black. As you can see in one picture it looks more charcoal and in the other black.

Hope that helps.

@Jamil Abbasy I do not remember a smell at all when we first used it.

@waverly6 We use our grill all of the time. I would def line the bottom try with foil. I have no issues cleaning the rack as nothing sticks to it, but the tray gets a little discolored and is a lot harder to clean. Your concern about the roof is valid. It is next to impossible to get your hand in there to clean it. I love your idea regarding steaming it. Maybe I'll put a little vinegar and lemon on the try and turn the broiler on. Let it steam up in there then use a spatula with a rag and see how far back I can clean. It's truly the only thing my wife and I dislike about the oven.

Thank you @Bill Johnston! Super helpful!

Thanks Bill. If it does a great job it may be worth it ? Maybe I’ll stick to my ninja grill although it seems a pity not to take full advantage of this awesome appliance. Let me know if the steaming works. Although one still has to scrub or wipe with steaming.

To those who have already had installation...any tips or information I should know in advance that perhaps you wish you had known for install? Working on our final cabinet design and just thought I would see if I missed any issues at install. Thanks all, its been a long wait so I am very excited!

If installs and levels like just about any other range. Nothing unique or special to do.

Thanks

@vicbayside If you live in the states. Please ask them to double check to make sure its grounded correctly when installed. Our installer and both my wife and I got shocked and had to have them wire it correctly. Other then that, nothing to really prep for honestly other then the basic things. Making sure you have the right cookware and it are the right size. Also cleaning supplies if you have never had a glass top. Good luck with your install please share your impressions once you get it.

We had a brand new 220 plug installed right to the panel with it's own breaker for the new range.

Thanks for that @Bill Johnston I've never had a glass top, so that will definitely be new. I am using this thread for all of its helpful insight. In my previous home I had a 48 Wolf which was a huge hot range, this range seems much smaller although same 48. I am planning the hood and which insert to purchase if you have any thoughts on that. What hood is that you have?

I have been cooking on an old JennAir electric coil with a down draft here for the last 5 years so anything will be an upgrade! Thanks!

@vicbayside The 48 in range hood was a inexpensive model from Lowes. I altered it because my wife and I like a bright kitchen and cooking area, I added lights under the hood and well as the cabinets. Nice and bright

I am getting ready to pull the trigger (likely on an AGA 48" induction elise) and wondered if any of you have issues with scratching of the induction surface? I have four teens/early 20s that like to cook and my current glass-top electric range is scratched up (likely from cast iron or other heavy pans that they are sliding around). I am new to induction but have read that people use silicone disks that supposedly protect the cooking surface but don't impact the performance.

Yes I try to be careful but I have a scratch that t will happen on any any glass cooktop. I think your silicone idea is great and something you can’t do on s radiant heat cooktop so that’s brilliant. but I’d think about covering the entire surface. 😆I put a flexible 4ft plastic shelf liner on it when I’m not. using it.

@Ann Becchina I would definitely tell the kids not to slide around the cookware on the glass top. Most professionals do and so I can see the urge to try and replicate what they see. You can always lay down a paper tower or a thing cloth and cook on that if they feel they have to insist on the sliding. Silicone disks is a great idea.

You probably already know this but its good practice to wipe off the bottom of the cookware before using it. Also if they spill anything abrasive while cooking, example salt and sugar and it gets under your cookware it will scratch. Wish ya luck if you pull the trigger.

When reading the installation instructions it says there should be a 90mm (3.5 inch) gap behind the range. When looking at your pictures of installed Mercury’s and Elise’s I am not seeing that gap. Any issues with this? My designer wants to put a countertop/bar behind it and it would be weird to have a 3.5 inch gap back there.

@Carma Cutter I had a glance at our manual and didn't see any reference to a 3.5 inch gap in the back. I have the 48 inch induction Mercury so maybe it depends on the model that you are referring too. That being said, on my model there is a vent that moves my actual oven away from the wall approx 3 inches. Maybe that is what they are referring to?

Hi @Carma Cutter. I have the 48 in. induction Elise and it has the same vent as the Mercury model. I would imagine it's probably referring to the vent @Bill Johnston suggested.

I have the Aga 48" Mercury Induction range, and will NEVER buy one again. Nothing but electrical/circuit board problems, still not fixed and not worth fixing now that it's out of warranty. Going back to a gas range

Wow, so sorry to read this and sorry that its been such a bad experience. Anyone else having issues? Ours will be installed in a couple of months.

Sorry to hear about your electrical issues. We initially had a problem with our 36" where the main burner would not go to the Power setting. When the electrician upgraded our 220v plug it magically fixed the problem. The service people were going to replace the entire top, as it's not field serviceable. My Mom has a Café induction cooktop that works far better than the Aga and has had zero issues over the past 3 years.

Worst thing about this Aga range is that the insulation off-gassing smell took about 3+ months to go away.

The back of ours is installed the same way as the photo a few posts up.

Thanks everyone- ours is the same as yours Bill Johnston a Mercury induction 48”, I appreciate the picture, I was hoping that was the case. Ours has been sitting in the garage for a couple months now so I hope we have no issues, the warranty is ticking.