Aga Range (Front Range, CO)
- Thread starter whatsername
- Start date
Help Support :
Aga
You know, if you could live with the rather different methods of cooking, had the space and could deal with the potentially high fuel bills this is not a bad price at all.
That said you need to add the cost of dismantling, shipping (it will weigh a TON!) and reassembly so I guess you are looking at least double that price in total. I would be want to see the servicing records if it were me.
Al
You know, if you could live with the rather different methods of cooking, had the space and could deal with the potentially high fuel bills this is not a bad price at all.
That said you need to add the cost of dismantling, shipping (it will weigh a TON!) and reassembly so I guess you are looking at least double that price in total. I would be want to see the servicing records if it were me.
Al
And you would need to live someplace cold where the heat this monster radiates is welcomed and not cursed.
vacerator
Well-known member
Odd that that AGA
is in Denver? Look at the electrical outlets on the backsplash to the right of it.
is in Denver? Look at the electrical outlets on the backsplash to the right of it.
There is reference in the ad text that the picture is not of the offered unit.
They have no shame some people
Seller wants >$2k for that range and cannot be bothered to take and put up accurate pictures? Someone who can afford an AGA does not have access to a phone or digital camera? That and or is not tech savvy enough to upload pictures? I'm not having any of it.
Suppose if one lived in that area (as in very locally) would wander over to take a peek, but I for one wouldn't want to be driving miles upon miles not knowing exactly what is on offer.
Seller wants >$2k for that range and cannot be bothered to take and put up accurate pictures? Someone who can afford an AGA does not have access to a phone or digital camera? That and or is not tech savvy enough to upload pictures? I'm not having any of it.
Suppose if one lived in that area (as in very locally) would wander over to take a peek, but I for one wouldn't want to be driving miles upon miles not knowing exactly what is on offer.
AGA ranges can now be programmed
To behave more like traditional ranges in that the heat is turned off when not in use. Owners of older models IIRC can have such controls retrofitted but at a cost.
Problem besides energy consumption of traditional AGA type ranges is that if not careful those ovens can dry out food terribly. Probably why back in the day people made lots of stews, soups and other wet or moist things. Roasting a joint would take skill and a close watch unless you wanted to end up with a tough piece of leather.
Energy use of the older AGA ranges perhaps could be mitigated say if it was the only heating source for a large room or floor. That and you took advantage of all that heat to do things like make hot water, dry laundry and so forth.
To behave more like traditional ranges in that the heat is turned off when not in use. Owners of older models IIRC can have such controls retrofitted but at a cost.
Problem besides energy consumption of traditional AGA type ranges is that if not careful those ovens can dry out food terribly. Probably why back in the day people made lots of stews, soups and other wet or moist things. Roasting a joint would take skill and a close watch unless you wanted to end up with a tough piece of leather.
Energy use of the older AGA ranges perhaps could be mitigated say if it was the only heating source for a large room or floor. That and you took advantage of all that heat to do things like make hot water, dry laundry and so forth.
stricklybojack
Well-known member
.
At first I thought the same Laundress but in the ad the seller relates he is currently at a location some distance away from the stove in question.
At first I thought the same Laundress but in the ad the seller relates he is currently at a location some distance away from the stove in question.
Am still not buying it....
You want to sell something then include a picture of said item; it is just that simple.
You want to sell something then include a picture of said item; it is just that simple.
stricklybojack
Well-known member
.
Noted..
Noted..
In "Escape to the country" on the BBC, you often see houses with an AGA or a Rayburn in a country kitchen, but most of the time there is also a modern oven and a cooktop/hob for the summer months.
There is one of John's customers who has a lot of money and a gas AGA and she admits that during the warm months, she throttles it back, but then has to give it time to recover after turning it back up to working heat. I think the microwave gets a lot of use to reheat stuff and maybe to cook stuff. Before that Great Big Home Expo store where I bought one of my Mieles and saw that brand of dishwashers that had a light in the back corner closed, they had Agas, but the Agas had gas hobs appended to one end. Then there was a whole different line of Agas that were just gas ranges with regular ovens.
Throttling down a gas heated AGA
Has basically the same effect as allowing the fire to go out and or banked in a coal or wood range; you have to wait for the heat to build again before use.
Banking a fire obviously was preferable to allowing it to go out, especially if using hard coal which can be hard to get going. Now you understand why housewives and others of old that had to use such ranges paid particular attention to keeping the "home fires burning".
Here in NYC and other urban areas of the northeast brownstones/townhouses often had several basements. One of the lower ones would be used as a "summer" kitchen during warmer times of the year. Those huge cast iron ranges (heated with coal) give off an amazing amount of heat which during the winter was fine. Cannot imagine enduring such a thing during a hot and humid NYC summer. At least putting the range a floor or two below kept some of the heat out of the place.
When piped gas (coal then later natural) became widely available AGA type ranges were replaced by modern versions.
Has basically the same effect as allowing the fire to go out and or banked in a coal or wood range; you have to wait for the heat to build again before use.
Banking a fire obviously was preferable to allowing it to go out, especially if using hard coal which can be hard to get going. Now you understand why housewives and others of old that had to use such ranges paid particular attention to keeping the "home fires burning".
Here in NYC and other urban areas of the northeast brownstones/townhouses often had several basements. One of the lower ones would be used as a "summer" kitchen during warmer times of the year. Those huge cast iron ranges (heated with coal) give off an amazing amount of heat which during the winter was fine. Cannot imagine enduring such a thing during a hot and humid NYC summer. At least putting the range a floor or two below kept some of the heat out of the place.
When piped gas (coal then later natural) became widely available AGA type ranges were replaced by modern versions.
Two Fat Ladies and AGAs
Those ladies were often cooking for a crowd, but you rarely saw quantity cookery with huge pans. I guess they were demonstrating family size recipes for the viewers and repeating them however many times it took to serve teams, monasteries, conferences and such. I hope that they loved what they were doing and were well-paid with all of that hand creaming and other manual work in sometimes sorta primitive or very old kitchens.
Those ladies were often cooking for a crowd, but you rarely saw quantity cookery with huge pans. I guess they were demonstrating family size recipes for the viewers and repeating them however many times it took to serve teams, monasteries, conferences and such. I hope that they loved what they were doing and were well-paid with all of that hand creaming and other manual work in sometimes sorta primitive or very old kitchens.
vacerator
Well-known member
re; two fat ladies
Yep, I never missed an episode. From bubble and squeak to kippers salt cod, hedgehog meatloaf, scotch eggs, kedgeree, and mojito's. I think they even made haggas on one show.
My three favorite meals they made were the lunch they served on the high hill top, the convent, and private prep high school.
Yep, I never missed an episode. From bubble and squeak to kippers salt cod, hedgehog meatloaf, scotch eggs, kedgeree, and mojito's. I think they even made haggas on one show.
My three favorite meals they made were the lunch they served on the high hill top, the convent, and private prep high school.
Yes, they were well paid
Then there were the books, personal appearances and so forth.
Thing is the two women really didn't get on. Off camera things could and often did get quite interesting. http://www.dailymail.co.uk/tvshowbi...nds-fascinating-insight-loved-double-act.html
As for their cooking/choice of recipes, the TWL weren't chefs but cooks really. The foods made on the show (and often found in their books) are what formed a bulk of what could be called British cooking for ages. All that fat, suet, drippings, meat, cream, puddings, rich foods, baked goods, dairy and so forth formed the basis of how anyone who could afford it ate.
Well past WWI or even WWII certain class of persons had several courses for breakfast, another round at luncheon and far more at dinner. Oh and don't forget tea time either. Of course back in the day people got more exercise than they do now. Even the wealthy who didn't work per se rode (horses), played sports, took walks, etc....
Also many of the TWL recipes took advantage of the AGA or similar range they were bound to find at these locations. AGAs and other such ranges were and perhaps still are popular in the cold damp climate of Great Britain. However preparing meals on such a range does tend to limit one's creativity in the kitchen. Since you cannot control heat directly but must resort to moving things around dishes that require fine adjustments in heat are usually out. That leaves boiling, frying, roasting, and baking pretty much.
The TWL took a lot of heat for their excessive (to some) use of lard, butter, bacon, suet and other fats. However we must remember that is what one cooked with before hydrogenated fat (Crisco) and margarine came along. Have had pies where the crust was made from either suet or lard and they beat anything made from Crisco by a mile.
Then there were the books, personal appearances and so forth.
Thing is the two women really didn't get on. Off camera things could and often did get quite interesting. http://www.dailymail.co.uk/tvshowbi...nds-fascinating-insight-loved-double-act.html
As for their cooking/choice of recipes, the TWL weren't chefs but cooks really. The foods made on the show (and often found in their books) are what formed a bulk of what could be called British cooking for ages. All that fat, suet, drippings, meat, cream, puddings, rich foods, baked goods, dairy and so forth formed the basis of how anyone who could afford it ate.
Well past WWI or even WWII certain class of persons had several courses for breakfast, another round at luncheon and far more at dinner. Oh and don't forget tea time either. Of course back in the day people got more exercise than they do now. Even the wealthy who didn't work per se rode (horses), played sports, took walks, etc....
Also many of the TWL recipes took advantage of the AGA or similar range they were bound to find at these locations. AGAs and other such ranges were and perhaps still are popular in the cold damp climate of Great Britain. However preparing meals on such a range does tend to limit one's creativity in the kitchen. Since you cannot control heat directly but must resort to moving things around dishes that require fine adjustments in heat are usually out. That leaves boiling, frying, roasting, and baking pretty much.
The TWL took a lot of heat for their excessive (to some) use of lard, butter, bacon, suet and other fats. However we must remember that is what one cooked with before hydrogenated fat (Crisco) and margarine came along. Have had pies where the crust was made from either suet or lard and they beat anything made from Crisco by a mile.
