Wait, there aren't any beans. And that bacon looks like it is still being used by the pig it's so undercooked...

 

I had never heard of an Aga before this thread and now I'm wondering why something like this exists. Or why people would even want one. I feel like I'm in the Twilight Zone or something.

 

Imagine living someplace where for 3/4 of the year it is cold and damp all the time, and how comforting a warm kitchen is. Beyond that I don't really get it either. Would much rather have a La Cornue if I was going for something with that look. Significantly more practical while still being beautiful.

 

I felt the same. But my GF felt the same when I showed her my latest acquisition, a 7753N Heuer Carrera (the third 1960's Carrera in 2 months).
So I'll concede that there probably is a bigger picture, that I don't get yet. Or maybe ever.

 

Ditto. Something like this that you have to keep hot constantly would be completely out of the question in this house...we try to be as energy efficient as we can be with our appliances, and this seems like such a wasteful product...

 

I think having one negates the need to have any radiator or form of heating device in the kitchen - so some saving there I guess

I agree that it doesn't sound efficient

 

Might be fine in the colder months (still inefficient I suspect compared to properly designed heating), but this time of year when it can be +35C outside with 80% humidity, the last thing I want is a heat source going 24/7...would only make the A/C work that much harder.

 

Yep... my first thought when I read that it's on all the time is "that would kill me..." Seriously, I would melt.

And yes, the inefficiency / unnecessary use of resources were the second thought

 

Growing up, we had a Franco Belge - same sort of thing but probably a little more utilitarian. Now, someone started building that house in 1592 and they never bloody stopped. The heating bill was enormous. Being sent off to the piano room for lessons, particularly, was tortuous ... that place was always freezing. Anyway, the Franco Belge ran some 24 radiators; heated water; baked bread (or anything else you wanted); and, from October through to May always seemed to have something bubbling on top that smelled fantastic. The downside was lugging buckets of coal through the snow. That was always my job for some reason.

In their place, they are fantastic tools ... but so is a pot bellied stove. I'll take gas over a stove every day of the week.

 

Wow, and for the masochists out there, it looks like you can still get a Franco Belge brand new: http://www.macuisiniere.com/cuisini...ranco-belge.html?dir=asc&order=cab_fabriquant

 

Offer withdrawn.
Wifey got back yesterday and apparently we have friends over for dinner on Weds.
Doh.....

 

Ours wasn't quite that large ... and it was green, but that's the basic idea. What you have to remember is that the fireplace alone was 10'x6'. Many moons ago, some boy would have sat in an alcove at the side turning a spit. I suppose the range was a step up from that.

 

Welcome to all the modernity and convenience of the 19th century, eh? Definitely a step up from the 16th.

 

I'm surprised there's so little love for the Aga on the vintage Omega forum. Aga's are a classic piece of design, well made, perform their function well, are expensive and anachronistic - remind you of anything?

 

An Aga is like a vintage Harley Davidson . Sitting there it's beautiful, but keeping it running is a PITA.

 

Rare AGA AML Model



AML = Applied Melted Logo

 

Very perceptive - two of my greatest (material) loves in life my Speedmasters and my AGA. It's probably the idiosyncrasies of both that draws me towards them so much.
I love a great result as much as anyone, whether it's time keeping or a roast dinner, but the style in which you achieve is paramount!
.......I realise I sound like a tool, but I do that in style too!

 

I wager that there are a few Vintage Speedmaster Owners, that also own an Aga, also a Vintage Sports Car and know how to tie a real Bow Tie.