How to Cook with an Aga or Similar Range Cooker

Courtesy Aga

Cooking with an Aga or similar range cooker is a rewarding experience, offering gentle, consistent heat that enhances the flavour and texture of food. 

Unlike conventional ovens and hobs, an Aga operates on radiant heat from cast iron ovens and hotplates, making it a unique and versatile cooking companion. 

If you’re new to using an Aga, here are some essential tips to help you get the most out of your range cooker.

Understanding Your Aga

An Aga cooker typically consists of several ovens (such as roasting, baking, simmering, and warming ovens) and hotplates (boiling and simmering). Some models are always on, while newer electric versions allow you to switch different zones on and off as needed. 

The key to successful Aga cooking is understanding the temperature zones and using the radiant heat to your advantage.

Getting Started: Essential Cooking Techniques

1. Using the Hotplates

Boiling Plate: The hottest surface, ideal for rapid boiling, frying, and searing.

Simmering Plate: Used for slow cooking, gentle frying, melting, and simmering sauces.

Tip: You can control the heat by shifting pans between the plates or raising them slightly with a trivet.

2. Mastering the Ovens

Roasting Oven (hottest): Perfect for high-temperature roasting, grilling, and baking bread.

Baking Oven (moderate heat): Best for cakes, biscuits, quiches, and moderate roasting.

Simmering Oven (gentle heat): Ideal for slow-cooked dishes, casseroles, and rice.

Warming Oven (lowest heat): Used for warming plates, keeping food hot, and slow drying.

Tip: Start dishes on the boiling plate or roasting oven, then transfer to a lower oven to finish cooking gently.

Aga-Specific Cooking Tips

Use Heavy-Based Cookware: Cast iron and thick-bottomed pans retain heat well and cook more evenly.

Batch Cooking: Since the Aga is always warm, it’s perfect for preparing multiple dishes at once.

Use Residual Heat: Take advantage of the warming oven and gentle heat to finish off dishes without using extra energy.

Avoid Opening Doors Unnecessarily: Heat loss affects cooking times, so keep the doors closed as much as possible.

Baking and Roasting with an Aga

For light and fluffy cakes, use the baking oven, ensuring even distribution of trays.

Roast meats in the roasting oven, searing first and then transferring to a cooler oven for slow roasting.

When baking bread, preheat the baking oven and use a pizza stone for a crisp crust.

Cleaning and Maintenance

An Aga requires minimal cleaning due to its self-cleaning nature. Spills on the hotplates can be wiped away when dry, and cast-iron surfaces naturally burn off residues. Use a dry cloth for enamel surfaces and avoid abrasive cleaners.

Final Thoughts

Cooking with an Aga is about embracing a slower, more intuitive way of cooking. It’s ideal for those who love batch cooking, slow-cooked meals, and a kitchen that’s always warm and inviting. With a little practice, you’ll soon master the art of Aga cooking and wonder how you ever cooked without one!

To learn more visit https://www.agaliving.com

Incidentally, many years ago as a foundry laboratory technician I was responsible for testing the cast iron used to make Aga cookers.