Aga envy

We are halfway through a four day certificate training. While I'm very familiar with the online version of this course, the in-person version is new. Because it is all day for four straight days, it's intense. I'm very glad to experience it once before I host on on-site training at home. 

But to the topic at hand... Aga stoves. My host's have one and I'm in love. They are so cool! Well, not physically cool because they are warm all the time as they are cast iron and are constantly heated. It also gets used for everything... cooking (obviously), drying clothes, keeping things warm, and (the best, I think) leaning against when you've been outside and need a bit of warming up. I have been a bit baffled as to how one would actually bake with the thing, as there is no such thing as temperature adjustment. We all know that when I'm curious about something that I can't let it go which is why I grabbed this cookbook out of the kitchen to look at last night.

So for those of you who aren't familiar with Agas, here is how it seems it works. Each oven and burner are different temperatures. There seems to be a lot of moving dishes between burners or ovens to get the temperature you need. On the larger Agas there seems to be an oven set to the temperature of a slow cooker which does strongly appeal to me since I tend to use my oven as much as the Crockpot for that type of thing. 

There you go. You now know as much as I do about Agas.