AGA Designer Ranges Are All The Rave

Distinctive European Style & Cooking Performance

AGA Elise Induction Range

AGA Elise 48″ Induction Range in Scarlet with 5 cooking zones, each with power boost and the functionality to operate all 5 zones simultaneously while cooking. The largest induction range top on the market.

We are ecstatic with the reception of our recently launched AGA Mercury and AGA Elise ranges!   Dealers and consumers alike are all jazzed up by their unique designs, multiple ovens and six color offerings.  AGA is proudly breaking the mold demonstrating all stoves are not created equal.

When we officially announced the extension of our AGA Designer Series, we knew offering the consumer more functionality and unique design concepts would emulate our distinctive European styling and cooking performance synonymous with the iconic AGA brand.  We are enjoying critics and experts weighing in on why AGA Designer Ranges are all the rave.

The Intent

The AGA Mercury and AGA Elise ranges were built with the intention of being the dynamic statement piece in the kitchen.  Built on a versatile 48″ multi-oven platform with three ovens and a spacious cooktop both are available in either a 5-burner gas top or the industry’s largest range induction top.  AGA has transcended into a fusion of uncompromising quality and innovative design.

Reviews Are In

Sindi Cela with Appliances Connection Blog wrote a remarkable piece on our two new AGA Designer Ranges.  Taking time to review not only the aesthetics but its multi-functionalism, she described our new ranges as a “force to be reckoned with” and a “one stop station for all your essential cooking needs”.

Diving deep into the design differences and cooking similarities, Cela compared and contrasted the AGA Mercury and AGA Elise to our existing line of AGA Professional and AGA Legacy ranges.  It is safe to say AGA has an aesthetic design and footprint to suite any kitchen decorum. “It [AGA Mercury] takes the professionalism of the Pro model and dilutes it to bring consumers the perfect balance between minimal modernity and professional structural design.”

In an article written by, its author, Keith Barry, called the AGA Mercury a “British luxury range unlike anything else you can buy”.  While visiting our booth at KBIS 2016, Barry spent some time with both our dual fuel and induction top Mercury ranges.  He described the craftsmanship as, “Every door on this UK-built range opened with the heft of a luxury car, and the dials and knobs all turned with exquisite precision. Even without any food on it, getting some hands-on time with the Mercury at Design and Construction Week was a joy.”

Bottom line, the AGA Mercury and AGA Elise cannot be ignored.


AGA Mercury 48″ Dual Fuel Range in Stainless Steel boasting 5 high-powered natural gas top burners with an LP Conversion Kit included with every range and Hi Fi stereo-like controls. Also available in 6 colors.

Let’s Break It Down

Engineered with three fast-heating ovens, AGA Mercury and AGA Elise provide over 6 cubic feet of cooking space to seamlessly cook multiple meals at varying temperatures. One extra-large multifunction oven features seven modes including defrost, convection, convection broiling, fan assist bake, conventional, browning and base heat settings.

A 48” wide range with two spacious range top options – 5 natural gas burners with an LP Conversion Kit included and a massive induction top surface with 5 zones, each boasting power boost and all 5 zones can be operated simultaneously.  Additional features include a storage drawer for baking trays, telescopic heavy-duty stainless steel shelves and steadfast pan supports, EasyClean™ technology and a dual circuit glide-out grill large enough to cook as many as six 6-ounce steaks.  Both ranges are A rated for energy efficiency, the best possible efficiency rating achievable.

Thank you everyone who is weighing in – we couldn’t have said it better ourselves!  Be sure to check out the links below to acquire color samples, locate a dealer and hear what others are saying about our latest designer offerings, the AGA Mercury and AGA Elise range.

AGA Elise Design Concept

Described as ornate and elegant alternative keeping true to its simplicity, the AGA Elise speaks to those looking to create a traditional styled kitchen or one looking to embody a classic French country design.

AGA Mercury Design Concept

Described as stately precision, the AGA Mercury has clean lines, sophisticated sectionalism and is the “perfect balance between modern-residential and commercial aesthetics” for the contemporary home.


AGA Designer Ranges Are All The Rave

Watch a Live Product Review

Request Color Samples

Locate a Dealer Near You




Hearty Vegetable and Sausage Bake

hearty-veg-and-sausage-bakeThe AGA cast iron range makes the best comfort food

This supper has it all! Loaded with tasty vegetables, meaty sausage and a crisp golden topping tempting everyone to tuck in. Plus, a sigh of relief for those who do the washing up, as this square meal comes in just one dish.  Enjoy this hearty vegetable and sausage bake alongside roasted red skin potatoes or buttered egg noodles.

Serves 4-6



3 medium leeks, washed and sliced

1 lb. tomatoes, quartered

1 green pepper, diced

1 red pepper, diced

1 red onion, sliced

2 cloves of garlic, finely chopped

1 red chili, finely chopped

4 Tbsp olive oil

1 tsp Italian dried herb seasoning mix

Salt and black pepper

6 oz. fresh mushrooms, sliced

8 Italian sausages


1 cup breadcrumbs

¾ cup cheddar cheese, grated

1 tsp Italian dried herb seasoning mix


Place the leeks, tomatoes, peppers, onion, garlic and chili into a shallow ovenproof dish. Cover vegetables with olive oil and dried herbs and mix well.

Place the dish on the floor grid of the roasting oven and cook for 10-15 minutes.

Mix in the mushrooms then arrange the sausages on top. Return to the roasting oven and cook for a further 35 minutes, turning the sausages over occasionally to brown all their sides.

Place the breadcrumbs, cheese and herbs into a bowl and mix well. Sprinkle over the sausages and return to the roasting oven, third runner down, for a further 15 minutes or until the breadcrumbs are golden and crispy.  Serve this hearty vegetable and sausage bake straight from the oven to the table.


Autumn Vegetable Soup

autumn-vegetable-soupA Family Fall Favorite Meal on the AGA Cast Iron Range

Getting in your daily vitamin requirements has never been easier, or more delicious, with this fantastically rustic soup.
Representing the colors of fall, a bowl of this steaming delight is perfect for crisp, fall weather.

Serves 6-8




1 large leek, sliced

2 carrots, diced

1 onion, chopped

2 sticks celery, diced

1 potato, diced

1 Zucchini, diced

1 lb. tomatoes, diced

3 ½ pints vegetable broth or chicken stock

Piece of Parmesan cheese rind

Salt and black pepper – to taste

1  14 ½ oz. can of Borlotti beans, or Northern beans, drained

1 cup fresh spinach leaves, roughly chopped

2 ½ oz. tiny pasta shapes, such as farfalline or ditalini


In a large stockpot, place the prepped leek, carrots, celery, potato, zucchini, tomatoes, water or stock and a piece of Parmesan rind, season.

Bring to the boil on the boiling plate and then simmer for about 45 minutes on the simmering plate. Add the drained Borlotti beans, spinach leaves and pasta to the stockpot, stir and simmer for another 6-8 minutes.

Remove the Parmesan rind and serve in bowls accompanied by crusty bread.

Alternative cooking method

Make as above and bring to the boil, cover and simmer for 5 minutes. Transfer the covered stockpot to the floor of the simmering oven and cook for 1 hour. Complete as above. Alternatively, use the roasting or baking oven when on slumber.


A Healthy Breakfast on the AGA Cast Iron Range

porridgeOatmeal, also known as Porridge

Any health guru will tell you porridge is a perfect start to the day and this recipe is particularly virtuous, as it needs only water, not milk.  Enjoy a healthy breakfast on the AGA cast iron range with this simple, and delicious, recipe.  With the AGA Total Control cast iron range, you may cook it two different ways.

1) On the hotplate, or

2) Over-night cooking, which means waking up to a warm, no-effort breakfast.

Both options will provide four (4) servings.


2 cups rolled oats, old-fashioned oats

3 ¼ cups water

¼ teaspoon sea salt

Over-Night Instructions

Bring the water and oatmeal to the boil in a 4 quart AGA saucepan on the Boiling Plate, stirring often. Once at a boil, move to Simmering Plate and simmer for 1minute.

Cover and transfer to the oven grid shelf on the floor of the Slow Cook Oven and leave overnight, about 6-7 hours. In the morning take the pan from the oven and stir well and top with your favorite toppings then serve.

Hotplate Instructions

Bring the water and oatmeal to the boil in a 4 quart AGA saucepan on the Boiling Plate, stirring often. Once at a boil, move to Simmering Plate and simmer for 5minutes, stirring well. Remove from heat and serve immediately with your favorite toppings.

Oatmeal – Porridge Topping Optionsporridge2

Fruit & Nut Conserve – The Canning Diva has a delicious recipe for Peach Pistachio Conserve

Fruit compote

Add 1 teaspoon of molasses and sprinkle with brown sugar

A dash or two of Cinnamon and sprinkle of brown sugar

3 Tablespoons of raisins

1 teaspoon of ground flaxseed, a dash of nutmeg and a sprinkle of brown sugar

We would love to hear from you!  Feel free to share how you enjoy a healthy breakfast on the AGA cast iron range.



Cast Iron Use & Care Tips

cooking pancakes on the cast iron simmering plate of the AGA

The Beauty of Cooking with Cast Iron

Cast iron, as you know, is the world’s best cooking medium.  From cast iron skillets to large Dutch ovens, cast iron provides even radiant heat cooking foods to perfection.  Now make an entire range using this wonderful cast iron and you have the AGA.  The AGA cast iron range has solid cast iron ovens as well as cast iron hotplates.  Despite what many think, cast iron use & care tips are quite simplistic.

Lack of care, or improper care, of cast iron will lead to rust – especially the new generation AGA cast iron ranges, such as the AGA Total Control or AGA Dual Control.  When the range is purchased, and cooked upon often, when rust appears we fail to reflect back that each oven and hotplate is solid cast iron. Just like any true cast iron skillet or Dutch oven, the AGA needs to be cared for and maintained.

Moisture will naturally be trapped when cooking in an AGA – as we say, the AGA keeps the moisture in the foods – well, excessive moisture may stay within the AGA after cooking high-moisture content foods.  When an AGA Total Control or Dual Control is turned off, if excessive moisture is left in the oven, essentially, on the cast iron, it will rust.  A cast iron skillet would rust just the same if water was left in or on the skillet.

Cast Iron Use & Care Tips

Some tips to prevent an AGA Total Control or AGA Dual Control from rusting after use:

  • When turning off, be sure to wipe out excess moisture with a dry cloth once the oven has cooled.
  • In areas with excessive moisture, usually near the doors, be sure to wipe down after use.
  • When cleaning the AGA with your wire brush, be sure to remove any excess food particulars, or carbon ash, then lightly coat the cast iron with Coconut, or Grapeseed, oil.
  • In areas where rust may begin to appear, feel free to wire brush off residue then coat with a small amount of Coconut, or Grapeseed, oil.
  • After cooking, instead of turning the AGA off right away, leave it on for an hour or two longer to help “dry” the ovens; however, wiping away excess moisture near the doors will stilAGA cast iron ranges are recyclable AGA Sustainability in actionl prove helpful.

Additional cast iron use & care tips:  When using oil on the Boiling Plate and the Roasting oven, do not use any other oil than Grapeseed oil, as it has one of the lowest smoke points having a heat index of 485°F.

The reason the traditional cooker didn’t show as much rust as the new generation is because the traditional AGA cookers were on all the time.  Over time, any excess moisture would dry or evaporate, preventing the cast iron from staying in contact with moisture for any long period of time.  The new generation, although much better suited for today’s consumer, will require the removal of excessive moisture after turning off – or customers may choose to leave their AGA on for longer, extended periods of time.

For more cast iron use & care tips, visit our Cleaning A Cast Iron Range blog.

Baking Bread in the AGA Cast Iron Range

Baking Bread on a cast iron AGA Total Control


There are many benefits of baking your own bread but there is definitely something special about baking bread in the AGA cast iron range.  For starters, if you want a healthy, low-calorie bread making your own gives you the ability to control the caloric intake.  Most commercial breads are loaded with salt sugar, fats and dairy causing an increase in calories you may not need.

Another benefit of baking bread in the AGA cast iron range is you are in control of the bread’s ingredients.  Store-bought brands often contain more than 20 ingredients including additives and preservatives elongating its shelf-life.  When making your own breads at home on your AGA, you know what each loaf contains and I bet your ingredients are not derived in a laboratory.  Having the ability to add real fiber and beneficial nutrients to each loaf of bread is a true benefit to baking at home.  There are many recipes on how to create low-carb breads with healthy substitutions to traditional wheat flour.

Baking homemade bread often presents a cost savings too.  Many high-end organic breads from artisan bakeries may cost upwards of $6.00 per loaf.  When baking at home on your AGA cast iron range, the average cost of a loaf is $0.70.  Knowing each AGA cast iron range oven offers substantial capacity, you may maximize your oven space baking several loaves at once without minimizes quality.

Taste.  Probably the biggest benefits of baking your own homemade bread is FLAVOR!  When baking or cooking with the AGA cast iron range, the radiant heat of the cast iron helps lock-in moisture and flavor.  Few would argue that fresh-baked homemade bread is far tastier than store-bought loaves. Even a plain loaf is delicious, and your creative customization’s will take it over the top. Add your favorite healthy grains and seeds, use a mixture of flours or add dried fruit and spices to create a low-sugar breakfast loaf. Want to add a bit of protein – and flavor?  Add 1 cup of shredded cheddar cheese.  (Everything tastes better with cheese…)  Homemade crackers, rolls, and tortillas are easy variations on loaves that will complement a wide array of dishes and cuisines.

Fresh Bread on the AGA


8 ½ cups bread flour, divided
2 teaspoons salt
1/3 cup sugar
3 tablespoons instant yeast
1 egg
1/3 cup oil
2 cups water
1 cup milk
1 to 2 tablespoons


In a large bowl, combine 7 cups of the flour, salt, sugar, yeast, egg.

Put oil, water and milk in a saucepan and warm on Simmering Plate. Pour over flour mixture. Mix.

Pour remaining bread flour onto counter, making a well in the center and empty dough into well. Knead flour in until dough is no longer sticky.

Place into oiled bowl. Rest on back of AGA for 30 minutes.

Empty onto floured counter and cut into 4 loaves. Place in bread pan with seam side down.

Let rise on Warming Tray until doubled in size (about 1 hour).

Bake in Roasting Oven about 20 minutes. Check after 15 minutes and cover with Cold Shelf if too brown.

Remove from oven, rub with butter and cool on wire rack.


Mushroom Risotto with Honey Glazed Butternut Squash

Mushroom Risotto with Honey Glazed Butternut Squash made on the AGA cast iron range

Make this amazingly rich and creamy mushroom risotto using white wine and honey glazed butternut squash in the AGA Total Control cast iron range.  It has often been said among chefs the Slow Cook oven of the AGA cast iron range makes the best risotto.  This recipe is an excellent first course to any meal or it may be served as a main dish for an informal get together.  Serves 4-6


  • 1 large butternut squash, peeled, seeds removed and diced into cubes
  • 3 Tbsp Honey
  • Course sea salt and black pepper
  • 2 Tbsp Butter
  • 2 cups shiitake or oyster mushrooms, cleaned, trimmed and cut into half inch pieces
  • 2/3 cup dry white wine
  • 5-6 cups chicken stock
  • 1/3 cup shallots or white onion, finely chopped
  • 1 ¾ cups Arborio rice (or other risotto rice)
  • 2-3 sprigs of leafy, fresh parsley


Rinse the fresh parsley sprigs in the sink and pat dry with a paper towel.  Place the sprigs on the black vitreous enamel cooktop behind the Boiling Plate.  Be sure not to place the sprigs on the Boiling Plate as they will char and smolder greatly!  The black vitreous enameled cooktop will dehydrate the parsley while preparing the risotto.

Spread the diced butternut squash out across a baking tray.  Lightly sprinkle the sea salt and pepper across the squash.  Place in the center rack of the Roasting oven and set the timer for 10 minutes.

On the Boiling Plate, bring the chicken stock to boil using a medium-size stainless steel pot.  Once boiling, shift to the Simmering Plate or onto your Hotcupboard Warming Plate to maintain heat as set aside.

Using a large, thick-bottomed, deep stainless steel pot with a tight fitting lid and begin melting the butter on the Boiling Plate beside the stock.  Add shallots and mushrooms and begin sauteing.  After 1 minute, shift to the Simmering Plate.  Continue to saute for 5 minutes.  Add the rice and stir to combine well.

Once coated with butter and warmed throughout, add the white wine to the rice and mushroom mixture then shift to the Boiling Plate.  Bring rice mixture to boil.  Add chicken stock a ½ cup at a time stirring enough to keep the rice from sticking to the pan.  As the stock is absorbed, add an additional ½ cup.  Continue to add until the rice becomes a touch creamy.

Remove the butternut squash from the Roasting oven.  Using a metal spatula, flip and stir the squash to mix and coat each side then add to the rice and mix well.  Cover the rice with a tight-fitting lid and place in the Slow Cook oven for 20 minutes.

Remove your Mushroom Risotto with Honey Glazed Butternut Squash from the Slow Cook Oven.  Give the risotto a quick but efficient stir.  Take the parsley sprigs from the cooktop and crumble atop the risotto before serving.  Serve immediately.

Homemade Hamburgers and Chunky Wedges

burger and potato wedges on the aga cast iron range

Ordinary into Extraordinary!

No one will be asking for fast food again once you’ve spoiled them with this dish.  A simple meal no more – the AGA Cast Iron Range turns ordinary into extraordinary, even a simple, family-favorite like homemade hamburgers and chunky wedges.  There’s nothing quite like a homemade hamburger, succulent and full of flavor, plus you know what’s in them and can control their size depending on the audience.  Finish off this delicious meal with perfectly browned potato wedges.  Serve your burger in a traditional burger or pretzel bun and give them a dash (or two) of Tabasco sauce.  Serves 4

Hamburger Ingredients

1 lb. ground beef

Salt and black pepper

1 small red onion, minced or very finely chopped

2 cloves of garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 egg


Potato Wedges Ingredients

8 potatoes, scrubbed with skins on


Coarse salt and black pepper

Parmesan cheese – optional


Place the ground beef into a bowl.  Add the minced red onion, garlic, cumin, coriander and chili powder.  Mix well.  Add the egg and mix well.   I find this easiest to do with your hands, use disposable gloves if you’re a bit squeamish.  Shape into 4 burger patties.

Cut the potatoes into wedges.  Line a baking tray with Bake-O-Glide placing the wedges evenly across.  Drizzle wedges with oil and sprinkle with salt, pepper and Parmesan cheese. Place the baking tray on the floor of the roasting oven and cook for 15 minutes then turn the wedges over and continue to cook for a further 10-15 minutes until tender.

While the potato wedges are cooking, lightly oil the grill rack of a large roasting tin, turn it to its highest side and place the burgers on top. Put the grill rack in the roasting tin and slide onto the second set of runners down in the Roasting oven. Grill for 10 minutes then turn over and grill the other side for another 10 minutes, until cooked through.

Serve your homemade burger in a Pretzel Bun and spread with mustard, ketchup and mayo and adorn with all the fixings like sliced tomato, lettuce and a dash or two of Tabasco sauce.  Serve with delicious potato wedges.

Pursuitist Named AGA Cast Iron Range Best Kitchen Appliance 2016

Pursuitist recently published an article highlighting luxury brand appliances they deem the best for your kitchen this year.  Pursuitist named AGA Cast Iron Ranges Best Kitchen Appliance for 2016. The AGA Cast Iron Range was recognized for its unique cooking experience using cast iron, its vitreous enamel exterior available in 15 colors and the AGA cast iron range being tremendously flexible. Roger Scoble said it best,

“AGA. Aga has nearly a century of experience of enriching kitchens around the world. The Classic Aga Range employs cast iron construction and energy efficient heating, which combine to offer a truly unique cooking experience. Available in a variety of enameled colors; Aga ranges offer tremendous design flexibility. Now enhanced with complementary undercounter refrigeration Aga continues to redefine upscale kitchen design coupled with professional cooking prowess.”

AGA unveiled its latest product launches earlier this year paying focus to the newest AGA a la carte features, Customize Your AGA. Now with three integrated solutions you may add induction, gas top burners or a warming plate hotcupboard to any 3-oven AGA cast iron range. The 3-oven Total Control and Dual Control are the building block for such endless configurations.

customize your aga cast iron range

Click here to learn more about the Best Kitchen Appliances for 2016.

Pursuitist is an online publisher of luxury industry news and high-end reviews. Forbes has named Pursuitist the “best luxury blog”. Notable journalist and contributors include writers and luxury brands. For more reviews go to today.

Translate UK Measurements

Those of us in North America, who take pride creating various English recipes on their AGA cast iron range, realize we need to translate UK measurements or run the risk of ruining our culinary creation.  This is especially true when it comes to baking in your AGA cast iron range!  British cookbook mavens Mary Berry and Amy Wilcock have filled AGA cookbooks with some of the best recipes you will find anywhere – from the simple and basic to the elaborate and festive. Some of their English terms can be a bit of a mystery…

Here is a quick guide to translate UK cooking measurements into North American terms when using any AGA cookbook.

Translate UK Measurements:

In Britain, one pint holds 20 ounces. Here, a pint holds 16 ounces.  So for any liquid amount referred to in pints, either measure the milliliter amount in parentheses in the recipe, or use this simple conversion chart:


Other Measurements:


As mentioned above, some of the English terms used in AGA cookbooks can be a bit of a mystery.  To help you understand terms such as “rasher”, “mutton” and “sultanas”, we have created a list of British terminology often used to help make cooking on your AGA cast iron range with one of our beloved AGA cookbooks more enjoyable!  With this guide, we will help you blend culinary cultures and get you well on your way to wowing your friends and family the AGA-way!

Meats, Fish and Poultry


Fruits and Vegetables




Sugars and Sweeteners


Flours and Baking


Miscellaneous Ingredients


Odds and Ends