The Aga is a very clever, but surprisingly simple piece of engineering.
Beneath the classic good looks, a heart of cast iron steadily transfers heat from its core to the large ovens and hotplates. This heat storage concept is outstandingly efficient and was invented by Swedish Nobel prize winner, Dr Gustaf Dalen in the early 1920’s.
The Inside Story - Learn about the various Aga parts
Learn more - Find out more about the history of Aga
'Any similarity to previous models is entirely intentional '
Each new Aga is made the same way today as it has always been: by pouring molten iron into moulds. This process gives each casting a characteristic surface (every one is unique) and helps Aga rise above the usual mass-produced uniformity. While most manufacturers spray paint a cooker in seconds, it still takes skilled artisans three days to apply the multiple, protective coats of gleaming vitreous enamel that ensure an Aga's working life is measured in decades, not years. Of course, the modern Aga contains state-of-the-art technology and is subject to rigorous quality and the latest environmental standards.
Whatever the fuel type, be it electricity, gas or oil, the generated heat is passed around the Aga using conducting plates and high levels of insulation within the outer casing and beneath the hotplate covers ensure every Aga uses fuel economically. A small amount of energy is importantly reserved to keep the kitchen wonderfully warm and welcoming.
An Aga may be ready for action 24 hours a day, but by storing heat so effectively it will use a surprisingly small amount of fuel. Just imagine, no waiting for the oven to preheat and no need to constantly turn numerous knobs and dials. This hassle free principle is totally different to a conventional cooker which is turned on and off, repeatedly heating up and then quickly losing heat.
It is hardly surprising then, that while previous generations have fallen in love with Dr Gustaf Dalén's Aga concept, it has never been more popular than it is now.
