Such great questions and I want to answer them ALL. You can get them in the US I think, but probably even more expensive than here. Each Aga has its own personality and it comes with its own cookbook. Mary Berry is a famous cook here and she only uses an Aga, so her recipes are always good. Agas are renowned for making the best bread and cakes because of their unique sealed system. NO cooking smells. Ever. From anything put into one of the two (or 4 if you have a large Aga) ovens.

The normal ones only have two ovens - top one is really hot and bottom one is like a slow cooker. You adjust to your Aga intuitively - it is hotter at the top and back of the oven and slightly cooler at the front and lower. You sometimes have to move things round to get them just the way you want them. Top oven is roughly 200-220 degrees; bottom one roughly 100 - 150 degrees. For cakes you have to put a cold plate above the cake (in the top oven) to slow it down. I might have to write a separate article - I'm so passionate about them, i could go on and on! You can even cook fish and cake in the same oven and there will be no cross contamination of smells. The top is permanently warm and you use it to warm sauces, melt chocolate and to dry out citrus peel for decorations as I am doing in the photo. You can also use it to dry washing and iron things. It is like the best giant radiator - but the heat is never oppressive so you can have it on all year round. Enough for now. Sorry for rattling on. Lots of love. Axxxx