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What Makes a Traditional Aga Range Cooker Different from an Electric One?


  • A} Fuel goes in {installation and how it changes depending on fuel - but you get the jist?}
  • B} Heat is generated in the burner chamber
  • C} The bulbous cast iron barrel holds the boiling plate and huge volumes of hot air circulate in it. Supported on brackets, it connects to manifolds that circulate and expel the vapours, and transfer plates that direct heat towards the ovens.
  • D} The boiling plate extends into the barrel - gets hotter than the right hand plate as a consequence.
  • E & F} vapours travel through the simmering plate manifold and help to heat the simmering plate, they suck the cooking vapours {& smells} from the ovens and expel up the flue {heat wasted}
  • G & H} Ovens, cast iron radiant cavities, are heated by proximity to the barrel and transfer plates. The top is the hottest - average temp {variable depending on efficiency of burn and quality of build} 230 ℃.


With a single heat source Aga range cooker {be it electric, gas or oil} the heat has to travel from {a} to {b}. By taking the heat source direct to the point of use with individual elements, making them temperature variable, and independent from each other - we improve the fuel economy and efficiency of the Aga range cookers that we restore. Proper cookers, efficiently restored, happily sustainable.


At Blake & Bull we meticulously restore Aga range cooker models from 1941 - up until the post ‘95 deluxe model, made up until around 2010. We are the careful custodians of 80 years of heritage. Proper cookers, sustainable & efficient.

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