The other burner, the simmering plate, makes toast, pancakes and sauces. But about 80 percent of the foods normally prepared on the rangetop can be cooked inside one of the two to four ovens. That goes for bacon, steamed vegetables or rice. And the Aga ovens are uniformly heated on each wall and vented, eliminating food odors. Clients never have to worry about cleaning the oven food burns down to ash.
Efficiency is the key.
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