if he's going with a traditional aga cooker, it's a lifestyle choice. it requires an adaptation to the aga cooking method. if he's buying an aga range, it's pretty-much like any range, but it's built in the aga style. they are built like tanks out of heavy cast iron. the concept behind the cooker is that they were supplied by fuel oil and always *on.* the cast iron acts as a heat sink and different parts of the top cooking surface and oven compartments are at different temperatures. if you live in england, having an oven that's always throwing off radiant heat is probably a good thing. i'm not sure how that works in florida. they are a much objects of art in a modern kitchen as they are practical for cooking on. they are also very expensive. If he’s looking for an art piece in his kitchen, have him check out la cornue or molteni.
i was smitten by the aga cooker for a long time, but realized it wasn't for me (even as quirky as i can be). if i was in the market for a high-end range that was as much for go as it was for show i'd be partial to a bluestar with the salamander. gotta have the salamander.
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