Aga toast is probably the best toast in the world.
Other than that, and the occasional slow-cooked one-pot wonder, I’m not an enormous fan of agas. Aside from the fact that I’d boil to death were we to install one in our tiny London kitchen (that is, if it’s great weight didn’t cause it to fall through the floorboards to the foundations below), they can guzzle enormous amounts of gas and slightly scare the obsessive baker in me with their lack of precision dials and just four basic oven temperatures.
But they do make seriously good toast. Continue reading