"Edward W. Thompson" wrote in message

Can you explain why there is a difference between an Aga oven and any
other in this respect. Provided there is not a loss of air from the
oven it is a closed system and moisture does not escape. Once the air
in the oven reaches saturation no further loss of moisture from the
closed system occurs. This is equally true for the 'Aga' type of
cooker and the more conventional type. Where does the moisture from
the food in the oven go? It certainly doesn't condense on the hot
surfaces of the device :-).

What an interesting question!

Mary