The cooker is arguably the
most important of all kitchen appliances. We don't need to buy or replace
them very often, but when we do we are faced with a wide array of different
types to choose from. This guide focuses on freestanding cookers, where the
oven, grill and hob are included in one neat package that fits into a gap
between kitchen units.
Freestanding cookers
A typical freestanding
cooker may feature one or two ovens, or an oven and separate grill, plus a
four-zone hotplate. All models come with a grill, which can be slotted either
beneath the hob or at eye level.
Larger models with a width of 70cm upwards will either have two or more ovens
or a single very large one (anything from 60-118 litres compared with the
average 55 litres for a standard oven), and six or more burners. Known as
range-style cookers, they are growing in popularity, especially as you can
now buy them for under £1,000. Some range-style cookers also have storage
drawers, slow cookers, warming areas and separate grill compartments.
Size and style
Size
The height (from hob to
base) and depth of most freestanding cookers are standard measurements of
around 900mm x 600mm, although the width can vary from 500mm to 1200mm, or
more.
Style
The style and design of a cooker
is an important consideration, and there's plenty of choice. You'll find
everything from traditional styles to minimalist, retro-look and
'professional' models.
You can also choose from a wide selection of colours. A stainless steel
finish is currently very fashionable - though there is also the usual white
and brown, plus more unusual colours such as black, anthracite, racing green
and aluminium.
Which fuel?
Freestanding cookers can be all-electric, all-gas or dual
fuel. Some have an electric oven but a gas hob. It is also worth mentioning
that liquid propane gas (LPG) options are also available instead of natural
gas.
Gas versus electric: the pros and cons
Gas pros
Gas cons
Electric pros
Electric cons
Ovens
Moist heat stops roast meat drying out
Fan-assisted model is a must for really
even temperatures
Versatile programming options
Non fan-assisted types must be
pre-heated before cooking
Grills
Instant heat
Uneven heat distribution on traditional
grills
Economical half-grill settings. Even
heat distribution
Slower to heat up than gas
Hobs
Easy to control.Fast acting
Traditional models with nooks and
crannies may be tricky to clean
Most models are easy to clean
Slower to heat up, especially cheaper
solid plates. Less controllable than gas
Dual fuel
Dual fuel cookers are an excellent option as they combine
the speed and convenience of an electric oven with the benefit of a gas hob
for instant heat and increased temperature control. There aren't as many of
these cookers around, but prices start from around £200, so they are
reasonably affordable.
Before choosing an oven,
think about how you will clean it. Modern ovens have a variety of built-in
cleaning technologies.
Stay-clean liners
These are detachable metal
liners in the sides of the oven, and sometimes the back, which can be removed
for cleaning.
Catalytic liners
These liners on the sides -
and sometimes the roof and back - of the oven and are treated with a special
material that absorbs grease splashes. When the oven is run at around 200 C
or higher, the splashes are burnt off.
Pyrolysis
The best of all cleaning
systems: 100% effective and practically labour-free. This system is available
on the more expensive electric cookers, but is becoming more widespread. When
the programmer is turned to the pyro setting, the oven heats to a very high
temperature so that all spills are reduced to a fine grey ash that can be
wiped away when it has cooled down. A typical pyro cycle costs around 22p,
cheaper than oven cleaner.
Cleaning it yourself
Clean your oven regularly,
rather than letting dirt build up, and cook at lower temperatures to help
reduce splashing. If you don't have pyrolytic cleaning, there are a number of
oven cleaners on the market.
Fitting your oven
Gas cookers
You will need a supply of
gas, either natural gas (piped directly into most UK homes) or liquid propane
gas (LPG), which is usually stored in an outside tank. Some cookers can be
converted for LPG use, but check first.
By law, all gas appliances must be installed by a member of the Council for
Registered Gas Installers (CORGI). CORGI members have to meet high
installation and safety standards before they join the organisation. If the
appliance is not fitted by a CORGI member or, if you try to do it yourself
and it goes wrong, your warranty may become void. Your gas supplier can even
refuse to connect the supply. Also, don't forget that your gas cooker may
need to connect to the electricity supply too, especially if it has an
electronic ignition system rather than a battery powered one.
Electric cookers
To fit an electric cooker, and most dual-fuel cookers,
you will need a 30-amp cooking circuit from a standard 240V AC supply in your
home. There are some dual-fuel models that only need a standard 13-amp supply,
but remember that a gas supply is also necessary.
A freestanding cooker can be
broken down into three main components; oven, hob and grill. Each of these
offer different features according to the fuel type you choose.
Ovens
It's worth thinking about the following extra features on
both gas and electric cookers:
An auto-timer switches the oven on to a pre-set
temperature at a pre-set time.
A minute minder reminds you when cooking time is up.
A glass door and interior light let you see what's
happening inside the oven.
Non-tip shelves are very useful and look out for ovens
that have a roasting shelf attached to the door.
Drop-down grills allow easier cleaning.
A shelf rack enables you to pull out all three or four
shelves at once.
Some of the latest models also offer pizza plates
and/or rotisseries.
Easy grip controls are particularly good if you are the
kind of cook who gets sticky fingers during cooking
Storage space: some
cookers offer a storage draw below the oven. These are good if you don't
need a large oven, and are short of space elsewhere in the kitchen for
storing pots and pans
Gas ovens
Most gas ovens are hotter at
the top, cooler at the bottom. Burning gas creates a moist atmosphere, which
helps to prevent food from drying out which is particularly good for roast
meats and poultry. Fanned gas ovens provide an even heat throughout.
Electric ovens
Electricity is clean and can
be controlled using sophisticated technology, which allows you to use pre-set
programmes for cooking favourite foods. Conventional electric ovens have
heating elements in either the side or the top and bottom, and are hotter at
the top.
Fan Ovens
An electric fan oven with a
heating element around the fan cooks faster and at lower temperatures than a
conventional electric oven, and there's no need to pre-heat before cooking.
When using this sort of oven, remember to decrease both the temperature and
cooking time (the manufacturer's instruction booklet will provide details).
Fan assisted
This type of oven uses top
and bottom heat with a fan to circulate the air. There is little proof that a
true fan oven is better than a fan-assisted oven, although the former does
not require any pre-heating.
Slow cooking
Some new ovens offer a slow
cooking option, which replicates the heating approach of a separate slow
cooker. This is a good option to consider if you are the kind of family that
eats a lot of stews and similar food.
Multifunction cooking
Once exclusive to built-in
ovens, multifunction cooking is now more widely available on freestanding
electric cookers (usually on top-range ones). This type of oven offers
several cooking options - for example convection (top and bottom heat), fan,
grill and a combination of fan and grill for a rotisserie effect.
Multifunction is ideal for both modern- and traditional-style cooking.
Grills
It is still possible to buy
a cooker with an eye-level grill, but there's more choice if you look for a
model with the grill in a separate small compartment between the main oven
and the hob. The cooker will then line up with your worktop. Look for a grill
with at least two shelves below it, which allows you to put the cooking food
close or away from the grill. This allows you more control over the cooking, and
also cuts back on cleaning if you are cooking something that spits fat at the
grill when placed too close.
Gas grills
The traditional gas grill
(where you can see the flame) is usually hotter in the centre than at the
edges, which means you'll have to move food around to cook it evenly. The
latest vitro-grills have the gas flames concealed behind a sheet of ceramic
glass material. This spreads the heat evenly so it is the same at the edges
as in the middle, and prevents smoking caused by food splashes hitting the
flames.
Electric grills
Even the best electric grill
is slower than gas to heat up, although once hot, performance is usually
acceptable. Most ovens have a half-grill option for cooking small amounts of
food. Some grills also have thermostatic controls, so you can set the grill
to cook at a designated temperature rather than the rather random approach
that most offer.
Gas hobs
Gas is the ideal fuel for a
hob because it is fast and easy to control. Standard gas hobs have four
burners, usually made up of one large, rapid burner (around 2.8kW), two
medium burners (around 1.8kW) and a smaller burner (around 1kW) for gentle
simmering. The higher the kW (or BTU) of the burner, the more gas is used and
the quicker it will heat.
Larger hobs on range-style cookers can have up to eight burners, and often
have special features such as a very large rapid burner (3.5kW to 5kW with a
stand to support a wok), a griddle plate designed to sit over two burners, or
an elongated burner for fish kettles. Also look out for big chunky pan
supports - which look great and provide better stability. For convenience
pick a gas hob with automatic ignition, and for safety, choose one with a
flame-safe system that cuts off the gas if the burner flame is accidentally
extinguished.
Electric hobs
Electric hobs are slower to
heat up and cool down than gas, and there are three basic types of electric
hob on freestanding cookers:
Solid plate
These hobs are particularly
slow to heat up and cool down, but very easy to clean. Look out for red dot
plates that are faster to heat, and plates with a small silver disc in the
middle that can be set to hold a selected temperature.
Ceramic
This type of hob has a flat
black surface made from a special glass-like material. Tightly coiled
elements beneath each cooking zone heat up when the power is switched on and
is faster than a solid plate hob.
Halogen
Heated by halogen lamps, the
heat is directed upwards by reflectors and glows when the hob is switched on.
Halogen is fast, responsive and easy to control - the next best alternative
to gas. Some more expensive hobs have dual-circuit cooking zones, so you can
heat up a large or smaller area within it.
Both ceramic and halogen hobs are tricky to clean unless you tackle spills
straight away, so you'll have to buy specialist ceramic hob cleaner to do the
job.
Ceramic and halogen hobs must have a residual heat indicator light to show
that the plate is still hot after it has been switched off. If you choose one
with touch controls, make sure that these can be locked to prevent children
turning it on.
