Stationary equipment is convenient and practical, but even in these parameters it loses to built-in counterparts taking up less valuable space in the kitchen. The stove-oven duo is a vivid example of this: great functionality, ergonomics and a high level of safety ... The list goes on and on. And if everything is more or less simple with the stove, then so many factors affect the price of ovens that it can be very difficult to figure out what’s what.
How to choose an electric cabinet oven - selection criteria
The first and most important question is gas or electricity. Gas ovens have a relatively low cost and consume cheaper (yet) energy. On this, their advantages end and limitations begin: the number of options rarely exceeding 5, safety precautions, difficulties with connecting and placement.
Electric built-in cabinets are more functional. Two main disadvantages can be distinguished: these ovens are fed with expensive electricity and there are so many samples on the market that it can take days, if not weeks, to select the “ideal” option. You can save valuable time by reading the list of distinguishing features and choosing the necessary minimum for yourself.
Dependent or independent
Dependent ovens are built in with the stove and have one, common, control panel. Of the advantages, we can single out the financial side of the issue: the kit will cost less than separately purchased devices. But there are more minuses:
- if one thing fails, you have to replace everything;
- control panel is overloaded;
- the oven is under the stove, which reduces the convenience of its use;
- small size variation.
An independent oven can be placed at a convenient level. The lineup is represented by a large number of options, of which it is easy to choose both a suitable size and functional version. There is no binding by type of food, because among the dependent options there is rarely the possibility of combining an electric stove with a gas oven or vice versa.
Dimensions, embedment mechanism
Size 60x60 (height-width) with a depth of 55 cm is considered to be classic. But there are compact or non-standard options when one of these parameters can be either more or less. Here it is worth focusing on "family needs." A narrow oven is enough for 2-3 people. But the larger the family and the more often there is baking on the table, the wider the oven should be.
An important point in size: if the dimensions of the selected option exactly match the dimensions of the niche for the device - the option is not suitable. The reason is simple - for security reasons and to extend the life of the oven, between its outer surface and the walls of the niche should remain at least 0.5 cm on the sides, about 8.5 from the bottom and 4 behind.
Control system
It's simple here. Distinguish electromechanical, electronic and combined control systems. The first option is three rotary controllers responsible for the heating mode, temperature and time. The switches can be recessed, which makes it easier to clean the surface of the oven, and not recessed.
The electronic control system consists of a display and buttons or sensor. The convenience and simplicity of electromechanics is opposed by a greater number of functions and operating modes of the device. But a combination of both options is possible, which is represented by a hybrid, combined control system.
Functional
The usual heating modes - top, bottom and combi - can be combined with convection (when there is a built-in fan) and microwave (microwaves). Thanks to this, the modern oven, in addition to baking, also knows how to defrost, stew, simmer, maintain fermentation or maintain the high temperature of the finished dish for a long time.
But that is not all. A steam generator can be built into the oven, turning it almost into a full-fledged double boiler, and a motor, which, using the supplied skewer, takes the grill option to a new level. Some devices even have smart technologies that allow you to control the oven using mobile applications.
The issue of ease of cleaning from contamination is not overlooked. There are cabinets:
- traditional - coated inside with conventional heat-resistant enamel, which you have to wash in the usual way;
- with a catalytic coating - a special enamel softens greasy spots under the influence of high temperatures, which facilitates their elimination;
- with pyrothermal cleaning - when this mode is switched on, the oven heats up to 500 degrees and simply turns all the dirt into dust (which can only be sweeped out with a sponge);
- with steam-water cleaning - steam softens contaminants (the absence of a mode can be compensated by simply turning on the oven for half an hour at a temperature of 60-70 degrees together with the installation of a baking sheet with water poured into it).
Probably, it will be redundant to say that the cost of household appliances depends on the number of main and additional modes. But, nevertheless, it is recommended to choose models with functionality that is "useful" so as not to overpay for high-tech excesses.
Door device
The classics are presented by the door opening down. The stereotype is so ingrained in the subconscious that when they see the retractable variations that are hinged or reminiscent of shuhlady opening to the side, the hostesses lose their head, forget about other parameters and choose their models. Which is sometimes justified: with a rather high placement of the oven, a door opening to the side is more convenient, and with a low one - a retractable one will also please with a reduced risk of getting burned, taking the dish out of the cabinet.
Power consumption, power
There are ovens with power from 1 to 4 kW, of which:
- 2-3 kW are typical for standard models;
- 3.5 - 4 kW is the power of cabinets with a pyrothermal cleaning method;
- 1-1.5 kW - energy-saving versions.
According to energy efficiency (the ratio of the speed of cooking dishes and the amount of electricity consumed for this), ovens can belong to the A and B class, but A +, A ++ and even A +++ are more common. The more pluses, the smaller the numbers on the receipt.
Design and equipment
Cooking in a beautiful oven is nice. Even better when it fits perfectly into the interior of the kitchen. Designers and manufacturers came to unanimity in this matter and now you can purchase both modern, suitable in color and type of front surface to the overall style of the kitchen, and decorated under retro technology.
But, fortunately, this does not affect the internal "stuffing". Ovens are still equipped with 2-3 baking trays and grills in the basic version. Of the additional equipment, one can distinguish bread baking dishes, telescopic guides, odor-catching filters, a temperature probe and a separator, which makes it possible to cook previously incompatible dishes at the same time.
Security questions
No matter how high-tech the built-in oven is, it would have to be abandoned due to the lack of a well-thought-out security system.
GOOD TO KNOW. For gas ovens, electric ignition and gas control are mandatory to prevent the leakage of explosive substances. For electric - emergency shutdown when exceeding a certain (user-defined) temperature threshold.
General measures taken by the manufacturer include:
- the number of glasses in a double-glazed window designed to protect from burns (varies from 2 to 4, the more - the colder the outer layer);
- the ability to lock the door and control panel;
- internal lighting (which some "forget");
- tangential cooling (external fan directing air flows around the oven).
When it comes to this point, saving is not recommended, because the larger the total number of “bells and whistles”, the safer the built-in oven.
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