Today’s cook can choose from an extensive range of free – standing and fitted ovens with a choice of cooking options. Some, referred to as “semi-professional” are heavy-duty ovens and resemble those used by restaurant chefs. Beware of being seduced by good looks and list your priorities, such as size, self- cleaning ability, and energy efficiency before making a decision.
BELOW-DECK OVENS
Many manufacturers produce all – in – one ovens and hobs with either single or double oven facilities. An advantage of combined units is that cooking activities are focused in one part of the kitchen. But if you tend to roast or oven-bake food, you may find bending down to access the oven tiresome. If your kitchen is small, a single oven and hob unit is best but cheek there is space for the oven door to open.
SINGLE OVEN AND HOB
A compact appliance Pot those without the space to house a separate oven at eye level. When switched off the halogen hob doubles up as an extra worktop.
