Electric double ovens, also referred to as built in double ovens, are designed to fit into a taller cavity, separate from the hob, and are often situated around chest to head height in a standard kitchen design. They are not to be confused with built under ovens which go under the kitchen work top. Double ovens are perfect for the chef within you as they allow you to cook 2 things simultaneously, at different temperatures, without sacrificing power, time and effort.
Please note; unless the oven runs off 13amp with a moulded plug attached, you should always have your oven installed by a fully qualified electrician. We may be able to assist with this so please call us for assistance.
Single electric ovens are usually installed in one of three ways:
(1) Standard 13amp supply with moulded plug attached. These are the simplest type to install.
(2) Standard 13amp supply that is hard wired. In other words, it will not come with a moulded plug attached (or usually even the cable which should be supplied by an installer). It works off the ring main and doesn’t have a dedicated fuse.
(3) Hard wired to a 32-40amp supply with a dedicated fuse point for the oven. Again, your installer would typically provide the required cabling for the install. Please note: Ovens do not come with power cables unless specified otherwise and your installer may charge for this.
There are four main oven types: conventional, fan-assisted, fan and multifunction ovens. Multifunction ovens are the most versatile type of oven, offering a number of functions and pre-set programs which are specifically designed to cook different types of food, taking some of the stress and complications out of cooking. Through use of a rotating fan within the oven cavity, fan ovens to distribute heat evenly throughout the oven, meaning your food cooks more evenly and often much quicker than a conventional oven. Fan-assisted ovens have heating elements at the top and bottom of the oven cavity. A rotating fan then distributes the heat throughout the cavity but less effectively than a fan oven. This means there are still heat pockets but this still offers benefits over a conventional oven. Conventional ovens do not evenly distribute the heat throughout the oven cavity, meaning the top part of the oven is often a little hotter than the bottom. This is beneficial when cooking a variety of foods at the same time that should be cooked at slightly different temperatures.
Oven Liner Type
There are three main oven liner types: enamel, catalytic and pyrolytic. Under a microscope, an enamel surface has a slightly bumpy surface, meaning it can be more difficult to clean than higher-grade surfaces. Look out for enamel ovens listed as “easy clean” which have a smoother finish and are therefore easier to clean. Catalytic liners have a special coating which, when heated to approximately 220°C, oxidise any grease and burnt food, meaning the food can be more easily wiped away with domestic cleaning solutions. Lastly, Pyrolytic liners offer the simplest form of cleaning solutions and no cleaning products required to get rid of burnt food and grease. They work by heating the inside of the oven to over 500°C, obliterating any grease or food in to ashes which as then simply brushed away leaving your oven looking like new.