Gas or Electric

One of the first decisions will be to choose the fuel supply of your cooker. For most some people this will be predetermined, having no option but to use gas or electric. However, there is a third choice, which is dual fuel.

Gas

Gas has traditionally been the fuel supply of cookers. It is still the preferred fuel of professional chefs. The advantage of gas is as follows, it provides the most control of any fuel, because it gives heat instantly, perfect for a cooking hob.

A gas oven also provides more moisture, therefore meat will hold it's juices and flavors longer. In the UK gas cookers use a temperature scale called the 'Gas Mark'. See below, for gas marks and their Celsius equivalent.

Gas Mark --- Celsius
1/4 ------------- 107°
1/2 ------------- 121°
1 ---------------- 135°
2 ---------------- 149°
3 ---------------- 163°
4 ---------------- 177°
5 ---------------- 191°
6 ---------------- 204°
7 ---------------- 218°
8 ---------------- 232°
9 ---------------- 246°

Most gas powered cookers come with four cooking hobs. Gas powered hobs are favored by chefs and serious cooks, aesthetically, however, they may not match the ultra modern tastes of some homes.

If you decide upon a Gas powered cooker, then it's advisable to look for a cooker with a FFD features. FFD stands for flame failure device, which makes that once the flame on the cooker goes out, then the gas supplied to cooker will be withdrawed.

Electric

Electric cookers tend to look sleek, with glass or ceramic hobs. The clear advantage of an electric oven is it's speed. They generally take less time, power and heat to cook a meal in comparison to a gas oven.

Electric cookers come in a variety of configurations. First we will examine the types of electric overns available,

• Fan Oven
  • Heats evenly, no matter where the food is placed. A fan oven achieves this by continually circulating hot air. This in turn heats the oven faster, therefore saving you energy and money. A fan oven heats the cavity the fastest, in around five minutes.
• Traditional Oven
  • Uses a heating element to heat the oven from the base. This results in the top of the oven being hotter than the bottom. This type of heating is also referred to as zoned heating.
• Convection Oven
  • Combines both of the above. Also referred to as a fan assisted oven. It is capable of heating the cavity faster than a traditional oven.
• Trivection Oven
  • Combines three heating techniques, aka 'tri' or 'three'. The three heating types are convection, thermal and microwave energy. The developers of this technology believe it is four times faster than a traditional oven.
• Light Oven
  • Combines light from a bulb, such as a halogen light, with microwaves to lower cooking time considerable.
• Steam Oven
  • Water dips inside the oven cavity to produce steam. Ideal for the health conscious.

A standard electric cooker will provide four hobs. They are typically flat in design, and are without all the intricate bars and metalwork of a gas surface.

The surface of an electric hob is usually made out of two materials. Firstly a solid glass plate, the most common, cheapest and basic.

The superior option is a ceramic electric hob, they offer instant heat, clean easily, are stainless, and are more durable.

Dual Fuel

Provides the best of both worlds, a gas supplied hob for instant control, and an electric oven for a faster cooking time . You will need a gas supply to be eligible to use a dual fuel cooker.