Fan assisted Gas Cooker ??

CKdesigner

Ruski wrote: »

Wow! Thanks for taking the time to post such a comprehensive answer/opinion - most helpful.

OK then - if I can 'advise' my customer towards a specific make/model - what would you recommend for:

Double oven - fan assisted main, with a top oven/grill.
Programmable.
Must be built under - 600mm available width, 720 height?
Ideally be running off a 13a socket but not essential - she just wanted to avoid associated costs of installing dedicated feed for it.
'Matching' 600mm gas hob.
Any other bells and whistles tha I've probaly not thought of which I'm sure you can persued me she needs!!!!!

Thanks again CK

Russ

p.s. My Cannon gas cooker is superb - so the wife tells me

Hi Ruski

Thank you for appreciating my advice.

I can help and advise what would be a good oven and hob to have but could I ask you though what do you do and why do you have to supply an oven to your customer?

Thanks

CK

Ruski

Hi CK

I fit and refit kitchens (amongst other things) and have been asked to update their worktops. The discussion about ovens/cookers came up as part of that - she xpressed a preference for gas so I initiated the question on this forum.
I don't design or supply very often - just go in and fit whatever the customer has bought. Makes life interesting at times, I can assure you!!

HTH

Russ

CKdesigner

OK Russ

Sorry to ask more questions. Do you have to source the oven and hob from a distributor for your customer or are you expecting to just give advice to your customer to then purchase it from an appliance retailer?

Thanks

CK

Ruski

CK

I don't have to source said appliance - and I certainly don't have dealings with distributors (I occasionally deal with Howdens but certainly wouldn't let them have a CDA appliance!!) - but as the couple are not internet savvy I said I'd help them if they found one they like - explaining that often big named stores often have the same appliance cheaper via their website etc etc.
I've suggested that they go around some stores to get a feel of something they like the look of and we will take it from there - like I said, they asked a question of me in the first place which I could not answer - hence the OP.

This ok??

Cheers

Russ

garethgas

RJSK wrote: »

I hate to seem like I am pointing out the obvious, but I think you'll find that a fan would blow the gas flame out... that would be the reason you won't find one...


Richard Johns Signature Kitchens

Good Lord! Are you being serious?
OP: I've tried and failed to find a free standing one for you so maybe they're no longer being produced?
The only ones I found were built under units.
As for the reason why (as a previous poster asked), its because gas is a much better fuel for cooking as it keeps the food moist during cooking. Also, the use of a hot zone on the top shelf is usually benefit not a drawback.
One final point, take a look at any commercial kitchen, they all use gas because its cheaper and produces better results.

Ruski

Thanks GarethGas - glad it's not just me who's failed to find anything!! Like you say - there are benefits to gas cookers - zoning and economy being probably the biggest two - and I hadn't eventhought about the commercial side.
Anyway - looks like I'm after hens teeth - so will wait to see if CK can come up with something more suitable.
Incidentally - if a built under gas oven was eventually chosen - are these hard piped or on a bayonet hose??

Cheers

Russ

CKdesigner

OK Russ, I understand.

As you have advised them to physically visit appliances stores already then the best advice I can suggest you give the couple is to visit 2 or 3 local independent kitchen or appliance specialists rather than the national chains as the independents should offer the best advice and be competitively priced. Brands I would recommend are Miele, Siemens, Neff and Bosch. Have a look on these manufacturers websites to find the local specialists.

Good luck

CK

Ruski

Cheers CK - will see what they come up with over the weekend.
If i hadn't already suggested going window shopping - what would you have suggested instead??

Russ

garethgas

Built under cookers will need a rigid fix.
I should point out that I'm not familiar with the selling/buying aspect so I think CK would be in a better position than me to advise you.

CKdesigner

garethgas wrote: »

Good Lord! Are you being serious?
OP: I've tried and failed to find a free standing one for you so maybe they're no longer being produced?
The only ones I found were built under units.
As for the reason why (as a previous poster asked), its because gas is a much better fuel for cooking as it keeps the food moist during cooking. Also, the use of a hot zone on the top shelf is usually benefit not a drawback.
One final point, take a look at any commercial kitchen, they all use gas because its cheaper and produces better results.

Hi Garethgas

The free standing / slot in cooker market is very much in decline so virtually every year the appliance manufacturer in this market shrink their ranges a bit more. And where the free standing cooker market shrinks the built in cooking sector expands, so this is where appliance manufacturers concentrate their efforts.

You are correct that the benefit of gas is the zonal heat but I don't agree in the slightest with you saying gas is better in an oven as it keeps food moist. A half decent modern electric oven will cook any food type better than any gas oven. As in one of my previous posts on this thread gas oven technology stopped in the 80's where as electric has just got better and better. Without question the best ovens you can buy are made by Gaggenau, Miele, Siemens, Neff and Bosch amongst others and all of these manufacturers stopped making gas ovens more years ago than I can remember. As an example of just how advanced electric ovens can be now, we have a top of the range Miele oven at home ourselves, it has I think 150 automatic cooking programs where you tell it what you are cooking and it sorts out what elements to put on, the time and temperature all for you. If you want to bake a cake you just tell it what type and it will sense the moisture content coming of it to determine the temperature and when its cooked, the oven will also even tell you when you need to operate the pyrolytic cleaning program.

Also with regard to you saying that all commercial kitchens use gas, no sorry the majority of top class commercial kitchens will have electric ovens and a fair amount will use induction hobs. One restaurant kitchen I know in London, like many has the kitchen in the basement, so they definitely didn't want gas hobs as the last thing they wanted was any unnecessary build up of heat, they fitted commercial induction hobs. The main thing to strike you if you visit this kitchen at the height of service compared to other restaurant kitchens is that it is a completely different and far nicer environment for people to work in.

CK