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The type of hob provided in the stove.

The hob is the main working part of the stove, its top part, where the burners are located. The type of such a hob depends on the type of burners:

— Gas. Gas burners are convenient, first of all, with an instant reaction to turning the power regulator knob. In addition, dishes made of any materials and with any shape of the bottom are suitable for them — provided that they normally tolerate heat and stand stably on the grates. In addition, in operation, such stoves are cheaper than electric ones. Their main disadvantage is the need to connect gas. Firstly, gas pipelines are far from being everywhere; and using interchangeable gas cylinders is a rather troublesome business. Secondly, the connection requires carefulness — it must be carried out by a gas specialist. Also, note that gas burners are more demanding on compliance with safety rules than electric ones.

— Electric. Electric hobs are safe and easy to use: there are no open flames that need to be ignited and can go out, causing a gas leak. In such devices, it is easier to implement various additional functions than in gas stoves. In addition, electricity is available in any home, unlike gas. And the connection procedure is quite simple (although it may also require the participation of a specialist). On the other hand, electric hobs have high energy consumption. Therefore, they requir...e high-quality wiring and are more expensive to operate than gas stoves. Another drawback is significant thermal inertia. However, in some advanced types of burners ( Hi-Light, induction — see below), this drawback is minimized. Also, note that all electric burners are demanding on the shape of the dishes: they must have a flat bottom for tight contact with the burner, and induction heaters are also limited in materials.

— Combined. A hob that combines gas and electric burners. The most popular format of such models is “3 + 1”, 3 gas burners and 1 electric. So we are talking about gas stoves, supplemented by an electric burner. The most notable advantage of such hobs is the ability to work even if one of the energy sources is not available. In addition, the combination of different burners allows the user to choose the optimal type of heating for a given situation. At the same time, such versatility is rarely necessary, and when connected, combined hobs combine all the complexities of gas and electric ones: they require gas supply, the participation of a specialist, and high-quality wiring. As a result, there are relatively few such models produced, and they are designed mainly for those who want to have an option in case of problems with gas supply.

The lowest temperature the oven can provide. Usually, it is in the range of +30 to +50 ˚C. So, for example, the minimum heating temperature at +30 ˚C allows you to defrost products. Models with a minimum of 40 ˚C and 50 ˚C allow you to heat ready meals, heat tableware (before serving), dry rusk, etc.

The highest temperature that the oven can reach during normal operation. The minimum value in modern models is 230 °C. However, even this low temperature is considered sufficient for most simple dishes. The average indicator can be called 240 – 250 °C. Such heating is provided by most modern ovens. And the most advanced models can heat up to 300 °C or more. Such capabilities will be useful for some specific recipes that require high temperatures.

The number of traditional gas burners in the stove design (excluding turbo burners, see below). The classic option for a household stove with an oven (regardless of the type of hob) is 4 burners — it provides good multi-tasking and, at the same time, allows you to keep the dimensions of the device within reasonable limits.

The number of solid plates in the design of the stove.

Solid plate hobs are the simplest type of electric hobs (see Hob type). Such a burner has the appearance of a "pancake" raised above the hob. The main advantages of such burners are the simplicity of design and low cost. On the other hand, they heat up slowly and have high thermal inertia — they react with a great delay in heating power adjustment. Another disadvantage is that solid plates can deform over time. After 2-3 years such a burner may need to be replaced. As a result, solid plate burners are typical for low-cost electric stoves, as well as, combined models, where the electric heater is a spare. But the variety can include both 1-burner stoves and 2-burner stoves.

Rated burner power. This parameter allows you to estimate how much electricity the burner will spend when operating at maximum heating intensity. At the same time, the heat transfer power of different burners can be different, and the actual heating efficiency will also greatly depend on the specs of the dishes. As a result, it hardly makes sense to evaluate the operating capabilities of the stove by the power of the burners. It is quite possible to proceed from the fact that the burner will be enough for a dish of the same diameter.

It is the material from which the burner grates of the stove are made. This parameter is relevant only for gas burners — electric hobs do not have grates.

— Steel grates. The most common type of grates is steel grates coated with a special heat-resistant enamel. They are quite practical, reliable, have a relatively small weight and neat appearance, and at the same time are inexpensive, due to which they are often found in entry-level and middle-level models. The main disadvantage of steel grates can be called the difficulty in cleaning from adhering contaminants — too intensive cleaning can damage the enamel. In addition, they are less durable than cast iron ones, and under heavy dishes containers, they can deform — as a result, the dishes will not stand stably on the stove, and the grate will most likely have to be replaced.

— Cast iron grates. Cast iron grates is much heavier than steel ones. Moreover, they often look more massive and rough. On the other hand, they are more reliable, durable and stable, can cope even with heavy weights and keep their working shape much longer. In addition, cast iron is easier to clean: although dirt comes off worse than enamel, in extreme situations it is quite possible to use abrasive products without fear of damaging the surface.

The type of gas control provided in a stove with a gas hob and/or oven.

Gas control is a safety system for gas stoves that turns off the gas supply when the flame goes out. Such a system can be used only in the stove, only in the oven, or both. The latter option, from a safety point of view, is considered perfect for gas stoves. However, gas control is more important for an oven — it is more difficult to control the presence of a flame in it. But in the hob, this function is not so critical, especially if the stove is constantly under supervision during cooking.

The lid plays an important role in the design of any stove. Firstly, when open, it protects the wall from dirt and splashed grease during cooking or heating food. And secondly, in the closed position, the lid facilitates cleaning in the kitchen, preventing the possibility of aggressive detergent chemicals getting on the surface of the hob.

— Glass. Glass lids are more aesthetically pleasing. Plus, they are easy to keep clean. The drawback of glass lids is a frequent need to care for the surface of the lid since traces of dirt and stains are clearly visible on it.

— Metal. Metal covers have durability and good resistance to mechanical damage. On the body of the stove, they are fixed by using special hinges.