Comparison Bosch PIF 651 FB1E black vs Electrolux EGD 6576 NOK black

— Gas. One of the key advantages of gas burners is considered to be an instant reaction to the turn of the knob, which allows you to control the cooking mode very precisely. In addition, such heaters are compatible with any heat-resistant cookware, regardless of the material from which it is made. Besides, they work effectively with cookware with any bottom, not necessarily flat (the main thing is that the cookware can stand stably on the grate). Another advantage, in this case, may be the low cost of gas compared to electricity. At the same time, gas burners require care and caution both during ignition and during cooking, and a specialist should be involved in connecting such a hob. By itself, the gas flame is not suitable for some specific devices (see "Product type"): for example, it is practically not used for grills and fryers. Also, note that gas pipelines for connection are far from being everywhere: for example, in the private sector or rural areas it may cause problems, and in houses above 10 floors gas is not used due to safety requirements. However, there remains a fallback option — replaceable gas cylinders. Nevertheless, it can only be considered an extreme measure, and in the absence of gas, it is usually more convenient to acquire an electric stove.

— Electric. Electric heaters are considered easier and safer to use than gas ones. So, they turn on and of...f with a simple turn of the knob, gas leakage is impossible in them, you do not need to control the flame, and the spilt liquid is only fraught with unscheduled cleaning on the stove. Electric heating is suitable for absolutely any type of built-in hob (see "Product type"), and for grills, it is generally the only option available. At the same time, various additional functions can be provided in devices with electric heaters — up to preinstalled cooking programmes. Also, the burner can be given a non-standard shape, unlike a gas burner. With all this, there are mains in every room where hobs are generally used, which makes such models more versatile. And connection, is generally much simpler than gas heaters, although a specialist is needed (for more details, see "Input power"). However, electric burners consume a lot of electricity, which can affect electricity bills and require high-quality wiring. nevertheless, in more or less new homes, there are almost no problems with wiring. Of the unequivocal disadvantages of electric hobs, it is worth noting significant thermal inertia: in other words, the burner does not react immediately to turning the knob, and sometimes the delay is calculated in tens of seconds or even minutes. However, there are some types of burners where this drawback is completely or partially eliminated, but they, in turn, are not cheap (for more details on the different types of burners, see below). The second important point is the specific requirements for the cookware: for normal heating, it must have a flat bottom that is in close contact with the burner. And induction heaters also have a limitation on materials. Also, among the disadvantages, one can mention a lower heating temperature than gas, but this point is relevant mainly for specific recipes. Among the electric ones, there are models equipped with both one type of burners ( induction, Hi-Light, solid plate), and mixed options (induction with Hi-Light burners).

— Combined. A hob equipped with two types of burners at once — gas and electric. More details about each option are written above. And combined models are most often four-burner hobs, equipped with burners according to the “3+1” scheme (3 gas and 1 electric) or “2+2” (respectively, equally those and those). The first option will be convenient primarily where there may be interruptions in gas supply: when the gas is turned off, you can use the “spare” electric burner. The second option is suitable for those who have an extensive supply of recipes and prefer to use different types of burners for different situations. However, both situations are rare, and the combined models themselves combine not only the advantages but also the disadvantages of both types of heaters. For example, they require a gas connection and consume a lot of energy when operating electric burners. As a result, this type is much less common than purely gas or electric models.

— Enamel. The simplest and most common type of coating. Enamel combines low cost and good strength parameters. In addition, it can be produced in almost any colour. On the other hand, cleaning it can require considerable effort, and over time scratches and chips appear on such a surface.

— Stainless steel. Steel surfaces have a nice appearance. In addition, they are stronger than enamelled ones; cracks and chips do not appear on them. Also, steel is quite easy to clean, but it is difficult to maintain its cleanliness — dirt appears easily, and even fingerprints can ruin a neat appearance. And for cleaning you need to use special tools, otherwise, you can scratch the stove.

— Glass ceramics. Glass ceramics as a material is generally remarkable for its high thermal conductivity combined with good strength and heat resistance specs. Schott Ceram and EuroKera, manufacturers of this very glass ceramics, which manufacturers of household appliances install in their models, were especially successful in this. It made it possible to create original models of electric hobs, where the heating elements are located under a solid glass ceramic surface. The properties of this material allow it to be used with induction hobs(see below). Such surfaces do not have protruding part...s, and the location of the heaters is marked only by lines; thanks to this, you can conveniently move the dishes between the heaters, and cleaning such a surface is as simple as possible. However, there are also disadvantages: glass ceramics is less durable than enamel or steel. It requires dishes with a flat bottom, and spilling liquid on a flat surface is fraught with spreading over the entire stove and (not only). Also, this material is used in gas cooking surfaces "gas-on-glass". However, it is rather fashionable because, in addition to strength, it does not have key advantages over a tempered glass (see below) but costs significantly more.

— Tempered glass. The material used in gas-on-glass cooking hobs. it is used to make a surface over which gas burners are located. Such models have an original appearance, and the glass itself is scratch-resistant and can be cleaned well. Its strength and resistance to heat are much lower than that of glass ceramics (in fact, the latter has become the reason that tempered glass is not used in electric hobs), but these moments are more than offset by low cost.

— Cast iron. An original variant found in some premium gas models. The working surface, in this case, is made of the same cast iron as the burner grates, and the grates themselves are protrusions on the cast iron surface. It gives the entire structure an unusual, very strict appearance. And it increases its reliability: the design of the burner grates is such that they will not bend even under the heaviest dishes. On the other hand, cleaning such a surface can be quite laborious, and this option is not cheap. Because of this, there are only a few models with cast-iron surfaces on the market.

The total number of traditional gas burners in a gas or combined model. For the advantages and disadvantages of such heaters, see "Burner type".

The number of induction burners in the design of the hob.

A feature of such a burner is that it does not heat up by itself but transfers energy to the dishes using electromagnetic radiation. This radiation is safe for humans, and at the bottom of the dishes, it creates currents, providing heating. This format of operation provides several advantages over traditional heaters. Firstly, the burner instantly responds to a change in the operating mode — in this respect, induction heaters are similar to gas ones. Secondly, the surface of the hob (usually glass or glass-ceramic) practically does not heat up — except that part of the heat is transferred from the heated dishes; this has a positive effect on safety. Thirdly, induction burners are quite economical in terms of energy consumption. Among the disadvantages of induction heating, in addition to the high cost, we can mention that it only works with dishes made of thick steel or cast iron. Other metals on such a burner will heat up weakly, and glass, ceramics and other non-magnetic materials will not heat up at all. However, a lot of modern cookware is created specifically for compatibility with induction, which often has a corresponding designation on the bottom.

The presence of an oval-shaped heating zone on the hob. Such a heater is useful for working with appropriate elongated dishes (for example, goose roasters). In models with electric heaters (see "Burner type") the desired shape is provided by an additional segment installed close to the burner; the burner in normal mode works like a regular round one, and when the segment is connected, it turns into an oval. In gas models, a separate elongated burner is installed.

A similar effect can be achieved using the bridge mode (see "Features"). However, the bridge and the oval zone are still different functions: the first involves combining two burners, and the second is implemented strictly on one burner.

Nominal burners power. It refers to the power consumption of the heater. This parameter allows you to estimate how much electricity the burners 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 working capabilities of the hob by the power of the burners. It is quite possible to proceed from the fact that the burner will be enough for a pot of the same diameter.

The heating power directly depends on the diameter of the burners. And, at the same time, the performance of the device and the speed of cooking. The larger the burner, the more heat dissipation it has. Also, the diameter of the burner allows you to determine what sizes of dishes are suitable for use on the hob. Indeed, for induction models, this value is critical for high-quality heating. Burners can have the following diameter:

• small — about 145 mm, power within 1200 W;
• medium — about 180 mm, power within 1700 W;
• large — about 220 mm and more, power within 2000 watts.

Some hobs use double ring burners that allow you to adjust the diameter of the heating zone. If the diameter of the burner is 180, 200, 220 mm, then it means that the heating zone on a particular burner can be narrowed or expanded, depending on the size of the dishes used.

The type of control used in the hob. The options might be:

— Rotary knobs. Control based on classic rotary knobs. Sometimes buttons are also provided in the design but they are only responsible for the additional functions of the device. It is the knobs that control the switching on and power of the burners (and the combination of knobs and youch controls is indicated separately — see below). This type of control is known for its simplicity, convenience, reliability and low cost, which make it extremely popular — it is used in most modern hobs of an independent type (see above).

— Touch controls. touch controls can control almost all functions of the hob, while the set of such functions can be very extensive. Among the advantages of touch sensors, one can note a stylish appearance, ease of cleaning due to the absence of protruding parts, and the touch controls do not need to be pressed — a light touch is enough. The main disadvantage of this type of control is its high cost, but it is mainly used in high-end hobs, where the price of touch controls is almost invisible compared to the cost of the entire device.

— Rotary knobs + touch controls. Combination of rotary knobs (see above) with touch controls. Note that only rotary knobs are enough for basic control of the burners, and buttons can also be used for additional functions — they are cheaper than touch controls. Therefore, t...his type of control usually means that we have a rather expensive model with an abundance of additional functions. Among the advantages of touch controls, one can note a neat and stylish appearance, as well as ease of cleaning — they, unlike buttons, do not have slots and protruding parts where dirt can accumulate. And some models with similar controls have a rather unusual design — for example, only one rotary knob, the purpose of which is changed by commands from the touch controls.

— Touch + magnetic disk. Touch controls (see above), supplemented by a special rotary control — a magnetic disk. This disc is somewhat similar to rotary knobs, but it is called magnetic because of the fastening — with a permanent magnet, which allows you to remove the control. Most often, there is one disc for all burners; less often there are models with their disc for each burner. However, such a regulator has two key differences from rotary knobs. Firstly, the magnetic disk controls not only the power but most of the other functions of the hob. Secondly, the discs look neater and are more comfortable to use: they spin easily, and the detachable design makes them easy to clean and keeps children out of the way. However, it makes sense to use this control method mainly in high-end hobs with an abundance of functions.

— On the oven. As the name implies, such hobs do not have their control — it is carried out from the oven control panel to which the device is connected. This variant, by definition, only occurs in dependent models (see "Type").

— Slider. A kind of touch controls. Often they are elongated in a slender line; less often they are made in the shape of a circle. To adjust the heating intensity of the burners or quickly access other settings of the hob, slide your finger along the corresponding touch scale to the selected value. The convenience of slider control is that you can immediately set the required heating power by clicking on a certain area of the scale.

— Separate. Control using sensors or sliders (see the corresponding paragraphs), which implies the ability to fine-tune the operation of the burners individually - each of them has its own power adjustment scale. Separate control allows you to set the required heating level for a specific zone without having to first select a specific burner by tapping on the panel. It is more intuitive and gives you more flexibility when preparing different dishes overnight.

The number of temperature settings of the burner. The more power levels, the more accurately you can set the required temperature for cooking a particular dish. However, in most cases, nine levels are enough for home use. But, if you are a gourmet and often cook unusual dishes that require strict adherence to the recipe, then you simply need more temperature settings.