Comparison Gorenje K 6351 XF stainless steel vs Hotpoint-Ariston CX65S7D2 stainless steel

It is the volume of the oven provided in the stove. It s the maximum volume of products that can be placed in it without compromising work efficiency. Accordingly, a larger oven is useful for large volumes of cooking; on the other hand, such a capacity will significantly affect the price and dimensions of the stove.

If you buy a regular household stove with 4 burners and do not plan to cook a lot in the oven, you can not pay much attention to this parameter. The capacity of the oven is usually enough for most simple tasks like cooking a pie or baking chicken. But for more serious tasks, a larger oven may be required. Detailed recommendations on volumes can be found in special sources.

If there is an additional chamber (see below), this paragraph usually indicates only the volume of the main oven.

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.

It is the method of cleaning the inner surface provided in the design of the oven. In addition to traditional and more advanced steam cleaning, there are catalytic and pyrolytic cleaning. More about them:

— Traditional. This option assumes the absence of any devices that facilitate cleaning: you have to wash the oven manually, using ordinary detergents and cleaning products. Such a procedure can be quite troublesome and time-consuming, but such ovens are much cheaper than similar models with more advanced types of cleaning.

— Pyrolytic. Cleaning with high temperature. Dirt on the interior surfaces of the oven is burned to ash, which can then be easily removed without using detergents. At the same time, pyrolytic cleaning equally effectively handles all types of dirt, both new and old. The disadvantages of such a system are the duration of cleaning (sometimes up to several hours), high cost, and significant consumption of resources (electricity or gas, depending on the type of oven). In addition, during the operation of the cleaning system, unpleasant odours often arise, generated by the combustion of contaminants in the oven.

— Catalytic. Ovens with this type of cleaning have a special coating on the inner surface that breaks down grease on the oven walls. Fat disintegration is accelerated at high temperatures; the oven is thus self-cleaning t...o a certain extent. However, the efficiency of catalytic cleaning is lower than that of pyrolytic cleaning. It is unable to cope with the entire amount of fat on the walls. Therefore, such an oven should be washed from time to time. On the other hand, ovens with catalytic cleaning are cheaper than ones with pyrolytic cleaning. And the cleaning itself does not require additional electricity/gas costs, nor is time-consuming (except for washing/wiping).

— Steam cleaning. Cleaning the oven with heated steam. A certain volume of water is poured into a baking sheet or another container, the container is placed in the oven and the cleaning mode is turned on. Due to heating, the water evaporates, and the heated steam softens the dirt on the walls and partially disintegrates the fat. After the end of the programme, it is enough to wipe the oven with a damp cloth. Such a cleaning requires less time and resources than pyrolysis and often turns out to be more effective than catalytic — steam can soften even old dried-up contaminants. At the same time, these ovens are relatively inexpensive. At the same time, this mode does not guarantee to cope with any contamination. It is possible that after the end of the steam cleaning, the oven will have to be washed traditionally.

Such a device is responsible for pulling the door when closing and, in some models when opening. The idea is that the user does not need to close/open the door completely — pull it to the right place, and then the door will be "picked up" by the door closer and smoothly brought to a fully open or closed state. Such a system eliminates the risk of leaving the oven not completely closed and prolongs the life span of the device.

The number of gas burners in which the flame is located not in one, as in standard burners, but in two (or three) rows — in other words, in the form of two (three) rings, one inside the other. Such burners have more power than traditional single-row ones and heat the bottom of the pan more evenly, which can be especially useful when frying. On the other hand, the need for such a heating mode arises quite rarely, and much more gas is consumed than during the operation of a classic burner. As a result, even in advanced stoves, the number of turbo burners rarely exceeds 1.

A security measure that allows you to block the controls of the stove. It will be useful in families with small children: when the lock is on, a curious child will not be able to turn on the stove or change settings. To unlock, one needs to perform certain actions, which are easy for an adult and too complex for a child: for example, you need to press two specific buttons simultaneously.

A display on the stove control panel. Usually, it is a very simple one-colour display : 3-4 digits plus a few additional characters (for example, a thermometer icon and a clock icon). However, even on such a display, almost all important information related to the stove operation can be displayed: heating temperature, clock, timer settings, and other relevant data. Thus, the display significantly simplifies the management of the stove and makes it more convenient.

For technical reasons, this function is mainly used in electric stoves; there are also gas models with displays, but they are extremely few.