Comparison Gorenje K 6351 XF stainless steel vs Gorenje KC 644 XU 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.

Type of tray guides provided in the oven.

— Frame. The simplest guides are made in the form of a fixed grid, and sometimes in the form of slots in the walls of the oven. They are quite practical and inexpensive, due to which they are used in the vast majority of ovens. The main disadvantage of the lattice guides can be called the fact that the baking sheet moves rather tightly in them, especially if the oven has not been cleaned for some time and the guides are dirty.

— Telescopic. Guides in the form of retractable tray support based on telescopic rails. When removing the baking sheet, the mechanism moves apart, and the stand, rolling on a special roller, “leaves” the oven. The main advantage of the "telescopic rails over the classic frame guides is that you do not need to make much effort to install and remove the baking sheet — it will move very easily. On the other hand, such devices are more expensive and more complicated than classic frame guides; as they get dirty, their efficiency drops noticeably, and dirt can completely disable the mechanism. In light of all this, manufacturers most often use telescopic rails not as the main option but as an addition to the frame guides described above. If telescopic guides are initially indicated in the specs of the stove, this usually means that the oven with traditional frame guides is additionally equipped with removable telescopic guides. These advanced telescopic rails ca...n be easily set at the desired level and removed for cleaning.

Many ovens, initially equipped only with frame guides, can be equipped with telescopic rails, purchased separately.

— Enamel. Enamel coating is inexpensive and relatively easy to clean. In addition, enamel can have different colours, which allows you to give the stoves an original appearance (although the most popular is still the classic white colour). On the other hand, cracks, chips and scratches may appear on such a surface. As a result, such a coating is typical for relatively inexpensive boards.

— Stainless steel. Steel hobs are highly durable and attractive. But, it will take a lot of effort to keep such a stove clean: even slight dirt is noticeable on a steel surface (especially polished). And it is more difficult to clean them than enamel. In addition, such surfaces are somewhat more expensive than enamelled ones, and there are, in fact, two design options for them - matte and polished.

- Glass-ceramic. A material is found predominantly in electric stoves; rarely used in gas models, mainly for aesthetic reasons. The main advantages of glass ceramic are resistance to heat and high permeability to heat and electromagnetic radiation. Schott Ceram and EuroKera, manufacturers of this very glass-ceramic, which manufacturers of household appliances install in their models, were especially successful in this. It allows electric burners (regardless of type) to be placed directly under such a surface. The re...sult is a flat top with no protrusions, making cleaning easier and providing a neat appearance. The main disadvantages of this material are high cost and sensitivity to impacts.

- Tempered glass. A material similar to the glass-ceramics described above: the glass surfaces have an attractive appearance, usually with a glossy finish. Another common feature is the ease of cleaning: most of the contaminants are easily removed. However, this material is not as strong as glass-ceramic: it is much more sensitive to impacts and tolerates heat much worse, which makes it poorly suited for installation above burners. As a result, tempered glass is used mainly in gas stoves, where the burners are located above the work surface and tempered glass heats up relatively weakly. Another category of stoves with such a surface is electric models with induction hobs, where the dishes and not the surface are mainly heated (see below for more details).

— Plastic. Working surface made of special heat-resistant plastic. A rather specific option is found mainly among portable single-burner electric stoves with induction heaters (see below). There are several reasons for this. One of them is that, despite the heat resistance, even fairly advanced plastic does not tolerate heating on gas or a classic electric burner. But with an induction burner, this material works without problems, especially since it is well permeable to electromagnetic radiation. Plastic is cheaper than tempered glass or glass-ceramic, and it also weighs less - the latter is important for a stove that is planned to be moved frequently from place to place. At the same time, all these advantages cannot be called critical. As a result, this option, even in its niche, has not received much popularity.

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 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.