Comparison Gorenje GK 5C65 XV stainless steel vs Gorenje GGI 5C21 WF white

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.

— Thermostat — a device for adjusting and maintaining the required temperature in the oven. The presence of a thermostat relieves the user of the need to look after the cooking process. Instead, it is enough to set the thermostat to the desired temperature, and the stove will automatically maintain it.

— Timer. Countdown device: the user sets a certain time, after which an audible signal sounds. The specific functionality of the timer can be different — from the simplest rotary knob with an adjustment accuracy of +/-3 minutes to an electronic unit with a display that can count the time to the second and even turn off the stove at the end of the countdown (see "Auto switch-off"). However, this feature greatly simplifies the life of the user. It is more convenient to set the timer and wait for the signal than to keep track of time by the clock.

— Convection. The convection function provides additional hot air circulation and evenly distributes heat throughout the entire volume of the oven. It is useful for baking.

— Rotisserie fork. It is used for cooking several dishes, particularly shish kebab: products are strung on a rotisserie fork and rotated on it. It ensures consistent heating and baking. Often, the rotisserie fork is combined with a grill (see below), although this is not necessary. Also, this device can be...equipped with a drive from an electric motor for automatic rotation.

— Grill(electric or gas). In this case, the grill is an open heater installed in the oven chamber and designed to cook food due to thermal radiation; it can be used alone or in combination with other oven modes. The grill allows you to fry various foods effectively: for example, you can use it cooking meat with a characteristic crust, brown croutons, fry vegetables, etc. It is healthier than traditional frying.
As for the types of grills, electric grills are the most popular nowadays — they are simple in design, provide even heating, allow you to accurately adjust the mode and use many additional functions (up to automatic cooking programs). Such grills can be found even in gas ovens. But gas devices are used much less frequently: they are considered more economical but more complex in design and less convenient to adjust than electric ones.

— Steam cooking. The ability to use the oven for steam cooking. Cooking is carried out in the main chamber of the oven, and the steam comes from a special reservoir into which water is poured in advance. This method is considered more healthy than traditional cooking or, moreover, frying; often, it turns out to be optimal for people with dietary restrictions.

— Oven lighting. It is a lamp for lighting the interior of the oven. By turning on such a lamp, you can see the oven insides without opening it and without releasing heat. Yes, even with the lid open, the oven lighting can come in handy — for example, when removing products from a baking sheet (patties, pieces of cookies, etc.) or when cleaning the oven. Note that for the lighting to work, a mains connection is required, even if we are talking about a gas stove.

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.

It is the number of layers of glass installed in the oven door. The larger it is, the less heat goes out, and the less the outer surface heats up. The minimum amount required for effective thermal insulation is 2 glasses, and this option is considered the most popular. Ovens with 3 glasses are noticeably less common, mainly middle and high-end models. The maximum number of glasses is 4; such thermal insulation is the most effective. However, it is not cheap and is used extremely rarely, mainly in top-class stoves.

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.

— 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.

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.

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.

The connected load of the stove is the maximum electrical power consumed during operation. This parameter is indicated only for models that are equipped with at least one electric heater — burner (burners), oven or grill. It is the burners that are the highest consumption in terms of energy consumption; Features such as auto-ignition or oven lighting require little energy, a ordinary socket is enough for them.

First of all, the requirements for the power grid depend on this indicator: it must be able to provide such power without overload. It is worth noting that for household sockets the power limit is about 3 – 3.5 kW; with more power, you need to connect the stove to a 230 V network according to special rules. An alternative is a three-phase 400 V mains: most modern stoves with electric heaters allow connection to both 230 V and 400 V.