Comparison Gorenje GG 5A11 WF white vs Gorenje GK 5A21 WH white

The type of oven installed in the cooker. Gas and electric ovens have almost all the same features as burners of the same type (see "Burner type"). For example, gas ovens heat up faster, and are cheaper to operate but are difficult to connect. Electric ovens are safer and more versatile but require high-quality wiring and can be more expensive in terms of energy costs.

— Gas. Gas ovens are superior to electric ovens in terms of heating speed, but this heating is not as uniform. It is especially noticeable in inexpensive models. As a result, ovens of this type are poorly suited for cooking delicate dishes sensitive to precise temperature control. In addition, some specific features (such as convection) are not compatible with a gas heater.

— Electric. An electric oven takes longer to warm up than a gas oven, but it has better heating uniformity. In addition, such an oven can have convection, grill and other features that expand its capabilities and make life easier. As a result, this option is recommended to sophisticated cooks and enthusiasts dealing with complex recipes.

Note that gas burners are often combined with an electric oven. This option is considered optimal in terms of convenience and practicality, so it is very popular. But the opposite situation — an electric hob with a gas oven — does not occur at all.

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 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.

Rated power of the oven installed in the stove. Specified only for electric ovens (see above). When determining this parameter, the power of all heaters and other devices installed in the oven (grill, convector, motorized spit, etc.) is taken into account; in other words, this item indicates the maximum power consumption.

This data is useful primarily for assessing electricity consumption, as well as the connected load during operation. But only ovens with similar functionality can be compared with each other in terms of power — for example, two models with convection. Otherwise, the comparison may be incorrect.

— 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.

— Door lock. The safety system blocks the oven door, which can be removed by pressing several keys on the control panel at once or using an inconspicuous lock. This feature is useful in families with small children.

— 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.

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.

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.