Like any appliance, personal needs are very important when deciding on what size and which type of oven to get. Freestanding cookers come in 50cm, 55cm, and 60cm widths. Range cookers range from 60 – 120cm widths. Built in ovens vary from 60cm – 90cm in height, and built under at 70cm in height. The aperture you currently have will dictate which oven you can have so it is important to measure correctly.
Conventional ovens: Conventional ovens cook food by using radiant energy from their fuel source and natural convection from the heated air inside the oven. They can be either gas-fired or electric. Gas ovens bake moister; however electric ovens bake more evenly.
- Convection ovens: They cook with an electric heat source and use a fan to circulate hot air within the oven. As the unit uses moving air to cook the food, the oven tends to dry food out. Recipe cooking times must also be modified because a convection oven cooks much more quickly than a conventional oven.
- Combination units: A combination convection/conventional oven uses a heating element inside the oven (conventional) and a fan to circulate the heated air (convection). The drawback to this design is that this oven doesn’t heat as evenly as a true convection oven, so you really need to watch the food you’re cooking to avoid burning it.