Ok, so if we're on the subject of hobs and cookers, could someone explain to me why this is a good idea
When we bought the house, the seller raved about it, guaranteed never to burn yourself again I remember him saying. That's probably because it's such a stupid design you'd never want to bake again. You can only put things in either from the side or by reaching over the top. You can only use the bottom shelf if you don't mind not being able to reach it without removing not only what's on top but also the top shelf. And to deter you from a sneaky peek while something's cooking, you not only let cold air in but also waft your bake into the middle of the kitchen.
I hate it even more than the hob! And yes, I do burn myself on it, quite regularly.
Bonkers @NormandyLiz. Designed by someone who's never used an oven maybe
I've never had any problem stir frying, or saute-ing on induction hobs. I wouldn't have a gas hob in a gift now. They were useful back in the day if you had a power cut, when you lit them with a match or one of those igniting doofers, but they all have electric ignitions now.
It's a place where beautiful isn't enough of a word....
I live in west central Scotland - not where that photo is...
I would say that's a really dangerous design for an oven. How can someone not get burned using that? I'm afraid I would telling my OH that it was time for a new one ( if he wanted any dinner😂🤭) as I would not use it at all.
A relative has an oven where the door opens and slides back underneath the opening, leaving the oven cavity open. ( A Neff, I think) You can then pull out each shelf without obstruction. I suspect it means that a lot of the heat escapes, and I know they had to have the door replaced under guarantee after it stopped sliding away. She said it was great when it worked, but not sure she’d buy another of that design.
I am with Fairy,I absolutely love my induction hob. I was going for gas because it was much cheaper,but it's quick,easy to clean,quick wipe off. I had a gas hob in my last house, remember years of removing all the bits of the burners and scrubbing them. It also made the room a lot dirtier. Now we can get away with cleaning the spotlights annually. I also do a lot of stir frys,no problems with the wok.my fancy Judge saucepans, which are still under their 25 years guarantee work fine on it. It looks so neat as well,I have a tiny kitchen at the end and open plan to my lounge. I had a fancy range cooker in the last House. 4 gas burners,and an electric griddle,on top,2 ovens,1 with a grill,and a plate warmer under the griddle. That was a cottage,had the old range fireplace, complete with bread oven. It wouldn't fit here
I used to have an oven with the door hinged at the side so that it opened like a cupboard door. When it had to be replaced we could only find ones with the door hinged at the bottom which I still find much more awkward.
Doncaster, South Yorkshire. Soil type: sandy, well-drained
Still getting to grips with induction job but I'm beginning to see the benefits. . I'll know when I've bonded with it when I'm not so precious about it. It would've been a great deal easier if the instruction manual hadn't disappeared and somebody hadn't switched on the safety lock.
Since we have no access to gas here it is a long time since I used a gas hob but I do know that my induction hob is a vast improvement on the ceramic radiant hob which preceded it. Apart from having to buy some new pans and give away some old favourites I have found it a joy to cook on and easy to clean. It did take some getting used to and I still keep forgetting that when you switch off a ring the pan cools immediately (not so good if you want a casserole to stay hot at the table either) but it is so fast to boil liquids and can be used to keep things at simmering point. I haven't encountered any problems with it switching itself off or down and it is great for sautes and stir fries. The instructions on all the new saucepans I have bought do say not to use the maximum setting at the start unless you are just boiling water but to turn the temperature up gradually to avoid damage to the pan. The hob also seems to be very economical to use.
Still getting to grips with induction job but I'm beginning to see the benefits. . I'll know when I've bonded with it when I'm not so precious about it. It would've been a great deal easier if the instruction manual hadn't disappeared and somebody hadn't switched on the safety lock.
If you know the make and model you should be able to find the instruction manual online. You should be able to find the model underneath - hobs just lift out normally.
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When we bought the house, the seller raved about it, guaranteed never to burn yourself again I remember him saying. That's probably because it's such a stupid design you'd never want to bake again. You can only put things in either from the side or by reaching over the top. You can only use the bottom shelf if you don't mind not being able to reach it without removing not only what's on top but also the top shelf. And to deter you from a sneaky peek while something's cooking, you not only let cold air in but also waft your bake into the middle of the kitchen.
I hate it even more than the hob! And yes, I do burn myself on it, quite regularly.
I've never had any problem stir frying, or saute-ing on induction hobs. I wouldn't have a gas hob in a gift now. They were useful back in the day if you had a power cut, when you lit them with a match or one of those igniting doofers, but they all have electric ignitions now.
I live in west central Scotland - not where that photo is...