Repairing a gas oven or buy a new one?

weeble said:
Was looking at hotpoint/indesit, but curious to know too.
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Here we go (again).

For 27 years I was the Creda, Hotpoint, Indesit, Ariston (+ some Cannon & Belling) Quality Audit Technician.
The Italians came in 2002 and by 2004 we were building absolute crap and every repairman will tell you the same story so stay away from the first 4 products.
Other people will probably tell you better makes/models now but Miele & Bosch were always at the top in our quality meetings.

It's sad to see the myth of the gas hob/electric oven combination still being spouted because I can tell you with 100% certainty that if you know what you're doing any combo will work just as good but bear in mind that electric is quicker so adjust your times.
This really is non arguable and down to preference.
We used to have a department where testers just cooked all day using different combinations and we used to have famous chefs in to test out new hobs/ovens when they were used to what they cooked with and every one of them were satisfied with the results (but still preferred their own choices).
 
Dr House said:
Aga's are amazing if you have a old country home and £5k+ to spend
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Folks have got one, and it's awesome, but being on a 1st floor flat there isn't the room or the floor strength for one.

Dimple said:
Here we go (again).

For 27 years I was the Creda, Hotpoint, Indesit, Ariston (+ some Cannon & Belling) Quality Audit Technician.
The Italians came in 2002 and by 2004 we were building absolute crap and every repairman will tell you the same story so stay away from the first 4 products.
Other people will probably tell you better makes/models now but Miele & Bosch were always at the top in our quality meetings.

It's sad to see the myth of the gas hob/electric oven combination still being spouted because I can tell you with 100% certainty that if you know what you're doing any combo will work just as good but bear in mind that electric is quicker so adjust your times.
This really is non arguable and down to preference.
We used to have a department where testers just cooked all day using different combinations and we used to have famous chefs in to test out new hobs/ovens when they were used to what they cooked with and every one of them were satisfied with the results (but still preferred their own choices).
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I'm limited to 50cm width, where a combi oven suits our needs well, which seems to rule out Meile and Bosch, as their websites only have separates. Has the Italian quality control not improved over the last ten years? Thanks for the insight - I've got a month or so to review other brands.

I like the idea of electric induction, but seems to require special pans, that I doubt all visitors would adhere to. Didn't realize they have the potential to upset pacemakers too.
 
weeble;25455200Has the Italian quality control not improved over the last ten years? Thanks for the insight - I've got a month or so to review other brands.[/quote said:
There are others that will tell you better like Oldcoals who repairs for a living.
I have two mates who deal with domestic appliances and neither of them will stock Merloni products (Creda, Hotpoint, Indesit & Ariston).
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I'd mend it if you're happy with it.

If you're getting an electric oven only get a fan assisted.

Electric element ovens are just heaps of ****, gas is better than one of those.
 
Dimple said:
There are others that will tell you better like Oldcoals who repairs for a living.
I have two mates who deal with domestic appliances and neither of them will stock Merloni products (Creda, Hotpoint, Indesit & Ariston).
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Ok will stay away from them

So far tis between kenwood and smeg

There aren't many reviews for this kenwood though
 
psd99 said:
And cannon!
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Cannon were made by Merloni for a while but I think they've gone somewhere else now.
Both Belling and Cannon were jut badges but they still maintained a quality base and when Italy decided to take the products to Poland to be made Cannon told them to do one (I think).

Also what somebody said above:
If you're after a new oven whether gas or electric get one with a fan in it (circulaire).
 
Our oven has fan mode and conventional with fan assist, what's generally the difference in performance and power consumption between the two modes?

The fan element stopped working yesterday, cheap and easy to replace but I don't want to bother if they are pretty similar in performance.
 
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OldCoals said:
Kenwood and Smeg, they are polar opposites to say the least.
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getting a review for the kenwood is impossible
however I love the smeg one:

http://www.smeguk.com/product/suk61mbl8/

got some decent reviews and one of their ones has a rotisserie in there lol wow


the problem is I can't seem to find a company that will deliver and fit the cooker apart from currys!

Unless I find someone locally to fit it, but I fear they will over charge me
currys will do it for £95
 
OldCoals said:
Does the £95 cover gas and electrical installation, if so, that isn't bad.
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yes that's what it says on the website will check again

I got quoted £110 by an independent installer yesterday but then he said that price could increase.

current cooker runs on plug - (but we turned it off cuz the ignition button is broken and we don't use the clock)

the new cooker will more than likely need to be hard wired in and require around 30 amps - don't know how they will do that!
 
the new cooker will more than likely need to be hard wired in and require around 30 amps - don't know how they will do that!
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It would depend on your wiring, room on current consumer unit, location of kitchen in relation to it. Easy to do, likely he'll install the requisite MCB then run cabling in trunking from the unit, take it from there.

Tried induction, can't stand it for most things, I have a seperate portable induction burner for stock making (because it's cheaper to run it for 12+hours than have the gas on for 12+ hours) but gas is king if you ask me. Not to mention, you can't use copper on induction hobs.
 
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Energize said:
Our oven has fan mode and conventional with fan assist, what's generally the difference in performance and power consumption between the two modes?
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I'm not sure what the difference is.

In the labs we did COT tests (Centre Of Oven) to get the temperature but also took the temp in different areas of the oven.
With a fan it circulates the hot air better so that the temp is the same all inside the oven (or should be).
Without a fan different areas have different heats.
 
pitchfork said:
It would depend on your wiring, room on current consumer unit, location of kitchen in relation to it. Easy to do, likely he'll install the requisite MCB then run cabling in trunking from the unit, take it from there.

Tried induction, can't stand it for most things, I have a seperate portable induction burner for stock making (because it's cheaper to run it for 12+hours than have the gas on for 12+ hours) but gas is king if you ask me. Not to mention, you can't use copper on induction hobs.
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there is a switch thats about a metre or two away
would he be able to use that?

or use the wire from the extractor fan?
 
Energize said:
And gas hobs are so 90's, nightmare to clean, they are a potential fire and burn hazard, and there is never a smooth transition from low to high settings in my experience, or even a low enough setting that will just simmer without burning your food, electric induction hobs are where it is at. :cool:
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Everything you've just said about gas hobs is exactly why I can't stand cooking on electric hobs ;)
 
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