Choosing a gas stove

I was confused by the wiring and the fact that there are already other electrical appliances, let the oven be gas, besides, I use it very rarely - now I love the multicooker

I ask for advice on a gas oven. I have Zanussi, she is three years old. Recently, I have been haunted by the feeling that the bottom is burning much more than necessary. Should she bake on top of me? Maybe she used to bake, and then something broke there? The electric grill is not connected, but the light is on. So the electricity is supplied to it. How can I check if there is a glitch or not? Whether there is convection there - I don't know. But the fans are blowing. Forcibly. They turn on and off when they themselves see fit ...

I ask for advice on a gas oven. I have Zanussi, she is three years old. Recently, I have been haunted by the feeling that the bottom is burning much more than necessary. Should she bake on top of me? Maybe she used to bake, and then something broke there? The electric grill is not connected, but the light is on. So the electricity is supplied to it. How can I check if there is a failure or not? Whether there is convection there - I don't know. But the fans are blowing. Forcibly. They turn on and off when they themselves see fit ...

What is your model? I would like to at least look at the function. "Blowing fans" are convection, that is, the uniform distribution of hot air to all corners of the oven.
I can choose different modes - just heating the upper and lower heating elements, the lower heating element with convection, grill with convection, just a grill (large or small), just convection, etc. If I choose any mode with convection, then the fans decide for themselves, when they turn on and off. They can be forcibly disabled only by changing the mode.
With the right choice of mode and temperature (in a good working oven), the bottom should not burn.

I'm making excuses. Yesterday after work I got caught in a freezing rain, came home, went to bed and ... slept for 16 hours !!!
I got up at twelve, kneaded the dough under a loaf from Klesroks, he is now on the second rise.
So.


Hope for the last picture. I only turn on the light on it. Maybe I have troubles from the fact that I do not know how to use it?

Climbed into the manual. It turns out that my cooling fans are blowing. And I never turned on convection at all. This is a sign with a propeller after grilling.
Well, nothing, today a loaf from Klesroks will be with convection !!!!
But I definitely don't have top / bottom convection switching ...

Thanks to all!!! And Zest - double. When I posted the photo, I imagined so clearly that I was asked if I had read the manual ...

[Hairpin]

Hairpin
I don't understand your icons by mode ... I have completely different ones ... the main thing is that you got to the instructions
At one time, I sinned terribly on my oven, swore that it baked badly. And then over time I learned to select modes and temperatures. You read, there should be a description for which products what mode and temperature are recommended. If not, then at least write the names of your modes from the instructions.

I found the convection button. But it goes after the grill ... If my grill is not connected, will convection work.
In short, everything is already in the oven, convection is on. I need to run to the Zanussi website, ask how to check if convection works for me or not ...

Logically, convection should not be tied only to the grill. A convection grill is death for yeast dough, you need an eye and an eye, literally a couple of extra seconds and you will burn the entire top of your head.
There should be convection separately or in a pair to some of the heating elements (or with all of them at once).
Ask on the website.

If funds permit, buy an electric oven with pyrolysis, I have Siemens 884570. In fact, just wipe it with a cloth.

[Zest]

In my opinion, the tactics of replacing equipment in my case is illogical. If in three years I didn’t have enough intelligence to open the instructions (although I just didn’t know what convection is and why it is needed), then it makes no sense to take a more complex technique.

Zest! For two yesterday's use of the oven with the propeller icon on, the heating was even on all sides! 🔗 🔗 🔗

Hairpin, I have the same happiness as you, only black (I have gas). Bought for this convection. I am very, very unhappy with her. Neither convection saves, nor various modes, nor the height of the pan, nor dancing with a tambourine. Everything below is on fire. And meringues are generally impossible to do - a very high threshold at the minimum temperature.
I bought a Neff stone. Well, the oven has become more or less, well, at least it did not burn so much. And also, I don’t know, maybe these are only the design features of the door on this model, but sometimes cleaning agents with glassware leak from me, but they are not separable. Well, you can somehow smudge something with all sorts of perversions, but all the same, the stove is like a pig, it's a shame, you won't explain to everyone that I'm not dirty and that the glass on the outside is clean.

[Kosharik]

Kosharik, and you do not confuse the cooling function and the convection function, as I did before? If you have the same stove as mine, did you turn the wheel next to the timer to the picture with the propellers? That is, turn that wheel, first the light turns on, you turn it around again until the riska (well, I can't write the risk !!!) buries itself in ... such a bow in a rectangle?

The hairpin, unfortunately, I do not confuse. I immediately mastered the instructions. All. No more experimentation, if I ever buy an oven, it's just something serious.
By the way, a consultant tried to convince me for a long time in some chain store of household appliances that there is no gas with convection.
Although, there is an opinion that the food tastes better on gas, my personal opinion is that e / stoves give a much better option.
By the way, have you tried the grill? I made chicken - it turned out nonsense, but kebabs - very nothing. And how do you dry meringues - also with the door ajar?

1. My grill is not connected. There were troubles with grounding.
2. Meringue dry on the smallest fire with closed door.

It's strange ... I don't seem to be burning anything now ... What a pity ...

Hairpin, with a pebble, everything was not so sad.
But my bezeshki are at the lowest temperature, if the door is not closed, they quickly turn brown, and this is not entirely correct.
And, believe me, no one notices all our flaws in cooking (because there are very, very few of them in the kitchen).
Our friends have a Miele oven. The hostess used it exactly 2 times a year. Although, it was bought not because of bad money, but rather because of show-off. I cry every time I visit them. From BLACK envy.
By the way, does anyone have Neff plates? We have one aunt at work - she is delighted.

My meringue turns slightly brown in one and a half to two hours ...

By the way, somewhere I heard about the term "gas pressure" M. b., Is it because of him?

[Kosharik]

Kosharik, then specify the location. If Ukraine ...

My employee travels to Kharkov. She says that tea is barely boiling ... It does not depend on the gas pressure, but on the calorific value of the gas. That is, the number of calories (watts / second) that this gas can provide. Turkmen gas has a much lower calorific value compared to Russian ...

Another issue is pressure. We have gas pipelines of low (less than 3 MPa), medium (from 3 to 6 MPa) and high (more than 6 MPa) pressure. Low pressure gas pipelines that lead to residential buildings have pressure ... well, in short, you can close your finger. When I cut off gas pipelines at home, I plugged the Arbatsky with a plug ... Much lower ...

Head and pressure are very similar characteristics. But this is easy to verify. Just find out how the neighbors are ...

Besides, if only ... If there were problems with the lack of pressure, then you would make meringues for a very long time, longer than mine. It means that you have problems and excessive pressure. I advise you to do so. Find your gas ball valve (the one that turns off the gas) and clamp it. The position of the ball valve handle indicates the direction of flow. If the handle is parallel to the tap, then it is open. If perpendicular, it is closed. Cover it 45 degrees and try meringue. And then we will look ...

Hairpin, I am simply amazed at your knowledge in various industries.
Partial gas shut-off idea is a thought !!! This is much better than with an open oven and the included Conder
My location is HLW, but, as practice shows, here the pressures of everything can differ house from house. When they sawed a gas pipe for me, they didn't plug anything at all :) They just opened the windows. And I have the last floor, 9.
But when my mother arrives, she says that my pressure is good and the gas is clean (on open surfaces everything smokes not so quickly). So everything is learned by comparison

Hello everyone!!!
Tell me, here's the choice of gas. surfaces and e. ovens. In terms of attractiveness and functionality, I liked:
Gas. surfaces - Ariston 640

Ovens - Ariston FR 540.2 AN
Ariston FB 51.2 BK
Whirlpool AKP 230
Whirlpool AKP 235
Whirlpool AKP 286
Can someone suggest something about these brands and specifically about the models? How are they used? And then in one furniture company, where we are thinking of ordering the kitchen, they said that Ariston is now very poor in quality. But Whirlpool seems to be nothing.
Already my head is bursting from viewing sites !!! I can't wait to finally choose and buy!

Na2lya, I just have Hotpoint-Ariston CIS PH 640 MST AN. In terms of functionality, it is normal. But you need to get used to the atypical arrangement of the comforts. I have black - never take it. Any speck of water produces a whitish spot. When I bought, I didn't think I was taking it for myself. Of course, ideally, the grates should be cast iron. In general, full compliance with its price (although, what else can you think of for gas?)

Someone here already wrote about Ariston with a diagonal arrangement of burners - which is wildly inconvenient due to the small distance between the burners
I also chose the technique for a long time, reviewed a lot of options. ended up choosing this
] auto-ignition, gas control, cast-iron grates, the wok burner turned out to be unexpectedly convenient thing.Powerful weight of a large pressure cooker catches up to the desired condition in a few minutes, then I move it to a less powerful burner and the pancakes on it are just super - perfect uniform heating in any pan is provided

] it is not visible in the picture, in fact, its facade is mirrored and due to this, there are a lot of functions, as it were, a chameleon effect, of course, a pyrolysis timer for switching on and off, a 3-layer glass door (everything can be removed and washed) does not heat up at all , quick warm-up - up to 200 * minutes in 5 maximum large internal volume (60 liters) well, etc. in general I love her

And I have a hob - Ariston two-burner !!! Because I feel sorry for the place. I'm happy with it.

1. What is a wok?
2. I paid for my two comforts as for four. And every time I think about it, I'm just bursting with pride. For me, these extra centimeters are now much more important than the money overpaid then.

a wok burner is a special burner with 2-3 rows of flame so that you can cook in a special pan of the same name with a curved bottom

I lost the skewer handle ... Zanussi ... Can I replace it with something, or order through the Zanussi center?

I read the topic, since the question of buying a stove arose sharply. Special thanks for the advice not to take Ariston, I was greatly embarrassed by their location of the burners.
I really want "gas on glass" WHITE! colors, but the choice is very small. I like Gorene ORO ITO, but there is not glass, but glass ceramics. A question to the owners of glass ceramics, is it true that sugar and salt crystals corrode glass ceramics? I read this information in the internet, for example: she is afraid of an escaped jam, etc. Is everything really so sad?

Ann @ I have had a glass-ceramic coated stove for 10 years now and I haven’t run away and sprinkled everything on it and everything is fine, so if you like take it, though I have a brown surface on a white one, it can be different.

Thanks for your feedback! But everything turned out to be much worse.The official representative of Gorenje confirmed that glass ceramics are especially sensitive to sugar. The manager very quietly advised not to take Gorenje, she said many complaints that the glass often cracks (this does not apply to induction cookers). BOSCH recommended (of course there is no white). Then in the internet I read reviews about gas-on-glass stoves and was horrified. In short, she completely lost heart.
But yesterday we bought an embedded. oven, electric, with pyrolytic cleaning! Here! Wow, how your hands itch to try! I used to have only gas, for a long time I dreamed about electric. Eh, it remains only to wait for the new kitchen to be installed.

We have been using the Zanussi ZGG 646 hob for about a year now. Just "gas on glass". But black. I saw a review about Ariston of sand color, that he has unrecoverable (even in the service) dark spots around the burners on the inside of the glass. And that only light models have such a defect. Maybe I have it, but I can't see it on black. The main advantage of such a surface is that when it is clean, it looks amazing. But it is cool to take fingerprints from her, and you can see when the cat inspected the restricted area at night. Even boil the kettle - the glass is stained. But the thought is warming that no matter how dirty it is, it can always be brought to an ideal state with any detergent. If hot fat or jam drips, then the contour of the drop remains in the form of microscopic chips. But you can only see them later if you take a good look ...

I accidentally came across reviews on Gorenie plates (there were most of them), all negative. They write that they often crack (or even "explode", as it was written there) and often for no reason. Their representative office confirmed that a lot of plates are beating, they have many complaints. I understand that with these plates we have a lottery - whoever is lucky. My friend has been using it for more than two years (she has Fagor) and is very happy. But unfortunately, due to the crisis, we almost never import equipment, so I did not find Fagor, and I definitely don’t want to take Gorenje.

I accidentally came across reviews on Gorenie plates (there were most of them), all negative. They write that they often crack (or even "explode", as it was written there) and often for no reason. Their representative office confirmed that a lot of plates are beating, they have many complaints. I understand that with these plates we have a lottery - whoever is lucky. My friend has been using it for more than two years (she has Fagor) and is very happy. But unfortunately, due to the crisis, we almost never import equipment, so I did not find Fagor, and I definitely don’t want to take Gorenje.

I have probably had a white AEG for about 5 years, everything is fine, no problems, I bought it absolutely spontaneously, since I never dreamed of finding a white hob for my zebra countertop. And before the new year, I accidentally walked into the store - lying, waiting for me! I bought it right away =% on the loan was funny, they took it straight away

Huh! And I passed by ... I went to the characteristics of this panel, the color was indicated there - silver, well, I went further, since gray and silver do not suit me. Thank you, now I'll take a closer look at her. Do you have a model AEG 95600 G M or are there other bukafki?

I didn't find Fagor

here fagor is sold exclusively through the salons of kitchen furniture, try asking around in yours, my friend also uses and is happy

Huh! And I passed by ... I went to the characteristics of this panel, the color was indicated there - silver, well, I went further, since gray and silver do not suit me. Thank you, now I'll take a closer look at her. Do you have a model AEG 95600 G M or are there other bukafki?

looked, specifically looking for documents
yes, it is AEG 95600 G M written
I wish you success!!!

jinar thanks! I'll take a look.
Chantal thanks for the hint, we sold Fagor through online stores, but now everything is as agreed, no one brings anything, they are selling the rest. All in one voice: "when the new delivery is unknown." Fagor bought the oven - my model was the last one.

I don't know what kind of reviews there are, I have been burning Gi 438 for 6 years.They are very happy with both design and work. And the oven finally bakes deliciously !!!

I found a burning stove, which has a gas oven, but has a convection function and an infrared grill.

Gorenje K 65343 BX

As far as I know, there is no convection in gas stoves or am I mistaken? Girls, does anyone have one?
And I also liked
Gorenje K 65348 DW
her oven and grill are electric.



It remains to see what is available in our stores

Lenusya, I have a gas oven with convection, however, Ariston. But if I were buying it now, I would take an electric one.

[Zest]

As far as I know, there is no convection in gas stoves or am I mistaken? Girls, does anyone have one?

It seems to be like we have with Zest gas with convection ... so there are!

Yes? thanks for the information.
How does convection take place in a gas oven? does the flame go out?

[Zest]

Have Zest, like, Siemens electric with bells and whistles?
Hairpin, and yours bakes well? Are you happy with her? (if we discard the troubles with the installation)

[Lenusya]

Lenusya!!! So we started the market by not taking Zanussi, otherwise I had troubles with a gas supply.

But when I dealt with mine, like Zest wrote that she had gas with convection ...

I mean, I have a Zanussi with convection, but it bakes badly ...
Yes, there are no troubles with the grill, but with convection ... If before our duet with Raisin I had a difference between the top and the bottom by 2-, now it is 4-. It's gotten much better, but ... or maybe the arms are crooked ... But the bottom and top came to readiness at the same time - so I can't.

Yes, there are no troubles with the grill, but with convection ... If before our duet with Raisin I had a difference between the top and the bottom by 2-, now it is 4-. It's gotten much better, but ... or maybe the arms are crooked ... But the bottom and top came to readiness at the same time - so I can't.

In-in, I have the same thing. Hairpin, if it was discussed somewhere here, can you give a link?

[Zeta]

Well, not that it is somehow specific, just in the same thread Zest tried to find convection in me (there is a mat) and we found it.
Zeta, and what prevents us from starting to discuss it? I'll bake a biscuit, I'll show you what troubles I have.

The sales assistant was puzzled by the fact that the electric oven eats almost 3 kW. Well this is while the oven is running, I can't turn on anything

While we were watching and discussing Gorenya 63396 (gas, but without convection for 29000), she was bought by a woman who listened attentively to our conversation.

The seller advised to wait - at the end of October they will have discounts and, possibly, new models.

PS It is necessary for the husband to somehow morally prepare for the purchase, I do not even know how to drive up. To my hint, he said that our stove is only 6 years old and he does not understand why I need a new one, he is satisfied with everything in baking

Yes, there are no troubles with the grill, but with convection ... If before our duet with Raisin I had a difference between the top and the bottom by 2-, now it is 4-. It's gotten much better, but ... or maybe the arms are crooked ... But the bottom and top came to readiness at the same time - so I can't.

4- is much better than 2-. I would agree to such a transition.

I have Hephaestus now. On the native sheet, the top is always white. I got the impression that not enough heat is getting through the holes in the baking sheet. I bought a smaller Teflon sheet and put it on the grate. It got better. Plus, for some reason, if according to the recipe, the baking temperature is 180 g, then the thermometer from the oven should show 220-230 g.

Lenusya 180 is for convection ovens, and for ordinary ovens the operating temperature is 220-250

SOS !!! Tell someone, what is the highest temperature in the oven ??? I have a Brest 1457-04, there are only dashes on the thermometer, and the temperature is important in the cooking recipe. Someone like?

Gas or electric stove?

I also have a brest, some kind of ancient. There is the longest stick, it in the middle is 220