New oven. Go big or go home ?

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martyyn

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#319319 13-Apr-2025 11:30

When I say go big, I mean go expensive?

Our 20+ year F&P basic ceramic hob is falling apart. Other than that it does the job.

We would like an induction hob, free standing model.

My thinking is, all an oven needs to do it get up to the temperature we want, and that's it. We know what we cook, we know the time it needs to cook for, we know the temperature it needs.

We take time to enjoy the process of preparing meals and so we don't need to drop something in, have it weigh it, time it, etc.

So why would we consider a $5000+ model when there are multiple "no name" brands for $1000?

An I missing something?

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#3363552 13-Apr-2025 11:57

Self cleaning maybe ?

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rb99

martyyn

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#3363558 13-Apr-2025 12:18

Can't remember the last time we cleaned it to be honest.

We don't tend to make a mess in the first place.

johno1234

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#3363560 13-Apr-2025 12:25

I just wouldn’t want to let down a $50-$75k reno with a cheap looking oven especially for resale value. I’d stick with a name brand. Doesn’t need to be Gaggenau.

… just re read and it’s not a reno!

eracode

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#3363561 13-Apr-2025 12:26

Are you talking about a new hob or a new oven - OP is somewhat confusing.

Sometimes I just sit and think. Other times I just sit.

rb99

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#3363564 13-Apr-2025 12:32

I'd imagine if you want a free standing induction top oven, you're going to get some fairly fancy stuff whether you like it or not.

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martyyn

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#3363565 13-Apr-2025 12:32

Free standing oven with induction hob.

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johno1234

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#3363566 13-Apr-2025 12:33

eracode:

Are you talking about a new hob or a new oven - OP is somewhat confusing.

At I read it, he needs a 60cm free standing range with an induction cook top.

Everyone’s doing 90cm but most of the 60cm ranges seem to only have ceramic cooktops these days.

martyyn

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#3363567 13-Apr-2025 12:36

We're in a kitchen place now.

Something we hadn't considered is they all have the buttons and controls on the front.

I'm 198cm. Do you know how far back I have to stand to read the display, let alone bend down to reach the buttons !

rb99

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#3363590 13-Apr-2025 13:18

Personally, I'd quite like just a freestanding 60cn ceramic top combo with a warming draw. Why is it so difficult to get a warming draw ?

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Scott3

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#3363708 13-Apr-2025 14:49

For OP, absolutely recommend going induction.

However not they can be fairly power hungry. The two I checked can draw up to 40A, so will need appropriate sized wiring / breaker.

Also note the induction elements are typically rated for less power than a stand along induction cooktop. Spec sheets tend to have 2kW max boost, where my stand along cook-top can boost up to 3.6kW each.

rb99:

I'd imagine if you want a free standing induction top oven, you're going to get some fairly fancy stuff whether you like it or not.

They start at $800:

https://tradedepot.co.nz/freestanding-oven-with-induction-cooktop-ss

blackjack17

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#3363714 13-Apr-2025 15:24

Scott3:

For OP, absolutely recommend going induction.

However not they can be fairly power hungry. The two I checked can draw up to 40A, so will need appropriate sized wiring / breaker.

Also note the induction elements are typically rated for less power than a stand along induction cooktop. Spec sheets tend to have 2kW max boost, where my stand along cook-top can boost up to 3.6kW each.

rb99:

I'd imagine if you want a free standing induction top oven, you're going to get some fairly fancy stuff whether you like it or not.

They start at $800:

https://tradedepot.co.nz/freestanding-oven-with-induction-cooktop-ss

Cheap induction tends to be noisy (We installed a cheap tradedepot one in our rental)

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Tinkerisk

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#3363724 13-Apr-2025 16:20

Key features I‘d recommend:

Hob section

3-4 induction hotplates, one of which is approx. 18cm and one at least 22cm (otherwise a 26cm pan won't get evenly hot)

Power (conventional) and temperature mode (can be set more precisely)

Timer function for the plates

Cooking pot detection

Temperature sensor control

Safety switch-off

Oven section

Top heat

Bottom heat

Hot air or convection grill Convection

Grill

Enamel coating

Temperature range up to 50~275/280*C (for baking bread)

No pyrolysis (only works properly in premium models and the oven gets crazy hot)

No smart home and stupid cooking/baking programmes, 5 programmes is plenty enough, not 14 and more

If possible, no display or clock, they cause trouble first

No gimmicks (you use them once to try them out and then never again). Better spend money on good quality workmanship.

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pdh

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#3363780 13-Apr-2025 18:06

I'd guess that the small number in the marketplace are due to older (and many newer) Kiwi houses being electrically provisioned for last century - and not this one.

Looking at TradeDepot's two units - one is designed for a 30Amp circuit and one for a 40 Amp.

Neither is something you'd find in many kitchens older than 5 years.

If you put the high power consumption of an induction hob on top of the power draw for the oven... you've got a significantly hungry appliance. Split them into a wall oven and a separate hob - and you have two power cables to split the load.

That's probably why more oven/hob combos stick to a ceramic top - it keeps the power down.

SomeoneSomewhere

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#3363781 13-Apr-2025 18:15

The usual things that make an actual 'better' oven are fast heating, better temperature regulation especially after opening doors (PID vs bang-bang, better sensors), more even cooking (less top shelf/bottom shelf or front-back effect), and good operation at lower temperatures.

Can make a decent difference when doing stuff like no-water-bath cheesecake or pavlovas.

SomeoneSomewhere

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#3363782 13-Apr-2025 18:18

pdh:

I'd guess that the small number in the marketplace are due to older (and many newer) Kiwi houses being electrically provisioned for last century - and not this one.

Looking at TradeDepot's two units - one is designed for a 30Amp circuit and one for a 40 Amp.

Neither is something you'd find in many kitchens older than 5 years.

If you put the high power consumption of an induction hob on top of the power draw for the oven... you've got a significantly hungry appliance. Split them into a wall oven and a separate hob - and you have two power cables to split the load.

That's probably why more oven/hob combos stick to a ceramic top - it keeps the power down.

Table C4 lets you put up to 13kW of cooking equipment on a 32A circuit, and it's not binding. In general, provided the cable is protected by an appropriate circuit breaker, don't fear connecting 'too much' load to a 32A cooking circuit.

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