Range cooker reviews: Features explained
Range cooker sizes
This 110cm Falcon model has two large side-by-side ovens
Though some manufacturers have recently launched 60cm ranges, true range cookers vary from 90 to 150cm, and the same range can come in several sizes. Bigger sizes tend to have more hob burners and larger ovens – two large side-by-side ovens for ranges 100cm or wider, and typically a tall oven next to a grill compartment and smaller oven for 90 cm ranges.
Oven features
Most range cookers have two ovens, a large one of 50-75 litres, and a smaller one of 20-35 litres. One of them usually has a fan and the other is conventional. In some cases the fan function comes as part of a multifunction oven which combines fan, grill and conventional oven capabilities.
Conventional oven
These have an element at the top and bottom of the oven which are used together for baking or roasting. On some ovens, the top and bottom elements can be used separately. Conventional ovens tend to be hotter at the top than the bottom, so where you place your shelves can influence how quickly your food cooks.
Fan or hot air oven
Food is cooked by preheated air, warmed by a circular heating element at the back of the oven. It's circulated around the oven by a fan near the element. Food can be placed in the cold oven because it heats up quickly The heat should be even throughout the oven, allowing you to bake and roast on two levels at the same time. Recommended cooking temperatures for fan ovens are usually lower than those for conventional ones.
Grill features
A separate grill compartment is best
A separate grill compartment allows you to brown food without affecting the oven temperature. Food is browned by heat radiated directly from the grill element and a variable grill has adjustable heat settings so you can grill more slowly. Some ovens have single and dual elements so you can cook more economically, using only half the grill for smaller amounts of food.
Study the instructions carefully to see whether you should or should not close the door to the grill compartment or oven when using in the grill. Preheating the grill may give better results.
Multifunction cooking features
Bottom heat
Used to finish off the bases of food, following conventional or fan cooking – use at the end for pizzas, pies and quiche.
Bottom heat with fan
Used to cook pies. The base element ensures the base is cooked, while the fan allows the air to circulate around the filling, without being too intensive.
Defrost
The fan operates at ambient temperature to defrost food faster.
Fan-assisted grill
Heat from the grill is circulated by the fan, leading to quicker and more even cooking, which is good for large quantities of poultry, sausage or red meat. The fan reduces the fierceness of the grill, so you need to turn to food less often.
Intensive bake
Top and bottom heat with fan is suitable for quickly cooking food with a high moisture content such as quiche, bread and cheesecake, and eliminates the need to bake pastry blind.
Top heat
Used to finish off the top of food following conventional or fan cooking– use for additional browning of dishes like lasagna or cauliflower cheese.
Top and bottom heat
Also known as natural convection or conventional cooking, both the lower and upper heating elements operate together – best for baking or roasting.
Top and bottom heat with fan or fan-assisted oven
This allows you to cook a large quantity in a uniform way at a lower temperature. Can be used for baked fish, braised vegetables, kebabs, roast meats and poultry. It's also best for cooking frozen potatoes, and battered or breaded foods.
Extra cooking features
Wok burner
A high-powered gas burner used for stir frying or rapid boiling.
Wok supports
These provide a cradle to hold a large wok and keep it stable. They also raise it slightly to direct a fierce heat towards the bottom of the wok, allowing food to be seared quickly without being overcooked.
Griddle
These large cast-iron slabs can have flat or ridged surfaces. They're heated by the gas burners and are excellent for searing meat and vegetables, with the ridges leaving characteristic lines on the food. Flat griddles can be used to prepare pancakes, drop scones or even fried eggs.
Rotisserie
A chicken roasts well on a rotisserie
Used for cooking large pieces of meat, which are turned slowly under a grill.
Hotplate
A stainless steel hotplate can be used for greasy-spoon style cooking of bacon and eggs, or like a japanese-style Teppanyaki plate for quickly sizzling meat, shellfish or vegetables.
Gas flame safe system
This ensures if the gas flame is blown out, the gas supply stops quickly to avoid the danger of explosions. However, it’s not a standard feature on range cooker hobs.
Steam large fish on a fish burner
Fish burner
This elongated burner is ideal for using with a fish kettle to steam large fish whole. They can also be used with elongated and oval shaped pans, casseroles and griddles.
Cleaning features
Hob base compartments
Hob bases which are split into separate compartments under each burner ring are convenient, because they stop spills spreading.
Catalytic oven linings
These oven liners absorb grease and dirt, then burn it off at temperatures of up to 275°C. They make cleaning easier than enamel surfaces.
Removable glass panels
Some oven doors have glass panels that can be taken out, which makes them much easier to clean.
Convenience features
Storage compartment
Most range cookers have a drawer at the bottom for storage. The most convenient to use have a handle on the front and slide out easily. A large storage drawer detracts from the amount of space in the ovens, though.
Automatic ignition
Some gas burners ignite automatically when the burner knob is pushed. These are more convenient to use than turning a knob and using a separate ignition.
Side-hinged or drop-down doors
Most of the ranges we've tested have drop down doors. Large drop-down doors can be inconvenient to use if you have to lean across them to place stuff on the shelves. This makes them difficult for people who have bad backs.
Warming drawer for warming your plates
Warming drawer
These are often independently heated to allow you to warm plates, or keep prepared food warm before you serve up.
Those not independently heated rely on heat coming from the oven, which can be inefficient – these are more likely to be used for storage than warming.
Programmer
This lets you set semi- or fully- automatic cooking functions. Select manual if you want to use the oven without programming.
Functions usually include a delayed start, where you programme the oven to come on at a time that suits you, and automatic cooking, where the oven switches on and off automatically, according to your chosen cooking duration and end time.
Thermostat indicator
Usually a light which turns off when the oven senses it has reached the desired temperature – they're not always accurate, though.
Minute minder
A countdown timer that sounds an alarm when your cooking time is up.
Warming zone
These hob-top plates, usually ceramic, allow you to keep food warm without overcooking.
Adjustable legs
These can be used to compensate for an uneven floor. On some ranges all four legs are adjustable, so you can adapt the height of the cooker for the main cook.
LPG conversion
Dual-fuel range cookers are set up to use natural gas from the mains, but most can be converted to use LPG bottled gas in areas where mains gas is not supplied. This should be done by a qualified gas engineer.
Safety features
Non-tip shelves
Sometimes it's easier to remove food from the oven by pulling the shelf out towards you. Non-tip shelves prevent the shelf from leaving its runners, or tipping down and spilling your food on the floor.
Childproof locks
These prevent children from switching ovens on accidentally. Usually you press a button, or combination of buttons, to activate or deactivate the lock.
