Electric Cookers in General

I’ve never had a new cooker. They’ve always belonged to someone else before me. If you promise not to spread it around that I’m bit of a slut, then I confess that I’ve never cleaned an oven either. But I’d prefer you kept that to yourselves. I’ve lived in my small cottage with its galley kitchen since 1978 and everything has to be small, except the men in my life that is; I prefer them on the larger side. Now I’ve begun, I’ll continue with the issue of size. The kitchen galley is small, but still manages to hold a fridge, washing machine, table top freezer, microwave oven, worktops, wall cupboards, large floor to ...  Read the complete review

What’s Hot, what’s not? There does not seem to be much information on this topic in dooyoo so I thought I’d redress the balance. Here goes – First of all I really cannot understand the latest passion for range type cookers. An original AGA or Rayburn is something else – it’s a lifestyle – it says warmth, homeliness, family and fresh bread. As well as cooking it usually heats the water and/or provides the central heating but the new range cookers are,in my opinion,just for show. They are very flashy have lots of knobs which are difficult to keep clean & it must have been a man who decided on the ‘brass’ trim. ...  Read the complete review

Most electric ovens nowadays are fan ovens, which means that the oven is heated by blowing hot air into it by a device like a hair drier. The advantages of this are that it is cheap to manufacture and to use, since the oven heats up quickly and can be run 10 to 20 degrees cooler for most purposes. Although generally this works well, and batches of small cakes etc can be cooked evenly, we found that this system was not satisfactory for baking large cakes. This is hardly surprising, as you would not expect to heat an object evenly by blowing hot air onto one side of it. You can of course take the cake out and turn it round, but the cold air may make it collapse. ...  Read the complete review

This house came with a slot in fan oven with halogen hob. I'd been cooking with gas for many years, so the first meal I cooked, a casserole, was burned to a crisp in the unexpectedly high speed oven. This, however, was a small price to pay for the joy of learning to cook on a halogen hob. Halogen has all the advantages of gas - controllable, instant heat - and none of the disadvantages. Any spills can be wiped away, and it is impossible to turn the heat up too high thus burning the pan or handle (which I did several times on a gas hob). My set of four pans, purchased within days of moving in, still look as new as the day I took them out of the box - three ...  Read the complete review