Hobs, Hoods, Ovens
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Gas Cooker Hob
Gas hobs come in two version for the higher pressured LPG version, and the lower pressure piped gas version
Induction hobs conduct heat using magnetic field. Only heat is transferred to metallic cooking surfaces while the cooktop remains amazingly cool.
Range Hood, Chimney Hood
Large extractors of cooking fumes, with capacities normally ranging from 700-1000 cbm/hour.
The obscure design of these hoods is common in most modern kitchen designs. They allow some extra cabinet spaces on top. The extraction capacity of these hoods normally range around 300-600 cbm/hour, but there are more premium ones that has much bigger capacities
A convection oven has a fan and exhaust system that a regular oven does not. The fan and exhaust help blow hot oven air over and around the food, then vent it back out. As a result, this hot air surrounds the food so that it cooks evenly and more quickly.
A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating