Ok guys, let’s talk ovens. We’ll be in the market for a 5 / 6 burner induction hobs plus an oven of the same sort of size. All electric. But here’s the awkward bit - I’m interested in the least tech possible oven - ie most durable / most repairable.
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Least tech is not good. You want more tech. Get a self-cleaning oven. Game changer. Press the button. Go away for two hours. Wait for it to cool down. Wipe out the ash.
Get a self-cleaning oven with a big button on the front that you have to press with your own chubby finger. Not one that self-cleans via an app on your fancy phone and that you can switch on and off from the comfort of your sun lounger on the beach
I hate my smeg with a passion. It’s too big as a single oven. Takes so long to heat up and cool down. I’m on my 3rd in 14 years same model as it’s the only 90cm oven and kitchen was built around that size. I’ve said next time it breaks I’m having a new kitchen 😬
I've had a SMEG like that but a gas hob and electric oven for nearly 30 years can still get parts for it, so I'd imagine the newer all electrics will last just as long.
Our Neff ovens are great, the way the door slides out of the way is so handy. Neff hob - never had a problem but one day I'm going to replace it with one that doesn't have capacitive buttons, knobs are the way to go.
Proper steel/iron pans for the hob though, not 'compatible' aluminium ones.
Make sure your wiring is up to spec. A 4 burner is at least 7Kw so more plus an oven might be way more. I’m not sure people factor in this part when they ‘go electric’, the massive load being added. New electrics? New fuse box? Best to investigate
In France? Your electrician should be able to hook you up with a dedicated three phase supply for the kitchen, which makes a big difference. Our hob and oven runs on three phase, and can run everything simultaneously without much loss of power.
(for whatever reason, the UK never really went in for three-phase power, although there are probably some three phase cooker/ovens on the market. They'll be ones that say 400 V instead of 230 V)
I got a Rangemaster oven with induction hob a couple of years ago - not cheap, but it seems very robust, as simple/analogue as it can be, and relatively repairable from what I can see. No issues with it at all so far!
Part of what I like about it is that it doesn’t have a shitty modern UI. Like it’s all old school hang on the controls, and the throng feels super sturdy.
Ovens are electric, and to the right there is an induction surface (which you could do all the way across ofc).
Good luck with that. Miele seem to be head of the pack for durability & support, but probably fail your ‘minimum tech’ requirement. Just, whatever you do, avoid Siemens like the plague!
I see people in the replies recommending Lacanche: my Lacanche has exactly the specifications you want, except that it’s 100% gas. And has served me perfectly for more than 20 years.
So if they are now doing electric versions of the same quality and durability then go for them.
Lacanche do large ranges with either two equally sized ovens underneath, or one wide oven (for, say, a small suckling pig or a very large turkey) and a thin tall warming oven. So a lot depends on how often you want to roast a suckling pig.
I have the wide oven and have never regretted it.
The narrow and tall warming oven is fantastic for meringues and slow cooked stews etc. And if you fancy chancing your arm at a baguette, the wide oven is the correct width.
Got a rangemaster along these lines 8 years ago. Nice and low tech, excellent interface (none of the awful induction hob nonsense that's still so prevalent + no problem spilling water on it). never given a moment's trouble. Would recommend. Has 2 ovens, though. which turn out actually quite handy.
I was inductions, but ... marriage. compromise. etc. Turns out he was very right. The machine is so good I frequently compliment him on his excellent knowledge and foresight. Living and learning!
Not sure about ‘least tech’ but the Neff slide & hide oven is great. I find it safer and easier to clean. Speedy temp as well. I also far prefer the Bosch to the Siemens line of induction hobs. They’re just faster and less fiddly IMO. (Source: 2 new kitchens in the last year.)
For the love of god avoid smeg. We bought a Portofino expecting excellence and it's been anything but! Multiple repairs (they agreed to gratis warranty extension), so much so, we're on first name terms with the local engineer. Previous Rangemaster was faultless (left behind in house move).
Manipulating pans on a six burner hob is an Olympic dressage level achievement - how about considering a 4 burner plus a couple of stand alone induction plates?
We have a four-burner Siemens induction and oven, both seem very solid, with minimal complexity. Have been going four years, can see them lasting another 20. Not crazy expensive either. Recommended by our excellent kitchen fitters, Wood & Wire (biggest indulgence of our renovation...!)
Will you regularly roast suckling pigs?
The big US ovens were good, but 90cm is a big cavity to heat for a couple of kievs.
We got a low end Bosch which still had knobs and works fine.
Just to echo this - we had to replace a 90cm SMEG oven and it's lovely, but also 3kw, so it's not the most efficient thing. Taken to using the air fryer for smaller things quite a bit
Gaggenau for durability/repairability, but Bosch for 5-year warranty. Apart from top-end brands all mfrs have high level of complex integrated tech. Great functionality but weak link in terms of reliability.
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You don't want an oven that relies on an internet connection to a small company in Outer Mongolia to function.
https://www.smeg.com/products/C9IMX2
Proper steel/iron pans for the hob though, not 'compatible' aluminium ones.
Check out LaCanche. Real spendy but like… it’s exactly what you’re describing and they are definitely built to last multiple generations.
Ovens are electric, and to the right there is an induction surface (which you could do all the way across ofc).
Thing is sturdy as hell.
https://www.rangecookers.co.uk/products/rangemaster-nexus-110-induction,4822/
So if they are now doing electric versions of the same quality and durability then go for them.
I have the wide oven and have never regretted it.
Also induction over gas, would never have said that a few years ago but happy to be living in a gas free house
"I don't think I can cook that Dave"
https://www.techradar.com/home/ninjas-massive-new-air-fryer-is-big-enough-for-8-people
The big US ovens were good, but 90cm is a big cavity to heat for a couple of kievs.
We got a low end Bosch which still had knobs and works fine.
God I hate touchscreens.