When you're out on the hunt for a new oven, all the different terminology and whatnot can be confusing. We've explained all the oven jargon we could think of in our glossary.
Dual-fuel: A cooking appliance that has both gas burners and electric elements. Commonly applied to freestanding cookers that have gas burners and an electric oven. Sometimes used to refer to a cooktop or hob that has both gas burners and electric hotplates.
Electric ignition: Lights the gas burners electrically without matches or lighter.
Flame failure cut-out: If the flame goes out on a gas burner, flame failure cut-out will stop the gas to that burner for safety. Some electric ovens also have an automatic safety switch-off, which will turn off the oven after an extended period of time.
Induction cooking: A type of cooking that uses an electromagnetic process to heat the pots rather than a heating element or burner. Cookware suitable for induction cooking must be used.
Litres (Oven): This measurement is the capacity or volume of the oven in litres.
MJ/h: Used to provide the heat output of gas burners. The higher the MJ/h, the more heat the burner will give out to heat the pots and pans. Look for cooktops with burners at different MJ/h for simmering, medium cooking and high-speed wok cooking.
Pyrolitic oven / Catalytic liners: A self-cleaning oven. Fat and grease is turned to ash under a high-heat cleaning process. The ash can then be wiped away. Catalytic liners work in a similar way with debris collecting on the liners and burning off. With liners look at how much of the oven is covered.
Residual heat indicators: Indicate when the hotplates of a ceramic cooktop are still hot or warm.
Roast probe: A spike that can be inserted into roasts to determine when the roast is cooked.
Telescopic shelf holders: Provides extra support for oven shelves to slide out of the oven.
Watts (W) - Electric Cooktops: While gas burners are rated by MJ/h, metal, ceramic and induction cooktop hotplates are rated in Watts.