Cooking Appliances

Very often, the cooking work center and associated appliances make up a significant part of a kitchen design and layout. Choices abound in size, style, finish, function, and operation while owners will have a range of desires and needs working into the final selection decisions.

The first decision to make is the energy source to be used for cooking. There is an emerging trend to look at the best-performing energy source for a specific cooking appliance, even if it is different from other appliances in the design. Many improvements in electrical cooking appliances can make them the preferred option for even heating in ovens and some types of cooktops. Some people prefer gas-fueled cooking appliances simply because they think they offer a greater level of control than some electric ones, particularly with cooktop and range-top burners.

In response to these varied preferences, manufacturers offer a variety of interchangeable and independent appliances that use either gas or electric energy as their source. Some even offer an integrated “dual fuel” option with a gas range-top and electric oven all in one appliance. The potential downside to gas cooking appliances, of course, is the indoor air quality effects of gas combustion products. Therefore, including a ventilation fan that vents directly to the outside (not recirculating) becomes a significant component of gas cooking appliances. Keep in mind however, that selecting a conventional updraft hood or a downdraft hood can make a difference in the amount of make-up air that has to be heated or cooled to offset the exhausted air; downdraft hoods generally require several times more air than conventional updraft hoods.

Cooking functions can be combined in a single appliance or separated into several built-in locations as needed to accommodate individual kitchen designs. Photo courtesy of Electrolux

The next fundamental design decision to make is whether to use a range-type appliance which combines the cooking surface with an oven or to separate the cooktop and the oven functions. The range is obviously a space-efficient solution that can be further enhanced by placing a built-in microwave oven above it. Range-type cooking appliances come in a variety of sizes and configurations. The variable in the size is the width of the range while the height and depth generally match standard cabinetry.

The most common width is 30 inches which generally allows for four burners plus an oven and some standard options. However, for cooking centers that require more capacity or more options, units are commonly available in 36-inch and 48-inch-wide sizes. The configuration of burners, ovens, and other features vary by manufacturer, brand, or fuel type so it is worthwhile reviewing the options compared to user needs. Obviously, the larger the unit, the more space is needed not only for the appliance but for the workspace around it.

Separating out the cooktop from the ovens allows for different types of cooking functions to occur in different specific locations, which may be appropriate for high-use kitchens. It also allows for ovens to be raised up to a higher and more convenient mounting height when built into cabinetry or walls. When considering cooktops, fuel type comes into play in a rather practical manner since the appliance size, installation method, and connections will vary based on that choice. Fundamentally, however, the common methods include either sliding the cooktop into a customized cabinet or dropping them into a deep sump type of opening in a countertop. Either way the intent is to create a built-in look that flows and coordinates with the rest of the kitchen.

If an electric cooktop is selected, there are several choices in the type of cooking elements that are available. Radiant electric coils by comparison, are probably the most commonly thought of electric cooktop surface, but they are known for low ratings on appearance, functionality, and energy efficiency. Solid disk elements are more attractive than coils and they are easier to clean up. But since they heat up even more slowly than electric coils, and higher-wattage elements are generally used, energy consumption will be higher. Radiant elements under ceramic glass are easy to clean and heat up faster than solid disk elements, though not as quickly as conventional coil elements. The energy efficiency of ceramic glass cooktops is higher than coil or disk element cooktops. As with solid disk elements, flat pans are important.

Induction electric elements are the newest and most innovative types of cooktops. The induction elements transfer electromagnetic energy directly to the pan, where heat is needed. When the pan is removed, there is almost no lingering heat on the cooktop. As a result, they are very energy efficient, using significantly less energy than other standard cooking elements. In fact, in a separate comparison of different types of cooking systems and design strategies, induction cooking was found to be 20 percent more efficient than typical radiant electric, and 70 percent more efficient than gas. This analysis looked at light, medium, and heavy-duty cooking usage and found significantly the same advantage of induction elements in all three cases. Cooking with induction is also more responsive than gas or electric—heat levels can be instantly adjusted from a delicate simmer or up to a quick boil. Some manufacturers have even designed in specific controls to enhance the speed of heat level changes and a variety of induction element sizes for adaptability and flexibility in cooking areas. Further, different preset touch settings on the control panel can provide a level of digital heat responsiveness that inspires confidence in even the most particular chef.

When selecting separate built-in ovens, there are many alternatives primarily in terms of type of cooking method and special features. The trend is for wall ovens to be electric fueled on the belief that they provide more even cooking. The size is standardized to fit into cabinetry at 30 inches wide. Heights can vary based on the type of appliance selected and it is also possible to stack different units above each other in cabinets. Consider the following points:

• Conventional wall ovens. Whether gas or electric, self-cleaning models are more energy efficient because they have more insulation. Using the self-cleaning feature more than about once a month, however, will use more energy than is saved from the extra insulation.

• Convection ovens. These ovens can be more energy efficient than standard ovens because the heated air is continuously circulated around the food being cooked. Heat is distributed more evenly, and cooking time can be decreased. On average, convection ovens can reduce energy use and cooking time by 20 percent, compared to conventional ovens.

• Microwave ovens. Microwaves generally use one-half to two-thirds as much electricity as a conventional electric range or oven, particularly when used for reheating small portions. Because less heat is generated in the kitchen, residual savings may accrue from reduced air conditioning during the summer months.

• Warming drawers. Smaller warming drawers installed separately from ovens can be an efficient alternative to holding food at a slightly elevated temperature without the need to use an oven. Offering flexibility and control, they also use only the amount of energy needed for warming rather than full cooking.

When selecting the type and quantity of ovens for a particular kitchen, the proper clearances need to be accommodated both in terms of installation clearances in cabinetry or walls plus clearances in front to open oven doors.