Freestanding ovens

Many freestanding ovens use electricity to power both the oven and the cooktop (radiant or induction), but some have gas hobs.

Radiant cooktops

While older radiant cooktops had exposed coil elements, the heating elements of modern ones sit below a smooth ceramic surface.

They work with any cookware, they’re typically less expensive than induction cooktops, and they’re easy to wipe clean.

But they take time to heat up and cool down and they’re less efficient than induction cooktops due to heat loss.

Induction cooktops

Induction cooktops have electromagnets below a smooth ceramic surface. They generate heat when in contact with magnetic cookware.

They heat efficiently, have precise ‘no lag’ temperature control, the cooking surface remains cool (except for residual heat from the cookware), and they’re easy to wipe clean.

But they require induction-compatible cookware that’s the same size as the cooking zones it’ll be used on. They’re usually more expensive than other cooktops. And they can be noisier than other types, making a hum and causing cookware to make whistling and cracking sounds.

NOTE: Some pacemaker brands recommend you stay at least 60cm away from an induction cooktop. If you have a pacemaker, get advice from your doctor and the pacemaker’s manufacturer before buying an oven with an induction cooktop.

Gas cooktops

Gas cooktops usually have a stainless steel (sometimes enamel) surface with raised gas hobs. They provide instant on-off heat for precise cooking control.

But, since they use gas and a flame, they’re not as safe as electric cooktops. And the hobs aren’t as easy to clean as smooth ceramic cooktops.

If you already have gas connected for home and water heating, it may be worth considering an oven with a gas cooktop. But be aware that the cost of using natural gas is increasing and the long-term future of gas use in New Zealand is uncertain. The government is currently exploring options to meet a net-zero greenhouse gas emissions target by 2050.

Costs of installing and using an oven with a gas cooktop

You should employ the help of an electrician to check your home’s wiring to make sure your oven of choice is compatible. Some can draw too much power for older wiring or fuse boxes.

Ovens with gas cooktops typically run on reticulated natural gas. But they can also usually be converted to use bottled LPG. This might be the best choice if you don’t use gas for home and water heating but want it for cooking.

Whether natural gas or LPG, you’ll need a licensed gasfitter for the install, and a gas certificate issued to confirm it’s been done correctly.

For reticulated natural gas, you’ll pay a fixed daily charge plus the cost of whatever you use.

For LPG, you’ll typically pay an annual rental fee for two 45kg cylinders in addition to gas refills. Otherwise, you can use 9kg ‘swappa’ bottles available from petrol stations.

Check with the Plumbers, Gasfitters and Drainlayers Board for the LPG installation requirements that apply to your situation.

Read more about fixed charges and cylinder rental costs.

What size oven do you need?

Standard ovens 

Standard ovens are about 600mm wide, which suits most kitchens. They typically have four cooking zones or burners, but it can be difficult to cook comfortably with more than three pots or pans at a time.

Wide ovens

• They’re around 900mm wide, being ideal for cooking two things on the same rack – perhaps two turkeys on Christmas day. They also have more space on their cooktops.
• They also have larger trays that are heavy when fully loaded. And the trays and racks can be awkward to clean in a standard kitchen sink. If you’re getting a wide oven as part of a kitchen renovation, get a larger sink too.
• Wide ovens don’t all have the same usable internal space even if they have the same external dimensions and claimed volume. That’s because manufacturers measure differently. Check our test results for accurate useable space.
• Larger ovens take longer to heat – some take around 30 minutes to get to 200°C. In our test, some ovens never reached their maximum heat setting so the preheating light stayed on.

TIP: If there’s no rapid heat function, choose the hottest function with the most elements (eg, fan-assisted baking) to preheat the oven. Once the oven is up to temperature, switch to the desired setting for what you’re cooking.

Oven functions

Most modern ovens are fan-forced. The fan keeps the air circulating, meaning the temperature is consistent in all parts of the oven so food cooks more evenly. Fan-forced cooking is also faster. But that’s not suitable for all types of food. Some baked goods need to be cooked slower to prevent the outside burning before the inside is done.

While many fan-forced ovens can be used without the fan, some can’t. Check our test results to see which models have the flexibility of both classic bake and fan-assisted cooking, and what other cooking functions they have.

Find out about all the common oven functions and the symbols that represent them. Some ovens have additional specialist functions, such as rotisserie cooking and pizza mode. Check before you buy if you have special requirements.

Oven features

Here are a few things to check instore.

• What’s the useable internal oven space? Take your largest baking dish or a measuring tape into the store to check what will fit in the oven. Don’t rely on manufacturer specifications.
  
• Is the cooktop compatible with your cookware? You’ll need induction-suitable (magnetic) cookware for induction cooktops.
• Can all burners or elements be used at once, or is the cooktop too cramped?
• Are the largest cooktop elements big enough for your largest pots and pans? If you want to use extra-large cookware, is there an extendable or flexi cooking zone?
• Are the controls clearly labelled, easily understood, and easy to reach and operate? Are they out of reach of young children?
• Is there a control lock for both cooktop and oven to prevent accidental knocks or curious children changing settings. Can the oven door be locked?
  
• Is there a hot element indicator so you’ll be reminded not to lean or put anything on the cooktop after using it?
• Are there at least two grill tray positions, and a range of rack positions in the main oven?
• Do racks stay level when pulled out and have safety stoppers? That’ll prevent food spilling or a baking dish sliding right out unexpectedly.
• Are there telescopic runners? Not essential, but they help oven racks stay level and slide smoothly. Note that they can be fiddly to remove, clean and reinstall.
  
• Is the top element set high into the ceiling or does it have a shield, so you won’t bump it and burn yourself?
• Is the oven door easy to open and able to stay partially open without slamming shut or falling fully open?
• Does the door window give a clear view of what’s cooking?
• Is there interior lighting and can the light bulbs be replaced easily?
• Is there a storage compartment for spare trays and bakeware?
• What accessories are included? We think two oven racks and one baking tray should be standard. A smokeless grill tray would be good too. Does the cooktop have the trivets or other accessories (such as a wok support) you need?
• Are all surfaces and components easy to reach and clean (inside and out)? Crevices can trap dirt, and some exterior surfaces are more prone to smudges than others.

Self-cleaning features

Many modern ovens have a pyrolytic cleaning or steam cleaning function, and some have catalytic liners. Each can make it easier to clean the oven.

Pyrolytic cleaning

Pyrolytic cleaning allows you to clean your oven without chemicals. It’ll heat the oven to around 500°C, converting food residue to ash, which you then wipe or vacuum out. You’ll need to remove and separately wash all runners, racks and other accessories that aren’t stated in the oven’s user manual to be pyrolytic safe.

Although the oven door will be locked during a pyrolytic clean, the outside of the oven will get much hotter than usual – something to be aware of if you have kids. You’ll also need good ventilation as the cooling fan can blow excess air from the oven door.

Steam cleaning

Steam cleaning is another way to clean your oven without chemicals. Steam is either injected into the oven cavity or created by heating water in an oven dish. The steam softens food residue, which you then wipe out. You’ll probably still have to do a little scrubbing.

TIP: You can steam clean many ovens without a specialist function by heating water in an oven dish for 30 minutes at around 150^oC. But check the oven’s user manual as some manufacturers state that steam can damage the oven’s internal surfaces.

Catalytic liners

Some ovens have catalytic liners on one or more of the internal walls. The liners absorb fat splatters while the oven’s in use. Check how many walls have liners as you’ll need to clean all other surfaces yourself, plus the door, rack supports and racks.

While catalytic liners will last a long time when maintained as directed in the oven’s user manual, they might eventually need replacing.

TIP: Don’t line the base of your oven with aluminium foil. This used to be common to help keep it clean, but manufacturers now warn that it can overheat and damage the surface.

Check our test results to see which ovens have the features and functions you want.

Buying a secondhand freestanding oven

Under the Electricity Act, all electrical appliances for sale must be safe, whether they're new or secondhand, bought privately or from a dealer.

You might save money buying secondhand, but there are some things to consider:

• Cooktop type: Consider whether the cooktop suits your home set-up – you’ll need a gas connection for a gas cooktop; you’ll need induction cookware for an induction model.
• Size: If you’re considering replacing a standard oven with a wide model, make sure you have a large kitchen sink to clean the wide trays and racks. Check out What size oven do you need?
• Brand and model: Check our freestanding ovens test results to see how the oven performed in testing. We’ll shortly be adding in the discontinued models we’ve previously tested since they might be available secondhand. Also check the brand’s reliability and satisfaction ratings
• Functions and features: Make sure the oven has the functions and features you want, including key safety features.
• Ease of use: Check that the oven and cooktop will be easy to use and make sure it comes with a user manual (or that it’s available online). Check controls, settings, displays and labelling, cooktop layout, grill and oven racks, oven door and handles, and how easy it is to change the lightbulb.
• Condition: Does the oven look clean and tidy? Check all surfaces and components for cracks or dings and baked on grime. Do the displays work? Does the interior light work? Make sure the control labels haven’t worn off. Ask the seller whether the oven has any faults or other problems.
• Age and usage: Ask how old the oven is and how often it’s been used. Has the seller owned it from new? A new oven is expected to last 13–15 years.
• Cleaning and repair history: Ask whether the oven has been cleaned regularly. Does it have a self-cleaning feature? Ask whether any major repairs have been done.
• Price and guarantee: Compare the seller’s asking price with the prices of similar models on the market. Don’t be afraid to negotiate. Note: If you buy from a secondhand dealer, you're protected by the Consumer Guarantees Act. If you buy privately, you're not – but you might find cheaper deals.