SIZE (WIDTH)

• The size of hob selected depends on the size of the kitchen the number of household members it serves.

• Outside of the USA & some parts of Asia, European standards are typical; hobs conform predominantly to 86 cm or 60 cm width, the length is a standard 52 cm. Other less common widths are 30 cm & anything between 70 and 80 cm.

• 60 cm hobs are usually equipped with 4 heating zones. For 86 cm hobs, 5 heating zones are common. The bigger sized 86 cm hobs have bigger space in between burners permitting the use of larger cooking vessels.

MATERIAL (COOKTOP)

• Stainless steel : 304 grade stainless steel is the most common material used in cooktops. It is very durable but not scratch proof and losses attractiveness after a few weeks of use. Some cheaper hobs may use 201, a lower grade of stainless steel.

• Tempered glass : Good quality 8 mm tempered glass makes a very good material for cooktop, it is easy to clean & looks new even after years of use. Sub-standard glass can be very dangerous.

• Ceramic glass : 4 mm borosilicate glass for vitro ceramic hobs (radiant or induction) is an expensive material.

• Enameled steel : allow cooktops to be in white, brown or black colours but due to stainless steel & glass being more trendy and environmental concerns, enameled steel tops are being phased out.

FUEL

The type of fuel used for cooking depends on availability & cost.

• Cooking with gas involves an open flame that is fast & responsive. Many modern burners may be adapted to a different type of gas with a change of injectors.

  • Liquefied Petroleum Gas (G30) 

  • Natural Gas (G20)

  • Town Gas (G110)

  • Biogas

• Cooking with electricity may involve one or more type of heating zones​

  • Hot plate

  • Radiant (vitro ceramic)

  • Induction - fastest & most efficient method

TRIVETS

Trivets are applicable to gas hobs only & there are 2 main types

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• Cast iron - these are heavy-duty, non welded trivets that accompany in high end appliances

• Enameled steel - these are lighter & manufactured from pieces of steel. They are less stable & prone breakage under heavy loads.

These type is commonly used in low price gas hobs

Refrain from fancy trivets that are not black. Chrome or stainless steel trivets only look good in the showroom, they turn black after the first use due to gas deposits from combustion.

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KNOBS

90% of cooker knobs are made from Bakelite, an early form of plastic due to low cost. Despite being a heat-resistant plastic, Bakelite starts to deform at 120 degrees Celcius. It is often painted to achieve a metallic effect but the paint quickly wears out in a kitchen environment.

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High-quality kitchen hobs are equipped with metal alloy with a melting point in excess of 700 degrees °C. The electroplated finishing is attractive & durable.

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Some high-end products are equipped with spacers that seal the hob internal from liquids that may damage sensitive gas valves.

INDUCTION

Induction is the latest technology in domestic cooking, it is the fastest & most energy efficient cooking system available because there is no heat transfer between the appliance & cooking vessel.

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The induction cooker cooks by a magnetic field, activating the iron atoms in the cooking vessel to generate heat. Yes, heat is generated in the cooking vessel itself.

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The disadvantage of induction cooking is 

• Only cooking vessel with ferrous content works

• Round bottom vessel (e.g., wok) cannot be used

• 4 induction zone need up to 32 ampere current

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FLAME FAILURE DEVICE

Flame Failure Device is an invaluable safety system in high end gas cooking appliances.

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An electronic valve operated by a thermocouple positioned near a burner to detects heat of the flame. In case the flame is accidentally extinguished (by wind or spilling soup), the thermocouple senses lost in heating and activates the electronic valve to shut off the gas within 10 seconds.

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