Comparison Sencor SEO 3250 BK vs Panasonic NU-SC300BZPE

Internal volume involved in cooking. The larger the capacity, the more spacious the oven, but do not forget that this parameter also affects the dimensions of the device.

Useful power of the electric oven. The higher the power, the faster the device warms up to operating temperature and the faster food is cooked. However , high power usually means high power consumption.

The main type of controls in the electric oven.

— Rotary knobs. Mechanical rotary knobs often are used in the simplest low-cost models: one knob sets the heating power, the other — the operating time. The accuracy of such adjustments is not very high; it is especially true for the operating time.

— Push-buttons. Control using buttons. Usually, it implies the presence of a display — otherwise, it would be difficult to control the operation. This option allows you to set the parameters more accurately — the timer in push-button models is usually electronic. In addition, it is well suited for models with built-in recipes, special modes, etc. Therefore, buttons are usually a feature of a model with advanced features.

— Rotary knob + buttons. A kind of control that combines buttons (see above) with a rotary knob. The rotary knob does not rotate smoothly but in “steps”. The features of such control are generally similar to the usual push-button. But the rotary knob, in some cases, is more convenient than the buttons — for example, it is easier for them to set the time on the timer.

— Touch controls. Another type of control is similar to the button described above. Touch panels look more advanced than push-buttons, are easier to operate, and have no protruding parts, making them less dirty and easier t...o clean. The disadvantage of touch controls is a higher cost, which is why this option is found mainly in expensive models.

The number of specific operating modes provided for by the design of the oven (for example, “top grill”, “bottom grill”, “grill + convection”, temperature conditions, etc.). The more modes, the wider the possibilities of the oven.

— Grill — a device for cooking food due to thermal radiation. It provides baking to a ruddy crust. Suitable for cooking steaks, casseroles, and dishes with breadcrumbs.

— Convection. The convection function enhances the natural circulation of hot air inside the oven, ensuring an even distribution of heat throughout the oven. Especially useful for baking.

— Steam cooking. Ability to use the oven for steam cooking. Cooking is carried out in the main chamber of the oven, and the steam comes from a special reservoir into which water is poured in advance. This method is considered more healthy than traditional cooking. In addition, it often turns out to be optimal for people with dietary restrictions. However, models with steam cooking are also more expensive than usual ones.

— Defrosting. The ability to use an electric oven for defrosting frozen foods. In this mode, the temperature inside the oven is relatively low since you do not need to bake the product but only bring it to room temperature, keeping it raw.

— Rotisserie fork. A device for roasting in the oven dishes (usually meat or fish) in pieces or whole. It is a rotating metal rod (or several rods), usually installed horizontally, on which the prepared product is mounted. Rotation of the rotisserie fork ensures u...niform baking. Usually, it is carried out using a drive from an electric motor.

— Timer. A time counter that allows you to more accurately control the cooking process. Some timers automatically turn off the oven after the set time has elapsed, while others simply beep.

— Auto switch-off. A safety system that turns off the oven if it has been working for a long time without user intervention or when the heating element reaches a critical temperature.

— Child lock. A security system that allows you to lock the oven door. Thus, a curious small child will not be able to open it, which, with the oven running, could be fraught with a burn. Such a lock is unlocked by pressing a few keys on the control panel.

The type of chamber coating used in the oven.

— Stainless steel. Such a coating is inexpensive, while it is durable and tolerates even strong heat without problems. Its main drawback is the difficulty in cleaning: dried dirt can be quite difficult to remove from the steel surface, and the use of abrasive products can lead to scratches.

— Enamel. The heat-resistant enamel coating has a pleasant appearance and is easier to clean than stainless steel (although not as easy as non-stick coating). However, such a surface must be protected from impacts. Otherwise, cracks and chips may appear on the enamel.

— Non-stick coating. The special coating resists sticking of various pollution. The main advantage of such surfaces is the ease of cleaning: you do not need to scrape off dried food particles. It is enough to wipe the surface with a sponge and detergent. Note that there are several varieties of non-stick coatings, some of which have specific maintenance requirements. For each model, it should be clarified separately.