Comparison Gorenje EIT 6341 WD white vs Gorenje EC 6341 WA white

Controls that are directly responsible for adjusting the power of the burners. At the same time, other control elements can be provided in the design. For example, rotary knobs are often combined with buttons, to which additional functions are designated.

— Rotary knobs. The traditional, most common option, found in hobs of all types — both gas and electric — and price categories. Rotary knobs are quite convenient and functional while being simple in design and inexpensive.

— Pop out knobs. A variation on the rotary knobs described above, in which the control knobs can be recessed into the control panel. The specific design may be different: in some models, the handle is recessed during operation; in others, it remains recessed until the corresponding burner is in use and pops out from the panel during operation. This design gives the hob a neat appearance, reduces the number of places where dirt can accumulate, and makes the front panel easier to clean. Unlike rotary knobs, pop out knobs are mainly used in electrical models.

— Touch controls. Touch controls are found only in electric hobs. This option has several advantages. First, the touch controls look neat and have no protruding parts, making them easy to clean. Secondly, the control is carried out with light touches and req...uires minimal effort. Thirdly, touch controls give the stove a stylish and technological appearance. On the other hand, such stoves are quite expensive and may be inconvenient for some users who are accustomed to traditional rotary knobs. Therefore, relatively few touch control models are produced. Usually, it is compact hobs for 1 – 2 burners without an oven, where rotary knobs would not be very appropriate.

— Slider. A kind of touch control represented by sensitive tracks. To adjust the heating intensity of the burners or quickly access other settings of the hob, slide your finger along the corresponding touch scale to the selected value. The convenience of slider control also lies in the fact that you can immediately set the required heating power by clicking on a certain area of the scale.


— Push-buttons. Control, carried out exclusively with the help of buttons, is used very rarely in modern stoves. Most models with such controls are compact portable stoves for one or two burners: it is not always convenient to equip such devices with rotary knobs, but the buttons fit well into the design. They are also cheaper than touch controls. On the other hand, the price difference is not so great, and the buttons are somewhat less convenient to use and clean — mainly for this reason they are noticeably less common.

It is the volume of the oven provided in the stove. It s the maximum volume of products that can be placed in it without compromising work efficiency. Accordingly, a larger oven is useful for large volumes of cooking; on the other hand, such a capacity will significantly affect the price and dimensions of the stove.

If you buy a regular household stove with 4 burners and do not plan to cook a lot in the oven, you can not pay much attention to this parameter. The capacity of the oven is usually enough for most simple tasks like cooking a pie or baking chicken. But for more serious tasks, a larger oven may be required. Detailed recommendations on volumes can be found in special sources.

If there is an additional chamber (see below), this paragraph usually indicates only the volume of the main oven.

The highest temperature that the oven can reach during normal operation. The minimum value in modern models is 230 °C. However, even this low temperature is considered sufficient for most simple dishes. The average indicator can be called 240 – 250 °C. Such heating is provided by most modern ovens. And the most advanced models can heat up to 300 °C or more. Such capabilities will be useful for some specific recipes that require high temperatures.

It is the method of cleaning the inner surface provided in the design of the oven. In addition to traditional and more advanced steam cleaning, there are catalytic and pyrolytic cleaning. More about them:

— Traditional. This option assumes the absence of any devices that facilitate cleaning: you have to wash the oven manually, using ordinary detergents and cleaning products. Such a procedure can be quite troublesome and time-consuming, but such ovens are much cheaper than similar models with more advanced types of cleaning.

— Pyrolytic. Cleaning with high temperature. Dirt on the interior surfaces of the oven is burned to ash, which can then be easily removed without using detergents. At the same time, pyrolytic cleaning equally effectively handles all types of dirt, both new and old. The disadvantages of such a system are the duration of cleaning (sometimes up to several hours), high cost, and significant consumption of resources (electricity or gas, depending on the type of oven). In addition, during the operation of the cleaning system, unpleasant odours often arise, generated by the combustion of contaminants in the oven.

— Catalytic. Ovens with this type of cleaning have a special coating on the inner surface that breaks down grease on the oven walls. Fat disintegration is accelerated at high temperatures; the oven is thus self-cleaning t...o a certain extent. However, the efficiency of catalytic cleaning is lower than that of pyrolytic cleaning. It is unable to cope with the entire amount of fat on the walls. Therefore, such an oven should be washed from time to time. On the other hand, ovens with catalytic cleaning are cheaper than ones with pyrolytic cleaning. And the cleaning itself does not require additional electricity/gas costs, nor is time-consuming (except for washing/wiping).

— Steam cleaning. Cleaning the oven with heated steam. A certain volume of water is poured into a baking sheet or another container, the container is placed in the oven and the cleaning mode is turned on. Due to heating, the water evaporates, and the heated steam softens the dirt on the walls and partially disintegrates the fat. After the end of the programme, it is enough to wipe the oven with a damp cloth. Such a cleaning requires less time and resources than pyrolysis and often turns out to be more effective than catalytic — steam can soften even old dried-up contaminants. At the same time, these ovens are relatively inexpensive. At the same time, this mode does not guarantee to cope with any contamination. It is possible that after the end of the steam cleaning, the oven will have to be washed traditionally.

Type of tray guides provided in the oven.

— Frame. The simplest guides are made in the form of a fixed grid, and sometimes in the form of slots in the walls of the oven. They are quite practical and inexpensive, due to which they are used in the vast majority of ovens. The main disadvantage of the lattice guides can be called the fact that the baking sheet moves rather tightly in them, especially if the oven has not been cleaned for some time and the guides are dirty.

— Telescopic. Guides in the form of retractable tray support based on telescopic rails. When removing the baking sheet, the mechanism moves apart, and the stand, rolling on a special roller, “leaves” the oven. The main advantage of the "telescopic rails over the classic frame guides is that you do not need to make much effort to install and remove the baking sheet — it will move very easily. On the other hand, such devices are more expensive and more complicated than classic frame guides; as they get dirty, their efficiency drops noticeably, and dirt can completely disable the mechanism. In light of all this, manufacturers most often use telescopic rails not as the main option but as an addition to the frame guides described above. If telescopic guides are initially indicated in the specs of the stove, this usually means that the oven with traditional frame guides is additionally equipped with removable telescopic guides. These advanced telescopic rails ca...n be easily set at the desired level and removed for cleaning.

Many ovens, initially equipped only with frame guides, can be equipped with telescopic rails, purchased separately.

It is the number of layers of glass installed in the oven door. The larger it is, the less heat goes out, and the less the outer surface heats up. The minimum amount required for effective thermal insulation is 2 glasses, and this option is considered the most popular. Ovens with 3 glasses are noticeably less common, mainly middle and high-end models. The maximum number of glasses is 4; such thermal insulation is the most effective. However, it is not cheap and is used extremely rarely, mainly in top-class stoves.

Such a device is responsible for pulling the door when closing and, in some models when opening. The idea is that the user does not need to close/open the door completely — pull it to the right place, and then the door will be "picked up" by the door closer and smoothly brought to a fully open or closed state. Such a system eliminates the risk of leaving the oven not completely closed and prolongs the life span of the device.

The number of Hi-Light burners in the stove design.

Hi-Light is an improved kind of electric burner in comparison with the solid plate ones described above (see "Hob type"). In such burners, the tubular heating element is replaced by a thin metal strip, and the working surface is usually made of glass-ceramic (see "Hob material"). Due to this, the heating and cooling rate of such burners is much higher than that of solid plate ones (although it does not reach the instantaneous reaction of gas stoves).

The number of induction burners in the stove design.

Induction burners work due to electromagnetic radiation, which creates special currents in the bottom of the cookware — these currents provide heating. At the same time, the burners do not heat up — they are heated only by the heat from the dishes, so this type of heater is the safest. Another advantage is that the burners react instantly to a change in heating power — as in gas stoves. On the other hand, induction heaters are quite expensive and have specific requirements for cookware: for effective heating, it must have a thick metal bottom. However, a lot of dishes these days are being produced and created based on the possibility of working with such burners. And the variety of stoves starts with models with 1 burner(portable devices without an oven).