Beginning Chemistry. If you already have gas connected for heating and hot water and are looking to replace an existing freestanding oven, we think a dual-fuel oven is a good option. Fisher & Paykel's OR60SDBGFX2 dual-fuel oven But if you’re renovating your kitchen and have the option to install a separate and we think this offers more flexibility and better performance. All the dual-fuel oven cooktops in our latest test are set up to run on reticulated natural gas. If you don’t have access to natural gas, the cooktop can be adapted to run using bottled LPG.

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We recommend looking into the costs of installation and fuel supply before buying a dual-fuel oven. Installation Whether you choose natural gas or bottled LPG, a licensed or certifying gasfitter needs to install the oven. Once installed, you need to obtain a gas certificate from a certifying gasfitter to confirm it’s been properly installed.

We recommend getting an electrician to check your home’s wiring before you buy to ensure your oven of choice is compatible. We found some tested models had a maximum load above 5 kW (the average oven draws about 3.2 kW). This may be more than your home’s wiring or fuse box can handle (especially older houses). Fuel costs If you’re hooked up to reticulated natural gas you’ll pay a fixed daily charge plus the cost of whatever you use – daily charges range from an average of $1.20 in Auckland and the top of the North Island to $1.80 or more in Wellington – so it makes sense to make the most of it and use it for space heating, water heating and cooking. If you’ll be using gas for cooking only, you may be better off converting the cooktop to LPG.

This requires a conversion kit for the oven, so consider that cost at the time of buying. A licensed gasfitter must perform the conversion. LPG is supplied via 45kg cylinders installed outside. These will cost $88 to $107 to fill (and you’ll need two) plus an annual cylinder rental fee of about $115.

An alternative is using 9kg “swappa” bottles, which can be filled for $30-$40 at petrol stations. Ideally, these will be installed outside but can be installed in a cupboard next to the oven if there's adequate venting to outside and there's no electrical sockets or switches. All hoses and fittings must be LPG-approved. In some situations, other requirements may apply so it pays to contact the to check.

• For the quickest preheat, choose the hottest function with the most elements switched on and then switch to the appropriate setting once the oven is up to temperature. If there’s no “rapid heat” function, use “fan-assisted baking” – this uses the top and bottom elements to heat the oven, and the fan to circulate the hot air.

• On the plus side, these ovens provide loads of internal space. So you’ll be able to roast two turkeys at the same time on Christmas day. Try doing that in a 60cm-wide wall oven! • The best models performed well in our oven and cooktop tests. But we think you can get even better performance – and greater flexibility – from a plus a. • Conventional baking: This is standard convection baking using the top and bottom elements. It tends to be slightly hotter towards the top, allowing food to brown.

It's good for cooking foods such as cakes, roasts and casseroles. • Fan-forced: Heat comes from an element at the rear of the oven, and a fan in the centre of the element circulates the heat.

The oven heats relatively quickly and efficiently. Heat is distributed evenly – making it good for multi-shelf cooking. It's similar to conventional bake but heats faster and more evenly. • Classic ('base') baking: Heat comes from the bottom element only. It's particularly recommended for getting crispy bases. • Fan-assisted: This uses the top and bottom elements of the oven, with a fan circulating the heat. 'Fan-assisted' helps distribute the hot air evenly, so it's useful when you're cooking on more than 1 shelf.

• Grill: This may use a special grill element, or just the conventional top element. It's good for finishing off dishes that have cheese toppings, and for other 'browning' tasks. • Grill with fan: Can be used to cook chicken and other roasts or larger cuts of meat. • A good range of shelf positions and 3 or more shelves - for flexibility. • Moulded runners - they're easier to clean than metal pull-out ones.

• A counter-balanced oven door - this should be light and easy to open, and should stay open in any position. • Under-oven storage - useful for large trays and racks. • Several grill-tray heights - at least 2. • A sensible and safe grill tray - the tray should come out far enough to let you deal easily with food at the back of it, and should have a 'stop' mechanism to prevent it from accidentally being pulled right out. • A smokeless grill tray is good. • A safe grill-element - make sure the element has a shield or is set high into the oven ceiling, so that your fingers can't accidentally touch it. We use the same cooking tests for all stoves.