<p>Everyone's got a different opinion on this one... if we took a poll I'm sure it'd be split right down the middle between gas and induction (with a few BBQ freaks on the fringes).</p><p>I've got a wok burner on my stove, wouldn't trade that for any kind of induction cooktop, but from what I've seen induction's great for most things. Induction's supposed to be safer and easier to clean - I'm sure those are big plusses for some people.</p><p>Could be wrong, but my impression was that ovens come in pretty standard widths (either 600mm or 900mm for extra-wide) - not sure about the heights though. Guessing the old one was mounted in a cavity in the wall?</p>
<p><blockquote><p class="quote">02:07 18-07-2014 - Darcy Wilson</p>Could be wrong, but my impression was that ovens come in pretty standard widths (either 600mm or 900mm for extra-wide) - not sure about the heights though. Guessing the old one was mounted in a cavity in the wall?</blockquote></p><p>That's what I thought.</p><p>The previous owners who installed the oven I am replacing measured it exactly when deisgning the kitchen. Unfortunately the hole in the cabinetry is actually smaller than most ovens (by about a centimetre) installation "hole" requirements</p>
<p><blockquote><p class="quote">01:07 21-07-2014 - Arthur Karakostas</p>Unfortunately the hole in the cabinetry is actually smaller than most ovens (by about a centimetre) installation "hole" requirements</blockquote></p><p>That is really bad ... its hard to make the hole bigger as it impacts on all the other cabinetry.</p><p>I would go back to the manufacturer of the original oven and see if they have another model that you can purchase with the same dimensions. Otherwise stick with the old one because remodeling the whole kitchen is a much more expensive approach to replacing an oven.</p>
<p><blockquote><p class="quote">09:07 25-07-2014 - Quentin Rose</p>I would go back to the manufacturer of the original oven and see if they have another model that you can purchase with the same dimensions.</blockquote></p><p>Great idea Quentin.</p><p>I called them today and they do have another model- What's the bet it doesn't quite fit. At least now I have a possible solution.</p>
<p>I'd think at minimum you'd need...</p><ul><li>good knives - doesn't have to be the most expensive, but good, sharp knives are safer and make cooking much more enjoyable!</li><li>sautee/frying pans (I love my cast iron, bought at Target, but anything basic would do; cast iron does require a bit of care occasionally)</li><li>saucepans</li><li>a big Dutch oven or soup/stockpot</li><li>utensils: tongs, wooden flat spoons, slotted spoons, spatulas</li><li>baking sheets</li><li>a blender, immesion blender or food processor - I use my food processor for everything (sauces/marinades, shredding vegetables, that's just the start), but it's an investment. For making mayo and sauces, an inexpensive immersion blender or regular blender should get you started.</li></ul>
<p>Here are some of my must haves in no particular order:</p><p>very sharp knives (they can be expensive, but make life so much easier) george foreman grill (may be the single greatest invention ever)</p><p>measuring cup (I'm very precise with measuring ingredients I add)</p><p>microwave (I cook all of my broccoli in the microwave) good,</p><p>heavy pots and pans (expensive, but worth it)</p><p>shaker blender food processor</p><p>Also it's necessary to have food containers, you can order from here <a href="https://allinpackaging.co.uk/food-packaging/">https://allinpackaging.co.uk/food-packaging/</a> . In such way it's more convenient to store the products in the fridge.</p>
<p>Everyone's got a different opinion on this one... if we took a poll I'm sure it'd be split right down the middle between gas and induction (with a few BBQ freaks on the fringes).</p><p>I've got a wok burner on my stove, wouldn't trade that for any kind of induction cooktop, but from what I've seen induction's great for most things. Induction's supposed to be safer and easier to clean - I'm sure those are big plusses for some people.</p><p>Could be wrong, but my impression was that ovens come in pretty standard widths (either 600mm or 900mm for extra-wide) - not sure about the heights though. Guessing the old one was mounted in a cavity in the wall?</p>
<p><blockquote><p class="quote">02:07 18-07-2014 - Darcy Wilson</p>Could be wrong, but my impression was that ovens come in pretty standard widths (either 600mm or 900mm for extra-wide) - not sure about the heights though. Guessing the old one was mounted in a cavity in the wall?</blockquote></p><p>That's what I thought.</p><p>The previous owners who installed the oven I am replacing measured it exactly when deisgning the kitchen. Unfortunately the hole in the cabinetry is actually smaller than most ovens (by about a centimetre) installation "hole" requirements</p>
<p><blockquote><p class="quote">01:07 21-07-2014 - Arthur Karakostas</p>Unfortunately the hole in the cabinetry is actually smaller than most ovens (by about a centimetre) installation "hole" requirements</blockquote></p><p>That is really bad ... its hard to make the hole bigger as it impacts on all the other cabinetry.</p><p>I would go back to the manufacturer of the original oven and see if they have another model that you can purchase with the same dimensions. Otherwise stick with the old one because remodeling the whole kitchen is a much more expensive approach to replacing an oven.</p>
<p><blockquote><p class="quote">09:07 25-07-2014 - Quentin Rose</p>I would go back to the manufacturer of the original oven and see if they have another model that you can purchase with the same dimensions.</blockquote></p><p>Great idea Quentin.</p><p>I called them today and they do have another model- What's the bet it doesn't quite fit. At least now I have a possible solution.</p>
<p>I'd think at minimum you'd need...</p><ul><li>good knives - doesn't have to be the most expensive, but good, sharp knives are safer and make cooking much more enjoyable!</li><li>sautee/frying pans (I love my cast iron, bought at Target, but anything basic would do; cast iron does require a bit of care occasionally)</li><li>saucepans</li><li>a big Dutch oven or soup/stockpot</li><li>utensils: tongs, wooden flat spoons, slotted spoons, spatulas</li><li>baking sheets</li><li>a blender, immesion blender or food processor - I use my food processor for everything (sauces/marinades, shredding vegetables, that's just the start), but it's an investment. For making mayo and sauces, an inexpensive immersion blender or regular blender should get you started.</li></ul>
<p>Here are some of my must haves in no particular order:</p><p>very sharp knives (they can be expensive, but make life so much easier) george foreman grill (may be the single greatest invention ever)</p><p>measuring cup (I'm very precise with measuring ingredients I add)</p><p>microwave (I cook all of my broccoli in the microwave) good,</p><p>heavy pots and pans (expensive, but worth it)</p><p>shaker blender food processor</p><p>Also it's necessary to have food containers, you can order from here <a href="https://allinpackaging.co.uk/food-packaging/">https://allinpackaging.co.uk/food-packaging/</a> . In such way it's more convenient to store the products in the fridge.</p>