- This topic has 6 replies, 3 voices, and was last updated 4 years, 2 months ago by
.
-
Posts
-
I have a 30 year old fan oven under an induction hob. If the oven is on very high the hob cuts out through the heat. The oven does get very hot externally – the knobs get very hot indeed for example.
If I buy an A+ oven can I expect it to have a significantly lower external temperature? I’m assuming the rating means it is way better insulated.
I’d be glad of some advice. 🙂[USER=”125″]don[/USER]
any ideas ?
I would think so and a lot of ovens have cooling fans which keeps things cooler but i have tagged Don in as he is more on the sales side of things
Dave
I agree with Dave it doesn’t sound like you have a cooling fan in there.
Yes the new ovens do achieve the A rated spec although . I can’t speak for the rear or top of an oven but the controls will certainly be cooler at least.
The one thing worth checking as well is the install of the hob. Has it got the correct ventilation requirements as stated in the user manual / installation instructions?
Don
Thanks guys. Yes the hob is as it should be. The ancient oven is past it’s useful life really anyway, but want to manage my expectations! There is a grill on the front but no fan.
Looking at an AEG Steambake model BPS556020M. See good reviews….Actually there is still an elephant in the room on this that I can find no answer to.
How do oven manufacturers get an Energy Rating? I know it is how long it takes to heat a brick to a certain temperature vs the energy consumed. But how exactly are the best performing ovens acheiving this?
I think steam will be a componant – we all know the git who puts loads of water on the rocks in a sauna!
More efficient fan motors perhaps?
I’d like to understand and it is far from transparent I think.We don’t get that sort of info, there are couple of articles here ie 1 and 6 seem to be the ones you will need.
Don
- You must be logged in to reply to this topic.