Comparison table list
By default ALL tested products are listed. You can select up to five items to view in a side by side comparison.
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Using the filters
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Scores: The overall score is made up of:
Cooktop score: 25%
Oven score: 25%
Grill score: 10%
Ease of use score: 40%
Functions: See What to look for for what the different combinations of elements are useful for.
Measured internal volume is calculated from measurements of the oven floor to the grill element, side wall to side wall, and the rear wall to the door. See Usable space under What to look for for more.
Running costs over 10 years: Based on running the oven at 170°C for one hour, three times per week for 10 years at 22 cents per kWh. Where available, the fan-forced function is used; if not, the fan-assist is used, and for models that don’t have this function the top and bottom elements (convection or traditional bake) are used.
Price Recommended retail, as of October 2011.
How we test
CHOICE’s home economist, Fiona Mair, cooks a range of delicious meals to test the ability of the ovens to perform over a range of temperatures, times and functions.
Fiona assesses how well the cooktops can heat a white sauce on low heat setting, boil rice for turn down capacity, melt chocolate for sensitive cooking and do a vegetable and beef stir fry on high heat setting for a short time.
Multi-shelf cooking - scones are baked over two shelves to test how evenly the ovens perform at a high temperature over a short time.
Turn-down ability - custard tarts are for assessing how the oven responds to a change from a high temperature, fan forced or fan assist function, to a classic bake at moderate temperature.
Low temperature - Meringues are baked to assess cooking ability at a low temperature for a long period.
Roasting – Fiona roasts a whole chicken to assess baking a non-uniform food at moderate to high temperature over a long period, whilst retaining moisture and crisping the skin.
Base cooking - she also cooks a freshly prepared pizza at a very high temperature for a short period to assess the ability to crisp and brown the base and evenly cook the toppings.
Grill - Fiona toasts bread to assess the speed, evenness and heating area of each grill in a short time.
Fan grilling – She fan grills sausages to assess speed and evenness, and ideally no smoking or flare-ups created by this high fat food. The basic grill function is used if no fan grill is available.
Ease of use
Each oven is assessed by comparing the ease of use of the controls, clarity of the labels, using and cleaning the grill and the oven. For the cooktop, Fiona assesses the stability of the trivets, layout of burners, whether the pots fit comfortably and the stability of pan support. She also looks at how easy the controls are to use in relation to their size and shape, labelling and position. She assesses ease of cleaning all interior and exterior surfaces, including shelves, trivets and burners, and whether there are appropriate spill-catchment areas on the hob.