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A good oven is an essential purchase you want to get right the first time. That's why we're here to help you find the best oven for your kitchen. Want to know more? Read about how we test ovens. Not sure what type you need? Use our expert oven buying guide.
Our lab test results will tell you which ovens:
Our interactive comparison tool will tell you the real internal dimensions of the ovens, not just what's on the box; lay out their features such as pyrolytic and catalytic cleaning, smokeless grill trays, telescopic runners and steam cooking; and run the numbers to show you how much each model will cost to run. And our Recommended list will help you see quickly which models come out on top.
List of brands we tested in this review.
This is the manufacturer's recommended retail price as of March 2015.
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Our home economist cooks a range of meals to test the oven's ability to perform over a range of temperatures, times and functions. The performance score accounts for 60% of the overall score.
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We roast a chicken to assess baking a non-uniform food at moderate to high temperature over a long period while retaining moisture and crisping the skin.
Our home economist checks how easy the controls are to use, the clarity of the labels, using the grill and oven shelves, and cleaning the inside and outside of the oven. The ease of use score accounts for 40% of the overall score.
Often referred to as 'self-cleaning' surfaces, catalytic liners work by absorbing fat splatters. You need to regularly heat the oven to 250°C for an hour to burn off the splatters and wipe them with a damp cloth when cool.
True self-cleaning ovens are pyrolytic. Set on the cleaning mode, the oven locks itself and heats up to around 500°C, converting food residues into ash, which you wipe away when it cools.
Injects bursts of steam during cooking.
Statistics for brand reliability and brand loyalty (where available) are from our 2014 brand reliability survey, but do not add to the overall score. These scores refer to the brand, not that particular model.
The running costs are calculated based on running the oven at 170°C for one hour, three times per week for 10 years at 28c per kWh. Where available, the fan-forced function is used, otherwise, the fan-assist is used. For models without either function, the top and bottom elements (convection or traditional bake) are used.
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