Integrated Hob Elements (For over 1m cookers)
Additional Gas Burners
The additional gas burners (a pair of 3kW burners, a pair of 4kW burners or a single 5kW burner) work in exactly the same way as the burners which come in a set hob configuration (above). Pairs of burners are useful for accessories like griddle plates and the small simmer plate; the wok ring can be used over any of these extra burners.
The Electric Griddle Plate or Plancha
The plancha is designed for cooking food directly on its surface. You can use for anything from fried eggs and griddled breakfasts to drop scones, to fillets of fish and whole joints of meat. Do not be afraid of using the high temperatures for searing meat or vegetables. This is a very healthy way of cooking, requiring less fat and grease.
Electric Fryer
Because the fryer is of professional design, it is capable of delivering the delicious crisp, golden results of properly deep fried food that we tend to enjoy on the Continent, rather than the ubiquitous saturated, sludgy offerings still typical in so much of the UK. Forget the battered mars bar and think goujons of sole, apple fritters, crisped calamari rings and zucchini flowers - you get the idea. The key is large capacity and high temperature.
Gas Chargrill
This is a highly effective indoor bbq, but controllable. Use it for all the usual items, but do not be shy of charring off a whole leg of lamb or large cut of beef, or griddling vegetables or fish fillets just like in the restaurants.
The Multi-cooker
The multi cooker allows you accurate temperature control and therefore a huge variation of styles: you might use the boiling function for cooking pasta, or shellfish – the control and volume of the multi-cooker allows for accurate timing and optimum results (as opposed to over boiled and spoiled food); the steaming function gives you clean, colourful vegetables, fish etc still rich in nutrition and goodness. You might also steam several different things at the same time in different trays; the bain marie function can be used for holding cooked food and sauces ready for serving, or for cooking gently (melting chocolate for example).
The potential is limitless – we have steamed lobsters, boiled shellfish, simmered puddings, as well as the usual delicious al dente steamed vegetables and succulent fish.
Induction Rings
Induction technology offers the advantage of fast heating up times with very precise temperature control. Ideal for simmering, bain marie work, bringing off a delicate sauce or custard.
Radiant Rings
Rather superseded now by induction, except that you can use any cookware on these powerful rings housed underneath an easy to clean black vitroceramic hob surface.
These are a nice option to go alongside gas burners if induction is not your thing.
Lay Off Area (blank hob top space)
On the hobs of the larger cookers, sometimes customers like to leave a blank space rather than specifying a optional hob element. This can be extremely useful as a preparation (“prep”) area, for plating up food, resting dishes etc.
