Jargon buster
A quick guide to kitchen appliances...
General
Free-Standing
Any appliance or fitment not attached to anything else.
Can look great, for instance - American Fridge Freezer, Range Cooker, or maybe not so good, for instance - Washing Machine, Tumble Dryer.
Built-In
Any appliance installed into a cabinet. Not under the work surface. Affords the convenience of "eye level" cooking, refrigeration and more recently dishwashing.
Built-Under
Any appliance installed under the work surface. Allows for an uninterrupted worksurface and plinth line.
Integrated
Any appliance designed to have a "furniture" door fitted to it, to be hidden from view. Intended to make your appliances look like cupboards and your kitchen look great.
Semi-Integrated
Any appliance designed to be partly hidden from view (applies to some dishwashers). Gives an alternative "look" which may be preferred by some, perhaps where free-standing appliances are present in the design.
Ovens
Single Oven
One cooking cavity containing both the oven and the grill. Can be built-under or built-in, gas or electric. The basic requirement for most kitchens but not very versatile. Only the oven or grill can be operated at any one time.
Double Oven
Two cooking cavities, usually with a larger oven below and a smaller 2nd oven above which also contains a grill. Can be built-under or built-in, gas or electric. More versatile as the oven and grill, or two oven operation is available at the same time.
Fan Oven
The most popular heat method. An element around the fan distributes heat evenly and quickly throughout the oven for same temperature cooking at all levels. Consistent and quick.
Conventional Oven
Heat is produced by elements usually at the bottom and/or top of the oven. The heat travels by natural convection. Good for long slow cooking. Not as popular because they are slower, but preferred by some clients for certain types of cooking.
Multi-Function
Has the option of fan or conventional cooking, grill or fan grilling. Offers the versatility of different types of cooking. For the more discerning chef.
Hobs
Gas Hob
Naked flame produced by gas fuelled burners. Pans supported by metal pan supports. Preferred by some for the "real flame" cooking.
Ceramic Hob
Works using radiant heat generated by elements beneath the ceramic surface. The flat surface is easy to clean and looks "sleek" in a contemporary setting.
Halogen Hob
Uses light sourced heat, backed up by radiant heat from halogen light generated beneath the ceramic surface. Similar to a ceramic hob but quicker.
Induction Hob
The latest method. Works using a strong electro-magnet (induction coil) positioned beneath the ceramic surface. Heat is generated directly in the pan and not in the ceramic surface. Very efficient, quick and safe.
Hoods
Intended to extract cooking smells and vapours from the kitchen and to introduce lighting above the hob. Usually ducted outside the house but if this is not possible, a filter is installed and the air re-circulated. This alternative is also very efficient.
Chimney
Fitted as a visible feature. Available in many colours but predominantly stainless steel and glass. Can look fantastic and become a real focal point.
Canopy
Placed into and "hidden" in an artificial chimney, usually suits a more classic setting. Attends to the extraction and lighting issues whilst not impacting on the "look".
Integrated
Installed between wall units and hidden by a door. Gives a continuation to the wall unit arrangement. Very often a good approach where a wall unit run is short.
Contemporary
A new wave of extractor hoods where the line between appliance and art has become blurred. Welcome to the future. See some examples in Sean's blog.