Keep free standing oven or new integrated

A

annedromey@gmai

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I'm getting a new worktop and doors in my kitchen. I currently have a free standing oven which, though old, is working perfectly.
My dilemma is..will it show it's age alongside a new countertop and doors? It's white so has a few scuff marks and it means the countertop won't be streamlined but on the other hand it's never given me any problems. Any ideas welcome
 
annedromey@gmai said:
My dilemma is..will it show it's age alongside a new countertop and doors? It's white so has a few scuff marks and it means the countertop won't be streamlined but on the other hand it's never given me any problems. Any ideas welcome
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I had a similar conundrum when choosing a fireplace stove/wood burner and couldn't figure out whether plain black or a reddish coloured one would suit best with the existing fireplace design. So I took a photo of the fireplace and then pasted in photos of the different stoves to get an idea of what they'd look like. It helped me to conclude the the coloured one would look best. Maybe you could do something similar?
 
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annedromey@gmai said:
it means the countertop won't be streamlined but on the other hand it's never given me any problems.
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That, I think, will ruin the flow of the counter top and won't look anything near as well or be as easy to keep clean.

All the hobs and ovens are easier to keep clean also rather than the old free standing cookers IMHO. Make sure to get a pyro self cleaning oven as they are worth their weight in gold. I had thought about getting a NEFF oven with the slide in outer door but decided against it when I read about them being an accident waiting to happen. I went for the ordinary NEFF one instead and find it excellent.

With the oven being old it will most likely need replacement sooner also so you would probably need to start over with new worktop etc.
 
OP, if your cooker has adjustable feet, the height can be made to match the new kitchen units.

You can get specialist touch-up paint and cleaner for small money to freshen up the faded or scuffed exterior of your cooker. Woodies or similar should see you right. Given that it works well I see no need to incur additional costs by replacing it.
 
Sue Ellen said:
I had thought about getting a NEFF oven with the slide in outer door but decided against it when I read about them being an accident waiting to happen.
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I was recently in the oven market and had read that too. I looked at a few in the showrooms and couldn't see the issue I had read about, so perhaps they redesigned the doors to eliminate the piece people said they were getting caught on.
 
It will age the kitchen. I am not a fan of changing things that work. But I would in this case. You could try to sell it. You would not make a lot of money but it would be put to use.
 
You also have to consider what is important to you in an oven and hob. Most under counter ovens are single ovens, so you lose grill and double oven capacity if you go for a single under counter. There are a few models of under counter double ovens that have slightly larger capacity, but none as big as a freestanding oven.

Separate hob also gives you the option of extra or bigger rings.
 
elcato said:
Yous are so last year ! It's air fryer all the way for me.
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I agree, 2nd to none for roasted, fried food, etc and mine gets plenty of use. However, for one of my late father's stews, (casseroles if you're that much up yourself and you're one of the "spring onion" brigade) there is nothing to beat a good oven and the traditional (in our house) Pyrex dish. I still use the dish he invested in decades ago and the current version of our family recipe.

Guy Clark puts it far better then me.
 
"Baking" is of course the cooking activity I left off the air-fryer list. I'm not a baker so it doesn't spring to mind for me concerning the device.
 
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