Ovens & Microwaves

In real power (1,000–3,200 W vs 700–900 W), in construction (stainless steel, components rated for hundreds of daily cycles) and in having no turntable, so they accept gastronorm containers. In a bar regenerating dishes all day, a domestic unit lasts months; a professional one, years.

Electric gives more even heat and precise temperature control: better for pastry and precision cooking. Gas recovers temperature faster and is cheaper to run under heavy use. In small kitchens without a flue, electric simplifies installation.

It is a cabinet that holds controlled temperature and humidity so dough proofs consistently all year round. If you make your own bread, pastries or pizza dough, it gives you consistency that room temperature cannot — especially in winter and summer.