Underglass burner gas hobs

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dj-gabriele

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Have you ever seen them or used them? I learned about their existence only today and I'm impressed! I'm proposing my mother to put in one of these instead of the planned standard gas cook-top we decided for the renovation we're doing.

It says that you have the ease of cleaning of a glass worktop plus the quality of gas cooking with the speed of induction without the expense (here in Italy) of paying an electricity upgrade and premium for increased use.

The price is the only real drawback! At 1500 € (2250USD) it is more expensive than similar induction hobs and twice expensive than a high class gas one!

Anyway, this is the thing we were searching for and since the other big expenses are made me might even consider a stretch of 1000€ our budget if it's worth it, anybody with an advice?

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How do you *prove" ignition?

WOW.

This has finally been done?

Looks like one calls for heating the front burner and the back heats up as well. Has to be to get the gas effluent (i.e. byproducts of combusiton) exhaused out of the back grill.

Controls appear to be "left", "right", and "size of left".
 
Sorry for showing my ignorance, but why 3 controls and 4 surface units? If the gas units are at the front and the induction units are at the rear and what looks like the vent openings are at the rear, does that mean that the waste heat from the gas burners under the glass has to pass over or around the induction units? I think you should ask to see this in operation before buying. Glass is not a conductor of heat, although it allows radiant heat to pass through easily. The glass tops with electric elements under the glass allow the radiant heat of the electric elements to pass through the glass, but a gas flame in a standard burner does not produce strong radiant heat so I'm wondering what sort of cooking speed you would have with the flame under glass. What sort of response to changing the heat up or down would you have with a plate of hot glass between the pan and the flame? Thanks for sharing.
 
I'm guessing the graphics are trying to indicate that the back heats up when the front is on and that there IS no control of the rears as independent.

Am I looking at this totally wrong?

I don't seem to be able to "drill-down" in the link to see a manual.
 
Well, well, after having called all the appliance manufacturers I know here in Italy I came up with these info:

SMEG did those for years till the 90s when they switched to induction but induction is not an option for us with a 3 or even 6 kW electric contract.
B/S/H, Miele, Candy, Indesit, Brandt don't produce anything like that.
Electrolux (REX in Italy) has a model with the same heat recovery back zone at a slight lower price but is only 60 cm wide and we want between 70 and 80 cm.

@tom:
I called Oranier and I was sent some documents about the cook-top, it uses only 3 burners to heat the 4 zones, at highest setting the front burner reaches 540°C (1004 °F) and secondary "hot gas" burner gets up to 305°C (581°F).
The hob doesn't have any induction coils inside and the electricity is only used for ignition and temperature management.
I've been told that compared at cooking with traditional gas burners this is 20% more efficient because less heat is wasted.

@steve: there is a thermocouple that shouts off gas in case of lack of combustion and a carbon monoxide monitor (that sure is innovative!) and the ignition is provided by a ionization chamber as in sealed gas boilers, no pilot flame or other risky stuff!

So, anybody with experience of this kind of burners?
 
Again another post of mine! I was quoted a wrong price, it is 2000 € (3000) USD!!! That is expensive! I guess it's going to be too much to afford it for us!

Anyway, I've attached a link to the 2009 catalogue, you have to search for "piani cottura" for the 60 and 72 cm ones and "serie domino" for the 30 cm single unit.

Loading…

www.oranier.it
 
I frequently cook on this at a friend"s house.

Advantages:
Very fast to heat up, very fast to cool down.
Very easy to keep clean.
No 'gas' smell (power vented in his kitchen).

Disadvantage: The temperature of the rear section is determined by the front. Useless, utterly useless. Consider it a two ring hob, brilliant. Consider it a four ring hob, worthless.

He has a separate two ring induction plate (1800 watts x2) which, together with this unit is perfect.

I can't recommend it as the only hob. Oh, and his has pilot lights to warn that the ceramic hob is still hot, just like an electric unit.
 
I was confused by the phrase "speed of induction" amd thought that the circles not marked GAS were induction, optimistically hoping for an alternative to gas burners. This thing looks like a freakin' mess, a frankenstove from a nightmare. Again, I apologize for my ignorance.
 
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Perhaps gas in the rear. (*LOL* OH MY!) and electric radiant and/or induction in the front is the answer to getting 4 hobs/burners out of this.

I like the idea of venting it to the outside.
 
~I frequently cook on this at a friend"s house.

Is there any color change when the gas is flowing?
Blue/red SOMETHING?
How does one vent it out instead of in?
 
Yes, that is an interesting question! Do the hobs light up with the flame under them? What colour do they get? Blue or red? Can you post a photo of the one your friend has?
 
I'll ask Stefan

when he gets back from Mexico for a pic. As best I can remember, the color is only noticeable when the hob is in shadow. You surely do feel the heat, tho'. This is a totally enclosed, electronically run gas hob. Nothing is like the gas ranges we are used to. Cooking on it is far closer to the solid fuel stoves we remember from the early 20th century - massive, limitless units of energy to boil water quickly, a continuous surface with warmer and 'cooler' areas to speed up or slow down a sauce, etc. Because of the gas, it cools down faster when powered down, obviously, much faster.

The dance of flames under the glass, no. At least not his.
 
"Cooking on it is far closer to the solid fuel stoves..

Where I was born those stuff are present in almost half of the houses as the wood is cheap and plentiful, they warm up a lot the room they're in. It always reminds me of my grandma that has one (as my aunt and other aunt and etc...)

dj-gabriele++10-23-2009-07-58-59.jpg
 

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