AEG Kitchen and Laundry Appliances

Aeg Kitchen and Laundry Appliances

AEG has a rich history can be traced back to 1882.

The company that became AEG was responsible for the establishment of power generation in early 20th Germany.

Cutting edge technology from AEG appliances has always been at the core of their products.

This is ultimately evident in its range of quality household appliances today.

Therefore, the choice is yours.

Choose from a large range of AEG Kitchen and Laundry Appliances.

AEG is one of Europe's most respected brands.

Let us help guide you through the vast range of AEG cooktops with some unique features.

AEG Cooktop Buying Guide

Some things to consider are:

• Size
• Fuel type, electric gas or both
• Any special features that may enhance your cooking style

Consider your cooking habits, bench space available and mirroring the width dimensions of your cooktop and rangehood for the best symmetry and functionality.

AEG cater for a larger variety of sizes and designs.

For 1-2 people consider a more compact 60 cm unit in either a 3 or 4 zone configuration, perfect for a smaller kitchen space. Or for those kitchens that are including a steam oven option. Therefore, you will not be using pots on the cooking surface as frequently as you have before.

For the Family, larger kitchen or dedicated home chef. Consider a larger surface from 75 cm to 90cm. These offer from 3 to 6 cooking zones with much more flexibility for the large or growing family.

The Pros of Induction Cooking

If you turn on an induction burner with no pot on it by mistake, it won’t get hot. That’s because the heat is created from within the cookware itself; as soon as you remove it from a burner, that heating stops. So, the glass surface never gets as hot as it would on a traditional radiant electric range, and you’re not at risk of burning yourself if you touch it. That surface might merely feel hot in the way a kitchen counter feels hot if you put a pot of just-cooked soup on it.

Food cooks faster. No other cooking technology we’ve tested is speedier than induction. It cuts out the intermediate step of heating up an element and then transferring the heat to the pot. Compared with electric or gas, it cooks more quickly when you turn up the heat and responds faster when you dial it back down. You’ll find that 6 quarts of water will approach a boil 2 to 4 minutes sooner than on a gas or electric stove, which can definitely be helpful when you’re making dinner on a busy weeknight.

Cooking is easier. With heat generating from within your pot or pan, induction ranges cook more precisely and evenly. That means no more simmering sauces that break into a splattering boil or chicken thighs that emerge from the pan scorched.

They’re easier to clean. Like other smooth top electrics, induction surfaces are easy to wipe down.

The Cons

Before you shop for an induction cooktop or range, consider your budget and your cooking habits. Here’s what you need to know.

Induction cooking feels very different from cooking with gas. Some avid cooks really love cooking on a flame and the immediate visual feedback they get from it at the turn of a knob. No electric option, even induction, can replicate that feel. In fact, because the electromagnetic field on an induction cooktop doesn’t create a glow, you won’t even know it’s on. That’s why manufacturers have started adding virtual flames and other lighting cues.

You need the right cookware. While most cookware is induction-compatible, some pans—including those made of aluminum and anodized aluminum—won’t work on induction. Most others, including stainless steel and cast iron, will. If you’re shopping for cookware for induction cooktops, look for pots and pans marked “induction compatible.” To determine whether your existing arsenal of cookware will work with an induction range, see whether a magnet strongly sticks to the bottom of your pots. If it does, they’ll work on an induction burner.

It might emit a sound. “A buzz or hum is common, and often louder at higher settings, this is generally on older pans that have been used on traditional electric cooktops previously. They can get a slight concave on the base, it is that gap that creates the noise. Check that you have a flat surface on your pots and pans, this will eliminate any buzzing sound.

You may need an analog thermometer. The magnetic field of an induction cooktop can interfere with a digital meat thermometer.

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