| Burner configuration |
Four burners for everyday flexibility, or five burners when simultaneous cooking is important. Include at least one high-output burner and one low-output burner. |
Different households cook with different pan sizes and techniques. A mixed burner layout supports simmering, boiling, frying and wok-style cooking. |
Confirm the number, position and usable spacing of burners rather than relying only on the overall hob width. |
| Heat-output range |
A practical household range is approximately 1.0–4.0 kW per burner, subject to the gas type and local model specification. |
High output reduces boiling time, while low output provides better control for sauces and gentle simmering. |
Check the rated input in kW or BTU/h for each burner. Do not compare only the maximum burner rating. |
| Gas compatibility |
Support for the buyer’s local natural-gas or LPG specification, with approved conversion components where applicable. |
Gas composition, supply pressure and connection practices differ between countries and regions. |
Verify the gas category, inlet pressure, injector set, regulator requirements and whether conversion must be performed by a qualified technician. |
| Typical supply-pressure references |
Common examples include about 20 mbar for many European natural-gas systems, about 28–30 or 37 mbar for some LPG applications, and approximately 4 in. water column for many North American natural-gas installations. |
A hob designed for the wrong pressure can perform poorly or create a safety risk. |
Treat these as reference values only; confirm the exact local requirement with the installation manual and a licensed installer. |
| Safety protection |
Flame-failure protection on every burner, which automatically shuts off the gas if the flame goes out. |
This is particularly important in homes with children, older adults or unattended cooking risks. |
Confirm that protection covers all burners and identify the required ignition and flame-sensing sequence. |
| Pan supports |
Stable, heat-resistant supports with a continuous layout or heavy-duty individual grates; cast iron is valued for durability and stability. |
Stable supports reduce pan movement and make it easier to slide cookware between burners. |
Check support compatibility with small pans, rounded cookware and wok rings, as well as ease of removal for cleaning. |
| Cooking-surface material |
Tempered glass for a modern, smooth surface or stainless steel for high impact tolerance and a traditional commercial-style appearance. |
Material affects cleaning, scratch visibility, impact resistance and long-term appearance. |
Review the care instructions, maximum cookware load and clearance requirements around the hob. |
| Ignition system |
Integrated electronic ignition that lights the burner by turning or pressing the control, with a clearly specified electrical supply. |
Integrated ignition is faster and more convenient than using a separate lighter. |
Check voltage and plug requirements, and determine whether manual ignition is possible during a power interruption. |
| Controls and ergonomics |
Front or side-mounted controls with clear markings, positive adjustment and sufficient separation from hot cookware. |
Good control placement improves accessibility and reduces accidental contact with hot pans. |
Measure the surrounding counter space and check whether the control layout suits the intended installation direction. |
| Ventilation requirement |
Use a correctly sized range hood or other compliant ventilation method, with discharge arrangements suitable for the building. |
Gas cooking produces combustion products and moisture, so ventilation is a core installation requirement. |
Follow local building, gas and ventilation rules; never treat a recirculating hood as automatically equivalent to external exhaust. |
| Installation dimensions |
Common nominal widths include approximately 60 cm for four burners and 75–90 cm for larger layouts, but the cut-out size is model-specific. |
Nominal width does not guarantee that the hob will fit an existing countertop opening. |
Compare the exact cut-out width, depth, thickness range, front and side clearances, and underside requirements. |
| Cleaning and maintenance |
Removable burner caps and pan supports, sealed or well-protected burner areas, and smooth control surrounds. |
Fewer food traps reduce cleaning time and help preserve burner performance. |
Confirm that parts are removable without tools and that replacement caps, grates and injectors can be sourced locally. |
| Compliance and documentation |
Clear installation instructions, local conformity marking or certification, gas-category information and multilingual safety documentation. |
Certification and documentation support legal installation, safe servicing and cross-border purchasing. |
Check the certification accepted in the destination market rather than assuming approval transfers between regions. |
| Total ownership value |
Prioritize correct gas compatibility, safety, service access and installation fit before comparing purchase price. |
A low-cost hob can become expensive if it needs imported parts, conversion work or countertop modification. |
Estimate delivery, installation, regulator or injector conversion, ventilation, warranty support and replacement-part costs. |