Hello,
I am currently working on planning our kitchen. Now I am wondering about the brand.
I am torn between Neff and Siemens/Bosch. Neff, because I have only heard good things so far, and Siemens, because two different salespeople have said they are much better than Neff (although both salespeople only offered/wanted to sell Siemens products).
Now I am asking myself, should I stick with Neff, or are Siemens appliances really that good?
What matters most to me:
An induction cooktop with plenty of space and no frustrating touch controls...
A stove that at least meets the standard, meaning separate controls for top and bottom heat. Convection. Additionally, I want one that actually has pyrolytic self-cleaning, not just mentioned in the manual, and a built-in thermometer would be nice. Steam would be good, although I have read that it hardly works.
The extractor hood must be recirculating.
Refrigerator with plenty of space for vegetables and drinks.
Separate freezer or chest freezer.
What are your experiences?
I am currently working on planning our kitchen. Now I am wondering about the brand.
I am torn between Neff and Siemens/Bosch. Neff, because I have only heard good things so far, and Siemens, because two different salespeople have said they are much better than Neff (although both salespeople only offered/wanted to sell Siemens products).
Now I am asking myself, should I stick with Neff, or are Siemens appliances really that good?
What matters most to me:
An induction cooktop with plenty of space and no frustrating touch controls...
A stove that at least meets the standard, meaning separate controls for top and bottom heat. Convection. Additionally, I want one that actually has pyrolytic self-cleaning, not just mentioned in the manual, and a built-in thermometer would be nice. Steam would be good, although I have read that it hardly works.
The extractor hood must be recirculating.
Refrigerator with plenty of space for vegetables and drinks.
Separate freezer or chest freezer.
What are your experiences?
hehe yep. Gas stoves are always a topic for debate
We have been cooking with gas for the last 3 years and don’t want to go back. The issue with “simmering” does not arise with good equipment. You either need a cast iron griddle that you place on the flame (by the way, it’s great for grilling ) or a large enameled cast iron casserole dish. I have some that are surely 80 years old or more Nothing burns on the lowest setting, and I really make a lot of stews and braised dishes
In France, there are still so-called heating plates. The only extra challenge with a gas stove is when it comes to parenting small children. But that worked in the past and still does if you put in the effort.
We have been cooking with gas for the last 3 years and don’t want to go back. The issue with “simmering” does not arise with good equipment. You either need a cast iron griddle that you place on the flame (by the way, it’s great for grilling ) or a large enameled cast iron casserole dish. I have some that are surely 80 years old or more Nothing burns on the lowest setting, and I really make a lot of stews and braised dishes
In France, there are still so-called heating plates. The only extra challenge with a gas stove is when it comes to parenting small children. But that worked in the past and still does if you put in the effort.