The Modern Kitchen Debate Gas hobs today are designed to suit different cooking habits and interior styles. Homeowners can choose between grid-type hobs  and gridless gas-on-glass hobs . Both options perform well, but they differ in how they handle cookware, heat, and long-term use. Gridless hobs are admired for their sleek surfaces, where burners are mounted directly on tempered glass for a clean, minimal appearance. Grid-type hobs feature a solid metal frame that supports the cookware above the flame, providing added strength and protection. The decision often depends on what you value more: ease of cleaning and modern design , or durability and stability . What the Grid Actually Does The grid is a metal support frame that sits above the burners. Usually made from cast iron or enamelled steel, it holds cookware securely, distributes weight evenly, and allows consistent heat circulation. It also acts as a protective barrier . In gridless hobs, cookware sits directly on glass. While glass-on-gas designs are built with strong ceramic material, they can still chip or crack if a heavy pan lands too hard. A grid absorbs impact and keeps direct heat away from the surface, helping your hob last longer. Grid vs Non-Grid: Real Differences That Matter Cookware Stability Grid-Type Gas Hob Provides strong, even support for heavy pots and woks Gridless Gas Hob Best suited for smaller, lighter cookware Surface Protection Grid-Type Gas Hob Grid absorbs weight and prevents direct impact on the surface Gridless Gas Hob Glass is fully exposed, increasing the risk of chips or cracks Cleaning Grid-Type Gas Hob Requires lifting the grid before wiping; grids can be washed separately Gridless Gas Hob Easier to clean flat surfaces with fewer parts Burner Spacing Grid-Type Gas Hob Allows wider placement between burners, making room for larger cookware Gridless Gas Hob Burners are placed closer together, often for symmetry and compactness Aesthetics Grid-Type Gas Hob Professional, durable appearance suited for serious cooks Gridless Gas Hob Sleek and modern design suited for minimalist kitchens Durability Grid-Type Gas Hob Built for long-term reliability and resilience Gridless Gas Hob Glass surfaces can show scratches or wear more easily Cooking Style Grid-Type Gas Hob Ideal for multi-dish or high-heat cooking Gridless Gas Hob Great for quick everyday meals The Real Trade-Off Choosing between the two is not about right or wrong, it’s about how you cook. If you often use large pots, heavy pans or woks, a grid-type hob  like the EX 90.1 3G  gives you space and peace of mind. The wider burner spacing means you can cook multiple dishes side by side without worrying about pots colliding, while the grid adds a protective layer for the glass surface. If you prefer a sleek, clutter-free design and cook light meals more often, a gridless gas-on-glass hob  such as the GK Lux 86.1 3G  offers a seamless look and faster cleaning. The trade-off is that the burners sit closer together, and the exposed glass requires a bit more care. Finding Your Perfect Fit Teka offers both options to match every kitchen style and cooking habit. The EX 90.1 3G  represents performance and protection, combining the stability of cast-iron grids with durable, easy-to-clean materials. The GK Lux 86.1 3G  embodies modern simplicity, designed for those who value elegance, speed and minimal maintenance. Both are built to last, offering precise flame control and refined design for everyday cooking. Choosing Smartly Before deciding, ask yourself: Do you often use large pots or woks? Choose a grid-type hob. Do you prefer fast cleaning and minimalist design? Go for a gridless model. Do you want long-term durability and protection for your hob surface? The grid type offers more resilience. Understanding these differences helps you choose not just for looks, but for how you truly cook at home.

The Portion Illusion Most people judge a meal by how much food is on the plate. A large bowl of salad looks heavy, while a small handful of nuts seems light. In reality, the opposite can be true. The reason is calorie density , the number of calories packed into a given amount of food. A tablespoon of peanut butter has around 100 calories, about the same as a full cup of chopped cucumber. A small pastry can match the calories of a full meal of grilled chicken and vegetables. This is the hidden reason many people struggle to lose weight even when they believe they are eating less. Understanding Calorie Density Calorie density determines how filling a food is compared to its calorie cost. High-density foods: fried snacks, nuts, oils, dressings and desserts. Low-density foods: vegetables, lean proteins and fruits with high water content. When you fill your plate with low-density foods, you eat larger portions while staying within your calorie target. This makes it easier to create a calorie deficit without hunger or frustration. At home, you can build these balanced plates more effectively because you control ingredients and portion size. Why Eating Out Makes It Harder Restaurants often use extra oil, sauces and butter to enhance flavour. Even a small serving can contain hundreds of hidden calories. A single takeaway portion of fried rice may equal two or three home-cooked servings in calories. Home cooking removes that guesswork. Measuring ingredients and plating food yourself helps you recognise how much you really need. How Home Cooking Helps You Stay in Control Cooking at home lets you experiment with volume eating , eating more food for the same calories by choosing lower-density ingredients. For example: Replace cream sauces with tomato bases. Swap deep-fried sides for air-fried ones. Add steamed vegetables to increase plate size and satisfaction. Modern kitchen technology makes this effortless. The AirFry oven  delivers crisp texture with minimal oil. The SteamGourmet oven  and SteamBox  make it easy to cook light, nutritious meals that retain moisture and vitamins without added fats. The RBF 73380 FI  built-in fridge includes triple temperature zones, allowing you to effectively store prepped meals, ingredients and leftovers with precision. These small changes allow you to enjoy generous, satisfying meals while staying calorie-smart. Seeing Food Differently Understanding calorie density changes how you view food. Instead of eating by habit or appearance, you begin to eat by awareness. A smaller plate of high-protein, low-fat food can fuel you better than a large plate of calorie-dense snacks. This awareness is the foundation of sustainable weight management. Eat More, Weigh Less The idea may sound too good to be true, but it works when you focus on volume, not restriction. Home cooking helps you fill your plate with food that keeps you full, nourished and still within your calorie goals. Home cooking gives you control over your calories, not your cravings. Discover Teka’s cooking innovations  and learn how technology can help you enjoy more food, with fewer calories.

The Myth of Cutting Food Groups Many people believe that losing weight means cutting out certain foods. Avoiding rice, skipping fats, or eating only protein. These shortcuts may give quick results, but they are difficult to sustain. Your body needs a balance of all three macronutrients: carbohydrates, proteins and fats . Each plays a role in keeping your body functioning and your metabolism steady. Home cooking gives you the control to keep this balance right, something that is almost impossible when eating out. Carbohydrates: The Body’s Fuel Carbs are often blamed for weight gain, but the truth is that they are your body’s main energy source. The problem is not the carbs themselves, but the type and quantity  you consume. Whole grains, vegetables and fruits provide complex carbohydrates that release energy slowly, keeping you full for longer. Refined carbs, such as white bread or sugary snacks, spike blood sugar quickly and leave you hungry again. When you cook at home, you can make small switches. Brown rice instead of white, wholemeal pasta instead of refined, or sweet potatoes instead of fries. These swaps keep your energy stable and naturally reduce calorie intake. Protein: The Building Block of Fat Loss Protein supports muscle growth and repair, but it also helps control hunger. It takes longer to digest, keeping you satisfied and less likely to snack between meals. Home cooking makes it easier to prepare lean protein sources like chicken, fish, eggs and tofu without excess oil. Tools such as the SteakMaster oven  let you grill meat perfectly at high temperatures while keeping fats from overflowing, so you get all the flavour with better calorie control. A high-protein diet does not mean you have to eat meat at every meal. It simply means making protein the foundation of your plate. Fats: Not the Enemy Fat is essential for hormone balance, vitamin absorption and brain health. What matters is the type  of fat you eat. Saturated fats from fried foods and processed snacks should be limited, but unsaturated fats from olive oil, nuts and fish can actually improve heart health. The key is moderation. Cooking at home allows you to measure oil precisely, a teaspoon instead of a splash, and choose healthier options. The AirFry oven  helps you enjoy crispy textures with minimal oil, while the SteamGourmet oven  locks in moisture so you do not need added fats. How Balance Supports Weight Management When all three macronutrients are balanced, your body burns energy efficiently and stays satisfied for longer. Skipping carbs can cause fatigue, cutting fat too much can affect hormones, and avoiding protein slows muscle recovery. Balanced meals stabilise blood sugar, reduce cravings and make it easier to maintain a calorie deficit without feeling restricted. With home cooking, you can manage this balance naturally. Cooking with precision on a DirectSense induction hob  ensures your ingredients are heated perfectly, helping preserve nutrients and taste without overcooking or adding unnecessary calories. Small Adjustments, Long-Term Results Weight management is not about eating less, but eating smarter. Keep carbs complex and whole. Make protein a daily essential. Choose healthy fats in moderation. These habits build a stronger metabolism and make it easier to sustain results over time. Home cooking gives you the freedom to create balance, not restriction. Explore Teka’s cooking innovations  and learn how modern kitchen technology can help you prepare meals that support your goals.

The Truth About Fat Loss When it comes to losing weight, the science is simple. Fat loss happens when your body burns more energy than it receives. This is known as a calorie deficit . Every meal, snack and drink adds to your total intake, while your body burns calories naturally throughout the day. Exercise helps, but it is not the most efficient way to lose fat. To burn the calories in a single slice of pizza, you might need to jog for over an hour. To burn off a plate of fries, it could take twice as long. The truth is, you cannot outrun a poor diet. Real and sustainable weight loss starts with what you eat , not how many sit-ups you can do. Why Every Calorie Counts Many people underestimate how quickly calories add up. A small drizzle of sauce, an extra spoonful of rice, or a sweetened drink after lunch may seem harmless, but these small choices accumulate. Over time, they can cancel out the calorie deficit you have been trying to maintain. This is why calorie awareness matters. Understanding what goes into your food gives you the power to control your results. And the easiest way to do that is by preparing your own meals at home. Why Home Cooking Makes the Difference When you cook at home, you know exactly what goes into your food. You decide how much oil to use, how much sauce to add, and what ingredients to include. Eating out makes this impossible to track accurately. Even healthy-looking dishes can be high in hidden fats, sugar and sodium. Home cooking also gives you control over portion size . Restaurants tend to serve larger portions than necessary, which makes overeating easy. By cooking at home, you can portion sensibly without feeling deprived. Most importantly, cooking at home builds awareness. You begin to understand how small changes can create big results. Swapping deep-frying for air-frying, steaming instead of boiling, or baking with less oil can all reduce calories without sacrificing flavour. The Science Behind It Studies show that people who cook most of their meals at home tend to consume fewer calories, less sugar and less saturated fat compared to those who eat out frequently. Consistency also plays a role. When you eat similar, balanced meals each day, your body adjusts more predictably to a calorie deficit. Exercise remains important for health, but it is not the main driver of fat loss. For example, to burn a pound of fat through exercise alone, you would need to perform thousands of sit-ups or spend hours in the gym. Managing your calorie intake through home cooking achieves the same goal more efficiently and sustainably. Technology That Makes Weight-Smart Cooking Easier Modern appliances make it simpler to manage calories without giving up satisfaction or flavour. SteakMaster ovens  grill lean cuts of beef to perfection, sealing in flavour while keeping fats from overflowing. An ideal way to enjoy high-protein meals that support muscle and fat-burning. AirFry ovens  recreate the crispness of deep-fried food with little or no oil, helping you cut calories while keeping your favourite textures. SteamGourmet ovens  preserve nutrients and natural moisture, allowing you to cook satisfying meals that feel indulgent but stay light. DirectSense induction hobs  monitor temperature automatically, ensuring even cooking and preventing overuse of oil or burnt food that adds unwanted calories. Home cooking becomes less about effort and more about precision, helping you stay on track with your calorie goals while still enjoying real, satisfying food. Small Changes, Lasting Results Weight loss does not require extreme diets or endless exercise routines. It requires awareness, control and small, consistent changes that you can sustain over time. By cooking more meals at home, you not only eat better but also gain a clearer understanding of what your body truly needs. Home cooking gives you control. Science makes it effective. Technology makes it easier. Explore Teka’s cooking innovations  and discover how smart appliances can make calorie-smart cooking part of everyday life.

At school we were all taught that water boils at 100 °C, and that steam is simply water vapour produced at this boiling point. It feels almost universal, a fact we accept without question. In the kitchen, however, steam does not always mean 100 °C. The intensity of steam can be adjusted, giving very different cooking results. Gentle steam at lower temperatures preserves delicate textures, while powerful steam at higher settings accelerates cooking and even helps create crispy surfaces. This is where the Teka SteamGourmet oven stands out. Instead of treating steam as a single function, it refines steam into distinct modes, each with its own temperature range. That means steam can be controlled with precision, so you can unlock new ways of cooking that are healthier, more versatile, and far more sophisticated than traditional steaming. The Power of Temperature Precision The SteamGourmet oven offers three distinct steam modes , each with an adjustable range that allows you to fine-tune results: LOW STEAM Mode (50–80 °C) : Gentle, low-temperature steam ideal for sous-vide style cooking, poaching delicate proteins, or reheating without drying. STEAM Mode (60–100 °C) : Classic steam at boiling intensity, perfect for vegetables, rice, dumplings, and everyday healthy cooking. HIGH STEAM Mode (120–200 °C) : Powerful steam that works at high temperatures, ideal for roasting, finishing dishes with texture, or baking bread with a perfect crust. This spectrum means you are no longer locked to one interpretation of steam. Instead, you can choose the exact intensity that best suits your dish. A Closer Look at Each Mode LOW STEAM (50–80 °C) 50–60 °C : Perfect for sous-vide style cooking at home, creating restaurant-quality textures in fish, chicken breast, or eggs. 60–70 °C : Ideal for gentle reheating of sauces, custards, or desserts where you need heat without harshness. 70–80 °C : Suitable for poaching vegetables or fruits, keeping flavours intact without breaking down their structure. STEAM (60–100 °C) 60–80 °C : A lighter steam option that works well for delicate grains or vegetables, cooking them slowly and evenly. 80–100 °C : Full steam at boiling point, efficient and powerful for staples like rice, dumplings, or fresh seafood. HIGH STEAM (120–200 °C) 120–140 °C : Injects steam while gently roasting, giving meats a juicy interior with a light golden finish. 140–180 °C : Perfect for breads and pastries, creating crisp exteriors while retaining moisture inside. 180–200 °C : High-performance steam for rapid reheating or finishing dishes where you want speed, texture, and moisture retention all at once. Steam, Plus So Much More What makes the SteamGourmet oven truly versatile is not just its temperature range, but the way these steam modes can be combined with other oven functions: Steam + Hot Air (CombiSteam) : Adds moisture during baking or roasting, giving you golden roasts with juicy interiors or crusty bread with soft crumb. Steam + Grill : Enhances texture on the outside while keeping the inside tender. Regenerate (Steam Reheat) : Uses low steam to refresh leftovers so they taste like they were just cooked. This integration is what transforms the SteamGourmet oven from a simple steam oven into a multifunctional cooking system. From Everyday to Gourmet Steam cooking used to mean simple, functional meals. Vegetables were steamed, rice was cooked, and fish was kept tender. Useful, but limited. With SteamGourmet, those same ingredients become something more. Low steam brings out restaurant-style textures in delicate proteins, while high steam transforms bread into bakery-quality loaves with crisp crusts and soft crumb. Even a family roast can be elevated, moist on the inside and beautifully golden on the outside. Discover the Teka SteamGourmet oven and taste the difference of steam, perfected.

The Oven Mystery: In many Asian homes, the oven is not the first appliance people turn to for daily meals. Woks, rice cookers and steamers are still the main tools in most kitchens, while the oven often comes out only for festive roasts or occasional baking. As more people start exploring baking or trying out new recipes, they find the oven less predictable than expected. A cake may rise unevenly, cookies may burn on the edges, or a roast can look golden on the outside but remain undercooked inside. These results are not random, they happen because of how heat moves inside the oven. The Basics of Oven Heat To understand ovens , it helps to know how heat behaves. In a simple oven, heat comes from heating elements placed at the top and bottom. Because hot air naturally rises, the upper part of the oven tends to get hotter, while the lower areas can stay cooler. This means food placed on different racks can cook at different speeds. Another factor is air circulation. In many ovens, heat does not move freely around the cavity. Corners and edges may be cooler, while the centre becomes hotter. This is why one tray of cookies may brown too quickly while another tray still looks pale. Convection ovens were introduced to solve this by adding a fan. The fan pushes hot air around, making the temperature more even. However, not all fans are equal. Some move air in one direction only, which can still create hot spots. This is the reason many recipes suggest rotating trays during cooking, to give each side a fair chance at the heat. When baking or roasting, even small differences in temperature matter. A five-degree drop can stop a cake from rising, while a hot spot can dry out one part of a roast while leaving the other undercooked. Understanding this science shows why even heat is essential for reliable results. Why Even Heat Matters Uneven heat leads to inconsistent results: Cakes collapse or rise on one side. Cookies brown too quickly on the edges. Roasts cook on the surface but stay raw in the middle. For anyone learning to use an oven, this can be frustrating. Recipes may be followed exactly, yet the outcome depends on how evenly the oven distributes heat. SurroundTemp Explained SurroundTemp is Teka’s proprietary oven technology designed to ensure heat is distributed evenly across every level of the cavity. At the heart of the system is a specially engineered fan that circulates hot air with precision, so every tray receives the same temperature from all sides. This means you can bake or roast without rotating trays, changing rack positions, or worrying about hot and cold spots. Whether cooking a single dish or several trays at once, SurroundTemp delivers uniform results with less effort. Everyday Benefits No rotating trays : Cookies bake evenly on any rack. Better roasting : Meat stays moist inside and turns golden outside. Efficient cooking : Multiple trays can be used at once with reliable results. User-friendly : Removes the guesswork for those still learning to use an oven. Uniform Heat for Uniform Results An oven should not feel unpredictable. With SurroundTemp, recipes become easier to follow and results more reliable. Everyday dishes such as cookies or vegetables come out evenly, and larger meals like bread or roasts are less stressful to prepare. Discover SurroundTemp ovens and see how even heat can improve the way you cook at home.

Oil Frying: Why We Love It. Let’s face it: fried food is everywhere. It is one of the most popular cooking methods in the world, loved for its texture, taste and sheer satisfaction. Bite into fried chicken or tempura, and you know why it has stood the test of time. The downside? The oil that makes it delicious is also what makes it dangerous. Research from as early as the 1970s revealed that repeatedly heating cooking oil produces free radicals and carcinogenic by-products. In other words, that crispy bite comes at a cost your body quietly pays. The Science of Oil Breakdown Every cooking oil has a smoke point (the temperature at which it starts to degrade and produce visible smoke). Once that threshold is crossed, the oil begins to break down, forming volatile compounds such as acrolein, aldehydes and free radicals. These compounds have been linked to oxidative stress and inflammation. Unrefined oils like extra virgin olive or cold-pressed sunflower degrade at much lower temperatures, making them less suitable for frying. As oils heat up past their smoke point (200°C to 250°C) they begin releasing toxic aldehydes and other peroxidation products. Deep frying foods in overheated oil can create up to 100–200 times more toxic aldehydes than safe daily limits set by the World Health Organization. Repeatedly reheating oils worsens the issue. With each reuse, the oil’s smoke point drops and harmful compounds accumulate. Research has associated consumption of repeatedly heated oils with higher chances of chronic diseases such as cancer (colon, breast, lung, prostate), heart disease and even neurodegeneration. In short, the act of frying may not be inherently harmful, but how the oil is treated matters significantly . And repeated overheating is where many home and commercial kitchens run into trouble. The Modern Alternative: AirFry Technology Instead of submerging food in oil, AirFry uses circulating hot air to crisp food evenly with minimal added fat. A light spray of oil is enough to trigger the same browning reactions that give fried food its golden crunch. Accessing AirFry in Your Home Kitchen Most people first experience AirFry through countertop appliances. They are convenient, affordable, and great for small batches of food. But if you find yourself cooking larger portions or juggling family meals, their small capacity can feel limiting. That is where Teka’s built-in AirFry ovens  stand out. They are not just ovens with an added AirFry mode. They are specially designed to deliver true AirFry performance at scale. With larger cavities and precise airflow engineered for crisping, you can cook entire trays of food evenly, or prepare multiple dishes in one go. It is a smarter upgrade for families, dinner parties and anyone who wants healthier fried favourites without compromise. Our specially designed FryMaster Tray , a perforated tray unique to Teka, allows hot air to circulate thoroughly around your food. The result? Even crisping with no flipping required. Beyond AirFry, these ovens remain versatile. Roast, bake or grill with the same precision, all in one cavity. No extra countertop clutter, just a reliable kitchen partner for everyday cooking and healthier fried favourites. Final Word: A Smarter Trade-Off So, does it taste the same? Well… almost. You still enjoy about 90 percent of the crunch and flavour people love, while reducing oil use by up to 90 percent. That means fewer harmful compounds, fewer calories, and a cleaner kitchen. It is not a one-to-one replacement for deep frying, but it is a practical trade-off that works in your favour. If you love fried food but want a healthier way to enjoy it at home, a Teka AirFry oven could be the upgrade your kitchen has been waiting for.

The Common Home Steak Struggles Cooking steak at home sounds simple. Season, sear, serve, right? But for many home cooks, the results fall short of expectations. The inside is too raw, or worse, the steak ends up dry and grey. The outside fails to form that signature crust, or your entire kitchen fills with smoke before dinner even hits the plate. It’s not your fault. The truth is, most home kitchens simply aren’t equipped with the kind of heat firepower chefs rely on to achieve restaurant-quality steaks. But before we get into that, let’s break down what actually makes a steak great. What Makes a Perfect Steak? There’s a reason steak is a centrepiece dish. When done right, it delivers a textural contrast that’s hard to beat: a caramelised crust with a tender, juicy interior. A perfect steak checks these boxes: Even doneness throughout, from edge to centre Rich crust from the Maillard reaction (a form of browning that creates complex flavour) Juice retention, without drying out the meat Precise control over doneness: rare, medium-rare, medium, medium-well or well-done Achieving this balance requires more than just good timing. It requires understanding how heat interacts with muscle, fat and moisture inside the meat. The Science Behind Steak Doneness Steak changes dramatically as internal temperature rises: Doneness: Rare Internal Temp: ~50°C What Happens Inside: Muscle proteins just begin to denature, steak is soft and red Medium-Rare Internal Temp:   ~55°C What Happens Inside:   Myoglobin darkens, fibres firm slightly, maximum juiciness Medium Internal Temp:   ~60°C What Happens Inside:   More proteins contract, juices begin to redistribute Medium-Well Internal Temp:   ~65°C What Happens Inside:   Noticeable moisture loss, firmer texture Well-done Internal Temp:   ~70°C+ What Happens Inside:    Proteins fully contracted, dry and chewy texture At the same time, surface temperature needs to hit at least 150°C to trigger the Maillard reaction, the browning that gives steak its deep, umami flavour. That’s why simply baking a steak won’t cut it. You need intense heat at the surface, and gentle control inside. How Restaurants Really Do It Chefs rely on powerful equipment that can hit temperatures upwards of 600°C to 700°C. This lets them: Sear the steak instantly, creating that crisp, flavourful crust Lock in juices quickly, reducing moisture loss Control doneness using a brief high-heat sear followed by resting or gentle finishing In professional kitchens, this might involve salamander grills, charcoal setups or cast iron pans heated beyond what most home cooktops can manage. And that leads us to the real challenge: how to replicate this at home. Replicating at Home Pan-searing is the go-to method, but it comes with caveats. Option 1: Pan-Searing Only Pros: Fast, intense heat, forms crust Cons: Risk of overcooking, uneven doneness, smoke-filled kitchen Pan-searing requires careful timing. Just a few seconds too long, and your rare steak turns medium. You also need to ventilate well or risk setting off your smoke alarm. Option 2: Oven-Roasting Only Pros: Gentle, even doneness Cons: No crust, less flavour development The oven does well in managing internal temperature but lacks the intense surface heat needed to caramelise the exterior. This often results in a pale, bland steak unless you finish it with a sear. Option 3: Pan-to-Oven Method This is the gold standard for most home cooks: Sear both sides in a hot pan Transfer to a preheated oven to finish cooking It’s effective, but not foolproof. You still need to time everything perfectly. Plus, it requires multiple tools and a fair bit of cleaning up. Pros:  Balanced result Cons:  Multi-step, timing-sensitive The Secret to Perfect Steak at Home: Teka SteakMaster Oven Explained Enter the Teka SteakMaster . Designed for steak lovers, it is the only oven in the world with a built-in grill that reaches 700°C. That’s not a typo. Seven hundred degrees. At that temperature, you can achieve a professional-grade sear in just two to three minutes, locking in juices while keeping the inside at your desired doneness. The SteakMaster even comes with pre-set doneness programmes, so you can choose your steak style and let the oven do the rest. For the perfectionist and the practical alike, the SteakMaster delivers restaurant-quality results in your own kitchen. We’re not saying it’s the only way to cook a great steak. But if you love steak, it might just become your favourite way. Want to See It in Action? Experience the Teka SteakMaster at our Singapore Experience Centre, or explore full details on the SteakMaster page.

Teka gas on glass hobs is the favourite choice for many Masterchef-to-be home cooks. Like all kitchen appliances, the performance of your gas on glass hob will diminish if it is not appropriately maintained after prolonged use. A dirty hob also poses more threats in the long run. The accumulated food residues and grease splatters are unhygienic and clog the gas port, which is a fire hazard.  ​ Depending on how often you cook, it is advisable to give your Teka gas on glass hob a wipe down every day after use. A deep clean at least once every two weeks can help keep your hob in tip-top condition.  ​ Here is a guide on cleaning and maintaining your Teka gas on glass hob.  How to clean the grills​ Fill your kitchen sink with hot water, vinegar, and baking soda. When your gas hob is cooled, remove the grills carefully and soak them in the sink for 45 minutes.  Rinse the grills thoroughly and allow them to dry.   How to clean the gas burners​ When your gas hob is cooled, remove the gas burners carefully and put them into sealable plastic bags. Add 3 teaspoons of ammonia into the bags and let them sit for at least 12 hours. Remove and rinse thoroughly.   How to clean the glass cooktop​ Add baking soda and vinegar all around the glass cooktop Cover a cloth with soap water over the glass hob for 15 minutes. Use a scraper to remove the remaining stubborn dirt. Try to keep the angle between the scraper's blade and glass hob as small as possible to prevent scratching the surface. Wipe down the glass hob with a microfiber cloth Clean as new!

Teka hoods are excellent additions to your kitchen. It removes bad odours and greasy air to keep your kitchen fresh.   A well-maintained cooker hood is necessary for it to work well for many years to come. The good news is that keeping a Teka hood in excellent condition is a simple job. Here are a few easy steps to help you maintain your hood in top condition.    Keep your cooker hood's grease filters clean The metallic grease filters are usually located on the front line of the Teka hood. Check your user manual for the exact location and how to remove them safely.    A clean grease filter is necessary to ensure high suction power.  ​ Remove the metallic grease filters. Gently handwash the filters in hot water. Always pat dry the grease filters before slotting them back into the hood. Recommend washing them weekly to keep your hood operating efficiently.   Replace the charcoal filter regularly  All Teka hoods use carbon filters to remove odour and refresh your kitchen air.   Check your Teka user manual for the exact location of the charcoal filters and how to remove them safely. ​ Remove the charcoal filters. Replace with new ones every 6 to 8 months. Increase the frequency if you do a lot of frying.  Do not wash the charcoal filters. Adding water to the charcoal will damage the filter, and reusing a wet charcoal filter can also damage your hood. Always use Teka's original charcoal filters to ensure your Teka hood performs at its best.

With your first key comes great responsibility. You will have to plan and budget your kitchen at a certain point. Choosing the right cooking stove that fits your cooking habits, space requirements, and household needs can make a huge difference. With so many options available in the marketplace, knowing the different types of stoves (or hobs) can be a good starting point. Let us give you a hand in making your decision. Gas Cooktop The classic choice that many of our parents prefer. The gas hob is powered by either piped town gas or LPG (liquefied Petroleum Gas) in gas cylinders. When ignited, the flame provides direct heat to the cookware.   Cooking Speed The gas hob takes approximately 8 minutes to boil 2 litres of water. The open flame system means that there is a lot of residual heat. Although modern gas burner design has improved significantly, only about 40% - 50% of heat energy is transferred directly to the food.    Energy Saving Although a gas hob is less efficient in converting energy into heat, we must also consider that gas is still more efficient in generating heat than electricity. Furthermore, in addition to savings, gas costs are cheaper than electricity in Singapore.    Ease of Maintenance The gas hob's uneven griddles and grates require more effort to clean thoroughly. The gas burners also require regular maintenance from hidden food residues in the gas ports.  ​ Safety Open flames are unsafe around children and pets.    Gas leakage is also another safety concern. Even as modern gas hobs become safer with an auto-gas-stop feature, you will need to pay more attention when using them to avoid accidents.    Cookware Compatibility Gas hob works well with most cookwares. The additional support from cast iron griddles ensures stability for rounded base cookware such as woks and stir-fry pans.    Additional Considerations The perfect hob if you are a foodie/Masterchef-in-the-making. The responsiveness of the gas knob allows us to turn up high heat for wok cooking or down quickly for gentle simmering. Also, being able to see the flame feels like we have more control too.    In summary, gas hobs offer maximum flexibility in cooking methods, firepower, and cookware.  Ceramic Cooktop Ceramic or Vitroceramic hob has become one of the more popular choices due to its excellent flexibility. They are perfect for cooking with all utensils, from clay to metal. They transfer heat from a coil to the cookware through the ceramic glass cooktop. The heating is gradual and provides gentle heating to dishes.    Cooking Speed The vitroceramic hob takes approximately 7 minutes to boil 2 litres of water. Heat energy is lost when transferred through the ceramic glass medium to the utensil's surface, leaving residual heat on the cooktop's surface for longer.    Energy Saving Due to the heat loss, a vitroceramic hob is less energy efficient than an induction and gas hob.    Ease of Maintenance The ceramic glass cooktop is tough, smooth, and easy to clean.    Safety The vitroceramic cooktop remains hot even after it is turned off. Be cautious when attending to the surface to prevent any accidental burn from the residual heat.   Cookware Compatibility Suitable for any cookware with a flat base.    Additional Considerations If you are a low-maintenance, takeaway meal person, then vitroceramic hob is your best choice. Because when you do cook, you can still enjoy your dishes with ease, even the cleaning afterward.  Induction Cooktop The induction hob uses electromagnetic waves to heat your cookware directly, turning your metallic pots and pans into heat sources. The induction system makes it highly energy efficient with very little heat loss. And best of all, the entire cooktop remains cool to the touch, so burns become less of a worry.   Cooking Speed With a high 90% energy efficiency, induction hobs are undoubtedly the fastest when cooking. As a point of reference, we have measured the amount of time required to boil 2 litres of water on each type of hob.    The induction hob takes approximately 4 minutes. The temperature is also more consistent, so occasional spills or boil-over occur far less often.   Energy Saving If you are looking for the lowest energy consumption, gas and induction hobs are your best option. Keep in mind that although the induction hob costs a little more, the savings on your electricity bill will be much more significant in the long run.   Ease of Maintenance Most modern induction hobs have smooth ceramic glass surfaces that are scratch-resistant and easy to clean—making light work of chores.    Safety The induction hob turns off instantly when you remove the pan from the cooktop, so there is no risk of burns. The ambient heat from your cookware may still cause a slight increase in temperature on the cooking surface, but it cools down much faster. A much safer option if you have curious young children and pets at home.    Cookware Compatibility You must use iron or stainless steel cookware for the electrical induction system to work. You can still use pans in other materials as long as they have an induction plate at the bottom to work with the hob.    Additional Considerations Food cooks faster, and meal prep is easier with an induction hob. Excellent for making dinner on a busy weekday.   Suppose you also cook regularly for your family. The induction hob's heavy-duty performance, cost efficiency, and safety will benefit you greatly.

Just like a car requires routine maintenance, keeping your built-in oven in good shape can help to extend its life and avoid unnecessary repairs. Let us look at several easy maintenance tips to keep your oven in top condition.   Make use of your built-in oven's self-cleaning function regularly.   After-cook cleaning can be a chore. But prolonged procrastination can accumulate more grease and dirt, making cleaning work even more challenging. Furthermore, food residues continue to re-burn each time you use your oven, causing it to work less efficiently over time.    It is advisable to give your oven a thorough clean once every two months and a quick clean after every use.    Thankfully, most modern ovens have self-cleaning functions. For example, some Teka ovens come with dual cleaning functions. HydroClean uses steam to soften the grease and make light work of daily cleaning. On the other hand, you can thoroughly clean your oven with the Pyrolysis function. High heat is generated to reduce any stubborn dirt into ash. All you have to do is a simple wipe-down after each cleaning cycle, but be sure to do it after the oven cools down. ​ How to self-clean your Teka oven with Pyrolytic self-cleaning function How to self-clean your Teka oven with HydroClean self-cleaning function Never remove your oven's knobs   Oven knobs are often directly connected to its central control system. Removing and cleaning may damage your oven, and you might also put yourself at risk of electrocution.   Turn on your oven at least once a month   Due to Singapore's high humidity, ovens from all brands will cause a power trip if too much moisture is accumulated at the heating element.   If you experience a power trip immediately upon switching on your oven: ​  Locate your PCB (Printed Circuit Board) and flip up the only switch facing downwards to reconnect the power supply to your oven. Turn your oven to low temperature (approximately 50°C) to dry out the moisture. Gradually increase the temperature when it reaches 50°C. If you rarely use your oven, repeat steps 2 - 3 at least once a month to prevent future oven power trips.    If you experience a power trip after 3 - 5 minutes after turning on your oven: ​ Switch off and unplug your oven. Locate your PCB (Printed Circuit Board) and flip up the only switch facing downwards to reconnect the power supply. Call an appliance repair specialist to replace the heating element. If you own a Teka oven, you can contact our service engineers to book an appointment. All our kitchen appliances come with 2 years on-site warranty.