Dual fuel models have an electric oven and gas cooktop. Electric models have an electric oven and electric (ceramic, induction or solid hotplate) cooktop.

The cooktop can be gas, ceramic, induction or solid hotplate.

Oven width measured in centimeters (cm).

We recommend freestanding ovens with a CHOICE Expert Rating of at least 80%.

This CHOICE Expert Rating is made up of oven performance (25%), cooktop performance (25%), oven ease of use (25%), and cooktop ease of use (25%).

We assess oven performance through multi-shelf cooking (scones), low temperature cooking (meringues), roasting (a whole chicken), base cooking (pizza) and grilling (toast).

We assess how well the cooktops can cook a white sauce (and melt chocolate for electric and gas cooktops, and induction cooktops without a simmer zone) on a low heat setting, their control responsiveness and turn-down ability by cooking rice using the absorption method, and their high heat setting by cooking a vegetable and beef stir-fry.

We compare the ease of use of the controls, their location, clarity of the labels, using and cleaning the grill as well as the interior and exterior surfaces of the oven.

For gas cooktops we assess the stability of the trivets, layout of burners, whether the pots fit comfortably and the stability of pan support, and the controls and labels. We assess ease of cleaning trivets and burners, and whether there are appropriate spill-catchment areas on the hob. For electric cooktops we assess the position, labelling and size of the controls as well as how easy they are to access. We consider the layout of the hotplates and whether various sized pots will fit comfortably. We also assess how easy the cooktops are to clean.

Toast is made under the grill to assess the grill area for how quickly it toasts bread and how evenly the heat is distributed.

Scones are baked over two shelves to test how evenly the ovens perform at a high temperature over a short time.

Meringues are baked to assess cooking ability at a low temperature for a long period.

We roast a whole chicken to assess baking performance on a non-uniform food at a moderate to high temperature over a long period, while retaining moisture and crisping the skin.

A freshly prepared pizza is cooked at a very high temperature for a short period to assess the ability to crisp and brown the base and evenly cook the toppings.

We boil rice to assess the turn-down capacity of the cooktop, starting on a high heat and reducing to a simmer.

We make a white sauce to test the cooktop's ability to work on the low heat setting.

We make a vegetable and beef stir-fry to test the high heat setting for a short time.

We also melt chocolate to assess how well the cooktop works on the low heat setting. This test is conducted on all electric and gas cooktops, as well as induction cooktops that don't have a simmer cooking zone. For induction cooktop that have a simmer zone, they receive an automatic 100% for melting chocolate.

How long it takes to boil a litre of water, using the boost setting where available.

We check how easy it is to remove and replace the oven light.

We assess the quality of the instructions.

The stated manufacturer warranty. Freestanding ovens should last at least 10 years, so we rate 1-year warranty as poor, and a 5-year warranty as reasonable.

'Tested model' refers to ovens that are currently available in shops and online, while 'Discontinued model' refers to ovens that are no longer available in shops, but may be available second-hand.

This is the manufacturer's recommended retail price at the time of testing.

Based on using the oven at 170°C for one hour, three times per week for 10 years at 40c/kWh. Where available, the fan-forced function is used to calculate; if not, the fan-assist is used.

Measured if not claimed. Oval and rectagular zones are listed as a x b.

Where available, this is the recommended pan size for each cooking zone/element.

Measurements of the deepest tray or shelf in the lowest position to the grill element, side wall to side wall, and the rear wall to the door.

Measured internal volume is calculated from measurements of the deepest tray or shelf in the lowest position to the grill element, side wall to side wall, and the rear wall to the door.

Measured in kilowatts.

Measured in megajoules per hour.

This function uses the top element and fan-forced.

The door is removable for cleaning.

If the grill element drops down, it allows for easy cleaning of the oven ceiling.

We check if it's easy to view food cooking on the top shelf when the oven door is closed.

Extendable cooking zones can either be a rectangular or oval shape attached to a single cooking zone. This is different to a flexi zone.

Whether the exterior surface, stainless steel, enamel and/or glass is fingerprint resistant.

Flexi zones allow you to place your pot or pan anywhere within the zone.

The glass can be removed for cleaning.

Whether the oven has a safety guard for the grill element. Some ovens with an exposed grill have the element high up into the cavity so it's less of an issue.

Does the oven give a visual or audible indication once it's preheated?

This can also be called "maxi-grill" where the manufacturer combines a full grill function with the top element. This is a new feature we're seeing in freestanding ovens.

We rate how well you can view food cooking through the oven door.

This is a useful safety mechanism that stays on until the cooktop has returned to a safe temperature.

Is there a childproof lock on the cooktop only, oven only or both?

Often referred to as 'self-cleaning' surfaces, catalytic liners work by absorbing fat splatters. You need to regularly heat the oven to 250°C for an hour to burn off the splatters and wipe them with a damp cloth when cool.

True self-cleaning ovens are pyrolytic. Set on the cleaning mode, the oven locks itself and heats up to around 500°C, converting food residues into ash, which you wipe away when it cools.

Telescopic runners allow you to smoothly pull the oven racks and trays all the way out of the oven while keeping the shelf stable. They make loading, unloading and checking food while cooking much easier.

This is a drawer underneath the oven, ideal for storing baking trays and accessories.

A flame failure device shuts off the gas automatically if the flame goes out, or reignites the flame automatically; otherwise gas can escape silently and invisibly, which can be very dangerous.

This setting works well for multi-shelf cooking, reheating, pastries and roasts. It uses the fan with heat coming from the element surrounding it and generally heats up more quickly, evenly and efficiently.

This setting is ideal for foods that require a short cooking time and only use a maximum of two shelves. Heat comes from the top and bottom element with a fan that gently circulates the hot air.

This setting uses the grill element and the fan. It's ideal for large cuts of meat like roasts, or meats that require longer cooking times like chicken legs and sausages. It's also great for baked vegetables and for browning and crisping the top of pasta/potato bakes.

This uses heat from the grill element and is ideal for smaller, tender cuts of meat. Check the instructions to see whether you can grill with the door opened or closed.

Models that have bottom plus fan mode, bottom plus fan-forced mode, or a specific pizza mode.

The turbo function uses the fan as well as the top and bottom elements and rear element (where available) to distribute heat rapidly. 

Injects bursts of steam during cooking.