New gas cookers keep failing: the oven is the weak spot
New gas ovens frequently fail: they won't ignite, shut off on their own or cook badly. Is it cheap materials or poor design? A comparison.
English · Original discussion in Spanish · Published
Why the gas ovens in modern cookers fail (and what to do about it)
How many new gas ovens have failed to light properly? Dozens. On Wallapop, ads for gas cookers with the oven "doesn't work" or "sometimes lights, sometimes doesn't" are multiplying. It's not a problem with one particular brand, it's a pattern. The entry price, around €250, should raise suspicions. But even at €700, the reliability of years past is not guaranteed.
The diagnosis: cheap materials and sloppy design
Today's gas cookers, misleadingly called "hobs" to sound more modern, have thinner steel, glass doors that don't seal tightly, and faulty ignition systems: you need 20 cm matches, the oven shuts off after two minutes, or it simply won't start. Users who have peine these ovens report that the manufacturer's stinginess is obvious: minimal materials, flimsy hinges, poor insulation. Even mid-range models (€700-1000) come in for criticism over temperature accuracy. The feeling is that the industry has moved from making appliances built to last decades to products with planned obsolescence from first use.
The exception: brands that hold up
Not everything is bad news. Some models, such as Bosch's or certain ranges from Teka (FS 502 4GG) and Corberó, still work properly. That said, they cost between €700 and €1000, and don't include gimmicks like automatic wifi-enabled ignition. The secret is in the build: double glazing, powerful heating elements, forced ventilation... But even these, over the years, start to develop ignition problems from grease build-up or a worn thermocouple. The difference is that a model from 30 years ago (Zanussi, old Corberó) weighed twice as much and its materials were from another era.
Gas vs. electric oven: the kitchen's cold war
Faced with the chaos of gas ovens, advocates of forced-convection electric ovens have a solid argument: precision, safety and efficiency. A modern electric oven (1100 W, with fan) holds a stable temperature, needs no external air intake, and can be programmed from your phone. What's more, it uses less electricity than an induction hob because the heat stays inside. Gas nostalgics, however, point out that butane is still cheaper than electricity, and that in areas off the grid, gas is the only option. But the prevailing view in the debate is that the future is electric: gas remains for those with old installations or very specific uses (bakeries, roast lamb).
What nobody disputes is that average quality has dropped. If you buy a gas cooker today, be prepared for an oven that won't light, shuts off or cooks like a badly made air fryer. The open question is whether it's worth paying €1000 for one that actually works, or whether it's better to switch to electric and forget about matches and household explosions.
Related forum discussions
How many new gas ovens have failed to light properly? Dozens. On Wallapop, ads for gas cookers with the oven "doesn't work" or "sometimes lights, sometimes doesn't" are multiplying. It's not a problem with one particular brand, it's a pattern. The entry price, around €250, should raise suspicions. But even at €700, the reliability of years past is not guaranteed.
The diagnosis: cheap materials and sloppy design
Today's gas cookers, misleadingly called "hobs" to sound more modern, have thinner steel, glass doors that don't seal tightly, and faulty ignition systems: you need 20 cm matches, the oven shuts off after two minutes, or it simply won't start. Users who have peine these ovens report that the manufacturer's stinginess is obvious: minimal materials, flimsy hinges, poor insulation. Even mid-range models (€700-1000) come in for criticism over temperature accuracy. The feeling is that the industry has moved from making appliances built to last decades to products with planned obsolescence from first use.
The exception: brands that hold up
Not everything is bad news. Some models, such as Bosch's or certain ranges from Teka (FS 502 4GG) and Corberó, still work properly. That said, they cost between €700 and €1000, and don't include gimmicks like automatic wifi-enabled ignition. The secret is in the build: double glazing, powerful heating elements, forced ventilation... But even these, over the years, start to develop ignition problems from grease build-up or a worn thermocouple. The difference is that a model from 30 years ago (Zanussi, old Corberó) weighed twice as much and its materials were from another era.
Gas vs. electric oven: the kitchen's cold war
Faced with the chaos of gas ovens, advocates of forced-convection electric ovens have a solid argument: precision, safety and efficiency. A modern electric oven (1100 W, with fan) holds a stable temperature, needs no external air intake, and can be programmed from your phone. What's more, it uses less electricity than an induction hob because the heat stays inside. Gas nostalgics, however, point out that butane is still cheaper than electricity, and that in areas off the grid, gas is the only option. But the prevailing view in the debate is that the future is electric: gas remains for those with old installations or very specific uses (bakeries, roast lamb).
What nobody disputes is that average quality has dropped. If you buy a gas cooker today, be prepared for an oven that won't light, shuts off or cooks like a badly made air fryer. The open question is whether it's worth paying €1000 for one that actually works, or whether it's better to switch to electric and forget about matches and household explosions.
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Summary of a discussion on Burbuja.info - Foro de economía, actualidad y política., translated from Spanish and reviewed before publication. Read the full discussion (41 replies).
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