: 1175x782 px
: February 2, 2018
Most professional cooks prefer to have access to both gas and electricity for cooking. They need bigger ovens to accommodate larger trays and baking sheets and often their stovetops have integrated charcoal barbecues, grills and griddles. Cooking on a large scale generates a huge amount of heat so an extractor hood that more than covers the gas or electric rings reduces heat and steam to maintain a pleasant working atmosphere.
The worktop may also include a large built-in hardwood chopping board, with a pull-out waste-disposal drawer beneath into which to scoop vegetable peelings, and perhaps a slab of cool, smooth marble as well, traditionally the best surface for rolling pastry. Otherwise a freestanding central work station with all-round access may include both cooking rings and a sink for washing fruit and vegetables. The height of all these worktops needs to be carefully calculated because at the wrong height they will make preparing and cooking food unnecessarily tiring.