LOTUS CF6-912ETVX Electric Stove with Oven – 6-Zone Professional Hob

A six-zone electric hob and a static oven in a single stainless-steel unit give the chef a continuous worktop for searing, simmering and baking. The hob uses cast-iron plates that heat evenly and hold temperature, while the oven circulates heat by natural convection, so dishes cook without forced air drying the surface.

Each cast-iron zone is heated by an electric element beneath the plate. The element warms the iron, which then radiates heat upward into the pan. Because the iron is dense, it smooths out power fluctuations and keeps the temperature steady once set. A steel rim around each zone prevents spills from running onto the hob surface and helps direct heat into the base of the pan.

The operator places a pan on the chosen zone, turns the seven-position power knob to the desired setting, and waits for the indicator light to show the zone has reached temperature. The same knob adjusts from low simmer to full boil, and a built-in limiter prevents overheating. Six zones allow multiple pans to be used at once, so a full service can be prepared without moving equipment.

The static oven beneath the hob has a temperature range from 50 to 300 °C. Heat rises from the element at the base, warming the air inside the cavity. As the air expands, it becomes less dense and rises, creating a gentle circulation that cooks food evenly without a fan. The oven accepts GN 2/1 trays, and the supplied wire grid fits the 650 × 710 mm interior.

The entire unit is built from 18/10 AISI 304 stainless steel, including the 2 mm thick worktop with rounded edges. Chrome-plated trim and a rear splash guard protect the walls and controls from splashes. Waterproof IPX5-rated control knobs allow safe wipe-down. Adjustable feet with locking wheels stabilise the 200 kg unit on uneven floors, and pan supports on the hob prevent tipping.

Controls consist of six seven-stage power knobs for the hob zones and a single temperature dial for the oven. Each knob is marked with power levels rather than degrees, so the chef sets intensity rather than temperature. The oven dial is calibrated from 50 to 300 °C, covering everything from gentle proofing to high-heat roasting.

The 27.7 kW total power rating requires a 400 V three-phase supply, which is standard in professional kitchens. The 1200 × 900 mm footprint fits a standard 90 cm worktop run, while the 900 mm height matches most under-counter ovens. The 200 kg weight means the unit must be moved with a trolley or two people, but the solid construction resists vibration and movement during use.

Cleaning is straightforward: the front control panel lifts off to expose the internal wiring and components, so the hob and oven interiors can be wiped down without obstruction. The stainless-steel surfaces are resistant to corrosion and can be cleaned with standard kitchen degreasers. The cast-iron zones should be wiped after each use to prevent residue build-up, and the oven grid can be removed for thorough cleaning.

The stove is supplied with one end panel (TPA-9) for installation at the end of a run. The oven is sized for GN 2/1 gastronorm trays, and the included grid matches the 650 × 710 mm cavity.

This model is listed in the LOTUS professional catering range under electric stoves with static ovens.