An oven is a convection-based cooking appliance chosen today based on three criteria: type (built-in or countertop), available cooking functions, and cabinet cutout dimensions. Current models incorporate convection, steam, air frying, and pyrolytic cleaning, with capacities usually ranging from 46 to 77 liters and energy class A.
Choosing an oven seems simple until you find yourself facing dozens of references with liters, watts, and functions that sound almost identical. This guide organizes the decision from start to finish: what types exist, which functions really matter, how pyrolytic cleaning works, and—the biggest headache—what measurements you must check before buying. All technical data is taken from the real spec sheets in the Merkimarket oven catalog.
Key data for choosing an oven
- Two major families: built-in oven (recessed, installed in a column or under the counter) and countertop oven (portable, no installation required).
- Standard capacity: 46 to 77 liters for built-in models; countertop models usually range from 13 to 60 liters.
- Standard cutout size: 60 cm wide, around 59.5-60 cm high, and 55-56 cm deep for conventional built-in units; compact 45 cm high models exist.
- Power: between 2,200 W and 3,250 W depending on the model and functions.
- Frequent functions: from 6 to 14 programs, including convection (forced air), steam, air fryer, and grill.
- Cleaning: pyrolytic (high-temperature self-cleaning), catalytic, or hydrolysis depending on the range.
- Efficiency: energy class A in most current catalog models.
- Warranty: legal minimum of three years for consumers in Spain.
With this, you have the map; below, we expand on each point so you can choose with confidence.
Types of ovens: built-in or countertop
The first decision is structural and determines everything else. A built-in oven is one that is installed into kitchen cabinetry, either in a column at eye level or under the counter next to the cooktop. It is the choice for a fitted kitchen: larger capacity, better finish, and all advanced functions. In exchange, it requires a cutout with exact measurements and an adequate electrical outlet.
A countertop oven is an independent appliance that sits on the counter and plugs in without any construction. It wins when there is no built-in space, in rental kitchens, second homes, or as a secondary appliance. Current models have increased in performance: there are 60-liter countertop units with a rotisserie and up to twelve functions that closely approach a small built-in oven. If you are torn between both, the rule of thumb is simple: if your kitchen has a built-in cabinet, go with the built-in; if it doesn't or you seek mobility, the countertop one solves it.
Capacity: how many liters do you need
Capacity is measured in liters of useful volume of the cavity and determines how much food fits and what size it can be. For a family kitchen, the standard built-in is around 70-77 liters, spacious enough for large trays, roasts, and multiple levels at once. More compact models of 46-60 liters fit into small kitchens or for one or two people. In countertop models, a 13-liter appliance works for toasting, reheating, or a pizza, while a 60-liter one allows you to cook a whole chicken.
A common mistake is oversizing: more liters mean more energy consumption to heat the cavity and more occupied space. Adjust the capacity to what you actually cook, not what you cook two days a year.
Cooking functions: which ones matter
The number of functions is a commercial claim, but not all are used equally. These are the ones that make the difference:
- Convection (forced air or turbo). A fan distributes heat homogeneously, allowing you to cook on several levels at once and reducing times. It is the star function and the one most noticeable compared to a basic top/bottom heat oven.
- Steam or Steam Assist. Adds moisture to cooking so that bread and meat remain juicy on the inside and golden on the outside. Increasingly present in the mid-range.
- Airfryer. High-speed hot air function that achieves crispy textures with little or no oil, now integrated into several ovens in our catalog.
- Grill. Upper heating element for browning and crisping; combined with turbo, it is ideal for roasts.
- Defrost and keep warm. Convenient support programs for daily use.
In the catalog, you will find models with 6 functions up to units with 14 functions with dual displays and digital control. More programs are not always better: prioritize having good convection, and from there, evaluate steam and air fryer according to how you cook.
Pyrolytic, catalytic, and hydrolysis cleaning
Cleaning is one of the most appreciated factors in the medium term and where systems are most often confused. There are three:
Pyrolysis. It is the ultimate self-cleaning method. The oven heats to a very high temperature (around 450-500 ºC) and carbonizes grease residues, which are reduced to a fine ash that is removed with a cloth. It is the most comfortable and complete system; it is activated like any other program and, while it lasts, the door locks for safety. It consumes energy during the cycle, but it saves you from deep scrubbing. The catalog includes 73-liter, class A pyrolytic models.
Catalytic. The walls have a porous enamel that absorbs grease and oxidizes it with the heat of normal cooking. No specific cycle is needed, but it cleans less thoroughly and the panels eventually lose effectiveness over the years.
Hydrolysis (steam cleaning). Water is poured into the base, heated at a low temperature, and the steam softens the dirt so it can be removed later with a cloth. It is gentle and economical in consumption, designed for light dirt and frequent maintenance.
If you cook roasts and bake often, pyrolysis is worth it. For light use, hydrolysis or catalytic cleaning are sufficient without increasing the cost of the appliance.
Dimensions: how to avoid the most expensive mistake
Buying a built-in oven without measuring the cutout is a fast track to a return. Before deciding, check these three cabinet dimensions and compare them with the oven's spec sheet:
- Width. The standard cutout is 60 cm. Almost all conventional built-in units are designed for this width; compact units and built-in microwaves use smaller cutouts.
- Height. A conventional oven needs a cutout of approximately 59.5-60 cm. There are 45 cm high compact models, designed for columns where multiple appliances are combined.
- Depth. Reserve about 55-56 cm of depth, plus space for the electrical connection and minimal ventilation behind it.
Two extra checks to avoid scares: verify that the electrical outlet in the cabinet is suitable for the oven's power (models with more functions require more watts) and respect the ventilation indicated by the manufacturer so the cabinet does not overheat. Always measure the actual cutout, not the old appliance, because tolerances vary between brands.
Consumption and energy label
Most current ovens in the catalog are class A, the reasonable benchmark today for electric cooking. Real consumption depends on how much and how you cook: convection shortens times and therefore saves; pyrolytic cycles, on the other hand, consume more due to their high temperature, so it is advisable to use them wisely. To correctly interpret the label and calculate real savings, our guide on how to read the energy label will help. And if you are renovating your entire kitchen, you might also be interested in comparing the induction, ceramic, or gas cooktop.
How to choose your oven in 5 steps
- Decide the type. Do you have a built-in cabinet? Built-in. Do you not have one or do you want mobility? Countertop.
- Measure the cutout (width, height, and depth) and write it down before looking at models. It is the filter that eliminates half the options.
- Adjust the capacity to your daily life: 70-77 L for families, 46-60 L for small kitchens or reduced use.
- Prioritize useful functions: good convection first; steam and air fryer later depending on how you cook.
- Choose the cleaning system: pyrolysis if you bake a lot; hydrolysis or catalytic for light use.
Ready to see it in a product? Explore the complete oven catalog or check out two references that summarize the range well: the 77 L built-in oven with steam and triple-glass door, which is very balanced, and the 73 L Bolero Hexa pyrolytic oven with air fryer if you are looking for maximum performance. If you are also redefining your space, take a look at our ideas on modern kitchens.
Frequently asked questions about ovens
What is the difference between a built-in oven and a countertop oven?
The built-in is recessed into kitchen cabinetry, offers more capacity and functions, and requires a cutout with exact measurements. The countertop is independent, sits on the counter, and plugs in without construction, ideal when there is no built-in space or when mobility is sought.
What is pyrolytic cleaning and is it worth it?
It is a self-cleaning system that heats the oven to about 450-500 ºC to carbonize grease, which remains as ash that is easy to remove. It pays off if you bake and roast frequently; for light use, steam hydrolysis or catalytic cleaning perform well with lower consumption.
What dimensions does a built-in oven cutout have?
The standard is 60 cm wide, around 59.5-60 cm high, and 55-56 cm deep. There are 45 cm high compact models for columns. Always measure the actual cutout and check the electrical connection and ventilation before buying.
How many liters should an oven have?
For a family kitchen, between 70 and 77 liters are spacious; for small kitchens or reduced use, 46-60 liters are sufficient. Oversizing only adds consumption and occupied space without real benefit.
Article written by the Merkimarket editorial team. Technical data (capacities, power, functions, and cleaning systems) taken from the Merkimarket oven catalog spec sheets. Installation measurements are indicative and sector standards; always consult each model's spec sheet and your cabinet's actual cutout. Availability and prices may vary in Spain.
