Meet the Newmatic Professional Series: Built Around the Cook
A cook’s tour of the Newmatic Professional Series: the gas, hybrid and induction hobs, the H66.9V-PRO hood and the FM6133T-PRO oven, judged by the pans you own and the meals you make.
A practical field guide
Start with your pans and your favourite meals, not the model numbers. Then compare the hobs, the hood and the oven, and plan how they will be fitted and cleaned.
- How your pans fit on the hob
- Where the hood sits and where the air goes
- Which oven modes you will really use
A serious home cook does not need a restaurant kitchen. Restaurant kitchens are loud, hot and built for twelve-hour shifts. What a home cook needs is room for the big pan and the small one at the same time, a flame or zone that does what it is told, an extractor that actually clears the air, and an oven that bakes evenly. That is the brief the Newmatic Professional Series is built around.
The easiest way into the series is through how you cook. Some people want five gas burners and a flame they can see. Some want gas for the wok and induction for the rice and sauces. Some have a long run of worktop to fill; others need a capable setup in a small kitchen.
So start with the meals and the pans, then look at the models. Do it in that order and the range makes sense quickly, and the specification sheet stays tied to dinner rather than to a showroom.
In this article
01
Start with the pans you actually use
The number of burners on a hob tells you very little about how your pans will fit. A wide frying pan, a stockpot and a small milk pan can fight for space on a hob that still has two burners free on paper. Handles clash, pots wobble, and you end up cooking on three burners out of five.
Take your usual pans to the showroom if you can, or at least their measurements. Put them on the hob together. Check the gap between the handles, how steady the pan supports feel, and if you can reach the controls without leaning over a hot pot. Plan for the busiest ordinary dinner, not Christmas.
The worktop either side counts too. You need somewhere to put down a spoon, a plate of chopped garlic and a hot lid. A bigger hob is only an improvement if there is still space around it to work, and if the hood above it is wide enough to match.
This first exercise usually narrows things fast. A 60 cm hybrid, a 90 cm gas hob and a 110 cm four-burner model solve very different problems. Use the nominal width to compare, then check the exact installation drawing before anyone cuts the worktop.
02
PM932FC-PRO: gas and induction side by side
The PM932FC-PRO is a 90 cm hybrid hob with three gas burners and two induction positions, which can be linked into a flexible zone. The whole top is dark ceramic glass, so it reads as one calm surface rather than a patchwork of steel and glass.
It suits the cook who wants a real flame for searing and stir-frying, and the precision of induction for rice, sauces and anything that must not catch. The catch is practical: the kitchen needs both a gas supply and the right electrical connection, and the induction side needs magnetic pans. If a fridge magnet sticks to the base, it will work.
A flexible zone gives you more freedom in where you put a pan, but it will not heat every shape and size equally. A long fish kettle or griddle behaves differently from a round pot. Ask for a demonstration with the kind of pan you actually plan to use, and learn how the zones link before you buy.
The catalogue lists metal controls and titanium-alloy components on selected parts. Materials only matter if they help in use, so turn the knobs yourself. Are they easy to grip with a damp hand? Can you read the markings at a glance? Can you wipe around them after a splashy dinner?
03
PM950STX-PRO: five burners in steel
For an all-gas kitchen, the PM950STX-PRO puts five burners across 90 cm. The top is 304 stainless steel, the same grade you find on many restaurant worktops, which gives it a brighter, more workmanlike look than the dark glass of the hybrid.
The burners are listed at 3.4 kW, 2.4 kW, two at 1.8 kW and one at 1 kW. That spread is the point. The big burner brings a pot of pasta water up fast or keeps a wok roaring; the little one holds a sauce at a lazy simmer without scorching it.
Big output is useful when you need it, but most cooking happens at medium heat. Look at the layout: is the large burner where you want the wok, and are the smaller ones easy to reach while it is going? A good arrangement matters more than the biggest number.
The hob has flame-failure protection, which cuts the gas if the flame goes out, and 1.5 V battery ignition. Confirm the gas type with the installer, since natural gas and LPG need different setups, and make sure you can get at the burners and caps for cleaning.
04
From 30 cm to 110 cm
The PM622FC-PRO packs two gas burners and two induction positions into 60 cm. It is worth a look if you want both ways of cooking but the worktop simply will not take a wider hob.
At the other end is the PM1140STTX-PRO, 110 cm of stainless steel with just four burners. Two are 4 kW wok burners and two are 1.8 kW. It is a different idea from the usual five-burner layout: fewer burners, more space between them, and serious heat at two of them.
That kind of hob suits cooks who use big pans and want room to move. A wok needs space to be shaken; physicists at Georgia Tech who filmed restaurant chefs found they toss fried rice about three times a second. Test the idea with your own pans before assuming wider is better.
For an all-induction kitchen, the Professional range also includes the PP604I, a 60 cm four-zone hob, and the PM302I, a 30 cm two-zone domino. Compare their zone layouts and electrical needs. The point is that the series is a set of options to mix, not a fixed package every kitchen must take whole.
05
H66.9V-PRO: the hood is part of the cooking
The H66.9V-PRO is a 90 cm T-shaped wall hood that you can control by voice, by a wave of the hand or with a sliding control. That is handy when your hands are covered in flour. But controls come second. What matters first is how well the hood catches the smoke and steam and where it sends them.
Newmatic lists an inverter motor, stainless-steel baffle filters, a 150 mm outlet and a rated airflow of 1,200 cubic metres per hour, with noise below 52 dB(A). Real airflow and noise depend on the fan setting and on the ductwork it is connected to, so talk the numbers through with the installer for your room.
Where you cook under the hood matters too. Testing at Lawrence Berkeley National Laboratory found that range hoods captured far more of the fumes from the back burners than from the front ones, and much less at low fan speeds. Use the back burners for the smoky jobs, and switch the hood on before you start, not when the alarm goes off.
The catalogue lists a five-year motor warranty for this hood. That covers the motor, not necessarily the whole appliance, so confirm the full terms for the exact model when you buy.
06
FM6133T-PRO: an oven with a job to do
The FM6133T-PRO has a 72-litre cavity, 13 cooking programmes and an air-fry function. It uses touch controls and an LED display rather than knobs, and has a triple-layer door, which helps keep the heat inside and the outside of the door cooler.
Thirteen programmes are only useful if you know what each one is for. Top and bottom heat suits a single tray of biscuits or a cake. Fan heat moves hot air around, so it roasts well and copes with more than one shelf at once. The grill gives strong heat from above for browning the top of a gratin.
Air frying is really fast-moving hot air on food spread out in a single layer, so the outside crisps before the inside dries. Do not crowd the tray, use the recommended accessory, and expect to turn chips once. Ask the showroom to show you how the modes are chosen on the current model.
The oven draws 2,900 W in total and comes with an enamel tray and a grill rack. Check the electrical supply, cabinet opening and ventilation before installation. Think about height too: an oven set at waist height in a tall cabinet saves your back every time you lift out a heavy roasting tin.
07
Walk through a real dinner
Imagine a family dinner on a weeknight. Chicken comes out of the fridge, vegetables get chopped by the sink, rice goes on, the chicken goes in the oven, greens hit the wok at the last minute. Every step needs a surface, a light and a pan within reach.
Walking through it shows which Professional Series features you will actually use. A big wok burner if you stir-fry most nights. A hybrid if your pans are a mix of old and new. More oven modes if you bake bread at weekends and roast on Sundays.
It also shows where money might go outside the appliances. More prep space or a better light over the worktop can improve a kitchen more than a function you will use twice a year. In a well-planned kitchen every purchase has a job.
Our gas, induction and hybrid hob guide goes deeper into choosing a way of cooking. Read it with your weekly meals in mind, then compare actual models rather than relying on the word Professional alone.
Include the clean-up in your walk-through. Lift the pan supports, reach to the back of the hob, take a hood filter out and put it back. A cooking setup that is easy to put right after dinner is one you will still enjoy using on a busy Thursday in a year’s time.
08
What to bring to the showroom
Bring three things to Newmatic: your kitchen drawing, the sizes of your most-used pans, and a list of the five or six meals you cook most often. With those on the table, the conversation turns from brochure features to your kitchen.
Try the controls, the pan spacing, the oven door and the hob supports with your own hands. Ask for the installation and service information for every model on your shortlist, and keep it in one folder so the cabinet maker and the installers all work from the same drawings.
Choose what fits the room and the way you cook. That might be a matched hob, hood and oven, or just a new hob in a kitchen you otherwise love. Either way, the appliances should work with the rest of the layout, not against it.
The Professional Series earns its name when its materials, controls and cooking options solve real problems in your kitchen. Choose around the cook, and the kitchen will feel capable without being a show. Browse the range online or visit a Newmatic showroom to try the hobs with your own pans.
