Everything You Need To Know To Find The Best Induction Heating Equipment

Here's what to think about first when you're choosing the best induction cooktop for you.

The basics

Size

Induction cooktops come in 24-, 30-, and 36-inch widths, but 36 inches is the most common, and it gives you an extra heating element and more surface area. If you have a small kitchen or a tighter budget, a 30-inch cooktop still gives you plenty of room. (Most standard ranges are 30 inches wide, so you're probably used to cooking on a surface that size.) The 24-inch versions, meanwhile, are ideal for tiny spaces, in-law apartments, studios, or back kitchens.

Number of elements

A 36-inch cooktop typically has five elements, a 30-inch cooktop has four elements, and a 24-inch cooktop usually has three elements, though a few companies manage to squeeze four elements into a 24-inch model.

Element sizing

Most cooktops have elements ranging in size from 6 inches to 10 or 11 inches in diameter. This is an ideal range for most common cookware sizes, from small 1-quart saucepans to large skillets. Cookware works best on elements that are about the same size as the bottom of the pot or pan. This is true of all cooktops, but it is even more noticeable with induction: Avoid using a pot with a bottom more than an inch wider than the diameter of an element, or you'll notice a drop-off in heat at the outer edge of the pot. Conversely, if a pot or pan is several inches smaller than the element, the element can have trouble recognizing it. (This is a safety measure to prevent objects like metal serving spoons from turning on the cooktop.)

On a handful of cheaper cooktops, the largest elements are only 8 inches wide, which may still work fine for many cooks, as most cookware is less than 10 inches wide across the bottom. But if you frequently use larger skillets or pots, an 8-inch element will be frustrating.

Element power

Any induction cooktop has the power to boil water or heat a skillet faster than a radiant-electric version and as quickly as most gas stoves (sometimes faster). Induction cooktops measure their power in watts'the higher the wattage of an element, the more power it has, the faster it heats, and the better it is at maintaining a high temperature consistently, such as when you add cold ingredients to hot oil. The wattage typically correlates with the element size: A 12-inch element often draws more power than an 11-inch one.

The key power number is the wattage of the boost setting on a cooktop's largest element, which lets you briefly draw power from the other elements whether or not they are on. You generally pay more for extra-large elements and increased wattage. Nearly any cooktop, even a budget model, should have at least one large element with a 3,600-watt power boost, which is ample; that amount of power can bring a big pot of water to a boil faster than a gas stove can, and it can get a wok hot enough for a stir-fry. Midrange cooktops typically have an 11-inch element with 3,700 watts to 4,200 watts, and anything above that is likely to be found on a luxury model.

Jessica Petrino Ball, head of the education program at the appliance retailer AJ Madison, advises considering the power range, as well: The best cooktops can go a bit lower in wattage, which allows them to better handle not only low temperatures but also medium heats and steady simmers. In contrast, a lower-priced induction cooktop usually has a little less range at the low end than pricier models and thus offers less precision for cooking at lower temperatures.

Element layout

A 36-inch cooktop typically has one large element in the center surrounded by four small to medium-size elements. Sometimes you'll find a bridge (or even two), which seamlessly links two elements of the same size, allowing you to cook on those two elements at the same time with a griddle or a longer pan. High-end cooktops may have a free-zone layout, which allows you to put a pan anywhere in a specific zone or even anywhere on the cooktop.

You'll find less variety in the layouts for 30-inch cooktops. These usually come with two medium-size elements on the left side, occasionally connected with a bridge, and then a large element and a small element on the right side.

Design options

Every induction cooktop, from budget-priced IKEA models to top-of-the-line cooktops from Bosch, GE, and Miele, uses a similar glass-ceramic surface, usually manufactured by Schott Ceran. The majority are opaque black with a rounded edge that overlaps the countertop. Most cooktops use circles to indicate the size and positioning of the elements (we think these marks are the most helpful for keeping pans centered), but some models use rectangles or cross-hatches.

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On many cooktops, you can have stainless steel trim, which some cooks say makes them worry less about chipping an edge (a fairly rare occurrence). Some premium models support a proud mount, in which they sit a bit above the counter, usually surrounded with a stainless steel border. In a flush mount, on the other hand, the cooktop sits in the counter with no overlap; this type of installation requires a custom cutout and is usually the more expensive option.

Control panel styles

Most induction cooktops have a fully digital interface for adjusting heat levels, but a few still use knobs. You can find four common styles of control panels:

• Horizontal slider-style bar: Usually found along the bottom of the cooktop, this is the most common type of control. You tap it with your finger.
• Wheels: You can either slide a finger around the wheel or tap it. Wheels are typically located in a cluster at the bottom center of the cooktop.
• LCD touchscreen: Typically, touchscreens are found on high-end models like the Dacor DTI36M977BB.
• Knobs: These are currently available on a handful of cooktops, including the 36-inch Fridgidaire Professional FPICRF.

All of those control panel styles work fine, though we've found that the horizontal slider bars can be a little harder to get used to'particularly if you're accustomed to knobs. During our testing, we noticed that a digital interface could be trickier to use when it was especially wet or splattered. And wiping a cooktop hard or splashing it with a bit of liquid can sometimes turn off the cooktop or lock it accidentally.

Timers

Most induction cooktops come with a digital timer, which can alert you when the cooktop is done but is usually not capable of turning the appliance off. The timers on most portable induction cooktops can shut the cooktop off automatically when time is up'this is a great feature we'd love to see on full-size versions.

Four higher-end features worth paying more for

Based on our research and testing, we've determined that these four features especially make a cooktop easier to use. (All the cooktops we recommend have these features to varying degrees.)

Additional power settings

Most induction cooktops come with 10 power settings (as do most radiant-electric cooktops and some gas versions). But if you're moving from a gas cooktop, where you can adjust the flame as you like with the turn of a knob, 10 settings might feel limiting. A handful of induction cooktops have more than 15 heat settings. In our hands-on testing, we've found that the more settings a cooktop has, the easier it is to cook with, and we hope this feature becomes more mainstream.

Smart-home technology and Wi-Fi connectivity

If you plan to spend $2,000 or more on an appliance that could last a decade, it should have built-in Wi-Fi. That way you can take advantage of connectivity benefits'allowing technicians to diagnose issues remotely, automatically turning on a range hood when the cooktop is in use, setting a precise temperature'even if you're not all that interested in smart-home tech generally. (You can always turn the Wi-Fi off or decide not to connect it at all.)

Some Wi-Fi'enabled cooktops have apps that tell you when a timer is up or let you see the setting for each element. In some cases, this technology could allow you to change a setting through voice-recognition software, which can help those who are blind or have low vision, people who have hearing loss or mobility issues, and anyone who just wants to cook from their couch.

Temperature-control functions, precision cooking, and guided cooking

Some induction cooktops have the capability to maintain a target cooking temperature, usually warm, simmer, or melt. As a result, the cooktop can automatically lower the power if, say, you add a lid to your pot, increase the power if you add cold ingredients to a stew, or just keep things warm.

A cooktop with precision cooking functions lets you set a precise temperature, usually with the help of Bluetooth-connected cookware or Bluetooth-connected sensors that you place on a pot or pan. This allows for sous vide techniques, as well as for tasks such as setting a pan to 115 °F for making yogurt or 350 °F for frying.

In guided cooking, the cooktop uses sensors to adjust the wattage so that it hits a target temperature as you cook through a recipe, usually via an app, though some high-end cooktops have a built-in LCD screen for this purpose. The sensors can also tell you when the food you're cooking is at an ideal temperature.

These three features aren't common yet, but they can help take some of the more stressful guesswork out of cooking.

Bridging, continuous cooking zones, and full-surface cooking

Many midpriced induction cooktops offer bridging between two medium elements for use with a griddle or a longer oval pan. Though bridging syncs the elements so that you can control them both with one button, you will still find a slight gap in heat between the two. (On many cooktops, you could just as easily use two same-size elements simultaneously by adjusting the heat on both elements manually.)

Some more expensive cooktops have a continuous cooking zone, also called a 'flex zone' or 'free zone,' in which the entire surface of a large area can create heat. Some of the highest-end models offer 'full-surface cooking,' which allows you to cook with a pot or pan anywhere on the cooktop. The ability to put a pan down anywhere on a cooktop could be a true game-changer for blind cooks or those with low vision, as well as cooks who can't lift heavy pans or have limited reach. This feature is becoming more common.

Installation and electrical capacity

Cooktops are installed in a cutout in a countertop, which you can buy off the shelf or have custom-built. If you're replacing one cooktop with another of the same size, the swap should be easy. But you should double-check the installation specs for the cooktop and those of the cutout to be safe: A cooktop that is slightly smaller than your old one is usually fine, but if it is much larger, you might have to increase the size of your cutout.

If you already have a fully electric stove or cooktop, you may not have to do much electrical work, said Will Teass of Teass Warren Architects in Washington, DC. If you're switching to electric from gas, an electrician will need to confirm that your home's electrical system has (or is capable of getting) the capacity to support 240-volt/50-amp electric kitchen appliances. You will also need a plumber to cap your gas line.

Upgrading your home's electrical capacity can be an expensive and time-consuming process. Electrical utilities may help underwrite many of these costs, and the electric-appliance rebates (and some tax credits) available through the Inflation Reduction Act are designed to cover some or all of these costs, in addition to the cost of buying and installing the cooktop.

Service

We've heard from a few sources that induction cooktops don't prompt as many service calls as gas or radiant-electric models do. 'Either they don't break as much, or [they are] not sold enough yet,' said Moses Handler, who runs an appliance repair company called Handler Appliance in New Jersey. The most important thing we've learned about service'other than that any machine from any brand can potentially break down'is that before you buy your appliance, you should know who in your community can repair it. That could mean having a good relationship with a local appliance-repair group and confirming that they can service the brand and model you plan to buy or can access parts. (As shipping-supply issues continue, noted AJ Madison's Jessica Petrino Ball, it's harder to get some components like circuit boards, so they're more likely to be repaired rather than replaced.) It could also mean buying a cooktop from a local store with service technicians who, ideally, would be the people installing and then servicing your appliance.

Service is especially important if you're shopping for a budget induction cooktop. Some of the most affordable cooktops are made by companies, such as Thor and Zline, that aren't widely known in the United States and manufacture their appliances overseas. Fewer repair companies know how to work with these appliances, and parts are harder to find. If you don't live in a major metropolitan area, think hard before you choose a cooktop from a company that you don't know well. We've spoken to many smaller appliance manufacturers, and managing repairs outside major cities is consistently an issue.

We recommend buying a cooktop from a brand that offers an extended service plan for at least two years. Because induction technology is so new, you should also read your cooktop's manual or watch instructional videos to make sure you are using it correctly, and you should familiarize yourself with common issues and error codes.

Ventilation

Induction has the lowest ventilation-safety needs of any type of heat source'and many city codes don't legally require you to install a range hood with an induction cooktop. Unlike gas, induction cooking doesn't release methane, benzene, or nitrogen dioxides, and the cooktop itself doesn't create volatile organic compounds when you turn on an element, the way an older radiant-electric or gas cooktop does (though all cooking creates some VOCs).

You should still install a ventilation system with your induction cooktop, said AJ Madison's Jessica Petrino Ball, to keep heat out of your kitchen and grease off your cabinets. A range hood captures gases and steam as they naturally rise. Its power is measured in the volume of air, in cubic feet, that it can filter per minute (CFM). For induction cooking, you could opt for 150 CFM to 300 CFM, said Petrino Ball, but she recommends 400 CFM to 600 CFM if you fry, sear, griddle, or wok-cook regularly. A small number of 36-inch induction cooktops, such as the IKEA Förnebo, are designed with a built-in downdraft venting system; with this style, you don't need to install a range hood or a separate ventilation system, but you do sacrifice some cooktop space.

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For more information, please visit Induction Heating Equipment.