Induction cooktops are some of the best-performing products that Consumer Reports tests. In fact, we’ve tested models that earn perfect or near-perfect scores in our lab assessments.
In this article
- Best Induction Cooktops: 30-Inch 36-Inch
- How CR Tests Induction Cooktops
- Induction Cooktop FAQs
More on Cooktops
Pros and Cons of Induction Cooktops and Ranges
Best Cookware for Induction Cooktops
Best Gas Cooktops
Best Electric Cooktops
But you still have to shop carefully. Multiple induction cooktops we’ve tested in the past failed to deliver the rapid boil times and steady simmering that induction appliances are known for. And even some of the top performers are hindered by subpar reliability. What’s more, price doesn’t always track with performance. In fact, some lower-priced models in our ratings heat faster and simmer more steadily than high-end models.
Below, we’ve highlighted our top picks. CR members can explore more options in our comprehensive electric induction cooktop ratings, where they can sort according to size, price, predicted brand reliability, and other features that are important to them. To learn more about how to choose the right cooktop for you, check out our cooktop buying guide.
Best 30-Inch Induction Cooktops
Most 30-inch induction cooktops have four cooking elements. These four deliver impressive heating performance in our tests.
Best 36-Inch Induction Cooktops
Most 36-inch induction cooktops have five cooking elements. These four models shined in our lab tests.
How CR Tests Induction Cooktops
We test 30- and 36-inch induction cooktops from such popular brands as Frigidaire, GE, Samsung, and Whirlpool. We also test pro-style induction cooktops from brands like Bosch, Monogram, and Thermador.
Regardless of whether the cooktop is gas, electric smoothtop, or induction, each is tested at low and high heat. Just about any cooktop will fare well enough when cooking over medium heat, but a stellar model will also boil quickly and simmer steadily. “The extremes between low- and high-heat tasks are where we really see differences,” says Kenneth Sutton, who oversees cooktop testing at Consumer Reports.
For high-heat cooking, we use a standard pot filled with about 4 quarts of water on the largest cooktop burner. We crank up the burner to the highest setting and note how quickly the water heats up.
For low-heat cooking, we use the smallest burner to maintain simmer and melt temperatures, gauging how well a cooktop holds a steady simmer temperature without dropping too low or reaching temperatures hot enough that you’d scorch delicate foods like chocolate or tomato sauce.
Induction Cooktop FAQs
Here are answers to some of the common questions people have about induction cooktops, including how they function, compatible cookware, and potential drawbacks.
Why Do Induction Cooktops Cook So Quickly?
As a special type of electric cooktop, induction models harness the power and precision of the electromagnetic field, which lies below the glass surface, to quickly heat. “Since you’re heating the pan directly, you’re not losing time while heat transfers from a radiant electric burner,” Sutton says.
Induction is about 10 percent more efficient than traditional electric smoothtops and up to three times more efficient than gas. That increased efficiency can easily shave several minutes off the time to boil a pot of water.
Do You Need Special Cookware for an Induction Cooktop?
If you’ve considered an induction cooktop or range, you’ve probably heard that not all cookware is induction-compatible. The truth is, any magnetic pot or pan will work on an induction cooktop, and you may already have pots and pans that do. (Test them out by seeing whether a magnet sticks to them.)
If you’re looking for new cookware, check the Features & Specs tab on the model page of any cookware model or set in our cookware ratings to find out whether it’s induction-friendly. You can also take a magnet with you when you’re shopping in a store.
Does Cast-Iron Cookware Work on Induction?
Yes. Cast-iron cookware is a magnetic metal and works on induction. That’s true for solid cast-iron pans as well as enameled cast-iron pots and Dutch ovens.
Is There a Downside to Induction Cooktops?
Aside from the minor issue of cookware compatibility, the biggest drawback to induction cooktops can be price. They tend to cost a bit more than other cooktops, but prices have dropped considerably in recent years. Plus, people who buy induction cooktops may qualify for up to $880 in rebates under the Inflation Reduction Act.
Learn what to consider if you’re choosing between an induction and a conventional electric smoothtop, and read more about the pros and cons of induction.
Paul Hope
Paul Hope is a senior multimedia content creator at Consumer Reports and a trained chef. He covers ranges, cooktops, and wall ovens, as well as grills, drills, outdoor power tools, decking, and wood stains. Before joining CR in 2016, he tested kitchen products at Good Housekeeping and covered tools and remodeling for This Old House magazine. You’ll typically find him in his old fixer-upper, engrossed in a DIY project or trying out a new recipe.
