Pros and Cons of Induction Cooktops and Ranges

Induction cooktops and ranges work by generating an electromagnetic field below the glass cooktop, which causes the magnetic cookware sitting on top to heat up.

Induction cooktops and ranges look a lot like typical glass-top electric models. On most 30-inch induction cooktops, the magnetic field that causes cookware to heat up is concentrated into four spots (or elements).

As for the ovens in induction ranges, they broil and bake just like the ovens in standard electric ranges. High-end options might have features like built-in temperature probes and in-oven cameras, so you can monitor whatever you’re baking with a smartphone. Less expensive options offer many of the same features you find on regular electrics, like storage or warming drawers, adjustable racks, and a self-cleaning mode. Most induction ranges also have convection ovens.

To learn more about induction, see our cooktop and range buying guides. Our ratings of induction cooktops and ranges highlight each appliance’s performance and specifications.

There are plenty of things to love about induction ranges. Here’s how they compare with gas and conventional electric ranges.

They’re more environmentally friendly. Induction stoves are up to 10 percent more energy-efficient than conventional electric smoothtop stoves and about three times more efficient than gas stoves. And compared with gas, they’re better for indoor air quality.

Before you shop for an induction cooktop or range, consider your budget and your cooking habits. Here are some of the downsides to induction.

It’s very different from cooking with gas. Some avid cooks really love cooking on a flame. They appreciate the immediate visual feedback they get from turning a knob up or down. No electric option, not even induction, can replicate that feel. In fact, because the electromagnetic field on an induction cooktop doesn’t create a glow, you probably won’t even know it’s on. That’s why some manufacturers have started adding virtual flames and other lighting cues.

It can be expensive when you convert from gas to electric. If you’re replacing an electric range, the swap is simple. Induction cooktops and ranges use the same 240V outlet as a standard electric range or cooktop. But if you’re switching from gas, budget to pay an electrician several hundred dollars or more to install the required higher-powered outlet.

You need the right cookware. While most of the cookware in our ratings is induction-compatible, some pots and pans—including those made of aluminum and anodized aluminum—don’t work on an induction stove. At the same time, stainless steel and cast iron are great. If you’re shopping for new cookware for an induction cooktop, look for pots and pans marked “induction-compatible.” To determine if your existing cookware is okay, see whether a magnet strongly sticks to the bottom of the pots. If it does, all’s good.

It might emit a sound. “A buzz or hum is common, and often louder at higher settings,” says Kenneth Sutton, who oversees the testing of ranges and cooktops at Consumer Reports. “And we often hear the clicking of element electronics at lower settings, as well as the sound of the cooling fan for the electronics.” Using heavy flat-bottomed pans can help reduce the vibrations that cause this buzz.

You might need an analog thermometer. The magnetic field of an induction cooktop can interfere with your digital meat thermometer.

Induction cooktops and ranges are usually more expensive than conventional electric models. But prices have continued to drop in recent years despite inflation, and some of our top-performing ranges cost $1,500 or less.

An induction range is best for kitchens with limited space because it packs a cooktop and oven into a single appliance. Here are two standout models from our ratings.

If you have a spacious kitchen, a cooktop and a separate wall oven can be a nice way to break up cooking areas. The two cooktops below are exceptional performers from our tests.