The 7 Best Induction Cooktops

Updated May 26, 2017 by Ezra Glenn

7 Best Induction Cooktops
Best High-End

Best Mid-Range

Best Inexpensive

We spent 41 hours on research, videography, and editing, to review the top selections for this wiki. If you're planning a kitchen renovation, you may want to consider upgrading your stovetop to one of these ultra-modern and stylish induction cooktops. Compatible with most standard cookware, they not only deliver fast and energy efficient heating, but they look great on your counter and have seamless designs that wipe clean easily. When users buy our independently chosen editorial picks, we may earn commissions to support our work. Skip to the best induction cooktop on Amazon.

7. Bosch 800 Series

Cook with confidence using the Bosch 800 Series thanks to its 36-inch black surface that features five burners of varying sizes. It has an extra large 4,500 Watt, 12-inch element for bringing bigger stockpots or frying pans up to a high heat quickly.
  • countdown timer shuts burners off
  • residual heat safety indicators
  • control panel is a bit too compact
Brand Bosch
Model pending
Weight 60.7 pounds
Rating 4.2 / 5.0

6. GE Profile 36-Inch

The GE Profile 36-Inch has five burners, enough for almost any home chef, from the gourmet enthusiast to those who tend toward simple pasta dishes. Its largest heating element lets you do everything from quick-boil water to sear your meats with ease.
  • intuitive control panel
  • surface stays cool to the touch
  • may develop stress cracks over time
Brand GE
Model NIT5665UC
Weight 44 pounds
Rating 4.0 / 5.0

5. Electrolux 36-Inch

Highly responsive and reliable cooking temperatures make preparing each and every meal a breeze with the Electrolux 36-Inch. It has a sleek, modern look with a stainless steel frame and a black glass surface, perfect for the refined kitchen.
  • precision touch-sensitive controls
  • boils a quart of water in 2 minutes
  • difficult to repair
Brand Electrolux
Model EW30IC60LB
Weight 60 pounds
Rating 4.1 / 5.0

4. GE Profile 30 Inch

No need to worry about over- or under-sized pans with the GE Profile 30 Inch, as it has size sensors that automatically adjust the cooking area. That means quick, focused heating and energy efficiency in one elegant package.
  • straightforward digital interface
  • thick steel rim highlights black top
  • controls can be hard to see
Brand GE
Model PHP9030SJSS
Weight 44.4 pounds
Rating 3.9 / 5.0

3. K&H Double 3102Hx

With 17 heat levels available in each of its two cooking zones, the ceramic K&H Double 3102Hx offers the precision you want without having to finely adjust a knob. It's capable of quickly dropping a pot from a boil to simmer, and is backed by a 1-year warranty.
  • designed and developed in germany
  • can be used freestanding
  • one-button child lock function
Brand K&H
Model INDH-3102Hx
Weight 13.5 pounds
Rating 5.0 / 5.0

2. Kenyon B41601 Caribbean

The Kenyon B41601 Caribbean has two 6.5-inch burners, making it a great choice for homes without space for a full four-burner range. It features classic analog control knobs with elegant white lines connecting them to their associated heating surface.
  • infinitely adjustable heat settings
  • light-up hot burner indicators
  • backed by a 3-year warranty
Brand Kenyon
Model B41601
Weight 15.2 pounds
Rating 4.1 / 5.0

1. Fagor IFA80 30-Inch

Imagine the beautiful, trim-less Fagor IFA80 30-Inch adorning your kitchen and wowing your guests. It has four cooking zones and is highly durable to stand up to heavy use, but will still stay looking great no matter how much entertaining you do.
  • ceramic glass surface
  • elegant beveled edge
  • 3 quick-launch modes for fast heat
Brand Fagor
Model 922014866
Weight 35.3 pounds
Rating 4.7 / 5.0

Brief History Of Induction Cooktops

Though the majority of people have only recognized the term induction cooking within the last ten years, give or take, this technology comparatively dates back to 1907, when the first patent for an induction cooking device was issued.

In 1933, Frigidaire talked about induction cooking at the "Century of Progress" World's Fair, and just 20 years later in the 1950s, they went on to put their creation to demonstration. To illustrate the safety and convenience of induction cooking, they showed how they could boil a pot of water with a piece of newspaper between the pot of the induction burner, without igniting the newspaper.

Despite this impressive presentation, induction cooking did not popularize immediately. In 1970, the Research and Development division of the Westinghouse Electric Corporation developed an induction cooktop named the Cool Top Induction Range, and put it on display in Houston at the National Association of Home Builders.

The Cool Top only had one heating element, but it was enough to demonstrate the concept to home builders and consumers. They decided to make production units in an attempt to develop a market for induction cooktops and the second model in the series, which was intended for commercial sale, was named the Cool Top 2. These had four 1,600 watt elements integrated into a single burner and included a set of very high quality quadra-ply cookware, but also came with a hefty price tag of $1,500. The run was short lived as production was halted in 1975 when the Westinghouse Consumer Products Division was sold to White Consolidated Industries Inc.

In the mid 1980s, Sears manufactured an induction cooktop with four burners. Unfortunately these models had limited power and were extremely noisy, resulting in poor sales. In the following years, manufacturers in Europe, Asia, and America continued to improve the technology in the hopes of making better induction cooktops. NASA even worked on developing the technology for use in the space program.

Induction cooktops never quite caught on with American consumers and faded quickly from the marketplace, but a few companies like Luxine and Cooktek continued to work on developing commercial units. During this time in Europe and Asia, induction cooktops carved out a firm place in the consumer market. Breakthroughs in the year 2000 by European manufacturers, working closely with DuPoint, improved the technology enough that it began to catch on in the American marketplace as well.

How Induction Cooktops Work

Induction cooktops work by utilizing magnetic induction, as opposed to standard cooktops which use thermal conduction from a heat source. A copper coil is placed under the cooking surface and when an alternating current is passed through it, a powerful oscillating magnetic field is created. This produces a magnetic flux, which in turn magnetizes the cooking vessel. A large eddy of currents swirls around the pot or pan and, due to the properties of resistance, causes it to heat up. Because this process is taking place within the cooking vessel, it becomes the heat source and is the only item which produces any heat.

This is unlike a traditional range, where the heat source, either fire or a red hot coil, heats up the pot and everything else around it. Controlling the power of the magnetic field by increasing or decreasing the alternating current, allows one to precisely control the temperature of the cooking vessel.

In almost every induction cooktop model, the pot or pan must be made from or contain a large quantity of ferromagnetic metal. It is possible to use aluminum, copper, and glass cookware on an induction cooktop if a ferromagnetic disk is placed underneath it. This plate functions in a similar manner to a traditional hot plate.

Once the cooking vessel or ferromagnetic disk is removed from the induction cooktop, the heat generation stops instantly. If no compatible cooking vessel is placed on top of the induction range, it will remain cold even if turned up to the highest setting.

Benefits Of Induction Cooking

Induction cooktops offer a number of benefits over traditional ranges. First and foremost, they are considerably safer. There are no open flames or red hot burners, making it easier for users to avoid burns. This can also be a boon to any household with small children as there is no chance of them burning themselves by placing their hand on hot burner. There will also be less heat radiated out into the atmosphere surrounding the pot, making it easier to work with your food without accidentally burning your wrists from excess heat coming off of the burner.

Since there is less heat radiating out into the atmosphere, induction cooktops are also more efficient. They require less energy to heat the cooking vessel than electric stoves and won't make your kitchen as hot as gas burners.

The induction method of cooking heats up pots and pans faster than traditional stoves. Less time will be spent waiting for a cooking vessel to heat up, allowing one to start cooking quicker and spend less time in the kitchen. Experiments have shown that induction cooking also transfers heat to food quicker and can make water boil faster than traditional methods. It also allows for more precise temperature control. Whether one needs the pan to be hotter or colder, it can be accomplished quicker with an induction range.



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Last updated on May 26, 2017 by Ezra Glenn

Ezra is a writer, photographer, creative producer, designer, and record label-operator from New York City. He's traveled around the world and ended up back where he started, though he's constantly threatening to leave again.


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