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The top models offer rapid boiling and steady simmering

It’s exceedingly rare for a product to earn a nearly perfect score in Consumer Reports’ tests, but three induction cooktops we recently reviewed earn a 99 out of 100, and two more earn a 98.

In fact, 18 of the 21 induction cooktops in our current ratings of electric cooktops make our list of recommended models. The radiant electric and gas cooktops we test don't post such consistently high scores.

The secret to induction’s success? The power and precision of the electromagnetic field, below the glass surface, that quickly provides heat. “Since you’re heating the pan directly, you’re not losing time while heat transfers from a radiant electric burner,” explains Tara Casaregola, who oversees our cooktop testing.

Of course, not all induction cooktops ace our tests, and we do see differences in how individual models perform. And price doesn't always track with performance. Some lower-priced models in our ratings actually heat water faster and simmer more steadily than high-end models.

How We Test Induction Cooktops

We test every cooktop 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,” Casaregola says.

For high-heat cooking, we use a standardized pot, filled with about 4 quarts of water, on the largest cooktop burner. We jack up the burner to the highest setting and note the speed with which the water heats up.

For low-heat cooking, we use the smallest burner to melt chocolate and then simmer water and tomato sauce, gauging how well cooktops hold a steady simmer temperature without dropping too low or scorching the contents of the pan.

We test 30- and 36-inch induction cooktops from such brands as Frigidaire, GE, Kenmore, KitchenAid, Samsung, and Whirlpool. We also test pro-style induction cooktops from Bosch, Dacor, GE Monogram, and Thermador.

Start with our cooktop and wall oven buying guide if you’re deciding what kind of cooktop to buy or debating whether it makes more sense to choose a range.

Do You Need Special Cookware?
If you’ve considered an induction cooktop or range, you’ve probably heard that not all cookware is induction-compatible. Any magnetic pot or pan will work on an induction cooktop. If you’re shopping for new cookware, check the Features & Specs tab of our cookware ratings to find out which sets are induction-friendly.

CR members can read on for ratings and reviews of six of the best induction cooktops.

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Recently Tested

An induction range works by producing an electromagnetic field just below the glass cooktop. This electromagnetic field quickly generates heat and transfers the heat to whatever pot or pan is on the burner.

Typically, induction ranges come with convection ovens. These work in exactly the same way as ovens in electric ranges, using a fan to circulate heat around whatever you’re cooking. With the fan turned off, it works like any other oven. Some benefits of induction ranges include the following.

• The range stays cooler to the touch, which means fewer burns.

• The range is quicker and easier to clean than a conventional range.

• Burners turn off automatically when you remove pans.
  

The big drawback to using an induction range is the need for special cookware. Induction-compatible pots and pans have magnetic bottoms that allow the electromagnetic field to form beneath them. Before you throw out all your cookware, perform a simple test. If a magnet sticks to the bottom of your pot or pan, the cookware will work on an induction burner.