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Reviewed / Frigidaire
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Reviewed / Frigidaire
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This 5-burner induction cooktop boasts SyncBurner technology and built-in Wi-Fi for remote monitoring and control. Read More
Five TempCook elements provide speed and accuracy, with two creating a bridge element that adapts to larger cookware. Wipe-clean glass has a durable coating. Read More
This 5-element smart induction cooktop features a large dual-ring center element and flexible zones on either side for powerful cooking with all cookware sizes. Read More
This 30-inch induction range features a powerful 5,200‑watt 11-inch PowerPlus burner, as well as a bridge burner, for quick cooking with large cookware. Read More
TempCook elements boil, simmer, and sauté with speed and accuracy, and a bridge element adapts to larger cookware. Wipe-clean glass has a durable coating. Read More
Electric stoves are still the most popular type of stove in the U.S., but the technology-forward subset of electric, induction, is on the rise. It affords a host of advantages that simply can't be denied—from impressively wide temperature ranges and fast, even heating to increased safety and energy efficiency.
If you want to gently melt chocolate or sear the perfect crust on a sous vide steak, induction cooktops make it easy. And rest assured, we've looked into enough models to know exactly what separates the best cooktop features from the worst. In this list, we’ve included cooktops that are 30 inches and 36 inches wide, which are the most popular sizes.
If you’re still cooking with gas, we’ve rounded up our gas cooktop recommendations on a separate list.
This GE Profile 36-inch induction cooktop looks as good as it cooks.
The 30-inch KitchenAid induction cooktop provides ample cooking space with its 5-burner layout.
The KitchenAid KCIT730SBL is a 30-inch induction cooktop with 5 elements, one of which is a convertible Even‑Heat zone that can act as one large zone (for griddles or wide pans) or two independent zones.
It’s easy to set and adjusting the temperatures with this induction cooktop because of its Temp Cook technology, which allows you to set a precise temperature between 120 °F and 400 °F, rather than relying on “low / medium / high” settings. Dual sensors monitor the pan to prevent overheating, which allows better control for delicate tasks like simmering or melting.
To make it even easier, and free of guesswork, the KCIT730SBL cooktop is also equipped with Temp Cook Smart Presets (for searing, simmering, boiling, etc.) which automatically hold the ideal temperature and alert you when it’s time to add ingredients. There are also 18 manual power levels.
The surface is coated with WipeClean glass, and the controls are backlit touch controls, which blend into the sleek black glass when off.
The KCIT730SBL supports Wi-Fi and app integration with voice control via Alexa or Google Assistant, enabling you to control zones, change modes, or follow guided recipes sent from your phone to the cooktop.
TempCook technology with Smart Presets
Wipe-clean coating
Compatible with voice control
Touch controls may take getting used to
30-inch width may feel cramped for large cookware
The Bosch Benchmark Series induction cooktop is smart and easy to use. The downdraft vent is sold separately.
Large PowerPlus burner
2‑in‑1 bridge element
Knobs may make switching to induction easier
Heat adjustment may take getting used to
TempCook technology with Smart Presets
Wipe-clean coating
Compatible with voice control
Touch controls may take getting used to
Although they resemble smooth top electric cooktop burners, induction cooktops don't have actual burners underneath their surface. Induction cooking uses electromagnetic energy to heat pots and pans directly. In comparison, electric and gas cooktops heat indirectly, using flames or a heating element to pass radiant energy through your cookware to your food.
Induction cooktops can achieve a wider range of temperatures than other cooking methods, and they take far less time to boil than their electric or gas counterparts. In addition, the cooktop surface itself stays cool, so you don't have to worry about burning your hand. It's even possible to wipe down the surface during cooking. Just remember, the cooktop doesn't get hot, but the pan does.
Because induction relies on electromagnetism, only pots with magnetic bottoms—steel and iron—can transfer heat. We’ve tested countless cookware sets over the years and curated a list especially for our favorite induction-ready cookware.
The winners of our best stainless steel skillets roundup are also induction-friendly.
This doesn’t necessarily mean you need to buy all-new cookware if you’re switching to an induction cooktop. If a magnet sticks to the bottom, your pots and pans will work with induction.
The experts seem torn on what the best induction cooktop is. To save you some time and trouble, we’ve gone ahead and done the research for you.
Consumer Reports: The Consumer Reports team recommends the Bosch 800 Series NIT8060UC the best 30-inch induction cooktop. This model is a slight step down from the Benchmark Series, but also possesses all the top-notch Bosch features we’ve found in its induction appliances.
Wirecutter: The Wirecutter team agrees that the GE Profile PHP9036DTBB 36-inch induction cooktop, is the best choice in this category, prized for its precise control and value.
User comments around the topic of best electric range seem to display the typical amount of rancor and infighting. We’re pulling these user reviews from some of the largest appliance retailers.
AJ Madison: The Bosch Benchmark Series NITP660UC receives 4.8 stars from customers at this giant online appliance retailer. While luxury appliances tend to have fewer reviews, the majority of these are five-star and the minimal complaints have more to do with the smart connectivity than any core functionality.
Reddit r/appliances: One Reddit user asked for a recommendation of an induction cooktop that’s worth its price and Bosch, GE, and Frigidaire are mentioned repeatedly. LG is also recommended by several Reddit contributors.
The recommendations in this guide are based on thorough product and market research by our team of expert product reviewers. We’ve gathered all of our experience and knowledge gained through testing ranges and applied it to the evaluation of cooktops and rangetops.
These products are selected through a process of extensive research across brands, retailers, and consumer reviews, as well as detailed analysis of product specifications and features.
[The Best Induction Ranges We’ve Tested] If you’re debating between a cooktop and a full range for your kitchen, this roundup of the best induction ranges may help with that decision.
Induction 101: Better Cooking Through Science: A primer that dives into how induction cooking works—using electromagnetic coils to heat cookware directly—highlighting its superior energy efficiency, precision, and safety benefits.
Induction Cooking FAQ: Here’s What Real People Wanted to Know: This feature is a helpful Q&A addressing common concerns and curiosities about induction ranges, such as cookware compatibility, safety, and transitioning from gas or electric.
Don’t Fear Induction, Say Professional Chefs: A reassuring feature showcasing why top chefs embrace induction cooking, emphasizing the technology’s control, responsiveness, and cleanliness—especially encouraging for home cooks wary of making the switch.
Is Induction Cooking Faster? 7 Reasons Why the Answer is Yes: In this feature, the author explains several scientific and convenience features of induction cooking that increase speed over traditional electric or gas stoves.
Aside from covering all things sleep, James moonlights as an educational theatre practitioner, amateur home chef, and weekend hiker.
Lindsay is a professional chef, recipe developer, writer, and developmental editor. After years of working in restaurant kitchens, she turned to writing to share her passion for local, organic, and seasonal ingredients with home cooks and food enthusiasts.
Camryn Rabideau is a full-time freelance writer and product tester with eight years of experience. She's been lucky enough to test hundreds of products firsthand, and her specialties include bedding and pet products, which often require help from her two dogs, three cats, and flock of rambunctious chickens.
Freelance Editor, Kitchen & Appliances. Danielle has a B.S. from Syracuse University and a AAS in Culinary Arts from Newbury College. Previously, Danielle was a Test Cook and Associate Editor at America's Test Kitchen, as well as a freelance recipe developer and food writer. She’s the mom of two boys and loves making pizza on Friday nights.
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