We test 25 induction cooktops, ranging in price between $648 and $3750, to help you find the best cooktop for your kitchen.
In previous tests of induction cooktops, we've found they worked very well. The catch always seemed to be the price tag - they were often very expensive.
Is the most expensive cooktop really the best?
For the first time, in this round of laboratory testing, we've found some induction cooktops that, while good, are not as impressive as we've come to expect. We've also found some models for less than $1000 that also deliver very good results. So, it's worth reading our comparison table (member only - please sign in or subscribe before trying to access) results before you step into the store.
What's in the induction cooktop review?
Through our rigorous testing, we reveal which induction cooktops:
- perform the best at cooking a wide variety of food, and
- are the easiest to use.
On this page:
For more information about ovens and cooktops, see our Kitchen section.
Induction cooktops work via a magnetic field that essentially turns your cookware into the heating element. Food is cooked via the heat of the cookware, not from the cooktop itself. You'll need to make sure your pots and pans are suitable for induction, and not all induction-suitable cookware performs the same; see our buying guide.
The sales talk highlights their efficiency and cost savings, but when compared to ceramic cooktops, there weren’t any savings over the same period of time. Given that it boils water in seconds, not using the cooktop as long may save a little money if you replace your electric cooktop with an induction.
The initial purchase price can be quite large so if saving is top of your list, you may want to consider one of the cheaper options that still score well when it comes to overall performance. See our What to buy page (member only - please sign in or subscribe before trying to access) for more information.
Induction cooktop pros and cons
- They heat up extraordinarily fast, conveying energy to the cookware faster than any other method of cooking. When you change the temperature, this change is reflected immediately, not gradually as with a radiant ceramic element.
- Safety is another big pro; since the element itself does not get hot, it’s safe to touch unless you’ve had a hot pan on it for a while. Most have automatic switches that detect when there is nothing on the element, meaning less energy is wasted from leaving them on. To illustrate their speed: the approximate time to boil 1 litre of water on a gas cooktop is eight minutes, on radiant ceramic six minutes, and on an induction cooktop just two minutes.
- They may be increasingly worth considering as they come down in price – though you’ll need to check all your current cookware is suitable for induction cooking, and buy new cookware if not. Induction requires cookware to have a ferrous bottom so the heat can be conducted rapidly.
- Take a magnet with you when buying cookware, or look for the induction suitable label. Copper, glass or Pyrex, and aluminium cookware is generally unsuitable for an induction cooktop. Significantly curved cookware such as woks don’t perform as well because don’t have most of their surface flat on the cooktop. Some specialised induction cooktops do have wok designs built into them, but these are significantly more expensive.
- You’ll need to keep an eye on where you put cookware and make sure it covers the cooking zone, as it’s not obvious where this zone is unless it’s marked out. Most models have obvious markings. It’s strongly recommended that you follow the installation instructions as the ventilation of the cooktop has to be taken into account.
Brands and models tested
Newly tested models:
- Bellini BDI604SG-F
- DeLonghi DEIND604
- Electrolux EHI645BA
- Euromaid IHT60
- Fisher & Paykel CI604DTB
- IKEA Nutid HIN4T
- Neff T44T42N2
- Omega OI64Z
- Whirlpool ACM816BA
Previously tested models:
- AEG HK 854220 XB
- Blanco BIC63e
- Bosch PIE675N14E
- Bosch PIE645Q14E
- Electrolux EHD90230P
- Electrolux EHD68210P
- Electrolux EHD60150P
- Fisher and Paykel CI905DTB1
- Highland HP61FC
- Miele KM 6113
- Miele KM 6317
- Miele KM 6350 LPT
- Omega OI64BB
- Samsung CTN464NC01/XSA
- Smeg SIHP264S
- Westinghouse PHN644DU
How we test
Performance Our tester, Fiona Mair, assesses how well the cooktops can heat a white sauce on low heat setting, boil rice for turn-down capacity, and do a vegetable and beef stir fry on a high heat setting for a short time.
Ease of use She determines how easy the cooktops are to clean and judges their controls.
Standby energy is also measured, but not scored.