How to Buy the Best Induction Cooktop in 2023

If you’re looking for an easier, safer, and more efficient way to cook, it’s time to consider induction, which relies on magnetic properties to heat instead of a hot coil or a live flame.

Once regarded as an outlier, induction cooking is catching on thanks to increased scrutiny surrounding the future of gas stoves, kitchen-design trends that favor sleek, modern lines, and federal rebates for switching to efficient electric appliances.

To help you find your ideal induction cooktop, we have six recommendations, at a range of prices, that have stood out in our research and hands-on experience so far.

Nearly any induction cooktop you can buy today will be as fast and powerful as most gas stoves, and it will be even more responsive. Our recommendations offer the features, design, dependability, and functionality that should serve you and your kitchen well for a long time.

We also have a deep dive into the pros and cons of induction cooking, why you should opt for a cooktop instead of a range, and a list of Wirecutter-approved induction-compatible cookware.

A cooktop with at least 15 power settings is ideal. This makes cooking nearly anything a bit easier.

Settings that maintain a target temperature—such as a melt or a simmer—are helpful. You should have a few of these.

A Wi-Fi–enabled cooktop allows you to monitor your appliance remotely from a mobile device and receive repair diagnostics and new features.

Induction cooktops come in three basic sizes: 24 inches, 30 inches, and 36 inches.

Offering the most power settings at this price—and the ability to set a precise temperature right from the cooktop—this model is a great choice if you want the most control over what you cook.

The 36-inch GE Profile PHP9036 has the best features of any mid-priced induction cooktop we’ve considered.

It provides 19 power settings (the most of any comparable model), a bridge between two elements so that you can use a griddle more easily, and keep-warm and melt modes. Its 11-inch, 3,700-watt large element is standard for cooktops in this price range but powerful enough to bring water to a boil fast or to preheat a cast-iron pan quickly.

The Profile PHP9036 is Wi-Fi enabled, designed to work with an app that features the best approach we’ve seen to setting a precise temperature or automatically cooking along with a recipe.

This cooktop also allows you to turn off or adjust most of its display sounds and lights (many competitors don’t allow this), as well as to sync it with a GE Profile range hood over Bluetooth.

This cooktop’s extra-powerful central element is designed for big pots and large skillets, and it’s a great choice if you regularly cook for a crowd. But it doesn’t allow for as much temperature control as some other models do.

The 36-inch Bosch 800 Series NIT8660UC has a 12-inch, 5,400-watt large element (the most powerful among our recommendations), which will let you heat the biggest pots and pans more quickly and consistently.

It offers 17 power settings, five precise temperature settings, the ability to sync with a Bosch range hood via Bluetooth or a button on the cooktop, and Wi-Fi connectivity for remote monitoring with a mobile app. Unlike the GE Profile PHP9036, however, the NIT8660UC doesn’t let you set a precise temperature or automatically cook along with a recipe.

This cooktop stands out for its sleek design more than its features and functionality, which are solid but standard for the price range. Experts give Miele cooktops excellent marks in reliability.

The 36-inch Miele KM 7740 FR has 17 power settings, an adjustable keep-warm mode, and an ample 11-inch, 3,700-watt large element. The KM 7740 FR can sync with a Miele range hood over Bluetooth, its Wi-Fi connectivity allows for smart remote monitoring through an app, and you can turn off or adjust many of the cooktop’s sounds.

Experts tell us that Miele has a reputation for producing kitchen appliances that last for decades; the company also has a long track record with induction technology.

Samsung's space-age design, great features, and powerful large element may appeal to those who want a flashier cooktop. But we have concerns about service and long-term reliability.

The 36-inch Samsung NZ36K7880US/AA has an 11-inch, 4,800-watt large element, one of the most powerful among our recommendations. It offers 15 heat settings, simmer and melt modes, and a large continuous cooking zone that accommodates multiple pans or griddles.

The cooktop’s Wi-Fi connectivity allows for remote monitoring with a mobile app, and it can auto-sync with a Samsung range hood on Bluetooth. It’s one of the few induction cooktops available that visually indicate the heat level (something that many people find helpful), as it displays a digital blue “flame” around some of its elements. You can turn off or adjust the intensity of its sounds and some of its lights.

Though this cooktop is a solid option, we have run across complaints about Samsung’s service and reliability while researching for other appliance guides.

This is the only budget-priced cooktop we’ve found with more than 10 power settings (it has 15) and Wi-Fi connectivity. But its interface isn’t as user-friendly as those of more expensive models, and it lacks many of their extra features.

The 30-inch Samsung NZ30A3060UK/AA offers far better functionality than any other under-$1,500 cooktop we’ve found, including 15 power settings, a simmer mode, and Wi-Fi for monitoring the cooktop remotely.

Its 11-inch, 3,800-watt large element is on a par with those found on many of the pricier cooktops we recommend, so you’d be able to heat large pots or get an even sear using a large skillet. But its interface isn’t as user-friendly as those of more expensive models, and it doesn’t have nearly the range of features.

One of the least-expensive cooktops available, this basic model offers solid functionality and a strong warranty. But it lacks features that make cooking easier, and it may struggle to heat extra-large cookware.

The 30-inch IKEA Särklassig is one of the least-expensive induction cooktops around, but it has what you need to cook dinner, including four elements in a range of sizes (two small, one medium, one large) to accommodate a variety of cookware plus 10 power settings.

Its 10-inch, 3,800-watt large element provides power similar to that of the pricier cooktops we recommend, though it may struggle to heat the outer edge of extra-large pots and pans.

The Särklassig doesn’t have Wi-Fi connectivity or any of the extra functionality or features that our other recommendations offer. But IKEA backs it with a five-year warranty and a great return policy, both of which are rare in this category.

Offering the most power settings at this price—and the ability to set a precise temperature right from the cooktop—this model is a great choice if you want the most control over what you cook.

This cooktop stands out for its sleek design more than its features and functionality, which are solid but standard for the price range. Experts give Miele cooktops excellent marks in reliability.

Samsung's space-age design, great features, and powerful large element may appeal to those who want a flashier cooktop. But we have concerns about service and long-term reliability.

I’m a senior staff writer covering large kitchen appliances at Wirecutter, as well as a food journalist with decades of experience breaking down complicated subjects and writing, editing, and testing recipes.

For this guide, I spoke to more than three dozen experts, including those in sales, service, development, industry certification, and product engineering, government officials and policy analysts, and chefs and home cooks. I visited trade shows, showrooms, and stores to observe and cook with as many cooktops in person as possible. I’ve also been cooking on a portable induction cooktop at home, along with my gas stove, nearly every day for two years.

Unlike gas or electric stovetops or burners, which heat using thermal conduction or heat transfer, induction elements use electromagnetic induction. Beneath an induction cooktop’s glass-ceramic surface are wires, typically oriented in a circle. Electricity running through these wires creates a magnetic field that causes the electrons in a magnetic pot—any cooking vessel made of iron or steel, for example—to agitate. That movement generates heat in the pan itself. This is why a pan can heat up so quickly on an induction cooktop—it isn’t waiting for something else to get hot first. And reducing the heat is almost instantaneous because the pan doesn’t need a grate or a hot coil to cool down first; as the agitation slows, the pan cools. This is why you have a lot more temperature control with induction, and why it’s such a safe way to cook.

Induction cooktops are a relatively new category, and we’re continuing to research and test them. As with nearly anything related to cooking, choosing the right cooktop for you is a subjective matter and depends on your preferences, your budget, and the size and layout of your kitchen. The following models have stood out in our research so far.

Offering the most power settings at this price—and the ability to set a precise temperature right from the cooktop—this model is a great choice if you want the most control over what you cook.

The 36-inch GE Profile PHP9036 has everything you could ask for in a mid-priced induction cooktop. This model’s 19 power settings—the most of any induction cooktop we’ve looked at—make it easier to cook nearly anything. The 11-inch large element can draw 3,700 watts of power on the boost setting, which is plenty of power to boil water or to preheat a cast-iron pan speedily. A bridge mode syncs the settings between the two medium elements so that you can use a griddle more easily. The cooktop’s keep-warm and melt settings allow you to maintain a target cooking temperature, automatically lowering the power if you add a lid to your pot or increasing the power if you add cold ingredients to a stew, in addition to just keeping things warm.

The cooktop is Wi-Fi enabled and can connect to a mobile app that gives you remote access to system updates and some settings. All induction cooktops by GE Appliances, including the PHP9036, offer the best version of precision and guided cooking available, using a Bluetooth-connected pan embedded with sensors (sold separately). You can set a precise temperature for a pan right from your cooktop or automatically follow hundreds of recipes step by step from an app maintained by Hestan Cue, a smart-cookware company. The PHP9036 can auto-sync with a GE Profile range hood via Bluetooth, as well. You can turn off or adjust most of the cooktop’s sounds and its display brightness.

A 30-inch model is available, too, and you can purchase a version of the PHP9036 with stainless steel trim. GE Appliances also makes a slightly less-expensive cooktop, the GE Profile PHP7036, but it has only 11 power settings and no bridge. The PHP9036 comes with a one-year warranty. You can buy an extended service warranty, but we wish GE Appliances offered that directly rather than through a partnership with a third party.

The 36-inch Bosch 800 Series NIT8660UC has the largest, most powerful central element of all our recommendations. Measuring 12 inches, that element can draw 5,400 watts of power on the boost setting, so it’s capable of heating the biggest pots and pans more quickly and consistently. The cooktop has 17 power settings, Wi-Fi connectivity with an app for remote monitoring and updates, and the ability to sync with a Bosch range hood via Bluetooth or a button on the cooktop.

Currently the 800 Series doesn’t offer the same breadth of precision cooking as the GE Profile PHP9036 does. The 800 Series works with a pan embedded with sensors (sold separately), and it has five preset temperature settings that you can use alone or paired with a few dozen recipes that were written for the sensor-enabled pan.

The 800 Series is also available in a 30-inch version. In addition, Bosch makes a similar but slightly less expensive model, the Bosch 500 Series NIT5660UC, but it doesn’t offer Wi-Fi connectivity or the ability to sync with your range hood, and its large central element is only 11 inches in diameter.

The Bosch 800 Series NIT8660UC has a distinctive design with cross hatches indicating its heating elements (most cooktops, including our other recommendations, have circles, which we think are a bit easier to use). An option for stainless steel trim is free. Our research into reliability showed that Bosch (a part of BSH, which also makes cooktops for its higher-end brands Thermador and Gaggenau) has a strong reputation; experts we spoke to consistently named Bosch as a brand that produces long-lasting, reliable cooktops. Bosch covers the 800 Series NIT8660UC with a one-year warranty and offers one-, two- and four-year extended warranties.

This cooktop stands out for its sleek design more than its features and functionality, which are solid but standard for the price range. Experts give Miele cooktops excellent marks in reliability.

The 36-inch Miele KM 7740 FR is a new, lower-priced model similar to the KM 6370 cooktops that Miele has sold for several years. The KM 7740 FR has 17 power settings. Its 11-inch large element can draw 3,700 watts of power on the boost setting, and it has an “auto-heat” mode that speed-heats a pan to any temperature setting of your choice by applying a brief burst of extra power. It has a super-useful keep-warm setting, which you can tinker with from the control panel to keep a pan warm or at a simmer.

The KM 7740 FR is Wi-Fi enabled, so you can use a mobile app to remotely check the cooktop or change a timer or settings, and you can wirelessly sync your cooktop with a Miele range hood. Unlike the GE Profile PHP9036 and the Bosch 800 Series NIT8660UC, Miele 7000-series cooktops currently don’t offer any method of setting a precise temperature or automatically cooking along with a recipe. Since those features aren’t widely available, we don’t think their absence here is a dealbreaker.

Miele also sells 30-inch and 24-inch versions. All Miele cooktops have a distinctive, retro-futuristic look and subtle surface markings. Models in the 7000 series have yellow display lights and thick stainless steel frames that sit high on a counter.

If you’re debating between this model and any of Miele’s higher-priced cooktops, the key difference is that the 7000 models have two medium-size elements and the 6000 models have a sizable flexible element that can accommodate large or multiple pots. The 6000 models also have slightly more power in general, and they offer flush mounting as an option.

Miele is one of just two appliance brands that claim that their appliances are tested to last for at least 10 years, and most experts we’ve spoken with agree with that assertion. It was also one of the first companies to make induction cooktops for both Europe and the United States, so it has a long track record with the technology. Miele offers a five-year extended warranty (for an additional cost, directly from the company).

Samsung's space-age design, great features, and powerful large element may appeal to those who want a flashier cooktop. But we have concerns about service and long-term reliability.

The 36-inch Samsung NZ36K7880US/AA has 15 heat settings, as well as simmer and melt modes. Its 11-inch large element can draw 4,800 watts of power on the boost setting. This Samsung cooktop has a space-age design, thanks in part to a large, rectangular, continuous cooking zone on the left side that supports griddles and a variety of pan sizes and shapes. A digital blue “flame” around three of the elements provides a visual reminder of the heat level—something that many induction cooktop owners say they wish they had.

The NZ36K7880US/AA is Wi-Fi enabled and can connect to the Samsung SmartThings app, which supports many other connected devices. You can use the app to remotely monitor the cooktop, and it can auto-sync with a Samsung range hood over Bluetooth. The cooktop also gives you the ability to turn off or adjust its sounds and some lights on the display.

This cooktop has a detachable, optional knob, which people who prefer analog controls may appreciate, though many owner reviews report that the knob doesn’t work as well as the touch controls. (We’ve given the knob a brief spin, but we have yet to really cook with it.) Samsung also sells a version with matte-black stainless steel trim, as well as a 30-inch model. This cooktop is frequently bundled with an induction-ready cookware set.

While conducting research for our other appliance guides (refrigerators, gas stoves, and radiant-electric stoves), we’ve come across complaints about Samsung service and appliance reliability, which gives us pause. But the NZ36K7880US/AA has a fairly standard one-year warranty, as well as a five-year warranty on its glass, and Samsung offers optional three- and five-year extended service plans.

The 30-inch Samsung NZ30A3060UK/AA has far more features than any other induction cooktop priced under $2,000. It has 15 power settings (most budget-priced induction cooktops have only 10), as well as a simmer mode, which maintains a set temperature to keep pots warm. Its 11-inch large element is as powerful as those found on many pricier cooktops, so you should be able to heat large pots quickly or get an even sear using a large skillet. The NZ30A3060UK/AA is one of just seven cooktops that are Energy Star certified, which is likely to be a requirement for taking advantage of the Inflation Reduction Act rebates that could arrive later this year.

The digital interface for turning this cooktop on and adjusting the power level trades some intuitiveness for a smaller footprint. We also recommend the more expensive 30-inch Samsung NZ30K7880US/AA, which has a few additional features and a more user-friendly interface.

While researching our other appliance guides, we came across some complaints about service and reliability regarding some Samsung appliances including refrigerators, gas stoves, and radiant-electric stoves, which makes us less confident about the company in that regard. Samsung covers the NZ30A3060UK/AA with a one-year warranty on the cooktop and a five-year warranty on the glass surface.

We’ve concluded that all IKEA induction cooktops, most of which are around $1,000 or less, are worth considering, but we recommend the 30-inch Särklassig in particular because it is the least-expensive IKEA model. It has no extras other than a built-in timer and a power-boost setting that lets you bring things to a boil faster, both of which are standard on induction cooktops. But it has four elements (two small, one medium, one large), plenty of power (its 10-inch large element draws 3,800 watts on the boost setting), and enough functionality for most cooking. It is not Wi-Fi enabled or Energy Star certified.

IKEA sells two other similar budget-priced induction cooktops. The 30-inch Särdrag is nearly identical to the Särklassig except that it has two 7-inch medium elements versus the Särklassig’s pair of 6-inch small elements. The 36-inch Samfälld has five elements (two 7-inch, two 8-inch, one 10-inch). If you’re unsure whether paying more for the Särdrag or the Samfälld is worth it, think about how you cook: If you regularly have four pots on the stove simultaneously and they’re rarely small saucepans, you might consider spending more for a pair of medium-size elements as on the Särdrag or a fifth element as on the Samfälld.

IKEA designs its own branded appliances, which dedicated appliance companies such as BSH, Electrolux, and Whirlpool Corporation then manufacture for the retailer. All of IKEA’s cooktops have a rare five-year limited warranty for parts and labor, in contrast to one or two years with most other budget cooktops. If you don’t like your cooktop, you can return it within up to 180 days, as long as it is not dirty, damaged, or modified. (Most big-box store appliance return policies are more along the lines of 15 days, or only if an item was damaged upon delivery.)

Here’s what to think about first when you’re choosing the best induction cooktop for you.

Induction cooktops come in 24-, 30-, and 36-inch widths, but 36 inches is the most common, and it gives you an extra heating element and more surface area. If you have a small kitchen or a tighter budget, a 30-inch cooktop still gives you plenty of room. (Most standard ranges are 30 inches wide, so you’re probably used to cooking on a surface that size.) The 24-inch versions, meanwhile, are ideal for tiny spaces, in-law apartments, studios, or back kitchens.

A 36-inch cooktop typically has five elements, a 30-inch cooktop has four elements, and a 24-inch cooktop usually has three elements, though a few companies manage to squeeze four elements into a 24-inch model.

Most cooktops have elements ranging in size from 6 inches to 10 or 11 inches in diameter. This is an ideal range for most common cookware sizes, from small 1-quart saucepans to large skillets. Cookware works best on elements that are about the same size as the bottom of the pot or pan. This is true of all cooktops, but it is even more noticeable with induction: Avoid using a pot with a bottom more than an inch wider than the diameter of an element, or you’ll notice a drop-off in heat at the outer edge of the pot. Conversely, if a pot or pan is several inches smaller than the element, the element can have trouble recognizing it. (This is a safety measure to prevent objects like metal serving spoons from turning on the cooktop.)

On a handful of cheaper cooktops, the largest elements are only 8 inches wide, which may still work fine for many cooks, as most cookware is less than 10 inches wide across the bottom. But if you frequently use larger skillets or pots, an 8-inch element will be frustrating.

Any induction cooktop has the power to boil water or heat a skillet faster than a radiant-electric version and as quickly as most gas stoves (sometimes faster). Induction cooktops measure their power in watts—the higher the wattage of an element, the more power it has, the faster it heats, and the better it is at maintaining a high temperature consistently, such as when you add cold ingredients to hot oil. The wattage typically correlates with the element size: A 12-inch element often draws more power than an 11-inch one.

The key power number is the wattage of the boost setting on a cooktop’s largest element, which lets you briefly draw power from the other elements whether or not they are on. You generally pay more for extra-large elements and increased wattage. Nearly any cooktop, even a budget model like the IKEA Särklassig, should have at least a 10-inch large element with a 3,600-watt power boost, which is ample; that amount of power can bring a big pot of water to a boil faster than a gas stove can, and it can get a wok hot enough for a stir-fry. Midrange cooktops typically have an 11-inch element with 3,700 watts to 4,200 watts, and anything above that is likely to be found on a luxury model.

Jessica Petrino Ball, head of the education program at the appliance retailer AJ Madison, advises considering the power range, as well: The best cooktops can go a bit lower in wattage, which allows them to better handle not only low temperatures but also medium heats and steady simmers. In contrast, a lower-priced induction cooktop usually has a little less range at the low end than pricier models and thus offers less precision for cooking at lower temperatures.

A 36-inch cooktop typically has one large element in the center surrounded by four small to medium-size elements. Sometimes you’ll find a bridge (or even two), which seamlessly links two elements of the same size, allowing you to cook on those two elements at the same time with a griddle or a longer pan. High-end cooktops may have a free-zone layout, which allows you to put a pan anywhere in a specific zone or even anywhere on the cooktop.

You’ll find less variety in the layouts for 30-inch cooktops. These usually come with two medium-size elements on the left side, occasionally connected with a bridge, and then a large element and a small element on the right side.

Every induction cooktop, from budget-priced IKEA models to top-of-the-line cooktops from Bosch, GE, and Miele, uses the same glass-ceramic surface manufactured by Schott Ceran, typically opaque black with a rounded edge that overlaps the countertop. Most cooktops use circles to indicate the size and positioning of the elements (we think these marks are the most helpful for keeping pans centered), but some models use rectangles or cross-hatches.

On many cooktops, you can have stainless steel trim, which some cooks say makes them worry less about chipping an edge (a fairly rare occurrence). Some premium models support a proud mount, in which they sit a bit above the counter, usually surrounded with a stainless steel border. In a flush mount, on the other hand, the cooktop sits in the counter with no overlap; this type of installation requires a custom cutout and is usually the more expensive option.

Most induction cooktops have a fully digital interface for adjusting heat levels, but a few still use knobs. You can find four common styles of control panels:

All of those control panel styles work fine, though we’ve found that the horizontal slider bars can be a little harder to get used to—particularly if you’re accustomed to knobs. During our testing, we noticed that a digital interface could be trickier to use when it was especially wet or splattered. And wiping a cooktop hard or splashing it with a bit of liquid can sometimes turn off the cooktop or lock it accidentally.

Most induction cooktops come with a digital timer, which can alert you when the cooktop is done but is usually not capable of turning the appliance off. The timers on most portable induction cooktops can shut the cooktop off automatically when time is up—this is a great feature we’d love to see on full-size versions.

Based on our research and testing, we’ve determined that these four features especially make a cooktop easier to use. (All the cooktops we recommend, except the IKEA Särklassig, have these features to varying degrees.)

Most induction cooktops come with 10 power settings (as do most radiant-electric cooktops and some gas versions). But if you’re moving from a gas cooktop, where you can adjust the flame as you like with the turn of a knob, 10 settings might feel limiting. A handful of induction cooktops have more than 15 heat settings. In our hands-on testing, we’ve found that the more settings a cooktop has, the easier it is to cook with, and we hope this feature becomes more mainstream.

If you plan to spend $2,000 or more on an appliance that could last a decade, it should have built-in Wi-Fi. That way you can take advantage of connectivity benefits—allowing technicians to diagnose issues remotely, automatically turning on a range hood when the cooktop is in use, setting a precise temperature—even if you’re not all that interested in smart-home tech generally. (You can always turn the Wi-Fi off or decide not to connect it at all.)

Some Wi-Fi–enabled cooktops have apps that tell you when a timer is up or let you see the setting for each element. In some cases, this technology could allow you to change a setting through voice-recognition software, which can help those who are blind or have low vision, people who have hearing loss or mobility issues, and anyone who just wants to cook from their couch.

Some induction cooktops have the capability to maintain a target cooking temperature, usually warm, simmer, or melt. As a result, the cooktop can automatically lower the power if, say, you add a lid to your pot, increase the power if you add cold ingredients to a stew, or just keep things warm.

A cooktop with precision cooking functions lets you set a precise temperature, usually with the help of Bluetooth-connected cookware or Bluetooth-connected sensors that you place on a pot or pan. This allows for sous vide techniques, as well as for tasks such as setting a pan to 115 °F for making yogurt or 350 °F for frying.

In guided cooking, the cooktop uses sensors to adjust the wattage so that it hits a target temperature as you cook through a recipe, usually via an app, though some high-end cooktops have a built-in LCD screen for this purpose. The sensors can also tell you when the food you’re cooking is at an ideal temperature.

These three features aren’t common yet, but they can help take some of the more stressful guesswork out of cooking.

Many midpriced induction cooktops offer bridging between two medium elements for use with a griddle or a longer oval pan. Though bridging syncs the elements so that you can control them both with one button, you will still find a slight gap in heat between the two. (On many cooktops, you could just as easily use two same-size elements simultaneously by adjusting the heat on both elements manually.)

Some more expensive cooktops have a continuous cooking zone, also called a “flex zone” or “free zone,” in which the entire surface of a large area can create heat. Some of the highest-end models offer “full-surface cooking,” which allows you to cook with a pot or pan anywhere on the cooktop. The ability to put a pan down anywhere on a cooktop could be a true game-changer for blind cooks or those with low vision, as well as cooks who can’t lift heavy pans or have limited reach. This feature is becoming more common.

Cooktops are installed in a cutout in a countertop, which you can buy off the shelf or have custom-built. If you’re replacing one cooktop with another of the same size, the swap should be easy. But you should double-check the installation specs for the cooktop and those of the cutout to be safe: A cooktop that is slightly smaller than your old one is usually fine, but if it is much larger, you might have to increase the size of your cutout.

If you already have a fully electric stove or cooktop, you may not have to do much electrical work, said Will Teass of Teass Warren Architects in Washington, DC. If you’re switching to electric from gas, an electrician will need to confirm that your home’s electrical system has (or is capable of getting) the capacity to support 240-volt/50-amp electric kitchen appliances. You will also need a plumber to cap your gas line.

Upgrading your home’s electrical capacity can be an expensive and time-consuming process. Electrical utilities may help underwrite many of these costs, and the electric-appliance rebates available through the Inflation Reduction Act are designed to cover some or all of these costs, in addition to the cost of buying and installing the cooktop.

We’ve heard from a few sources that induction cooktops don’t prompt as many service calls as gas or radiant-electric models do. “Either they don’t break as much, or [they are] not sold enough yet,” said Moses Handler, who runs an appliance repair company called Handler Appliance in New Jersey. The most important thing we’ve learned about service—other than that any machine from any brand can potentially break down—is that before you buy your appliance, you should know who in your community can repair it. That could mean having a good relationship with a local appliance-repair group and confirming that they can service the brand and model you plan to buy or can access parts. (As shipping-supply issues continue, noted AJ Madison’s Jessica Petrino Ball, it’s harder to get some components like circuit boards, so they’re more likely to be repaired rather than replaced.) It could also mean buying a cooktop from a local store with service technicians who, ideally, would be the people installing and then servicing your appliance.

Service is especially important if you’re shopping for a budget induction cooktop. Some of the most affordable cooktops are made by companies, such as Thor and Zline, that aren’t widely known in the United States and manufacture their appliances overseas. Fewer repair companies know how to work with these appliances, and parts are harder to find. If you don’t live in a major metropolitan area, think hard before you choose a cooktop from a company that you don’t know well. We’ve spoken to many smaller appliance manufacturers, and managing repairs outside major cities is consistently an issue.

We recommend buying a cooktop from a brand that offers an extended service plan for at least two years. Because induction technology is so new, you should also read your cooktop’s manual or watch instructional videos to make sure you are using it correctly, and you should familiarize yourself with common issues and error codes.

Induction has the lowest ventilation-safety needs of any type of heat source—and many city codes don’t legally require you to install a range hood with an induction cooktop. Unlike gas, induction cooking doesn’t release methane, benzene, or nitrogen dioxides, and the cooktop itself doesn’t create volatile organic compounds when you turn on an element, the way an older radiant-electric or gas cooktop does (though all cooking creates some VOCs).

You should still install a ventilation system with your induction cooktop, said AJ Madison’s Jessica Petrino Ball, to keep heat out of your kitchen and grease off your cabinets. A range hood captures gases and steam as they naturally rise. Its power is measured in the volume of air, in cubic feet, that it can filter per minute (CFM). For induction cooking, you could opt for 150 CFM to 300 CFM, said Petrino Ball, but she recommends 400 CFM to 600 CFM if you fry, sear, griddle, or wok-cook regularly. A small number of 36-inch induction cooktops, such as the IKEA Förnebo, are designed with a built-in downdraft venting system; with this style, you don’t need to install a range hood or a separate ventilation system, but you do sacrifice some cooktop space.

New federal rebates on electric appliances could trim the cost of Energy Star–certified induction cooktops by up to $840 for many people, and they could cover some of the additional costs of installation or rewiring if you’re switching from gas. (Read more about how to take advantage of the IRA rebates, which should roll out in late 2023 or early 2024, in our appliance-buying guide to the Inflation Reduction Act.) Your electric utility, your city, or your state may also offer rebates on electric kitchen appliances. The national Database of State Incentives for Renewables & Efficiency tracks such programs and allows you to search for them by state or US territory.

Since an induction element creates heat using a magnetic field, it requires cookware made from a ferromagnetic metal. The bottom of a pot or pan should be strongly magnetic; a weak connection won’t work. We’ve found that cast iron and enameled cast iron, carbon steel, fully clad cookware (which has a copper or aluminum core sandwiched inside magnetic stainless steel), and cookware with an encapsulated bottom (a thick magnetic disk welded underneath) all work. Clay, copper, glass, ceramic, and some kinds of stainless steel and aluminum don’t. Most people have at least a few pots and pans that are compatible with induction cooktops, but if you’re unsure, grab a magnet: If it sticks to the pan, you’re in business. We also have recommendations if you need to buy new induction-compatible cookware and tips on using it for best results.

If you cook a lot, you might find the flat, easy-to-clean glass surface of an induction cooktop to be its most rewarding feature. Because an induction cooktop gets hot only right under a pan, food doesn’t cook onto its surface, so it will rarely need an intensive clean.

In most cases, a damp (not wet) rag or paper towel is all you need to wipe the surface clean, as soon as the cooktop is cool enough to touch. Try to clean a cooktop while it’s still slightly warm, and to clean the surface after each use—otherwise, you risk having the next pot you’re cooking with heat up whatever might be left uncleaned underneath it.

Some companies sell products just for cleaning glass cooktops, but in our experience we haven’t found a need to buy them, even for more heavy-duty cleaning jobs. Use a dish rag or a microfiber cloth (the grippy texture wipes away spills even when dry) with equal parts rubbing alcohol or white vinegar and water mixed in a spray bottle. (If your cooktop has metal trim, be careful to rinse away any vinegar-water solution, which can corrode it.) For greasier spills, try a mixture of dish soap and water.

Never use harsh chemicals or abrasive sponges on the surface of the cooktop unless they’re explicitly made for glass cooktops, as doing so can mar the surface. Ammonia-based glass cleaners in particular can remove the markings on the glass-ceramic surface that indicate where to place your cookware. You should also avoid storing anything heavy, such as a bottle of olive oil, above a cooktop in case the item falls. If the glass-ceramic surface of your cooktop cracks anywhere other than an edge, turn off the cooktop immediately and contact the manufacturer (if it is under warranty) or a repair person.

This article was edited by Ingrid Skjong and Courtney Schley.

Will Teass, LEED-certified architect and co-founder, Teass Warren Architects, phone interview, October 28, 2022

Jill Notini, vice president of communications and marketing, Association of Home Appliance Manufacturers, phone interview, October 21, 2022

Jessica Petrino Ball, editorial director and head of the education program, AJ Madison, phone interview, October 11, 2022

Allie Holtz, senior product manager for built-in cooking, GE Appliances, Zoom interview, October 3, 2022

United States Environmental Protection Agency Energy Star Office of Public Affairs, email interview, August 19, 2022

Brian Rizzo and David Oudenhoven, corporate chef and product engineer, Wolf, phone interview, August 12, 2022

Adrienne Anderson, chef, food stylist, and kitchen-design consultant, phone interview, July 28, 2022

Abdel Tarchid, architect and designer, Appliances Connection, phone interview, July 21, 2022

John Hynek, former senior product manager, culinary department, Miele, phone interview, March 24, 2022

Alicia Cafferty and Aayush Vishnoi, vice president of government relations (North America) and senior vice president of business-unit cooking, BSH Home Appliances Corporation, Zoom interview, March 10, 2022

Rachel Wharton

Rachel Wharton is a senior staff writer at Wirecutter covering ovens, stoves, fridges and other essential kitchen appliances. She has more than 15 years of experience reporting on food issues and a master's degree in food studies, and has helped write more than a dozen books on that topic (including her own, American Food: A Not-So-Serious History). One of her first real gigs was reviewing kitchen gadgets in less than 50 words for the New York Daily News.

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