Very fast and precise induction. Glass surface cooktop is easy to clean and maintain. Convection oven also receives praise from owners.
Height may be taller than surrounding surfaces. Some complaints about damage during shipping. Intermittent power shut-offs possible.
"Auto Sizing Pan Detection" adjusts to any pan you use for optimum results. "True Temperature Melt and Hold" is great for melting chocolate or making delicate sauces without burning. Easy to clean with smudge-proof exterior.
Some faulty models get error codes appearing.
Includes a warming drawer. Very responsive induction controls. Attractive stainless steel finish and five burners. Convenient self-cleaning abilities. Streamlined design is perfect for small to medium-sized kitchens.
Induction electronics variable, expensive to repair. Circuit board overheating is a known issue. Expensive, considering the possibility of issues.
Distances itself from others on our shortlist for its extremely spacious 6.1-cubic-foot interior. Convection capabilities allows it to cook fast and evenly. Has contemporary stainless steel looks. Self-cleaning.
Some owners gripe about needing a power cord during set up. A few reports of various repairs needed after a few months of normal use.
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A watched pot never boils, right? Well, you must not be using an induction range. Induction ranges work by producing an electromagnetic field just below the glass cooktop. Induction ranges cook much more quickly than traditional electric ranges do – fast enough to dramatically change the way you cook. Besides speed, the real draw of an induction range is the other – subtler – features they offer.
Here at BestReviews, our goal is to give you all the information you need to choose the product that is right for you. We take no free samples from manufacturers, so you can be sure you’re getting accurate, unbiased recommendations. We get our information both from experts and actual consumers. We want to give you a shopping guide you can trust.
If you would like to know more about induction ranges – how they work, how they compare to electric ranges – please keep reading. If you’re ready to buy, check out our top picks.
A conventional electric range warms your pots and pans with radiant heat produced by elements under the glass on the cooktop.
Many come with ovens that use a fan to circulate heat around the cooking food.
When you turn off the fan in a convection oven, it will operate like any other oven.
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.
Ventilation needs are the same for induction ranges as they are for electric or gas ranges.
All ranges – induction and otherwise – come in one of two styles: slide-in or freestanding.
There isn’t any real difference in performance between the two styles, so in the end, it all comes down to aesthetics.
What looks better in your kitchen? Is the seamless look of a slide-in important to you, or would you rather save money on a freestanding range?
Pick the style that’s right for your kitchen.
Baking times and temperature settings in a convection oven will differ from those in a conventional oven.
These are intended to blend into your kitchen cabinetry, offering a more seamless look. As the name suggests, these units slide right into a space between your cabinets. The top of the range should be even with your countertop.
The controls for both the stove and oven are located on the front of the range. There is no control panel sticking up behind the burners and blocking your backsplash.
Freestanding ranges are not designed to blend into your kitchen cabinetry. Most models have finished sides so they can stand alone almost anywhere.
The control panel sits at the back of the stovetop.
Freestanding ranges are typically less expensive and easier to install than slide-in ranges.
Using an induction range should keep your kitchen cooler than using an electric range would.
An induction range can be quite expensive, but it’s worth noting that due to the range’s high-level of efficiency, you may see a drop in your electric bill after installing one. Here’s what you can expect to get for your money.
For this price, you can mainly find smaller freestanding ranges with four induction burners and a narrower convection oven. These ranges may not offer some of the special features that more expensive models have, such as baking drawers or touchscreen controls.
For this price, expect to get a slide-in induction range with up to five heating elements on the stovetop and a convection oven below. Many come with limited warranties included in the purchase price.
Due to its power requirements, an induction range should be professionally installed.
For this price, you can find a slide-in induction range with all the bells and whistles. Many feature extra-large convection ovens, touchscreen controls, baking drawers, and special self-cleaning systems.
Some ranges in this price bracket are Bluetooth-compatible, so you can control them with a remote device.
For this price, you can get the type of large, professional-grade range that is usually only found in restaurant kitchens.
The cost of an induction range doesn’t include the cost of any induction-compatible cookware you may have to buy.
Use an analog kitchen thermometer with an induction range. The magnetic field emitted by the range can interfere with digital thermometers.
Expect a learning curve when first using an induction range. You will have to get used to controlling the heat and understanding the settings. In other words, expect to burn dinner, at least at first.
Try a plug-in induction burner first. If you want to give induction cooking a try without committing to buying an expensive induction range, get a plug-in induction burner and see how you like it. The burner will perform exactly like the ones built into a range.
Don’t clean your induction cooktop with bleach. Abrasive cleaners not designed for glass or ceramic surfaces can damage the range.
Use care when moving pots and pans on the stove. Induction cooktops are not scratch-resistant, so be careful when moving things around on the stovetop.
Q. Are induction ranges safe?
A. Induction cooking is considered to be safe since only the burner or burners in use get hot. That makes it more difficult to burn yourself. Some people have raised concerns about exposure to electromagnetic fields, but there isn’t much real scientific evidence to support these claims.
Q. My induction range makes noise when in use. Is this normal?
A. Yes. Those clicks and hums you hear are common at higher settings. The convection oven is also noisier than a typical electric oven because of the fans.
Q. How do I clean my induction range?
A. Induction cooktops, in theory, should be easier to clean than traditional cooktops, since the only area of the stove that gets hot is the burner in use. For daily cleaning, wipe the cooktop with a slightly damp sponge. For bigger messes, use glass or ceramic cooktop cleaner (you can also use white vinegar). Wipe the cleaner off with a dry rag. For stuck-on residue, use a ceramic scraper. Make sure your cooktop is cool before cleaning it. Most of the convection ovens found in induction ranges are self-cleaning.
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