Gas, electric or induction cooktop?

The first step when shopping for a cooktop is to decide which power source you prefer: gas or electric. Gas cooktops, which require a gas hookup, typically measure 36 inches wide and have four or five burners. Many cooks prefer the visual experience of these cooktops since they can see the actual flame, which can make it easier to make temperature adjustments. However, gas cooktops are harder to clean than smooth electric cooktops, and testing shows they take longer to reach a boil and have more trouble cooking at low heats than their electric counterparts.

Many consumers like the streamlined look of electric smoothtop cooktops, which have four or five radiant burners housed under a layer of ceramic glass. You can still find electric cooktops with coils, but only at the low end of the price spectrum, and professional reviewers don't test them. Smoothtop cooktops are easy to clean because unlike gas cooktops, there is no grating or burner covers to trap spilled food or grease. They also excel at low-heat cooking for simmering, according to reviews. However, they are vulnerable to damage from dropped pots or spills of sugary liquids, which may burn onto the cooktop surface. Most electric cooktops measure 30 inches wide, but it's possible to find 36-inch models or professional-style cooktops over 40 inches.

Induction is another option. These models look much like any other electric smoothtop cooktop, but instead of using radiant burners that heat the cooking surface, induction cooktops use electromagnetic technology to heat pots and pans directly. These cooktops are on the expensive side, starting at around $1,000, but they heat much faster than traditional gas or electric cooktops. They are also very responsive, quickly adjusting the heat as needed for delicate tasks such as simmering sauces or melting chocolate. Induction cooktops also require magnetic cookware made from cast iron or steel, so users may have to replace aluminum or copper pots and pans.

Before purchasing, experts suggest the following:

  • Consider cleanup. On a gas cooktop, look for sealed burners. Other easy-to-clean features include removable knobs and an upswept lip or rim to contain spills. Smoothtop electric models offer easy cleanup, but they often require special cleaners to prevent scratches.
  • Look for continuous grates on gas cooktops. Continuous grates combine to form one surface, so you can slide heavy pots and pans from one burner to another. It may not seem like a big deal, but reviewers love this feature. Also, look for heavy grates of coated cast iron or stainless steel, which can stand up to hard use.
  • Match your cooktop to your cooking style. Many cooktops now come with burners specifically designed for either low-heat simmering or high-heat boiling or both. That's something to look for if you're a cook who likes to frequently braise or stir-fry. If you do a lot of cooking for a crowd, make sure you have at least one high-powered burner or heating element, which is useful for heating large amounts. If you do most of your cooking for one or two people, don't buy more product than you'll actually use.
  • Examine the layout. One frequent complaint we saw about cooktops was that the burners were awkwardly positioned. Make sure there's enough space between burners to use several pots at once without juggling them. The smaller "simmer" burners should be in front so that you can keep an eye on your delicate sauces.
  • Check out the controls. Make sure they're in a position that's easy to reach and see while the cooktop is in use. Touchpad controls are easy to use, but they're more likely to malfunction than standard knobs. On the other hand, knobs on the front of the cooktop (rather than the top) are easy to bump and reset by accident. And they're also easier for children to reach; some models have a control lockout feature to prevent children from turning on the cooktop.
  • Test your cookware before switching to an induction cooktop. Induction cooking requires magnetic cookware in order for the pan to heat. Cast iron, enameled cast iron and stainless or enameled steel with an iron core or base are okay; copper, aluminum, glass and stainless steel without an iron component are not. Many owners recommend taking a magnet with you when shopping for new cookware -- if the magnet sticks to the bottom, the pan will work on an induction cooktop.
  • If you are a heart patient, inquire about safety before choosing an induction cooktop. There is some evidence that the electromagnetic fields generated by an induction cooktop might interfere with pacemakers or other implanted devices. TheInductionSite.com concludes that the scientific literature suggests induction is safe, but the authors urge heart patient to consult with their cardiologists to be safe.

Notes on venting

One additional consideration is ventilation. If you currently have a range, it probably uses existing venting. If you want to install a cooktop in another location, such as a kitchen island, you'll need to find a way to vent it so that you can clear the air of cooking odors and smoke. This is especially important if you choose a gas cooktop, since its flames produce carbon monoxide. Your options include overhead, chimney-style vents (either freestanding or wall-mounted), range hoods mounted under a cabinet, or downdraft vents (the least effective type). Chimney-style vents are the most expensive, costing well over $500. You can find a good under-the-cabinet vent for less than $200. To learn more, see our separate report on range hoods.

Back to top