EmailGas, electric or induction cooktop?
For most people, the availability of a gas hookup will partly determine whether they ultimately go with a gas or electric cooktop. If you have the option, you can then weigh design and performance factors. In general, reviews say electric smoothtop cooktops are more consistent performers than gas cooktops. Induction cooktops perform well and have a safer, cooler cooking surface, but are almost twice the price of the average electric or gas cooktop.
Many people prefer the look of an electric smoothtop. These cooktops are easy to clean, though you do need to use a special cleaner for the ceramic glass. Electric smoothtop cooktops frequently have helpful features like variable-size elements, warming zones and bridge elements (which heat the cooktop between two burners to accommodate long pans or griddles). Reviews say electric cooktops are best for low-temperature cooking, such as melting butter, making sauces or long slow simmers, while gas cooktops excel at high-temperature cooking such as stir-frying or searing, and gas cooktops respond instantly to temperature adjustments. Some people also just like the feel of cooking with gas, since they can see the flame.
One major advantage that gas cooktops have over electric is that they tend to be less prone to breakdowns, according to owner surveys. Heating elements in electric cooktops are more prone to fail and must be replaced -- a much more difficult task with modern smoothtop cooktop than with older coil-burner models. And while we read numerous reports of cracked (or even shattered) surfaces on smoothtop cooktops, the cast-iron grates on most gas cooktops are nearly indestructible.
A few gas-powered cooktops have a gas-on-glass cooking surface, which gives them the look of an electric cooktop. More commonly, gas cooktops feature continuous one-piece grates, which allow users to slide pans easily from one side to the other (but without the risk of marring the surface), much like an electric smoothtop does.
According to the Rocky Mountain Institute's Home Energy Brief, gas is the greener choice, as gas appliances are more efficient than electric appliances. Gas cooktops use about half the energy as electric models. However, they are harder to clean.
Both gas and electric cooktops come in 30- or 36-inch widths. A few pro-style models are available in wider widths. In general, 30-inch cooktops have four burner elements, while 36-inch cooktops have five. Some 30-inch gas cooktops squeeze in five burners.
Induction cooktops use electromagnetic technology to heat only the pan, leaving the burner plate much cooler than a gas or electric radiant burner. The benefits of induction cooking include quicker, more efficient heating and a safer, fast-cooling cooking surface. Induction cooktops can detect what is sitting on a burner and automatically adjust energy output to the size of the pan. In testing, induction cooktops work great, boiling water more quickly than gas or electric cooktops and flawlessly holding a precise simmer. The big downside is cost: Induction cooktops start at about $1,500 and go up from there.
Induction cooktops are also more efficient than other types. Eighty-six percent of the heat in induction cooking goes directly to the pan, which is much more efficient than electric and gas cooktops. However, experts say you won't really notice much of a savings on your energy bill. Be aware that since induction cooktops use an electromagnetic current, you must use magnetic cookware. Otherwise, no heat will be produced. Stainless steel and cast-iron cookware work best. Copper or aluminum cookware won't heat up at all. You can always do a magnet test to see if your cookware will work: If a magnet sticks to your cookware, it should work. Lastly, your cookware needs to have a flat bottom. Anything with a textured bottom won't heat up as evenly, resulting in cold spots.
Some induction cooktop manufacturers include warnings in their owner's manuals about the risk of electromagnetic interference in people who have a pacemaker. However, the American Heart Association says there isn't any danger as long as the pacemaker was made after 1995.
Experts say to consider the following when buying a cooktop:
- Look for sealed burners, as well as removable burner pans and caps. Other easy-to-clean features include upswept burners and smooth or removable controls and knobs. Owners also like smoothtop electric models for their easy cleanup, although special cleaners are often recommended to prevent scratches -- especially on dark surfaces.
- If you choose an induction cooktop, you'll only be able to use certain cookware. 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.
- Choose based on your cooking style and your design preferences. Most homes typically don't require a cooktop with six extra-large burners and a grill. If price is important, don't buy more product than you'll use. Price can be affected by the style you choose -- if your design preference is for stainless steel, that option costs more.
- Consider the controls. Many cooktops feature knobs in the front, which are easier for children to reach. Some cooktops also feature knobs or touch controls that are very close to the heating elements, which is a complaint of many owner reviews. A few models have a control lockout feature.
- Consider heat levels. Many cooktops now come with burners specifically designed for either low-heat simmering or high-heat searing and boiling. That's something to look for if you like to braise or make stocks on the stovetop, or for high power, if you like to stir-fry or sear meats on the cooktop.
Notes on venting
One additional consideration is venting. 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, because the flame produces carbon monoxide.
One option is an overhead vent, which can be customized to match your appliances or to make a bold decorative statement. Freestanding, overhead chimney-style hoods can cost more than $2,000 all by themselves, though if you plan to place your cooktop near a wall, wall-mounted chimney hoods are much less expensive, priced as low as about $600. More mundane range hoods can be mounted under a cabinet and can cost as little as $40. See our companion report on
Experts advise against skimping on the size vent you choose, saying it's better to get the widest vent you can reasonably accommodate. You'll need to choose a large vent anyway for an island cooktop because of the additional airflow around an island. (The vent should be wider and deeper than the cooktop.) Commercial cooktops need even larger and more powerful vents to remove the degree of heat and smoke put out by these powerhouses. Ten-inch ductwork is usually required, which may limit where (and if) you can place a commercial cooktop, depending on your kitchen setup.
A downdraft vent is another option. Downdraft vents are built into the countertop rather than mounted above the cooktop. These pull air down from the cooktop instead of up into a hood. Most downdraft blowers rise up behind the cooktop for cooking and then lower out of sight when you're done. Downdraft vents start at about $500 and are a good choice for island cooktops if installing an overhead hood isn't feasible. The downside is that downdraft vents are much less effective because they must pull hot smoke and steam (which normally rises) to the side and downwards. Some cooktops are sold with an integrated downdraft vent.