Induction Ranges

Induction ranges heat the pan, not the cooktop

Induction ranges are relative newcomers in the field of kitchen appliances. An induction cooktop runs on electricity, but instead of running the electric current through a heating element, it uses the current to generate an electromagnetic field. When magnetic cookware, such as cast iron or enameled steel, is placed on the cooktop, the electromagnetic field generates heat directly within the pan while the cooktop itself stays cool. This speeds cooking and also serves as a useful safety feature, especially in homes with small children. Induction cooktops (with no oven) have become popular in the past few years, but freestanding electric ranges with an induction feature are just beginning to become common.

We found far fewer reviews for induction ranges than for other types of electric ranges. However, within this limited field, there was one clear standout: the GE Profile PHB925SPSS (*Est. $2,350). This induction range takes top marks in two separate professional tests. Testers say it excels at nearly every kitchen task, from boiling water to browning cookies. Its 5.3-cubic-foot oven has a convection mode and a variety of other features, such as an automatic shutoff, delayed baking and cleaning cycles and a temperature probe for meats. There is also a separate warming drawer. The black glass cooktop has four separate heating areas, ranging in power from 1300 to 3700 watts, and a low-power warming zone. Its electronic touchpad controls are located on the backsplash and come with a lockout feature to prevent accidental changes to the settings. The GE Profile PHB925SPSS has a stainless-steel finish and a one-year warranty (with an additional four years for the glass cooktop and radiant surface units).

This range has not attracted a large volume of reviews from users, but we found a total of about 20 comments at various retail sites. Most reviews we found give this range a perfect 5-star rating. Users say they are astonished at how quickly and evenly the induction cooktop heats their food. "It boils water so fast you don't even have time to get the food ready to go in before the lid [is] rattling off the pot," says one owner. Another describes the temperature response time as "instant." Several users also note that the cooktop is easy to clean, although a few add that the stainless-steel finish requires frequent cleaning because it shows marks clearly. The most common complaints we found about this range are about price (though most users say it's worth the cost) and difficulty reading the control panel. We found only two reviews for this range that were truly negative, both from owners who experienced malfunctions shortly after purchase. One of these users apparently did not try to get the range repaired under warranty, while the other received a replacement range with the same problem.

Another induction range that performs very well in professional tests is the Samsung FTQ307NWGX (*Est. $1925). This range pairs an induction cooktop with a large 5.9-cubic-foot convection oven. Its special features include SelectTouch controls that promise the same fine temperature control as a gas range; a warming drawer and a 20-minute SteamQuick cleaning cycle. It has a stainless-steel finish and comes with a one-year warranty that covers parts and labor.

In professional tests, the Samsung FTQ307NWGX excels at all cooking tasks -- boiling, simmering, baking and broiling. Its cleaning cycle is also judged very-good. The 30 or so reviews we found on the Samsung manufacturer site are mostly positive. As with the GE Profile range, users are impressed by how quickly the cooktop heats food; one owner says, "When I want a cup of tea, I put on a pot of water and by the time I have the sugar and tea bag in my cup the water is boiling!" Users also note that the cooktop is very responsive; some say it responds to adjustments in temperature just as well as a gas stove. The main complaint we saw is that the layout of the induction elements is awkward, making it hard to take full advantage of the cooktop space. As more than one user notes, with an induction cooktop, the pots and pans must be sized to match the heating elements. This means that cooking several large items at once is not possible, and smaller cookware can't be used at all on the large front burner. One user also complains that the oven fan repeatedly cycles on and off even after the oven has cooled down; however, a user whose range had to be replaced says that this problem seems to have been fixed within the last year.

For those who are intrigued by induction but aren't quite prepared to take the plunge (and give up their nonmagnetic cookware), the editors of Good Housekeeping recommend the Frigidaire FPCF3091LF (*Est. $1,425). This range includes two induction elements and two standard electric heating elements (which can merge to serve as a griddle burner). The "feature-packed electric oven" includes convection and a host of special cycles, such as quick preheat (which reportedly brings the oven up to baking temperature in six minutes) and one-touch buttons for pizza and chicken nuggets. However, the Good Housekeeping review doesn't specifically comment on this range's cooking performance, and we could not find any user reviews to help us evaluate it.