5 Best Induction Cooktops, According to Testing

At the Good Housekeeping Institute Kitchen Appliances and Innovation Lab, we’ve spent the last 20 years putting nearly 100 ranges and cooktops through their paces — including plenty of induction models.

When testing induction cooktops, we focus on the details that matter most: How fast can the burners boil water? Can they hold a steady simmer without fuss? We even cook flour in a skillet to check heat distribution—uneven browning is a no-go.

✔️ Size: Induction cooktops come in all shapes and sizes, from compact single-burner portable models to expansive 45-inch options. The standard sizes, though, are 30 and 36 inches. A 36-inch cooktop gives you extra room to juggle multiple pots and pans, while a 30-inch model typically offers four burners in different sizes and still provides plenty of versatility. Pick a size that suits your cooking style and kitchen space.

✔️ Number and variety of burners: To get the best results with induction, your burner size should match your cookware. That’s why most cooktops feature a mix of small and large burners. Some even include auto-sizing or adjustable rings that adapt to your pot, which is a lifesaver on smaller cooktops. Models usually come with three to five burners, depending on the size. Higher-end models feature flex zones, which allow you to place a pan anywhere on the surface.

✔️ Bridge burners: Bridge burners are a game-changer if you use griddles or grill pans. This feature lets you link two burners to create one larger cooking surface, ideal for hosting brunch or feeding a crowd. While not essential, it’s definitely worth considering if you often cook for a group.

✔️ Design and finish: Induction cooktops tend to share a sleek, glossy black glass look, but there are subtle design differences. Some models offer alternative finishes or frames to better match your kitchen, and we’re fans of minimal markings and low-profile digital controls for a clean, modern aesthetic that’s also easy to wipe down.

✔️ Noise: Induction cooktops can hum or buzz due to the electromagnetic energy that powers them. It’s most noticeable with empty cookware or cheaper models, but even pricier options can have faint fan noise. A little hum is normal, but if you’re sensitive to sound, check reviews before buying.

✔️ Special features: Some induction cooktops come loaded with extras like “keep warm” settings, cooling zones, slide controls, smart connectivity and boost modes. While these can be handy, focus on finding a model with strong performance, reliable features and a design that works for your cooking needs and budget. Extras are nice, but they shouldn’t overshadow the basics!

The magic of induction cooktops is all about magnets. These sleek glass surfaces have embedded heating elements that use electromagnetic energy to heat the magnetic iron in your cookware directly. What’s cool is that no heat comes from the cooktop itself, so you won’t waste energy or worry about fire hazards. Plus, your pan heats up in a flash — no more waiting around for water to boil or oil to shimmer.

Induction also gives you precise control, whether you're simmering sauces or searing meat at high heat. That’s why induction is a favorite in professional kitchens, where fast, efficient cooking is a must.

You need to use induction-compatible cookware containing iron, such as cast iron, carbon steel, stainless steel and stainless-plated pots and pans. Your favorite wok, grill pan or griddle should work on induction if it's made from cast or carbon steel.

If you prefer to cook with nonstick or ceramic cookware, check that they are induction compatible (in most of our stories we note if they are). "In our experience, heavier cookware that doesn’t just have an induction-ready plate slapped onto them perform well," says Kitchen Appliances and Innovation Lab Director Nicole Papantoniou.

Materials that don't work on an induction cooktop are aluminum, copper, ceramic, glass and some stainless steel. "Most cookware, however, is not just made of one material, so even if cookware is made from one of these materials, there’s a good chance it’s made with other materials that make it compatible with induction," says Papantoniou. To ensure that your cookware is compatible with induction, you can bring a magnet with you to the store and place it on the bottom of your desired cookware to see if it will hold the magnet.

Whether you're concerned about the potential health risks linked to gas ranges or just want to enjoy the energy efficiency and precision that induction offers, there are a few things to consider.

While gas cooktops have long been the go-to for chefs, induction is quickly gaining ground in professional kitchens for its pinpoint accuracy. Keep in mind, though, that some of your favorite gas-friendly cookware might not work with induction, and certain cooking techniques could require a little adjustment.

Yes, there's a learning curve, but you'll soon appreciate how much more energy-efficient induction is — and how it can handle delicate tasks like melting chocolate or making custards without the risk of separation or curdling.

On the flip side, you’ll need an electrician to install a larger electrical wire to power your new induction cooktop. So, while the switch comes with some upfront costs and adjustments, it’s well worth it if you're looking for precision, efficiency and enhanced safety in the kitchen.

✔️ Advantages: Induction cooktops come with some pretty serious perks over gas and electric models.

• They're faster, more energy-efficient and incredibly precise. "Only the cookware heats up, which saves energy, reduces costs and speeds up cooking time," says Papantoniou.
• They’re safer because the cooktop itself stays cool, so no accidental burns (though the cookware and food inside are still hot, of course).
• We love induction for how easy it is to use and clean. Many brands even offer “fit guarantees” to help cover any modifications needed to install a new cooktop, which is a huge bonus when upgrading your kitchen.

✔️ Disadvantages: On the downside, induction cooktops can be pricier than their electric or gas counterparts, and there are some other factors to consider.

• You may need to buy new cookware if your current set isn’t induction-compatible.
• Since induction is faster than other cooking methods, it can be easy to accidentally overcook your food if you’re not paying close attention.
• There’s a bit of a learning curve. For example, if your cookware isn’t the right size for a burner or you briefly remove your pan, the burner might shut off automatically. Some cooking techniques are trickier on induction too — like releasing a crepe or shaking your popcorn pot, which can scratch the cooktop or cause it to malfunction. But once you get the hang of it, you’ll be cooking like a pro!

Induction cooktops are relatively easy to clean; just make sure to wipe it down after each use. "Fortunately, with induction, the stovetop doesn’t get hot like other glass cooktops do, so spills are less likely to burn and bake on, making induction easier to clean overall than regular glass cooktops," says Carolyn Forté, Home Care & Cleaning Lab Executive Director. "When you do clean it, you want to use a microfiber cloth to wipe it to help prevent streaking, and select a cleaner that cuts grease but isn't too sudsy or soapy to also eliminate extra rinsing and streaks."

As far as a cooktop cleaner, Forté recommends using cleaners like Mr. Clean Clean Freak or Scotch-Brite Glass Cooktop Cleaning Wand, which worked well in testing.

Perry Santanachote is a contributing writer for Good Housekeeping. She has been testing and writing about the best kitchen appliances and cookware for over 10 years. She switched to induction in 2021 and won't ever look back.

Reviews Analyst Eva Bleyer has tested everything from gas ranges to microwaves to kitchen scales to blenders. She graduated from NYU with a bachelor of science in food studies, nutrition and public health and is a trained chef through the Natural Gourmet Institute. Eva leads induction cooktop testing and has tested a few of the picks on this list. She loves that induction cooktops can melt fussy ingredients like chocolate without seizing or quickly boil water for pasta.

Nicole Papantoniou oversees all of Good Housekeeping's content and testing related to kitchen appliances, tools, gadgets and gear. She's been testing kitchen appliances professionally since 2013.