5 Best Induction Ranges of 2025, Tested by Experts
We tested slide-in and freestanding induction ranges to find the best options for your home.
Expert consulted: Eva BleyerKitchen Appliances Lab Reviews Analyst
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Induction ranges are all the rage these days and it’s easy to see why — they bring more speed, precision and safety to your cooking compared to old-school electric or gas ranges.
One of the perks of an induction range is that it keeps your kitchen cooler. This is thanks to the electromagnetic energy that directly heats your magnetic, induction-compatible cookware instead of heating an element or creating a flame.
Imagine boiling six quarts of water in under 10 minutes for a quick weeknight meal or melting chocolate to perfection without needing a double boiler. Plus, many induction range ovens come with convection or air fry settings, making it a breeze to whip up crispy chicken wings or golden French fries.
Here at the Good Housekeeping Institute Kitchen Appliances and Innovation Lab, we’ve put nearly 100 ranges and cooktops to the test over the past 20 years. When it comes to induction cooktops and ranges, we check how quickly they can boil water, maintain consistent temperatures and evenly distribute heat. We also put the ovens through their paces by baking cakes and cookies, and broiling steaks and bread.
At the end of this guide, you can read more about how we test induction ranges — plus everything you need to know to shop for an induction range. Also, learn which cookware is induction-safe, the differences between electric and induction ranges and the advantages and disadvantages of induction ranges.
LG Smart Induction Slide-In Range with AirFry
Pros
- Boils six quarts of water in less than 10 minutes
- Air sous vide and air fry oven settings
- Steaks broiled to perfection in 6 minutes
Cons
- Oven racks are a little difficult to insert and remove
The LG Smart Induction Slide-In Range with AirFry is our top pick for its exceptional induction performance, user-friendly design and innovative oven settings. Over the years, LG ranges have never failed to impress us, and this model is no exception.
One standout feature is its convection oven with air fry capability, but it doesn't stop there — it also boasts "air sous vide." This nifty setting uses low oven temperature and airflow around vacuum-sealed ingredients to give you that sous vide perfection without the water bath. When we tested it, we were blown away by how quickly it brought 6 quarts of water to a rapid boil in under 10 minutes, thanks to a high-wattage burner on the front right side.
In our simmer test, the range held a steady poaching temperature of 158˚F to 162˚F for over 30 minutes — ideal for gently poaching an egg or simmering milk or butter without burning. Our cakes emerged beautifully golden, and steaks broiled to perfection in just six minutes, complete with those coveted char marks.
Navigating the control panel is a breeze, and we love the handy oven drawer below for storing baking sheets. However, one tester mentioned that the oven racks require a bit of finesse to insert and remove without scraping the oven sides.
| Size | 30" |
|---|---|
| Oven capacity | 6.3 cubic feet |
| Cooktop max power level | 4,300 watts |
| Burners | 6" (three), 8", 11" |
| Bridge burner | No |
Frigidaire Slide-in Induction Range with Convection Oven
Pros
- Great value for the price
- Heats quickly
- Easy to clean
Cons
- Controls might be too sensitive for some
If you're new to induction cooking and looking for an affordable option, this slide-in induction range from Frigidaire is a great pick at under $2,000 (or even under $1,000 on sale). We haven't tested this model in our Lab, but Frigidaire electric ranges have performed well in our testing over the years.
Reviewers rave about how quickly it boils water and how easy the cooktop is to clean. No exposed element on the oven's bottom makes cleaning a breeze. They also appreciate the minimalist design.
This four-burner induction range is spacious, and two burners can be bridged to heat a griddle. Users say the controls are easy to access and use but can be sensitive to accidental adjustments. (They can be locked, but not when you are cooking.)
| Size | 30" |
|---|---|
| Oven capacity | 5.3 cubic feet |
| Cooktop max power level | 3,600 watts |
| Burners | 5", 7" (two), 8" |
| Bridge burner | Yes |
Miele Generation 7000 Induction Range
Pros
- "Moisture plus" oven feature that allows you to add steam to cooking
- Easy-to-understand cooktop markings
- Heats quickly and with even distribution
Cons
- Requires water line hookup
The Miele Generation 7000 30-inch Induction Range might come with a hefty price tag, but it's worth every penny if you're after top-notch performance, intuitive controls and a sleek modern design.
This beauty combines a four-zone induction cooktop with an exceptional convection oven featuring dual fans and a "moisture plus" feature that adds steam to boost the humidity level in the oven. This ensures that your roasted foods, like potatoes or salmon, stay moist and tender on the inside.
A Kitchen Gear Award winner, we were particularly smitten by its style and innovative cooktop configuration. Each burner is marked to indicate the size of pots and pans it can accommodate, adjusting its size and output automatically based on the cookware.
In our tests, it boiled water in no time, toasted bread with perfectly even heat distribution and featured an intuitive control panel that tilts out for easy viewing with just the touch of a button.
One thing to note: to make the most of the range and its "moisture plus" feature, you'll need to connect the appliance's water line, as it doesn't come with a built-in water tank like some other models. But once you do, you're in for a cooking experience like no other.
| Size | 30" |
|---|---|
| Oven capacity | 4.59 cubic feet |
| Cooktop max power level | 3,850 watts |
| Burners | 4" to 6.25"; 5.5" to 7.75"; 6.25" to 9" and 7" to 11" |
| Bridge burner | Yes |
Café Slide-In Induction Smart Range with Double Oven
Pros
- Bridge burner and keep-warm element for versatile cooking
- Boils 6 quarts of water in less than 14 minutes
- Two ovens can cook multiple dishes at the same time
Cons
- Oven racks need included lubricant applied in order to slide in smoothly
This GE Café induction range offers versatility and convenience with a double oven, making it a great choice for busy kitchens.
The beauty of a double oven? You can roast a whole chicken at 425˚F in one oven while baking chocolate chip cookies at 350˚F in the other — all at the same time. Plus, this model boasts five burners, including two that can combine to form a bridge burner.
The front right element can boil a pot of water in under 14 minutes. We also love the center burner, which is perfect for keeping ingredients warm — think keeping stock ready for risotto or oatmeal warm while you're cooking up the rest of breakfast.
One quirk we encountered was the oven racks, which can be tricky to install. However, the included rack lubricant helps smooth the process. Also, keep in mind that the largest oven's capacity is 4.3 cubic feet, which might be a bit limiting if you frequently cook multiple large dishes simultaneously.
| Size | 30" |
|---|---|
| Oven capacity | 6.3 cubic feet |
| Cooktop max power level | 3,700 watts |
| Burners | 6" (two), 8" (two), 11" |
| Bridge burner | Yes |
Fisher & Paykel Series 9 Professional Series Induction Smart Range
Pros
- Two large bridge burners on either side of the cooktop
- Self-cleaning oven setting works very well
- The guided cooking feature is handy
Cons
- Pricey
We were blown away by the Fisher & Paykel Series 9 Professional Series Induction Smart Range and its blend of performance and sleek design. Sure, it’s the priciest induction range on our list, but if you're looking for a larger 36-inch model with five burners and a tilting touchscreen control panel, this one’s a showstopper.
The interface is incredibly user-friendly, offering a guided cooking feature where you can select a cooking method, specific ingredient or even a recipe.
This range scored top marks in our tests for boiling and simmering water, oven heat distribution and broiling performance. The cooktop features a powerful center burner with a boost function, flanked by two burners on either side that can be linked into two large SmartZones. This setup lets you use a grill pan on one side, a griddle on the other and still have room to boil a large pot of water in the center — all at once.
Cleaning the oven was a breeze too. After using the self-cleaning feature, it wiped completely clean, earning top scores in our cleaning tests. If you're willing to invest in a high-end range that combines cutting-edge features with outstanding performance, the Fisher & Paykel is a fantastic choice.
| Size | 36" |
|---|---|
| Oven capacity | 4.8 cubic feet |
| Cooktop max power level | 2,600 watts |
| Burners | 11", 7.5" x 9" (four) |
| Bridge burner | Yes |
How we test induction ranges
The Good Housekeeping Institute Kitchen Appliances and Innovation Lab has tested almost 100 ranges and cooktops in the last two decades, including over 50 electric and induction models.
When we test induction cooktops, we assess how quickly the burners can bring six quarts of water to a boil and maintain a steady simmer. To check heat distribution, we cook flour in a skillet to see how evenly it browns.
We evaluate oven performance by baking yellow cake and chocolate chip cookies to see how quickly and evenly they cook. For broiler tests, we toast white bread and cook steak to gauge effectiveness.
Our analysts review each instruction manual, factoring their helpfulness into the ease-of-use score. We also assess how easy it is to clean the cooktop and oven, and how user-friendly the control panel is. Additionally, we consider the functionality of any storage drawers and extra features like app connectivity.
What to look for when shopping for the best induction range
✔️ Size: Most induction ranges are 30 inches wide, featuring four burners and a 5.8 cubic foot oven. But if you’re dreaming big, you can find models ranging from 36 to 48 inches wide, boasting five to six burners and ovens as spacious as 7.1 cubic feet. Bigger is better if you need extra cooking space or room for baking, but a 30-inch model is perfect for most kitchens.
✔️ Heating elements: Induction burners perform best when they match the size of your cookware, so having a range of burner sizes is key. Look for models with elements that feature multiple concentric rings for manual or auto-sizing, especially if you’re working with smaller cooktops. Most induction ranges come with four to six burners, matching the size of the cooktop.
✔️ Bridge burners: One of our favorite features on induction cooktops is the bridge burner, which lets you connect multiple burners into one big space. This is fantastic for cooking with long or irregularly shaped cookware like griddles or grill pans. While not essential, a bridge burner can be a game-changer if you love cooking diverse dishes or entertaining a crowd.
✔️ Design: Unlike gas ranges, which come in a variety of styles, most induction ranges sport a sleek, glossy black glass cooktop. While styles and colors vary by brand, stainless steel finishes are common and give your kitchen a modern, streamlined look.
✔️ Special features: Many induction ranges come with cool extras, like keep-warm settings, smart connectivity and boost or simmer modes. Ovens often feature convection, air fry, air sous vide, proofing and more. While these features can be handy, make sure to prioritize strong performance and a design that fits your kitchen and budget.
What is induction cooking?
Induction ranges use sleek glass cooktops with heating elements powered by electromagnetic energy. Instead of heating the whole burner (which can waste energy, make you wait longer for your pan to heat up or even be a safety hazard if a towel or tool touches the hot burner), these ranges heat only the magnetic cookware you're using. After cooking, the burner itself might be warm from residual heat, but the surrounding area remains cool to the touch.
While gas ranges have long been a staple in professional kitchens, induction ranges are making a splash for their precise cooking capabilities and ability to keep the kitchen cooler, thanks to their minimal ambient heat. Plus, with new research from 2022 raising health concerns about gas ranges, more home cooks are turning to induction for a cleaner, safer cooking experience.
What kind of cookware should be used on an induction range?
For your induction range to work its magic, you need to use induction-compatible cookware. This includes iron-based materials like cast iron, carbon steel, and stainless steel and stainless-plated. If you're a fan of nonstick or ceramic cookware, make sure they’re marked as induction-safe — check the bottom of the pan or the packaging for this info.
Cookware that won’t play nice with induction includes aluminum, copper, ceramic, glass and some stainless steel. Here’s a handy trick: grab a magnet before you head to the store. Stick it to the bottom of the cookware you’re eyeing — if the magnet sticks, you’re all set for induction cooking.
What is the difference between an electric range and an induction range?
When it comes to electric ranges, you've got two main options: traditional electric and induction.
Traditional electric ranges heat up their burners with electricity, which then transfers the heat to your pan. On the flip side, induction ranges use electromagnetic energy to heat up the magnetic iron in your cookware directly.
Traditional electric ranges are usually more budget-friendly and can handle just about any type of cookware. Induction ranges, while often pricier, offer amazing precision and speed and require specific types of cookware (check our earlier tips for what works).
Despite the differences, both types of ranges provide ovens that distribute heat evenly and deliver strong cooking performance. So whether you go classic or cutting-edge, you’re in for a solid cooking experience!
What are the pros and cons of an induction range?
✔️ Pros: Induction ranges are game-changers, bringing lightning-fast speed, top-notch energy efficiency and precise cooking. You can boil water in a flash, melt chocolate to silky perfection and keep sauces like hollandaise smooth and stable. Plus, cleaning the cooktop is a breeze — just a quick wipe, and it’s spotless.
✔️ Cons: Induction ranges can be a bit pricier than electric or gas options, and you might need to upgrade your cookware if your current set isn’t induction-compatible. There’s also a bit of a learning curve; you might accidentally overcook something or find the cooktop shutting off if you momentarily move your pan. And, if you’re not careful, you could scratch that sleek glass surface.
Why trust Good Housekeeping?
Perry Santanachote is a contributing writer for Good Housekeeping. She has been testing and writing about the best kitchen appliances and cookware — from toaster ovens and air fryers to handheld mixers and nonstick pans — for over 10 years. She has even more experience in the food industry, working as a recipe developer, food stylist and cook. Making the switch to induction was a game-changing moment and she’s spent many hours tinkering in the kitchen to find the best new ways to cook.
Eva Bleyer is the reviews analyst in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab. She has tested many appliance categories including gas ranges and dual-fuel ranges. Eva is actively testing new induction ranges for this story. She loves that induction cooktops can melt delicate ingredients like chocolate without seizing and quickly boil water for pasta.
Perry Santanachote (she/her) has more than 15 years of experience in service journalism, specializing in food and consumer goods. She tests and reports on kitchen appliances and cooking tools. She also evaluates food products and cleaning supplies. She’s an experienced writer, product tester and recipe developer who has worked in labs, test kitchens and media organizations, including Thrillist and Consumer Reports.
Eva (she/her) is a reviews analyst in the Kitchen Appliances and Innovation Lab, where she tests kitchen gear, home appliances and culinary innovations. 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 has more than 10 years of experience in the food industry, working as a food stylist, personal chef and marketing manager.
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