The 5 Best Induction Ranges We Tested
We found the models that heat fast and cook evenly.
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As a reviews analyst in the Good Housekeeping Institute Kitchen & Cooking Lab, I’ve tested nine induction ranges and found they’re faster, more precise, and safer than traditional electric or gas models. Their sleek glass cooktops use electromagnetic energy to heat induction-compatible cookware directly, rather than heating the burner itself. The result? Faster boiling, more responsive temperature control, and a cooktop that stays relatively cool to the touch. Many of the models I evaluated also came with handy oven features like convection and air fry settings, making it easy to crisp chicken wings, roast vegetables, and turn out golden fries.
Our top picks:
- Best overall: LG Slide-In Smart Induction Range
- Best value: Frigidaire Slide-in Induction Range with Convection Oven
- Best high-end: Miele Generation 7000 Induction Range
- Best with double oven: Café Slide-In Induction Smart Range with Double Oven
In the GH Kitchen Lab, we’ve put nearly 100 ranges and cooktops to the test over the past 20 years. When my team and I test induction cooktops and ranges, we see 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.
Best Deal
Pros
- Cooktop heats quickly
- Air sous vide and air fry oven settings
- Steaks broiled to perfection in six minutes
Cons
- Oven racks can be a little difficult to insert and remove
Over the years, LG ranges have consistently impressed us, and this model is no exception. A similar LG induction range (LSIL6336FE) previously held the top spot but is now out of stock. This upgraded model (LSIL6336XE) offers the same exceptional induction performance, user-friendly design, and innovative oven settings. The most noticeable difference is its all-black ceramic-glass cooktop.
Another standout feature is its convection oven with air fry capability—it also boasts "air sous vide." This setting uses a low oven temperature and controlled airflow around vacuum-sealed ingredients to achieve sous-vide-style results without a water bath.
Navigating the control panel is a breeze, and we love the handy oven drawer below for storing baking sheets. However, in past tests, LG oven racks sometimes required a bit of finesse to insert and remove without scraping the oven sides.
HOW IT PERFORMED IN OUR TESTS: When we tested the LSIL6336FE, we were impressed by how quickly it brought 6 quarts of water to a rolling boil in under 10 minutes, thanks to the high-wattage front-right burner. During simmer testing, the range maintained a steady poaching temperature between 158°F and 162°F for more than 30 minutes—ideal for delicate tasks like poaching eggs or gently heating milk and butter without scorching.
Our cakes baked beautifully golden, and steaks broiled to perfection in just six minutes, complete with nice char marks.
Features at a Glance
| Size | 30 in. |
| Oven capacity | 6.3 cubic feet |
| Cooktop max power level | 4,300 watts |
| Burners | 6 in. (three), 8 in., 11 in. |
| Bridge burner | No |
Pros
- Great value for the price
- Heats quickly
- Easy to clean
Cons
- Controls might be too sensitive for some
If you're curious about induction cooking but don’t want to spend a fortune, this Frigidaire slide-in range is an appealing place to start. It typically sells for under $2,000—and can drop below $1,000 during sales.
This model is packed with convenient features designed to make everyday cooking easier. Its four-element cooktop includes auto pan detection for efficient heating and a bridge burner that creates a larger cooking surface for oversized cookware or griddles.
The 5.3-cubic-foot oven offers plenty of room for multi-rack cooking, while convection helps deliver faster, more even baking results. Thoughtful extras like a storage drawer and multiple self-cleaning cycle options add even more convenience.
HOW IT PERFORMED IN OUR TESTS: Frigidaire electric ranges have performed well in our testing over the years, and we're about to test this model. Online reviewers say it heats water remarkably fast and appreciate how easy the smooth cooktop is to wipe clean. The oven’s hidden bottom element also makes cleanup simpler. Reviewers like the streamlined, minimalist look, and many mention that the bridged burners are especially useful for griddles and larger pans.
Most users find the controls intuitive, though some note that the touch controls can be a little too sensitive and are easy to bump accidentally. (The controls can be locked, but not while cooking.)
Features at a Glance
| Size | 30 in. |
| Oven capacity | 5.3 cubic feet |
| Cooktop max power level | 3,600 watts |
| Burners | 5 in., 7 in. (two), 8 in. |
| Bridge burner | Yes |
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 great performance, intuitive controls, and a clean, contemporary look.
This model 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.
As a two-time Kitchen 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.
HOW IT PERFORMED IN OUR TESTS: In our Kitchen Lab tests, it boiled 6 quarts of water in 19 minutes, 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.
Features at a Glance
| Size | 30 in. |
| Oven capacity | 4.59 cubic feet |
| Cooktop max power level | 3,850 watts |
| Burners | 4 in. to 6.25 in.; 5.5 in. to 7.75 in.; 6.25 in. to 9 in. and 7 in. to 11 in. |
| Bridge burner | Yes |
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—a total game changer for anyone who juggles multiple dishes.
The beauty of a double oven? You can roast a whole chicken at 425˚F in one oven while simultaneously baking chocolate chip cookies at 350˚F in the other, or broil in one oven and bake in the other. One home tester raved, “Being able to cook dessert and dinner at the same time has been a huge plus when we have people over.”
This range offers five induction burners, including two that can sync together to form a bridge burner for griddles or oversized pans. The front-right element packs power, boiling a pot of water in under 14 minutes, while the center warming zone is perfect for keeping stock hot for risotto or oatmeal warm for breakfast.
HOW IT PERFORMED IN OUR TESTS: Performance-wise, heat distribution is even, and the smooth glass cooktop is easy to clean. The design itself is a showpiece—modern and high-end enough to earn frequent compliments from guests.
A few quirks to note: The oven racks can be tricky to install (though the included lubricant helps), and the lower oven door opens fully to the floor, so be mindful of your space. Lightweight pans occasionally go undetected by the induction sensors, so heavier, high-quality cookware tends to perform better. Also, while the main oven’s 4.3-cubic-foot capacity is sufficient for most households, it may feel limiting if you often cook large dishes.
Features at a Glance
| Size | 30 in. |
| Oven capacity | 6.3 cubic feet |
| Cooktop max power level | 3,700 watts |
| Burners | 6 in. (two), 8 in. (two), 11 in. |
| Bridge burner | Yes |
Pros
- Beautiful, artisanal design
- Cooktop heats quickly and evenly
- Symmetrical burners add flexibility
Cons
- Cookies need to be rotated mid-bake for even baking
The Copper Charlie Range is one of the most striking appliances we’ve tested, with its wooden door handle and wooden knobs accented in copper. But beyond its design, it’s a high-performance induction range that delivers consistent, powerful heat and impressively fast oven preheats.
Unlike traditional ranges, which require a 240-volt outlet, the Charlie is a battery-assisted stove that can be plugged into any standard wall outlet.
One of the standout features of the Copper Charlie is its four symmetrical 7.9-inch induction burners, each capable of up to 2,800 watts. Unlike most ranges that mix burner sizes, all four zones are identical—meaning you can use any induction-safe pan on any burner without juggling for space or power output. It’s a user-friendly design that simplifies cooking multiple dishes at once.
It also includes a connected app, though its function is minimal—you’ll use it only to connect the range and manage its internal battery recharging schedule. There’s no remote cooking control or temperature monitoring.
HOW IT PERFORMED IN OUR TESTS: In our Lab tests, the simmer function was impressively consistent, maintaining a steady low heat without scorching. When we cranked up the power, it brought 6 quarts of water to a rolling boil in 19 minutes and 14 seconds, which is on par with other high-end induction models.
The oven preheats incredibly fast, and when baking cakes, they rose evenly, stayed level, and had a moist crumb. The only issue was uneven top browning, due to the hotter back zone. Cookies told a similar story—the tops browned faster than the bottoms, though the bottoms were evenly baked. The broiler performance was decent, providing good coverage, but not perfect uniformity.
Features at a Glance
| Size | 30 in. |
| Oven capacity | 4.55 cubic feet |
| Cooktop max power level | 2,800 watts |
| Burners | 7.9 in. (four) |
| Bridge burner | No |
Other induction ranges we've tested
- Blue Star 48-Inch Platinum Induction: While this model was sleek, offered plenty of cooking space, and was easy to use, we found it struggled to maintain a simmer compared to more affordable options.
- Fisher & Paykel 48-Inch Series 11 Professional 6 Zone Induction Range: This range performed well in most of our tests and was easy to use. However, its convection performance and a few other oven tests weren’t as strong as some of the other models we tested.
- SKS 36-Inch Pro Induction Range: This range excelled at quickly boiling and steadily simmering water, though we found its cooktop configuration less versatile than other induction models we tested.
How we test induction ranges
In the Good Housekeeping Institute Kitchen & Cooking Lab, we've tested nearly 100 ranges and cooktops over the past two decades, including more than 50 electric and induction models. In the last four years alone, we've tested nine new induction ranges in the Lab and continue to evaluate new models regularly.
Our analysts continuously test new ranges in the Lab, which can accommodate up to six models simultaneously. Once ranges are Lab tested, we also send select models to consumers’ homes for long-term, real-life use.
When we test side by side in the Kitchen Lab, each range goes through the same series of assessments using standardized performance and ease-of-use criteria.
✔️ Cooktop performance testing:
- Boiling water: We measure how quickly the largest burner brings water to a boil (pictured here) and how well it maintains a consistent simmer.
- Simmer test: We check that the cooktop's smallest burner can maintain a steady simmer for an hour.
- Heat distribution test: To test the burners' heat distribution, we coat a skillet with flour and place it on the heat, watching to see how evenly it browns.
✔️ Oven performance testing:
- Toast test: We toast bread on a cookie sheet to identify any hot spots in the oven.
- Baking test: We bake cookies and cakes on various settings to evaluate evenness and doneness across different oven zones.
- Cake test: We bake a cake, measure its rise for precision, and use visual and tactile cues to assess baking quality (pictured here).
- Broil test: We use toast to check for hot spots, and we broil a steak to see how it browns up (or not).
- Additional features: For ovens with extras like air frying or steam cooking, we cook foods such as chicken wings or salmon to assess crisping and moisture retention.
✔️ Ease of use: We also score each model on
- Surface temperatures after using both the cooktop and oven
- Clarity of the instruction manual
- Ease of cleaning the cooktop and oven
- Intuitiveness of the controls
- Functionality of storage drawers and smart features
What to look for when shopping for the best induction range
✔️ Size: The majority of the induction ranges in this story are 30 inches wide, featuring four burners and a 5.8 cubic foot oven. But many models range from 36 to 48 inches wide, boasting five to six burners and ovens as spacious as 7.1 cubic feet. While a bigger model is ideal for extra cooking space or baking, a 30-inch model is generally great for most kitchens.
✔️ Power: Most induction ranges require a 240-volt outlet, but newer models, like the one from Copper on this list, use a built-in battery that allows them to run on a standard electrical outlet.
✔️ 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, such as 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 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, prioritize strong performance and a design that fits your kitchen and budget.
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 their burners with electricity, which then transfers the heat to your pan. On the flip side, induction ranges use electromagnetic energy to heat 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 great precision and speed.
What are the pros and cons of an induction range?
Pros:
- Fast heating
- Excellent energy efficiency
- Precise temperature control
- Quickly boils water and gently melts chocolate
- Easily maintains delicate sauces
- Smooth cooktops are easy to clean with a quick wipe
Cons:
- Often more expensive than gas or electric models
- Some cookware may need replacing if it’s not induction-compatible
- Can involve a learning curve for new users
- Glass cooktop is prone to scratches or chips if not handled carefully
- Cooktops often make a slight buzzing or humming noise during operation
What kind of cookware should be used on an induction range?
For your induction cooktop to work you need to use induction-compatible cookware. This includes iron-based materials like cast iron, carbon steel, 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. You can also place a magnet at the bottom of the pan to see if it sticks; if it does, it should work on your cooktop.
Cookware that usually won't work with induction includes aluminum, copper, ceramic, glass, and some stainless steel.
Why trust Good Housekeeping?
Eva Bleyer is the reviews analyst in the Good Housekeeping Institute Kitchen & Cooking Lab. She has tested many appliance categories, including gas ranges and dual-fuel ranges. Eva is always 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.
