5 Best Electric Ranges, Tested by Experts

The Good Housekeeping Institute Kitchen & Cooking Lab pros have tested 114 ranges and cooktops since 2011, including 37 electric, 14 induction, and 13 dual-fuel models.

Before selecting the ranges we want to test, we visit brand showrooms, conduct thorough research, and speak with brand representatives to choose the best models to test.

We have the testing capacity to test five ranges side by side in our Lab and are constantly rotating them out to test new models. The models recommended here were chosen based on the testing of current models and previous testing of discontinued models from high-performing brands.

The best electric ranges consistently deliver evenly cooked results. They are quick to reach boiling temperature, easy to use, and energy efficient. Many of today's models often include added features such as self- or steam-cleaning options, as well as air fryer and convection settings. Here's what else you'll want to think about when finding the best stove for your needs:

✔️ Type: The two main types of electric ranges are traditional electric and induction, and the difference lies in how the cooktops work. A traditional electric cooktop's elements heat up after electricity passes through the burner. An induction cooktop is equipped with heating elements powered by electromagnetic energy, which directly heat the magnetic iron in cookware. The burners themselves never get hot, but you must ensure that you use induction-safe cookware.

✔️ Cooktop style: Electric ranges can have coil burners or smooth cooktops. Coil burners are more common in older and less expensive ranges. They're not the most precise, as they are slow to heat and cool, so we don't recommend them. They also need to be cleaned frequently, as grease and crumbs can become trapped and cause burns. Smooth cooktops are easier to clean, but they are more delicate and can scratch—though most are built to be long-lasting.

✔️ Burner size: Look for a range that has multiple elements — many stovetops feature dual elements that can accommodate a variety of pot and pan sizes, and some have elements specifically for warming. The array of burners is the first thing Nicole Papantoniou, director of the Good Housekeeping Kitchen & Cooking Lab, looks for when testing electric ranges. She says to start by looking for a cooktop that best accommodates the size of the pots and pans you use most often. "Consider different cooking tasks, like boiling a large pot of water for pasta or a small kettle for a single serving of tea," she says.

✔️ Controls placement: Most ranges feature either front-mounted controls (often with knobs and digital panels just above the oven door) or backguard-mounted controls (located on a raised panel at the rear of the cooktop). If you want a streamlined, built-in look and easy access, go for a slide-in range with front controls. If you're looking for a practical, family-friendly option that's often more affordable, a freestanding model with a backguard may be the better fit.

✔️ Wattage of the burners: When it comes to wattage, the higher the number, the more powerful the heating element. Some ranges feature a quick-boil burner that typically has a high wattage. Look for a cooktop with a variety of options so you can do everything from quick boils to gentle simmering.

✔️ Oven size: If you bake often or like to cook large dishes like whole turkeys or big casseroles, look for a range with a large-capacity oven. You may also want to pick one that features multiple functions such as broiling, air frying, and convection baking, which gives a quick and more even cook. Each function can help you fine-tune your cooking. "Broilers are helpful when you want to cook something quickly, like a juicy steak or fish," says Papantoniou. "They're also good for a nice finishing touch, like melting cheese, crisping edges, and browning."

✔️ Self-cleaning: Most ovens feature a self-cleaning option, which traditionally uses extremely high heat to remove the grime. Newer models may feature a steam-clean option that uses water to create steam, loosening grease and baked-on messes. Steam cleaning is a much quicker process since it doesn't require as much heat and allows for a faster cool-down time. But while it's quicker, it may not be as effective as the traditional high-heat self-cleaning method — and ultimately could require more elbow grease.

✔️ Features:

• True convection: Uses a third heating element behind the convection fan to blow heated air onto the food. True convection is ideal for evenly baking pastries or multiple dishes on different oven racks.
• Air fry: The primary difference between an air fryer and a convection oven is that an air fryer setting typically utilizes a larger, faster fan to achieve crispier results than the convection setting.
• Dual convection: Utilizes two fans to create even more thorough and consistent baking.
• Smart functionality: Wi-Fi connectivity allows you to monitor and control your range from your smartphone or tablet. For instance, you can preheat the oven or start timers with voice control, adjust cooking temperatures on your phone, or remotely turn off burners. Some ranges can connect to recipe apps or built-in recipe guides, automatically adjusting oven temperature and cook times for specific dishes.
  

Freestanding ranges can stand alone in your kitchen or be installed between your kitchen cabinets, while slide-in ranges are designed to be built-in between cabinets for a sleek, custom look. While freestanding ranges typically have finished side panels, a slide-in range usually has unfinished side panels because they will be hidden once installed. These differences do not affect performance.

The two main types of electric ranges are traditional electric and induction. The difference lies in how the cooktops work: Traditional electric ranges have burners that heat up gradually, while induction ranges have elements that will heat a pan itself quickly.

A traditional electric cooktop's elements heat up after electricity passes through the burner. Electric burners don't respond to changes in temperatures as quickly as induction cooktops do because they require time to cool and heat. However, they are a more affordable option and do not require the use of specific cookware.

An induction cooktop is equipped with heating elements powered by electromagnetic energy, which directly heat the magnetic iron in cookware. You also need to use induction-compatible cookware that contains iron, such as cast iron, carbon steel, stainless steel, and stainless-plated pots and pans. Induction tends to be more expensive than traditional electric, but it also offers a super-high level of control at both low and high temperatures.

Choosing a new range typically comes down to how your home is configured. Gas stoves require a natural gas or propane connection, while electric and induction models run efficiently on a standard 240-volt electrical line.

In terms of performance, gas and electric stoves each come with their own perks and trade-offs. Gas cooktops are great for achieving fast results, such as bringing water to a boil quickly, but gas ovens can be uneven, often browning foods more in the center than along the edges. Electric cooktops, on the other hand, heat a bit more slowly—especially when boiling water—but their ovens usually deliver more consistent, even heat.”

For cooks who want the best of both worlds, induction ranges are worth considering, offering rapid cooktop performance along with even oven heat. Another option is a dual-fuel range, which pairs a gas cooktop with an electric oven for speed and precision in one appliance.

Eva Bleyer is the reviews analyst in the Good Housekeeping Institute Kitchen & Cooking Lab where she has rigorously tested a wide assortment of kitchen appliances and tools over the last 4+ years. Eva has tested dozens of ranges (including many electeic models) and interviewed many industry experts. She is a trained cook; before working at Good Housekeeping, she spent quite a bit of time in front of a stove cooking for television shows, families and large events.

Nicole Papantoniou is the director of the Good Housekeeping Kitchen & Cooking Lab, where she 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.

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.