7 Best Induction Cooktops of 2026, Lab-Tested and Reviewed

Most 30-inch induction cooktops have four cooking elements. The best deliver impressive heating performance in our tests.

Most 36-inch induction cooktops have five cooking elements. These four models shine in our lab tests.

We test 30- and 36-inch induction cooktops from such popular brands as Frigidaire, GE, Samsung, and Whirlpool. We also test pro-style induction cooktops from brands like Bosch, Monogram, and Thermador.

Regardless of whether the cooktop is gas, electric smoothtop, or induction, we test it at low and high heat. Just about any cooktop will fare well at medium heat, but a stellar model will also boil quickly and simmer steadily. “The extremes between low- and high-heat tasks are where we really see differences,” says Kenneth Sutton, who oversees cooktop testing at Consumer Reports.

For our high-heat cooking test, we use a standard pot filled with about 4 quarts of water on the largest cooktop burner. We crank up the burner to the highest setting and note how quickly the water heats up.

For low-heat cooking, we use the smallest burner to maintain simmer and melt temperatures, gauging how well a cooktop holds a steady simmer temperature without dropping too low or reaching temperatures so hot that you’d scorch delicate foods like melting chocolate or tomato sauce.

Here are answers to some common questions about induction cooktops, including how they function, compatible cookware, and potential drawbacks. 

As a special type of electric cooktop, induction models harness the power and precision of an electromagnetic field to heat your cookware quickly. “Since you’re heating the pan directly, you’re not losing time while heat transfers from a radiant electric burner,” Sutton says.

Induction is about 10 percent more efficient than traditional electric smoothtops and up to three times more efficient than gas. That increased efficiency can easily shave several minutes off the time needed to boil a pot of water.

If you’ve considered an induction cooktop or range, you’ve probably heard that not all cookware is induction-compatible. That’s not quite the truth. The reality is that any magnetic pot or pan—from stainless to cast iron—will work on an induction cooktop, and there’s a good chance you may already own pots and pans that do. (Test them out by seeing how firmly a strong magnet sticks to them.) Aluminum and glass pots won’t work with an induction cooktop.

If you’re looking for new cookware, check the Features & Specs tab on the model page of any cookware model or set in our cookware ratings to find out whether it’s induction-friendly. You can also take a magnet with you to a store when you’re shopping for induction-ready cookware. Don’t worry; people won’t think you’re weird, they’ll think you’re smart.

Yes. Cast-iron cookware is a magnetic metal and works on induction. That’s true for solid cast-iron frying pans, like the well-seasoned heirloom model I inherited from my mother, as well as enameled cast-iron pots and Dutch ovens.

Aside from the minor issue of cookware compatibility, the biggest drawback to induction cooktops can be price. They do tend to cost a bit more than other cooktops, though prices have dropped considerably in recent years.

Learn what to consider if you’re choosing between an induction and a conventional electric smoothtop, and read more about the pros and cons of induction in this overview.