Cooktops
We’ve tested built-in induction, ceramic and gas cooktops as well as portable induction cooktops.
Find out which type of cooktop will best suit your needs, the features to look for, and compare test results for all 3 types.
Induction, radiant-ceramic or gas?
Radiant-ceramic cooktops use heating elements under a flat ceramic glass surface to heat pots and pans via radiant heat.
An induction cooktop produces a high-frequency magnetic field. When you put cookware such as a steel-plated pan on to the magnetic field, energy is transferred into the metal. The pan then heats up and cooks the food directly.
Gas cooktops use an ignition system to ignite the gas burners that sit below the trivets that support your cookware. Control knobs allow you to regulate how much gas is burnt and how much heat goes into your pot or pan.
Which is best for me?
For speed and cooking versatility, you should look at induction and gas cooktops. Professional chefs overwhelmingly use gas for stovetop cooking because it gives them better and more responsive control over the heat.
If you are concerned about style, then induction and radiant-ceramic are great if you like the sleek and low-profile look.
For those who are interested in energy efficiency, induction is top of the list as it does not waste energy heating an element.
If price is important, you will probably have to steer clear of induction cooktops as they are typically twice as expensive as radiant-ceramic.
Radiant-ceramic cooktops
Radiant-ceramic cooktops use heating elements under a flat ceramic glass surface to heat pots and pans via radiant heat.
- Easy clean – due to the smooth, flat ceramic top.
- Design – ceramic cooktops look minimal, sleek and stylish.
- Cost – typically half the price of an equivalent-sized induction cooktop.
- Damage – if you aren’t careful, they can be scratched or even cracked by heavy pots or pans. And you need to use specific cleaners that are not abrasive.
- Hot – the cooktop surface will stay hot after the element is turned off, so you need to be careful not to touch. Residual heat indicators show if the surface is still hot.
- Speed – not as quick to heat, nor as precise, as gas and induction cooktops.
Features to look for: an automatic switch-off, auto heat-up function, a residual heat indicator, a timer, keep warm function, a child lock.
Induction cooktops
An induction cooktop produces a high-frequency magnetic field. When you put cookware such as a steel-plated pan on to the magnetic field, energy is transferred into the metal. The pan then heats up and cooks the food directly.
- Fast - typically three times faster to heat than ceramic and gas cooktops.
- Responsive – temperature adjustments happen immediately.
- Cool – as it's only the pan being heated, the cooktop stays reasonably cool.
- Clean – most of the cooktops are completely flat with touch-sensitive controls and so are very easy to clean.
- Design – many of these cooktops look very sleek and stylish.
- Price – the most expensive of all the cooktop types, typically twice as expensive as ceramic.
- Cookware – induction cooktops require magnetisable cookware so not all your pots and pans may work, particularly those that are copper or aluminium. And you need to use pans of the correct size for the zone (typically at least 60-75% of the cooking zone diameter).
- Noise – induction cooking can be noisy. Pans may make whistling and cracking sounds, and there is usually a hum that will get louder at higher settings. You may also hear the cooling fans that these units use.
- Installation – this can be trickier and more expensive with induction cooktops – many require 20-amp , 32-amp or even 42-amp hard-wired connections. You also need to pay attention to cut-out requirements and the need for extra space for ventilation.
Features to look for: flexi-zones, a safety sensor, an automatic switch-off, power boost function, a residual heat indicator, protection against overflows, a timer, auto heat-up function, keep warm function, a child lock and memory function.
Safe with pacemakers?
The area around an induction cooktop is electromagnetically charged. It’s unlikely to affect pacemakers or other implanted electronic devices, but some pacemaker brands recommend you keep a distance of at least 60cm from an induction cooktop. Before you buy, get advice on any safety concerns from the manufacturer of your pacemaker, as well as your doctor.
Portable induction cookers (hotplates)
A hotplate may be a good option if:
- your kitchen is small and you don’t have room for a full-sized cooktop;
- your cooktop isn’t big enough or you sometimes need an extra burner;
- you want to try induction cooking before committing to a built-in hob;
- you have a campervan, boat, or bach.
Induction hotplates operate in the same way as induction cooktops, by generating a magnetic field (so you will need suitable cookware).
The main difference is that cooktops must be hardwired in, whereas hotplates can be plugged in to standard wall power points. This makes hotplates portable, but if you are going to be using one in a campervan or on a boat, make sure it has non-slip feet. Hot plates are also relatively compact, so even double-burner models can easily be stored in a cupboard.
Features to look for: a safety sensor, an automatic switch-off, a residual heat indicator, a child lock, anti-slip feet, and protection against overflows.
Gas cooktops
Gas cooktops use an ignition system to ignite the gas burners that sit below the trivets that support your cookware. Control knobs allow you to regulate how much gas is burnt and how much heat goes into your pot or pan.
- Responsive – easy and instant control of heat level.
- Fast – can heat up cookware very quickly if needed.
- No hot spots – gas burners distribute heat evenly across the base of the pot or pan, avoiding hot spots.
- Versatile – good for all types of cooktop cooking, from low-heat simmering to high-heat stir-frying.
- Adaptable – can use all types of cookware.
- Dirt – gas cooktops can be more difficult to keep clean than other types.
- Safety – open flames are inherently dangerous, and gas can leak if not turned off properly.
- Inefficient – the least energy-efficient off all types.
Features to look for: flame-failure protection. Also consider its gas connection type.
Induction, radiant-ceramic or gas?
Find out which type of cooktop will best suit your needs, the features to look for, and compare test results for all 3 types.
Size, layout and controls
Cooktops mainly come in three sizes – 60cm, 70-75cm and 90cm. Typically they have three to six heating elements or cooking zones. Layouts are important, so think about the kind of cooking you do. Choose a layout that'll minimise leaning over other cooking zones so you can avoid burning yourself on steam or hot splatters. Control layouts should be logical, match the element configuration, and not be too close to the elements.
Some radiant-ceramic models have a dual element, in which one of the large elements has a small inner ring that can be turned on separately.
Induction cooktops’ cooking zones can combine into a flexi-zone (where two or more zones can be combined to allow you to use larger pans).
Most gas cooktops models come with four burners, one of which may be a wok burner, which should be situated at the front for safe stirring. Some have four or five regular burners and an oblong (or fish kettle) burner in the middle that's designed for large rectangular pans, a deep-fat fryer or grill.
Control knobs need to be a good size, easy to grip and have a clear pointer. They shouldn’t be positioned too close to the trivets or burners. It’s also a good feature if the knob has to be pushed down before turning, as this avoids accidental activation. Labelling should be clear, and etched labelling is best, as paint can get scrubbed off over time. Run your finger over the labels. Painted ones feel slightly raised, while the etched ones feel flat.
Features to look for
Automatic switch-off
If an element is not in use, this feature switches it off after a pre-set time.
Auto heat-up
Allows the cooking element to heat to a higher setting, then automatically turn down to a pre-set level after a certain amount of time. This is handy if you’re cooking rice using the absorption method and want to bring it to the boil initially and then simmer.
Residual heat indicator
This is a light that stays on until the cooktop surface temperature gets down to a safe level.
Timers
Each cooking zone can come with its own timer, and some models have separate timers for general kitchen use.
Child lock
A lock that prevents children turning on the elements.
Keep warm function
A few models have a very low simmer setting that can be used to keep food warm.
Flexi-zones
Flexi-zones (sometimes called a “bridge function”), where both left or both right zones can be joined and operated as a large cooking zone, to increase the flexibility of an induction cooktop. When joined, you can use large oval or rectangular pans on the cooktop. It’s important to keep stirring when using bridged zones as there is a cooler spot where the zones meet.
Safety sensors
These monitor the temperature of the bottom of the cookware. So if an empty pan is left sitting on a zone that’s on, the sensor adjusts the power output to avoid damaging the cookware or the cooking zone.
Power boost
A 'boost' feature that increases the power above the normal maximum setting for that zone for a limited time (usually no more than 10 minutes), allowing rapid heating. This extra power is usually ‘borrowed’ from another zone. Useful to bring a pan of water to the boil quickly.
Protection against overflows
The hob may shut down with a beep if a pan overflows on to the buttons. Remove the overflow, then begin cooking again.
Memory
Allows you to programme the full cooking cycle for a particular preparation.
Flame-failure protection
We think flame-failure protection is essential. If the flame goes out on a gas appliance, the gas could continue to flow – and fill the room. Flame-failure protection will either shut the gas off or automatically reignite the flame. We think it should be standard on all gas cooktops and we don’t recommend models that don’t have it.
Things to consider
Retrofit
If you are considering retrofitting a new cooktop into your existing kitchen, pay particular attention to the cutout aperture that is required – this is listed in our test results. You also need to be aware of any other space and ventilation requirements.
Cleaning
Radiant-ceramic cooktops should be cleaned with a glass scraper and a cleaning fluid made especially for the purpose. Most cooktops are supplied with both, and you can buy replacements in supermarkets (the fluid costs about $6 and lasts many months).
Avoid harsh, abrasive cleaners and scourers because they will scratch the surface.
A good gas cooktop should contain any moderate spillage. Look for rounded depressions around burners, sunken hobs and/or partitioning ridges that minimise the spread of mess. Surfaces should be easy to wipe clean. Watch for joins and gaps – they’re dirt traps. Pan supports and trivets should be easy to remove and wash. Burner collars, knobs and burners should be easy to clean beneath. Burners with an aluminium or enamel surround that sticks out from the base can be difficult to clean as food tends to stick. Some models have burner caps that overlap this surround so they're easier to clean.
Connection type
Before buying a gas cooktop, check your connection – is it natural gas (mains) or LPG (gas bottle)? Most models can be converted (you may need to buy the conversion kit separately), but a few may have been set at the factory and will only work with the relevant connection. More information about LPG options here.
Safety concerns
If a gas appliance is not burning properly, it can produce carbon monoxide – a gas that can cause headaches and nausea, and can lead to unconsciousness or even death. It's important to ensure your cooktop is operating safely. Always make sure there is adequate ventilation.
If an appliance or connector leaks gas, you could cause an explosion by lighting a match or even switching on an electrical appliance nearby.
There are gas regulations that cover the safe installation and use of gas appliances, and manufacturers and importers are required to make a mandatory supplier declaration that their appliances comply with the regulations. The declaration is on the Energy Safety Service (ESS) website. The ESS audits declarations, and consumers can check the declarations for their appliances.
Cooktops dos and don’ts
Thinking about getting a new cooktop? – here are a few quick dos and don’ts for your new appliance.
Cooktops jargon buster
Zones
A term used only for induction cooktops, but essentially the same as an element or burner.
Flexi-zone
Also known as vario or smart zones, these are only available on induction cooktops and allow two zones to be joined together to heat larger pots or pans.
Trivet
The metal stand on a gas cooktop that supports the pot or pan.
Wok burner
The largest element on a gas cooktop, usually used for cooking in a wok with the highest heat.
Ignition/igniter
A unit that automatically lights the burner on a gas cooktop.
Hotplate
A separate electric portable cooktop unit, usually a single element.
Installing a cooktop
If you’re installing a new cooktop, we recommend getting a quote for installation before buying one – especially if you’re moving from a radiant-ceramic cooktop to an induction or gas cooktop.
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We've tested 91 cooktops.
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