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7 Best Multi-Cookers of 2024, Tested by Experts

All you need is one cabinet to store this streamlined workhorse, but the multi-cooker is so convenient, you won’t want to put it away.

Our top picks:

BEST OVERALL TOP-LOAD MULTI-COOKER

Breville fast slow pro multi-cooker.

BEST OVERALL FRONT-LOAD MULTI-COOKER

Ninja sfp701 combi all-in-one multicooker, oven, and air fryer.

BEST VALUE MULTI-COOKER

Instant pot duo plus.

BEST MULTI-COOKER FOR SLOW-COOKING

Cuisinart high-pressure multi-cooker.

BEST MULTI-COOKER FOR PRESSURE-COOKING

Zavor lux lcd multi-cooker.

BEST MULTI-COOKER WITH AN AIR FRYING LID

Ninja foodi with smartlid ol500.

BEST SMART MULTI-COOKER

Chef iq smart pressure cooker.

The Good Housekeeping Institute Kitchen Appliances and Innovation Lab has tested over 50 multi-cookers, pressure cookers and slow cookers since 2010 . We evaluate how well multi-cookers cook a standard beef stew recipe, especially compared to traditional pressure cookers and slow cookers . We also evaluate their ability to brown meat evenly and make rice, as well as their ease of use, including how easy and intuitive the machines are to program. Updated models have features that make multi-cookers even easier to use, such as digital screens showing step-by-step instructions and a progress indicator that communicates the machine’s status when coming to pressure and how much pressure is left before releasing.

Our top multi-cooker picks aced many of our Lab tests, but some excel at certain tasks better than others. For the most part, multi-cookers are electric pressure cookers with additional functionalities, such as slow cooking and browning. For this roundup, we also included a multi-cooking countertop oven. To find the best multi-cooker for you and the foods you cook most often, see the section below that covers what to look for. You can also read more about how we evaluate multi-cookers at the end of this guide.

Breville’s stainless-steel 6-quart multi-cooker is a top performer in our Lab tests. The beef stew we made (using both the pressure cook and slow cook settings) was very tender with perfectly cooked meat and vegetables. The broth was flavorful and rich in color. It excels at making rice too — not a mushy grain in sight. After all that, the inner pot was easy to clean.

Precision is the name of the game with this multi-cooker, which has 11 cook presets, customizable settings, and eight pressure levels ranging from 1.5 to 12 psi. Lower pressure is great for more delicate foods, such as eggs, or anything likely to foam a lot, like rice. High pressure gives you fast results with tough cuts of meat, beans and rich broths.

The LCD screen includes a pressure indicator, countdown timer and steam release indicator. The controls, including the auto steam-release setting, are intuitive and easy to program. It even has an altitude-adjust feature that fine-tunes the settings to match your boiling point.

The Ninja Combi features 14 cooking functions, including bake, rice/pasta, sauté, toast, slow cook, proof, sous vide and a simultaneous combination of steam and air fry that Ninja says can take your dinner from freezer to table in under 30 minutes. The extra-large cooker is great for large families or entertaining because its Combi Cooker Pan accessory can fit 24 ounces of pasta or four cups of dry rice while the bake tray can hold a six-pound chicken, two pounds of fries or a 10-inch pizza. What's unique is it can cook different foods at the same time.

We haven’t tested the Ninja Combi in the Lab, but our experts love the Ninja Foodi included in this roundup and the Ninja Speedi, considered the most versatile in our air fryer tests . The Combi is like an upgraded Speedi with a front-loading door.

Instant Pot has over a dozen models, each with slightly different features, but the Instant Pot Duo Plus is the best value. It offers everything the baseline Duo does — including pressure cooking and slow cooking plus settings for more delicate foods like cakes and eggs — without much additional cost. It also has an upgraded display that’s bigger and brighter and lets you edit the cooking time and pressure level while the machine is in use.

It offers 25 customizable smart programs with step-by-step instructions, a quieter steam release, an option to silence its alarms and an anti-spin design so the inner pot won't move around while you're sautéing.

In our Lab test, Cuisinart’s multi-cooker slow-cooked a tender beef stew that gave our top pick, the Breville, a run for its money. If this is your main mode of cooking, the Cuisinart is half the price of the Breville and slow cooks better than most other multi-cookers we tested. Plus, it made perfect rice that was tender and not at all mushy. The large LCD screen features easy-to-program settings, including an auto steam pressure release and 11 cooking presets. The timer lets you see how much time remains before and after completion. The inner nonstick pot is dishwasher safe. Our experts found the appliance easy to use, take apart, clean and assemble.

The Zavor Lux comes to pressure lightning fast, taking only 15 minutes in our Lab test with water. Other multi-cookers took between 25 and 46 minutes. Our beef stew was very tender and juicy; the vegetables were perfectly al dente. The slow-cooked beef stew was slightly chewy and the rice was overcooked, so keep that in mind if you often use these cook settings. The machine has an LCD screen with 10 cooking functions and more than 30 programmable settings. The only thing we didn’t like is that you must completely turn off the machine for it to release naturally.

For those who love the tenderness that pressure cooking offers and the crispness air frying can bring, the Ninja Foodi is for you. The smart-lid slider enables you to select up to 14 different cooking functions including pressure cooking, air frying and steam frying — which fries and steams simultaneously. The multi-cooker also performed admirably in our stew test, with bonus points for coming to pressure in only 25 minutes. The inner pot and accessories are dishwasher-safe. This multicooker is best for those with larger kitchens and counter space due to its bulky footprint and attached lid.

The Chef iQ Smart Pressure Cooker can pressure cook, steam, slow cook, sear, sauté and sous vide. Plus, it has more than 1,000 presets and access to more than 600 guided recipes and culinary how-to videos. This model drastically lessens the learning curve if you're new to multi-cookers. It also has a built-in scale for precisely following a recipe and an app that allows you to control the appliance using your smartphone.

Testers loved how easy the step-by-step instructions were to follow and the Chef iQ earned one of the top pressure-cooking scores during our beef stew testing. The parts were also easy to clean and assemble.

How we test the best multi-cookers

The pros in the Good Housekeeping Institute Kitchen Appliances and Innovation Lab have tested and evaluated more than 40 pressure cookers and multi-cookers with pressure-cooking functionality over the years. In a recent side-by-side test that included eight electric multi-cookers, we evaluated each using the following criteria:

✔️ Performance: Performance testing takes place in four parts. First using distilled water, we evaluate how long it takes for each pressure cooker to come to pressure, recording how long each takes to release using the quick release function. The next test evaluates how well each pressure cooker makes long-grain rice using the preset or manual instructions. We record if the rice is undercooked, overcooked or well-cooked.

Then we test each cooker's ability to cook a stew containing chuck beef, canned tomatoes, carrots, celery, seasonings and one cup of water. We first cook a batch on high pressure and evaluate the tenderness of the beef and vegetables, as well as the color and texture of the broth. Lastly, we take the same stew recipe and cook another batch using the slow cooker function if it has one.

✔️ Ease of use: When determining scores for ease of use we look at multiple elements that each pressure cooker has to offer. When scoring cleanability, we record if components are dishwasher safe and make note of any issue we had when cleaning after each performance test. We also look at each user guide and evaluate its clarity and readability. Lastly, we evaluate preprogrammed features, controls, settings and app capabilities, if applicable.

What to look for when shopping for a multi-cooker

Consider which functions you will use most often when shopping for a multi-cooker. If you make beans and stews regularly but won’t bother with slow cooking or sous vide, you should prioritize a multi-cooker that pressure cooks well, like the Zavor Lux , and don’t pay more for presets you won’t use.

If you want a cooker that performs well in most tasks, opt for our overall picks, whether you’re more comfortable with a top-loading Breville Fast Slow Pro that makes great stew fast and slow, or a front-loading Ninja Combi that steams and air fries.

You’ll also want to keep the following attributes in mind:

✔️ Size: Most multi-cookers have a 6-quart capacity — suitable for most families of four — but some are as large as 12 quarts. You can also find smaller models if cooking for an individual or a couple. Just remember: You can’t fill a pressure cooker to its full capacity (only ⅔ full), so a 6-quart model won’t actually yield 6 quarts of food when you’re pressure cooking.

✔️ Settings: Multi-cookers come with pre-programmed settings that take much of the guesswork out of the equation and help you learn the ropes when cooking rice, yogurt and stew. More advanced models can have additional cooking functionality — many can steam, sauté, air fry, dehydrate, sterilize or sous vide. If you’re looking for an upgrade, you might want something like the Breville Fast Slow Pro that gives you more freedom to adjust pressure levels and temperatures.

✔️ Capacity: Multi-cookers tend to be bulky and heavy, so you’ll want to consider the overall footprint to determine whether you can allocate countertop space or if cupboard storage is required. You’ll also want to consider the interior size and capacity of the inner cooking pot and fry basket or crisper plate.

✔️ Care and cleaning: Multi-cookers have various parts — silicone gaskets, pot insert, fry basket, lids — that often have different cleaning requirements, so assess whether the parts are dishwasher safe or hand-wash only. If materials are nonstick, avoid using metal utensils to protect the surface from scratches.

✔️ Price: Like most kitchen appliances, expect to pay more for multi-cookers with extra bells and whistles, such as Wi-Fi capability, pressure notifications, timers and additional pre-set program functions.

What does a multi-cooker do?

A multicooker has many functions, but the main functions are often pressure cooking, slow cooking and sautéing. Other common presets can make yogurt and hard-boiled eggs. Some models can also air fry, sous vide and sterilize jars for canning.

✔️ Pressure cooking: This setting works by building up steam pressure inside the pot. The high pressure raises the cooking temperature to above boiling, which cooks food faster. Every multi-cooker with this function will have a valve that releases this pressure once cooking is done.

Multicookers typically have two pressure settings: high and low. High settings are good for tenderizing tough cuts of meat and beans while low settings are ideal for rice, eggs and other delicate foods.

✔️ Slow cooking: On the other end of the spectrum, multi-cookers can slow cook — a process that cooks food over low heat over the course of six to eight hours. This setting was a struggle for many early multi-cooker models, even some today, because multicookers tend to trap steam and don’t vent the way a true slow cooker does, resulting in overcooked food.

But newer machines perform much better. The best ones, like the Cuisinart multi-cooker , slow-cooked great beef stew in our Lab test. However, many multi-cookers we tested still can't slow cook, rendering tough meat and watery liquid.

Some multi-cookers have the ability to maintain a low temperature for a long period of time, which allows them to ferment yogurt at the recommended temperature range of 108°F to 112°F for bacteria to grow properly.

✔️ Sautéing: This setting lets you use the multi-cooker the same way you would brown meats or soften onions in a pot on a stovetop. The same cooking mode can also be used to simmer liquids and steam.

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. Feeding a family while cooking in tight quarters has led her to embrace her multi-cooker.

Nicole Papantoniou is the director of the Good Housekeeping Institute's Kitchen Appliances and Innovation Lab, where she has tested dozens of multi-cookers, slow cookers and air fryers. Previously she worked in product development for small kitchen appliances and tools since 2014 and in several test kitchens, where she tested and developed recipes and food content starting in 2012. Nicole lent her expertise to the reporting and editing of this story and oversaw the testing process.

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.

Nicole (she/her) is the director of the Good Housekeeping Institute 's Kitchen Appliances and Innovation Lab, where she has overseen content and testing related to kitchen and cooking appliances, tools and gear since 2019. She’s an experienced product tester and recipe creator, trained in classic culinary arts and culinary nutrition. She has worked in test kitchens for small kitchen appliance brands and national magazines, including Family Circle and Ladies’ Home Journal .

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• Home & Kitchen
• Kitchen & Dining
• Pots & Pans
• Pressure Cookers

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Prestige PRASV4 Pressure Cooker, 4 Liter, SILVER

2 L Baby Handi

3.3L Mini Handi

Senior Pressure Pan 4L

4.4 L Junior Handi

Deep Pressure Pan 5L

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About this item.

• Unique Deep Lid
• Unique Alpha Base
• Durable Handles
• Controlled Gasket-release system
• Included Components: Cookware Book

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Customer Review: Stainless steel dishwasher safe

Prestige Svachh How to close lid

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Product information, warranty & support, product description.

The Prestige Deluxe Alpha Svachh Pressure cookers are made using the best quality Stainless steel, which makes it perfect for any kitchen. Its unique Alpha base is designed for even distribution of heat and is also induction compatible. What's more, it also features built-in safety mechanism in the form of pressure indicators, safety plug and controlled Gasket-release system. Also, the Svachh lid contains any spillage that might occur during the course of cooking and prevents the messy liquid from dripping down. So, go ahead and bring home the Deluxe Alpha Svachh Stainless Steel Pressure cooker, it's yet another Prestige Product you can trust.

How to Use the Product:

Place the lid on the body of the cooker with the arrow mark on the lid in line with the arrow mark on the body handle, press down the lid slightly with one hand and turn the lid handle (clockwise) to bring it exactly above the body handle.

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Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.

To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.

Customers say

Customers like the size and ease of cleaning of the pressure cooker. For example, they say it's large enough for one or two people and dishwasher safe. They're also happy with the material. That said, some complain about the lid getting stuck or not sealing properly. Opinions are mixed on quality, value, and leakage.

AI-generated from the text of customer reviews

Customers like the size of the pressure cooker. They say it's large enough for their purposes, and is the perfect size for a single meal or small quantities. Some mention that it fits perfectly atop the 6 inches diameter burner.

"...This works good 4 me and I really like the small size - awesome...." Read more

"I like because it’s the perfect size for me ..!" Read more

"...We returned and ordered the 6.5l. 6.5 l fits existing add ons but it's quite big . But quality is good. Good stainless steel...." Read more

"...The cooker is really big and enough for us to make biryani and cook large quantity dishes...." Read more

Customers find the pressure cooker easy to clean. They mention it's dishwasher safe, and that it'll keep their gas stove very clean. Some say that the stainless steel is good for health.

"...But quality is good. Good stainless steel . Don't know how it will work. Will update review after a few months" Read more

"...Would strongly recommend. Also, its dishwasher safe as its stainless steel and stainless steel is good for health as well unlike aluminium." Read more

"... Clean up is easy , too, much easier than wrestling with my 4 qt cooker." Read more

"Great pressure cooker. No leakage when pressure goes off and cleans easily ! Great purchase" Read more

Customers are satisfied with the material of the pressure cooker. They mention that it is a great design by prestige, it is cute, and very shiny good-looking stainless steel. Some like the new design of the lid that collects liquid and vapor coming out.

"...Took me 3 or 4 times to get the weight valve thing figured out. It's quite nifty , though I still find the spring loaded ones are more idiot safe and..." Read more

" Very shiny good-looking stainless steel . Works on induction stovetop. I bought the small 1.5 liter one...." Read more

"...So this really proves the svachh thing in its name. Great design by prestige specially good when you cook lentils...." Read more

" Nice little pot , versatile with the alternative lid. One star off is because the pot I received wobbles due to uneven bottom...." Read more

Customers are mixed about the quality of the pressure cooker. Some mention it's a great product, works well with meat curries, and cleans easily, while others say that it won't cook anything anymore, the lid bent due to pressure and opened up while cooking, and that the food gets burnt as the base is very thin.

"...In any case, this is a good pot. The build quality is good , though the Italian and German pots are a notch above - though it is a notch that doesn't..." Read more

"Very shiny good-looking stainless steel. Works on induction stovetop . I bought the small 1.5 liter one...." Read more

"Got the 10 litres one and was just on the stove at 6. The Base burnt and spoiled the whole food. Rice had enough water to cook...." Read more

"...6.5 l fits existing add ons but it's quite big. But quality is good . Good stainless steel. Don't know how it will work...." Read more

Customers are mixed about the value of the pressure cooker. Some mention it's worth the price and one of the best budget pressure cookers, while others say it'll be a complete waste of investment and a piece of trash. Some customers also mention that the whistle does not work and the product is insubstantial and unusable.

"...Rice had enough water to cook. Complete waste of investment . Will upload the picture of the cooker base soon." Read more

"...I like to buy stuff designed to last forever. This is pretty inexpensive , but I'd happily pay more for heavy gauge steel that might last a century..." Read more

"...But this one was dirty and pretty used . I wouldn't even say it was used - good. It is used-acceptable. And it was missing parts (cooker whislte)...." Read more

" Well worth the money " Read more

Customers are mixed about the leakage of the pressure cooker. Some mention that it prevents spills and overflows on the top lid, while others say that it breaks and leaks a lot.

"This has made my life better a 100 times as it controls spillage when you cook liquids unlike other prestige brands that dont have deep lid...." Read more

"...Works good. The only complaint I have is leaking water when it whistles ." Read more

"Great pressure cooker. No leakage when pressure goes off and cleans easily! Great purchase" Read more

"...-12-2020 it arrived the 27-12-2020 I use it twice and it breaks and leaks a lot ..when I contact customer service mike say it pass the return date..." Read more

Customers have negative opinions about the lid of the pressure cooker. They mention that it's difficult to close, the gasket is too big, and it won't seal. Some say that the lid is so tight that it didn't even fit.

"... Sometime lid gets stuck ." Read more

"...cookers used to slide smooth this life is a pain and you have to struggle closing the lid ...." Read more

"...And once locked, it could not be opened without extreme force . So requested a refund and the seller accepted the return and fully refunded." Read more

"...The spare glass lid is handy , but wish they'd use a solid handle that won't let water/food get into the cavity under the handle...." Read more

Customers are dissatisfied with the safety of the pressure cooker. They mention that the safety valve broke the third time they used it, the handle already broke, and the interlocking system was damaged. The safety features are not as good as the old Prestige models and the product is not safe to use.

"...But I received a faulty, and frankly dangerous , product initially...." Read more

"The item that I got had a gasket seemed poorly made. The interlocking system was damaged and could not be locked easily and without 4-5 attempts...." Read more

"...it the 24-12-2020 it arrived the 27-12-2020 I use it twice and it breaks and leaks a lot..when I contact customer service mike say it pass the..." Read more

"DO NOT BUY THIS JUNK FROM INDIA. My pressure cooker broke , shape deformed within 1 year...." Read more

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Prestige Cookers

Rated 4.3 out of 5 stars.

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Prestige Cookers Deluxe Stainless Steel Pressure Cooker

by Prestige Cookers

Rated 4.5 out of 5 stars. 135 total votes

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• Features: Locking Lid; Portable
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• Included components: Recipe book

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Rated 4.5 out of 5 stars. 12 total votes

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Prestige Cookers Deluxe Alpha Svachh 8.45 Qt. Pressure Cooker

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• Durable handles

Prestige Cookers Svachh 5.28 Qt. Hard-Anodized Senior Pressure Pan

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• Material type: Hard anodized
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Deluxe 10.57-Quart Aluminum Pressure Cooker

Rated 5 out of 5 stars. 12 total votes

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Prestige Cookers 3.17 Qt.

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Prestige Cookers Deluxe Alpha Svachh 4.65 Qt. Pressure Cooker

The Prestige Deluxe Alpha Svachh pressure cookers are made using the best quality stainless steel which makes them perfect for any kitchen. Its unique Alpha base is designed for even distribution of heat and is also induction compatible. What's more, it also features built-in safety mechanism in the form of pressure indicators safety plug and controlled Gasket-release system. Also, the Svachh lid contains any spillage that might occur during the course of cooking and prevents the messy liquid from dripping down. So go ahead and bring home the Deluxe Alpha Svachh stainless steel pressure cooker, it's yet another Prestige product you can trust.

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• Small home appliances

The Best Portable Induction Cooktop

By Rachel Wharton

Rachel Wharton is a writer covering kitchen appliances. She used 72 bags of popcorn to find the best microwave (and set the office on fire only once).

Portable induction cooktops allow you to cook almost anywhere you can find an outlet—from your back porch to a dorm room to an RV. They don’t emit heat but instead make your pan hot using electromagnetic induction, so they work quickly yet are cooler and safer than other portable burners. Our pick, the Duxtop 9600LS , is reliable and precise, and it offers a wide range of temperatures to tackle everyday cooking. You might find yourself choosing to use it even when you don’t need to.

Everything we recommend

Duxtop 9600LS

The best portable induction cooktop.

In our tests, this induction burner was the easiest to use for everyday cooking, with great features and a modest footprint.

Buying Options

Budget pick.

Duxtop 9100MC

A no-frills cooktop with simple controls.

Although this former top pick is not as easy to cook with as our top pick, it’s a great machine for a good price, and its lack of bells and whistles may be ideal for infrequent or tech-averse users.

How we tested

We made pasta, rice, eggs, sautés, and stews, and we seared proteins and reheated leftovers on each machine countless times.

We browned flour over each burner to determine where the hot and cold spots were.

Every burner can get a pan blazing hot, but better models can maintain a temperature low enough to melt chocolate.

We conducted a reader poll and also took reader comments into consideration to come up with our criteria.

For this update, we also reviewed several specialty burners (all priced over $120) designed for precision cooking, cooking along with recipe apps, or working with larger pots and pans. We also tested one double burner and two entry-level commercial burners just for kicks. For our recommendations from those tests, see Other good induction cooktops .

The Duxtop 9600LS has the best combination of settings, consistency, features, and usability in its category. It costs a bit more than our former main pick, the Duxtop 9100MC , but the extra money buys you a slicker control panel, as well as the ability to cook everything with more precision and less frustration. The 9600LS has 20 power settings and 20 temperature settings, the largest range of any burner we tested, and it maintains lower temperatures better than our previous pick. Of all the induction cooktops we tested, this one was also the smoothest at maintaining a target heat or temperature level, so there’s less scorching or spattering and less need to hover over a simmering pot. It has an all-glass interface and a bright LCD screen that’s easier to clean and to read than that of our previous pick, and it takes just a little less room on a counter. It also has several useful features, including a rare 10-hour timer, as well as lock, boil, and warm buttons, which we found were extremely useful for everyday cooking.

Our previous top pick, the Duxtop 9100MC has 15 power settings and 15 temperature settings. However, during testing this burner didn’t maintain a set heat or temperature as smoothly as our top pick. Its old-school control panel is not glass, and it uses traditional buttons instead of sensor-touch controls. This model omits lock, warm, and boil buttons, and it’s a little bigger and beeps a bit louder than our other pick. But none of these flaws are total dealbreakers given the 9100MC’s lower price. In fact, this burner might be especially good for occasional or tech-averse users.

The research

Why you should trust us, who should get this, how we picked, less important considerations, the best induction burner: duxtop 9600ls, flaws but not dealbreakers, budget pick: duxtop 9100mc, other good induction cooktops for special cases, if you prioritize design over functionality: ikea tillreda, sustainability and portable induction cooktops, how portable induction burners work, the advantages of induction cooking, the disadvantages of induction cooking, induction-compatible cookware, care and maintenance, what to look forward to, the competition.

Rachel Wharton is a food writer and reporter who has decades of experience in breaking down complicated culinary subjects for readers, as well as many years of hands-on experience testing recipes for cookbooks. The latter is ideal training for testing induction burners, as you learn to pay attention to small details during the cooking process. Rachel is also an avid home cook, which was important in helping her evaluate these cooktops from that perspective. It also helps to have experience using them: To test these burners, she used our picks several times a day for more than six months.

The research in this guide builds on the work of Wirecutter senior staff writer Michael Sullivan, who wrote the original version of this guide, and the 2019 update by Sharon Franke, who was a kitchen equipment tester at the Good Housekeeping Institute for more than 30 years.

Almost anyone can benefit from having a portable or extra burner, whether to cook on every day, to keep food warm for a party, or to create at-the-table meals like hot pot . They can also be helpful for reducing your household’s reliance on gas, or for emergency situations, such as when you’re running a generator after a storm.

Portable induction cooktops, in particular, offer all these benefits with the added draw of increased safety and efficiency. Unlike gas or electric burners, the burners on induction cooktops don’t emit any heat and literally don’t operate without a pan on top—plus, they automatically shut down when the pan gets too hot, such as when all the liquid inside boils away. This means they remain cool to the touch (except for residual heat from the hot cookware) and safer when in use, making them an ideal choice for close quarters, families with young children, or anyone who is the slightest bit forgetful. They’re also less messy to use than gas or electric burners—splashes and drips don’t heat up and glue themselves to the surface since the burners get hot only directly under the pan, and their glass cooktops are easy to wipe off. Last but not least, if you have a hard time keeping your kitchen cool in the summer, an induction cooktop is a great tool to have. Induction cooktops emit markedly less heat, especially compared with gas burners, which heat the bottom and the sides of a pot as well as the air around it. (If you’re especially curious, we go into more detail about how portable induction burners work below.)

However, before you buy one of our picks, you should be aware of these cooktops’ limitations, which mostly have to do with the kind of pots and pans you can use. For example, with most models, you may be frustrated cooking with skillets or pans that are greater than 10 inches in diameter. We discuss more of the drawbacks of induction cooktops below. We’ve also updated this guide with a few specialized recommendations , namely a double-sided burner, a small machine for travel purposes, a machine that works with an integrated smartphone app, a high-end cooktop that represents the very best of the technology, and a design-forward model with simple albeit limited functionality.

We’ve revamped how we evaluate induction burners based on reader comments and a reader poll, as well as long-term testing notes, a review of new models, and actually cooking most of our meals with these appliances to better understand how they work. We also read reviews from other publications and sites like Epicurious and The Rational Kitchen , as well as forum threads, and we looked at the best sellers on Amazon and other big retail sites, paying close attention to customer reviews. Based on our new insights, we tested a few newer induction cooktops, but we also retested some previously dismissed models.

When researching and testing portable induction cooktops, we wanted to rate them first and foremost on how easy they were to cook with. We considered the following criteria in our evaluations, largely in this order:

More nuanced temperature and heat settings: Most induction burners let you choose a power level or a temperature to adjust the heat under your pot or pan. With the power level, the burner continually cooks at the level of heat you choose, such as at level 2 for low heat or level 6 for higher heat. With the temperature setting, the burner works to keep the pot or pan at a set temperature, like 180 degrees Fahrenheit. Induction cooktops for home kitchens offer somewhere between 10 and 20 each of heat and temperature settings, though a few models have only six or eight of each type of setting. The larger the number of settings, generally, the easier the burner is to cook with—simply because you have more options for adjusting the heat.

We decided to focus on induction burners that offered (or claimed to offer) at least 15 settings. We found that with 10 or fewer settings, it’s harder to dial in the right heat level, especially in the low-heat and simmer zones; at that point, cooking becomes frustrating, and you face a higher risk of burning food, undercooking it, or wasting lots of time adjusting the heat. What’s more, the models with 20 each of power and temperature settings give you a few more options at the lower end, which is exactly where you need finer adjustment in heat. Induction burner makers and many reviewers out there tend to fixate on how fast these appliances can get a small pot of water to a boil, but that’s actually a much easier task—and a much less useful feature—than keeping the contents of a pot at a controlled, lazy bubble.

Two models we tested claimed to allow temperature adjustments in 5- or 10-degree increments in between the presets, theoretically offering far more temperature settings than the listed 10 or 20. In both cases, however, we didn’t notice a temperature change until we had arrived at the next preset. Some burners do offer a larger range or the ability to set an exact temperature through a connected probe or other external temperature-management device; we describe those models later in this section.

Can hold very low temperatures: While the majority of burners tend to bottom out at 140 degrees Fahrenheit, some go as low as 80 or 100 degrees Fahrenheit, which is barely warm. It’s a nice feature to have, especially for melting chocolate or butter. Some reviewers have reported that the lower a burner goes in temperature, the better it manages pulsing for all lower temperatures. That seemed to hold up in our testing: The top-performing models went to 100 degrees Fahrenheit or lower. On the higher end of the temperature range, most burners went to around 450 or 460 degrees Fahrenheit, and some could hit 500 degrees Fahrenheit. We found that all those we tested could get our pan smoking hot as long as we used the right-size pan for the burner.

Smoothly maintains target heat level: Induction burners control the heat level or maintain a set temperature by adjusting the wattage. For example, for a lower heat or temperature, the burner might apply 600 watts; for a higher heat or temperature, it might apply 1,400 watts. Induction burners usually switch back and forth—or pulse—between higher and lower wattages to maintain a target temperature or even a lower heat level. In conducting our tests, and in using the appliances to cook everyday meals, we could easily see that some models were better at this task and alternated more gently more often, instead of blasting between higher and lower temperatures more sporadically or even turning the wattage off and on.

A coil that works with cookware 4 to 10 inches in diameter: Induction burners create heat within a ferromagnetic pan —one made of a strongly magnetic material such as cast iron or magnetic stainless steel—by sending a current through the electromagnetic wire coil that sits just below it, under the surface of the glass-ceramic top. The electromagnetic element works only on the part of the pan that is directly on top of it, so no matter how wide the top of the machine is, the element size is what actually determines the range of pan sizes that will work on the burner. A model’s owner manual usually specifies minimum and maximum diameters that work best: Use too small of a pot, and the burner won’t “see” it; use too large of a pan, and you won’t get much heat at the outer edge. Whereas a full induction range or cooktop could have a couple of different element sizes or even an entire surface that serves as a cooking area, portable cooktops with only one burner generally provide a medium-size element that works with a broad range of pots and pans.

Few portable induction cooktops tell you the exact size of the element they have, and some models specify only a minimum pan size. We were able to determine element size through a flour heat-map test , and we found that the vast majority of models in our test group—including all of our picks—seemed to have about the same element size, one that works best for pan sizes between about 4 inches and 10 inches wide.

Lower-priced burners seemed to have smaller elements (and tended to specify a slightly smaller minimum pan size) and often struggled with anything larger than a small skillet or medium pot (that is, anything wider than 8 inches). A few higher-priced models in our test group claimed to have larger elements, such as the Max Burton XL, which made cooking with a 12-inch or 14-inch skillet possible (though not perfect), but the appliances themselves didn’t impress us enough to make the cut.

When you’re evaluating the shape and size of a burner, it’s also good to remember how the elements work. A large, flat, rectangular cooktop won’t heat more effectively than a smaller, rounded cooktop if the element sizes are the same, because the glass won’t transfer any heat. You can also make some educated guesses before you buy a model we didn’t review: Any burner that claims to work with a 3-inch pan—which is much smaller than even a 1-quart saucepan—probably has a smaller element. Burners that are very small or very cheap probably also have a smaller element. Smaller elements still work, but they perform best with smaller vessels.

A well-designed control panel: In our testing, we found that an angled display—rather than a fully flat top with the control panel on the same plane—was easier to see and use, since we could see the display without being right over it. As you cook, a fully flat panel is more likely to be spattered with whatever you’re cooking, which can also make it harder to use. We also found that touch controls were much faster and easier to use than raised buttons. If you have any issues with joint pain, you might find touch controls easier to use, as well. Someone with low vision, however, may find it easier to navigate raised buttons. We have picks with both types of control panels.

You may prefer the way a burner with a flat control panel looks on your countertop, which is a valid concern, but remember that the extra surface area on the top doesn’t give you extra heating capability—the size of the electromagnetic element determines what size pan will work. The one burner we tested with a flat rectangular control panel seemed to take up extra counter space for no good reason. We prefer models that use space efficiently, even if they’re not the smallest available.

Compact size and lighter weight: Rounded corners and a slimmer profile make it easier to fit a portable cooktop on a small countertop or to fit other tools or items around it, as well as to move it aside when necessary.

Note that none of these burners are really designed to be stashed away easily, primarily because you have to be careful about the glass top. If you don’t plan to leave your induction cooktop out most of the time, you may want to keep it in the box it came in. That way you can safely stow your burner in a closet or under a bed, flip it to whatever side works best, and even stack other things on top of it.

That said, if ease of storage is critical for you, consider one of the smaller machines we recommend, such as our travel pick .

A timer that runs for at least three hours: A longer timer gives you more flexibility. If the burner allows you to set a timer for eight or more hours, you can do overnight, low-and-slow cooking projects. Ideally, choose a machine that can run for at least three hours so you don’t have to remember to get up and add time or to turn the appliance back on if you’re making stock or stew. Most models have at least a 170- or 180-minute timer, and some go to 24 hours and even beyond.

A warranty of at least one year: Nearly all models we considered come with a one-year warranty. Anything less than that should raise an eyebrow; anything more gets bonus points.

Stability: Working with hot pans can be dangerous, so having a stable burner with substantial weight and rubber feet to help it stay in place is important. All of the induction burners we tested had feet that prevented them from sliding. But some models can stick a bit and leave marks, while others might have rubber feet that come off when you move the unit, both of which can be annoying. No matter what, be sure your counter is clean before operating your burner—wet or slick countertops can make even the most stable unit slide around.

Noise: There’s no way around it—cooking on a portable induction cooktop is noisy. All induction burners have a fairly loud fan that runs the entire time they’re on to cool the components inside, which is critical to keeping them from overheating at higher heat levels. Most of the machines we tested operated at about the same volume and were equally annoying. They were no louder than the average overhead fan on a range hood, and they were quieter than a window-unit air conditioner.

One less expensive burner we tested was slightly quieter than the rest, and that model’s fan shut down the second we stopped cooking, instead of doing so after the machine was cool, like those of all the others we looked at. We actually consider such qualities a potential drawback, since the fan plays such an important role in keeping the appliance from overheating or breaking down. Lucy Greco, who makes product-review videos from the perspective of a blind person, points out in her video about one portable induction model that, because the fan continues to run after you’ve pushed the power button to turn off the burner, someone who can’t see the display can’t know whether the machine is actually off. Greco’s video is about the Duxtop 9100MC, but this would likely be an issue with most models. Most fans should shut off within a minute or two after you’ve switched off the power, so one workaround would be to wait until you hear the fan stop running.

Most of these machines also beep a lot when you press the buttons or when you lift a pan, and a few do so more loudly than others, but they beep to let you know when they’re done cooking or something is wrong, and you’re rarely pressing buttons for longer than a few seconds. Our top pick happens to be one of the quietest in this regard, but that factor didn’t play heavily in our decision-making.

Induction burners also tend to make funny little pops or squeaking sounds when you’re cooking, depending on the mix of metals in the pan you’re using, the burner’s heat level, and whether the lid is on the pan. In some cases, certain types of cookware can produce a slight but steady high-pitched buzz. During our weeks of testing, we found that the various noises were equally random across machines and not that irritating, as they tended to happen every once in a while and often were drowned out by the fan. These incidental noises were not a factor in our decision-making, but if you’re sensitive to such sounds, you may want to try different pans to see if that helps.

Speed: When most people talk about induction cooking, they tend to say it’s faster than cooking on other types of stovetops, and many reviews highlight how much faster one burner brings water to a boil over another. But although an induction burner might heat just a few cups of water to boiling a minute or two faster than a gas or electric stove, or quickly heat a skillet for searing steaks, the actual act of cooking isn’t any faster unless you are cooking the item at a higher temperature than you typically did before. For example, if you’re making stock for two hours at a simmer, an induction cooktop won’t save you much time even if it brings your pot to your target temperature more quickly.

Note that in some cases, we found that induction cooktops could sometimes even cook a little more slowly than a regular stovetop if, for example, we were using a pot or pan that was too big for the burner or we struggled to find the proper temperature because the burner lacked enough settings. For this guide, we paid less attention to how quickly a burner brought water to a boil—all the models we tested did so with 6 cups of water in a heavy teapot in under seven minutes—and more attention to how long it took for us to get the burner to cook something at just the right temperature.

Temperature accuracy: When you choose a particular temperature setting, the burner tries to maintain that temperature—automatically lowering the power when you add a lid or as the pot loses liquid, for example, or increasing the power if you add cold ingredients to the pot. This is a fantastic feature of induction cooktops, though it does have one serious drawback: The number is almost never accurate. All burner makers warn you that the number in the temperature setting is meant to be an estimate or a guide, because it comes from the surface of the pan, not the pan’s contents. When we began our testing, we tried to evaluate how accurate these readings were. What we found was that they could be anywhere from 5 to 100 degrees off, depending on the size and build of the pan we used, what was in it, or the type of cooking we were doing. But although you can’t count on the temperature of your food to match the readout, you can count on the burner to maintain the temperature, whatever it is.

Some models solve this problem with an integrated probe thermometer (see below), and we wish this were a standard feature on most portable cooktops. Until then, our advice is to use an external thermometer or good old-fashioned visual and audio cues—a few gentle bubbles for a simmer, say, or the shimmer of hot oil—to tell when you’ve reached the desired heat level, just as you would with a gas or electric cooktop or stove.

Probes, precision cooking, and app-connected burners: A handful of induction burners come with some kind of integrated probe thermometer, which measures the temperature of what you’re cooking and transmits that data to the cooktop. Probes allow you to do sous vide or real precision cooking. If you set a target temperature, the cooktop works to keep the contents as close to that temperature as it can by pulsing between higher and lower temperatures very quickly. Some burners with probes can also automatically shut off when something reaches the target temperature. For instance, if you were cooking chicken thighs, you could set your burner to shut off when the internal temperature of one of the thighs hits 160 degrees Fahrenheit. Some of these types of burners even work with integrated recipe apps on your smartphone or tablet, or allow for programming and saving your own recipes.

These features usually come with a higher price tag. We looked at a handful of models with this technology to evaluate their claims but found that for the most part they weren’t as easy to use in manual mode as you might need for everyday cooking.

Wattage: The vast majority of portable induction burners top out at 1,800 watts, though a handful reach just 1,300, 1,500, or 1,600 watts. We tested a few of the latter category and found that while those models did just fine on most cooking tests, they took a little longer to reach high heats and had a harder time holding them. For example, those models usually took between six and seven minutes to bring 6 cups of water to a boil in a teapot, as opposed to five minutes for the competitors that reached 1,800 watts. Wattage wasn’t a deciding factor for us in dismissing those machines, but those same models also had a more limited range of heat and temperature settings.

Safety features: Although previous versions of this guide noted all the auto-shutoffs and alerts for certain models—such as if there was no pan on the burner or things overheated—we didn’t pay much attention to those features for our 2022 update. That’s because all induction cooktops do those things, and all are inherently safer than gas or electric stoves because they don’t employ flames or direct heat. They also can’t get hot without a pot on them, because the pot is technically what heats up.

Still, some burners do come with a settings lock—a feature that many reader-poll respondents said was important—which theoretically prevents anyone from accidentally changing the settings of the machine. But since you could still change the settings by turning the unit off and back on, accidentally or not, such a lock is only a marginally effective tool, and not one we considered to be a major feature.

If you have a pacemaker, induction is safe to use. Fred Kusumoto, MD, a cardiac electrophysiologist at Mayo Clinic in Jacksonville, Florida, assured us that the risk is basically zero, unless you got your pacemaker more than 30 years ago.

For this update we revised the way we test induction burners. One of the biggest shifts was that we used each of our picks (as well as most of the burners we ended up dismissing) for daily cooking tasks for several days straight. We made pasta, rice, eggs, sauce, sautés, and stews, we toasted bread and tortillas, we seared proteins, and we reheated leftovers on each of these burners, countless times.

We also used a range of cookware, just as you would in your own house. We tried old scratched pots, new pots, square ones, round ones, thin metal pots and thick triple-ply pots (such as our picks for skillets and cookware sets ), cast iron and enameled cast iron , tall spaghetti pots, wide Dutch ovens, and nonstick skillets, all in a range of widths, from 4 inches to 12 inches wide. To check temperatures, we used the ThermoWorks Dot (our pick for the best probe thermometer ) in our testing, and it worked with every induction burner we tested.

After some experimenting, we also found that the tests below were the most helpful in determining which burner performed the best.

• We shredded one small zucchini and cooked it in a fully clad tri-ply skillet with a 7-inch-wide bottom in 2 tablespoons of fat. Our first goal was to find the right settings to maintain a low sauté—just a little movement in the pan as the zucchini released its water. We looked at how hard it was to dial in the right temperature, and once the zucchini was cooking, how aggressive and how frequent the pulsing was at various settings. With some models, maintaining a medium temperature for a simmer often meant the pot would bubble furiously for a few seconds and then stop bubbling altogether as it went from high temperature to low. A better burner allows you to achieve a more constant bubbling at the intensity you want.
• We cooked tomato sauce for an hour in a straight-sided 3-quart fully clad tri-ply saucepan with a 7-inch-wide bottom. We tried to find the temperature setting that got us as close to a proper simmer as possible—a few bubbles every second or two, or somewhere between 180 and 200 degrees Fahrenheit on an external probe thermometer (not the machine’s temperature setting, which is unreliable). We focused on how hard it was to dial in the right temperature; how aggressive and frequent the pulsing was, especially at the higher temperature, when spatters and scorches were possible; and how well the burner maintained that temperature as the liquid in the pot reduced.
• We scrambled three eggs in a nonstick skillet with a 7-inch-wide bottom in 1 tablespoon of fat. We tried to find the right power settings to set the eggs over medium heat at first, then a lower one to let them finish very gently, all without our having to manually adjust the heat up or down.
• We made rice (2 cups water, 1 cup long-grain white rice, 1 teaspoon salt, 1 tablespoon butter) in a 2-quart, straight-sided saucepan with a 5-inch bottom. We tried to find the right power settings to bring the rice to a low boil and then cook it over a simmer without it boiling over or cooking too slowly. As with the scrambled egg test, we looked for the ability to easily dial in the right temperature instead of having to manually adjust the heat.
• For previous versions of this guide, we browned flour and seared several pieces of beef in a fry pan to see how hot the burner got and also how evenly the burner cooked. For this version of the guide, we decided to still do a flour test, but this time to help us better understand the element size and the ideal pan diameter in general. Having done more research and testing, we now know that every induction burner gets hot enough to sear well, and that “even heating” with these burners is more a function of choosing the proper pan and the proper pan size. If you were to do a flour test like we did with every model, you would easily see where the heat began to taper off of the outer edge of a skillet and in the very center of the pan. In simmering sauce or sautéing vegetables, both of which we also did with each of these machines, you would see where most of the bubbles were in the pot. If a pan is a lot wider than a burner’s element, the outer edges of the pan don’t heat as well, and neither does any food there, no matter how good the pan is at thermal conduction—that is, transferring heat from its bottom part right over the element to its edges and sides.

We also tested a handful of burners with special features like integrated temperature probes and recipe apps or extra-large elements. For those burners, we ran additional tests as appropriate to make sure their particular claims held up: We compared the temperature on the probe with that of an external probe, we tested the recipes, or we used extra-large pans to see how well the extra-large elements worked.

The Duxtop 9600LS had the best performance and combination of settings, consistency, features, and design out of all the models we tested. Although it costs more than our former main pick, the Duxtop 9100MC (which is now our budget pick), we believe it’s worth the extra money because it’s so much easier to cook with.

One of the most important features of this burner is that it has 20 power settings and 20 temperature settings, the greatest number of any of our picks. (Some burners we tested claimed to have more options, but in our testing we found that they really didn’t.) This gives you the greatest range of options for adjusting heat levels, which makes it much easier to cook anything well. You toggle between them with the menu button.

All induction burners pulse between higher and lower wattages (or off and on, in some cases) to maintain a specified temperature or heat setting. Of all the models we tested, the 9600LS was the smoothest at maintaining our target heat or temperature level, alternating between high and low more gently and more often. This approach lowers the chance of scorching and spatters, and it reduces the need for you to hover over a simmering pot.

The 9600LS also has a greater temperature range (100 to 460 degrees Fahrenheit) than our budget pick, the Duxtop 9100MC (140 to 450 degrees). The lower minimum temperature means you can very slowly melt butter or chocolate—without a double boiler—or gently finish cooking scrambled eggs, or keep tortillas just warm while you finish prepping something else. The 9600LS, which goes down to 100 degrees Fahrenheit, handled pulsing and lower temperatures more smoothly.

Thanks to the 9600LS’s long, 10-hour timer, you could even use this burner to incubate yogurt or slowly simmer bone broth. Our other pick maxes out at about three hours, so you would have to keep checking on it to increase the time if you wanted it to run longer. Some of the competitors we evaluated did offer even longer timers, but 10 hours should be plenty of time for longer projects, and you can always add more time.

The Duxtop 9600LS also comes with a warm button and a boil button, which essentially represent the third-to-lowest temperature setting (140 degrees Fahrenheit) and the highest power setting, respectively. Whereas in previous versions of this guide we dismissed such features as not being worth the extra money, during our latest round of hands-on testing, we found these buttons to be extremely useful. For starters, you might often want to bring something to a boil, or you might want to just slightly warm up oil or soften onions in a pan while you prep the rest of dinner. These buttons also make it much easier to quickly adjust the heat setting on the fly while you’re actively cooking, especially when you want to bring the heat down as low as possible as quickly as possible (maybe to prevent something from boiling over or scorching). The warm and boil buttons are also handy when you turn the machine on: Because the burner defaults to the medium setting upon turning on, you effectively have buttons for low, medium, and high, and you can quickly adjust up or down from there as necessary instead of scrolling up or down through 20 settings.

This burner also supports up to 25 pounds, good enough for your average pasta pot, a heavy Dutch oven, or a 2- to 3-gallon batch of beer or stock. (For best results, however, use a pot that is 10 inches wide or smaller, preferably with straight sides.)

The 9600LS’s all-glass angled control panel and bright LCD screen are easier to clean and to read than those of our budget pick, the Duxtop 9100MC, and the interface is intuitive. Although there is a crevice separating the cooking surface and the control panel that could collect food, we found the 9600LS’s all-glass surface simple to wipe clean with a damp kitchen towel. And because the entire surface doesn’t get hot like on a gas or electric cooktop or stove, food doesn’t get baked into the crevice.

Though it would be nice if the buttons themselves lit up—only the heat, power, and timer settings do—the labels are white on a black background, which makes them easier to see in very low light or if you have vision loss. All the buttons on the machine beep when you touch them, which helps in this regard, as well.

The 9600LS also comes with a black or silver base. And although it isn’t the smallest or lightest model we tested—both this burner and the Duxtop 9100MC measure 14 inches long and 11.5 inches wide and weigh about 5 pounds—it fits easily on a small countertop with room to spare. Unlike the Duxtop 9100MC, the 9600LS has rounded edges, which makes it just a little more space efficient.

If you prefer to clean as you go, this machine may annoy you, at least at first. If you try to wipe the control panel, you’ll likely change the settings or turn the burner off. As you use it, you can figure out how to clean it so that doesn’t happen, or you might avoid cleaning it at all. This is an issue with any induction burner that doesn’t have old-fashioned push buttons like our budget pick, the Duxtop 9100MC , so it isn’t a dealbreaker.

There is a lock button, which can theoretically keep other people and kids from changing the settings accidentally or on purpose. But you still can turn the whole machine off—which is what happened whenever we tried to wipe down the control panel during testing. If the on/off button were on the side of the machine or in some other place, the lock function would be more effective.

The control panel requires you to push the menu button after you turn it on, instead of immediately heating to the default medium setting. That’s a little annoying, since it’s a step beyond what you would normally do with a gas or electric burner, but it’s common in many induction cooktops and ranges. (It also reduces the chance of accidentally overheating an empty pan, which can happen faster than you realize.)

The control panel is a completely flat, physically featureless surface with no way of distinguishing, if you have low vision, where the buttons and display are located or which buttons do what.

As with all induction cooktops, the 9600LS’s fan can be loud, but it’s really no louder than your average hood exhaust fan. As is usually the case with portable induction burners, the 9600LS’s fan continues to run after you’ve turned off the power and until the machine cools down, so someone with low vision may not be able to tell easily whether the appliance is actually off.

If you don’t set the timer, the machine will shut itself off after three hours, so you have to remember to set the timer if you’re cooking something that requires a lot of active time on the cooktop. When you make stew, for example, you might sear meats, sauté vegetables, and then let everything stew in that same pot for another two or three hours—but if you don’t set your timer for the length of the stew time, the burner will shut down once it has been on for three hours.

Lastly, we should note that the beep on this machine is fairly quiet. If you’re in another room, you can miss when something is done, as well as when the machine shuts down. If you’re hard of hearing or buying this for someone who is a little forgetful or lives in a big house, this lower-volume beep might be an issue, though you could easily just set a louder timer. More important, this quieter beep is not a safety issue since the burner shuts off automatically when the timer sounds.

Our former top pick is still a great burner for its price, which at this writing is usually $20 to $40 less than the price of our other pick. The old-school design and the lack of bells and whistles on the Duxtop 9100MC —it has just six raised buttons and a notably small LED display—also make it extremely easy to use even without a manual. And because the control panel is not touch-sensitive, when you wipe it during cooking, you don’t mess up any settings.

The Duxtop 9100MC has 15 temperature and 15 power settings, acceptable for daily cooking tasks but not quite as convenient or as flexible as the 20 temperature and 20 power settings you get on the Duxtop 9600LS . It also goes only as low as 140 degrees Fahrenheit, whereas the 9100LS goes to 100 degrees. Perhaps as a result, this model’s pulsing in our tests was a little less smooth than that of the 9600LS—the pulsing happened less often and with more intensity, meaning higher highs and lower lows. We had to pay more attention to cooking and even manually change the heat setting more often than we did with the 9600LS.

The control panel is not glass and has raised buttons, so it doesn’t stay as nice looking when you clean it. In fact, the unit we’ve been long-term testing for a couple of years has lost part of a sticker on one button (though the button still works). Some people might appreciate the not very high-tech look and feel of this model, and they may even find this burner especially easy to use, but it takes just a little longer and requires just a bit more effort to change the temperature using these buttons than with other models’ touch controls. This model, which comes with either silver or gold highlights, also looks and feels a little outdated, frankly.

The 9100MC also lacks the convenient warm and boil buttons of our top pick and runner-up, so it offers no immediate way to drop the temperature quickly if it’s too high, other than to turn the machine off. If you plan to use your induction cooktop daily, every second saved with touch controls and warm and boil buttons counts.

In addition, the 9100MC has the largest footprint of our picks. It’s technically the same size (14 by 11½ inches) as the Duxtop 9600LS, but it has square edges instead of rounded ones. Even a quarter-inch or so makes a difference when you have limited counter space, as it can give you ​​just enough room for a spoon rest in front of the burner, say, or a place to rest the pot lid. The 9100MC also has a slightly louder fan and beep than our other pick, but only slightly. In fact, the louder beep might be useful to anyone who is hard of hearing.

While the raised buttons of the 9100MC may make it easier for someone with low vision to use in contrast to the touch controls of the 9600LS, this model, like all the others we looked at, has many design features that would make it difficult or impossible for a blind person to operate the appliance by themselves. As Lucy Greco, a product reviewer who is blind, points out in her video about this model , it offers no indication of what the buttons do, nor does it provide an easy way for you to keep track of what mode it’s in or what setting you’ve selected if you can’t read the display.

If you need a double burner: Duxtop 9620LS

The biggest drawback of a double-burner induction cooktop is that the total wattage gets split between the two burners, which is one of the reasons we didn’t recommend such models in previous versions of this guide. (For example, you could do both sides at half-power/medium heat, or one at 80% power and one at 20%, or one at 40% power and one at 60%. For an explanation, see the section below on how induction burners work .)

Yet there are definitely reasons that some home cooks might want a double portable induction burner, particularly if they need to use it as their only cooktop for any length of time. We chose to test the Duxtop 9620LS primarily because it met our criteria for a good burner. One side is essentially the same as our top pick , the Duxtop 9600LS, as it provides 20 heat settings and 20 temperature settings and all of the other benefits of that burner. The other side has the look and feel of the 9600LS but provides only 10 heat settings, so it’s perfectly fine for many less demanding cooking tasks—such as slowly heating, simmering, or bringing water to a boil—which is often what you’re doing with a second burner.

While testing this burner, we found that although the wattage splitting was maybe a little frustrating at first, we very quickly learned how to work with it. And for everyday cooking, it is actually fairly rare to have to cook two things at extremely high temperatures at the same time, anyway. You can bring your rice to boil and then lower the heat before you bring your already cooked beans up to a simmer, for example, or you can heat your sauce on low as you boil pasta on a medium-high setting. We also found that we could even bring water to a boil on induction on a medium setting or even medium-low in a properly sized pot—it just took a bit longer.

If you need a lightweight travel option: NuWave PIC Flex Cooktop

The NuWave PIC Flex has received good ratings on Amazon and positive YouTube reviews for years and is widely advertised on TV, so we wanted to test it for this guide. It also promises programmable cooking—you can set the burner to change the temperature after a predetermined amount of time—as well as the ability to adjust the temperature in 10-degree increments between 100 and 500 degrees, which would give you far more than the 20 temperature settings of our top pick. And usually it offers all this for less than $80.

However, we found that the NuWave PIC Flex is not powerful enough for normal home cooking. It seems to have a smaller element than most of the models we tested, so it works best with smaller pots and pans—such as the 9-inch nonstick skillet it often comes packaged with—and goes only up to 1,300 watts, in contrast to the 1,800 watts of our top picks. (We go more in depth on the importance of element size and wattage elsewhere in this guide.) In our testing, we also had difficulty perceiving any real change in temperature except at each of the six built-in presets, which meant we were limited to just those six temperatures and weren’t really able to make finer adjustments as the marketing material suggests. (There’s also a button that lets you toggle between 600, 900, or 1,300 watts, which essentially sets the burner to low, medium, or high, respectively.) Additionally, the NuWave PIC Flex has an old-fashioned raised-button display panel, and its fan is quieter than most and also shuts down the second you stop cooking, instead of after the machine cools (which was the case with nearly all the other burners we tested). We’re concerned that this could potentially decrease the long-term shelf life of the NuWave model.

The good news? This was the only portable induction burner we tested that really felt like we could toss it into a tote bag or a suitcase for travel. It has a compact, round shape and a small footprint (4.5 pounds, or a pound or so lighter than the average induction cooktop). Plus, its limitations are fine on a trip, when you’re likely just making a small pot of soup in a hotel, say, or eggs in an RV. And theoretically it works with a travel-size 3½- to 4-inch coffeepot, depending on the material and design.

If you want precision cooking and app-based recipes: Hestan Cue

The Hestan Cue is one of two induction burners we tested that are designed to work with integrated apps you manage on a smartphone, and it’s the only one of the two we’d recommend buying, though with some big reservations. (The other such burner is the Tasty One Top by Cuisinart, which we discuss in the Competition section .)

The Hestan Cue is meant to be used with either a special wireless probe (see the discussion on probes in Less important considerations ) or proprietary cookware with built-in wireless temperature sensors, all of which you can buy separately or in various bundles with the burner. Using data from the probe or the pans, the cooktop works to keep the contents as close to a target temperature as it can by pulsing between higher and lower temperatures; it can also change a temperature or turn off when it reaches a target temperature.

The Hestan Cue is primarily designed to work with a series of recipes created by trained staff for the app. You work through the recipes one step at a time—all the recipes have videos for some of the steps, as well—and if you’re using the proprietary Bluetooth probe or cookware, the cooktop detects the temperature of your food and adjusts the heat as you cook your way through the recipes (though you can also advance through the steps manually). The recipes we tested worked well, and the app also has a decent supply of them (nearly 1,000 and growing). The company hopes to eventually release a feature that allows you to create and save your own. The app might not teach you how to cook, per se, but it can help to ensure success for many techniques that people often have trouble with, such as deep-frying or pan-cooking meat and fish. Although the recipes can feel very Euro-centric when you’re sorting through the app’s range of cuisines (for now, you can choose from American, Mexican, Latin American, Asian, Italian, Middle Eastern, Mediterranean, and French), the selection is stronger when you’re searching by technique or using other tabs with labels like “main ingredient,” “light and healthy,” or “family friendly.” The app also has a small handful of recipes from guest chefs such as Sean Brock , Brandon Jew, and Bonnie Morales.

The Hestan Cue app also allows you to use your phone to adjust the temperature of the probe or the company’s proprietary pot or pan to any degree between 100 and 500 degrees Fahrenheit. You use your finger to easily set any temperature in that range in 1-degree increments. As a result, you could use this burner to do sous vide or other types of cooking at specific temperatures and times, such as making yogurt at 112 degrees or cooking stew at exactly 186 degrees. (When you use the app, there’s no limit to the timer; with the manual buttons on the machine, the timer will run for up to 10 hours, though we did not confirm this ourselves in testing.)

This feature—and the potential to program and save recipes—is what moves this burner closer to being an affordable version of the $1,500 (as of this writing) Breville Control Freak induction cooking system, which is widely considered the Rolls Royce of portable induction cooktops (we discuss that model more below). The Hestan Cue burner and probe bundle is $300 at this writing.

There’s one big drawback, however: If you want to operate the Hestan Cue manually, as you would a regular induction cooktop, it doesn’t stack up against our picks. It has only 10 power settings, which is not a great range for day-to-day cooking. The machine is also perfectly round—it’s about 12½ inches wide, so it’s slightly larger than the NuWave PIC Flex—which is nice, but the control-panel functionality is an afterthought. There’s a small on/off button and one small button for changing the heat level up and then back down. The heat level is noted not by a number but by a bar of lights that gets longer the higher the heat is.

You might be thinking that you could simply use the app to get more temperature levels in that case. That is true, but in our tests we discovered that trying to change a set temperature under a pot or pan quickly via an app on a phone is not an ideal cooking situation—especially if you’re holding a spoon in one hand.

The Hestan Cue also goes up to only 1,600 watts. Although that translates to just a little less power for high temperatures—water might take longer to boil, for example—this is not a problem for most cooking.

Ultimately what all of the above means is that you are spending $300 or more (at this writing) on a model that is hard to use as an ordinary induction cooktop. If you’re looking for an all-purpose induction cooktop for everyday cooking, this model isn’t for you. If you’re interested in sous vide (and don’t already have the dedicated equipment on hand), this model could be for you. If you want a fun but not-so-cheap kitchen gadget that might help you learn new recipes and pick up a few new skills, this model might be for you.

Still, if the Hestan Cue had 15 or 20 power settings and a manual control panel that was just a little easier to use, it would be a real contender for an upgrade pick.

If you want the ultimate in control and features (and price): Breville Control Freak

We also took another look at Breville’s staggeringly expensive Control Freak , as this burner is often described as the best portable induction cooktop you can buy. That claim is probably true—if you can afford this machine. Whereas the Hestan Cue relies on a smartphone to be, well, smart, all of that functionality is built into the Control Freak. The Control Freak has more features and functionality than many high-end induction ranges we’ve tried, and it’s very impressive and fun to use: You can use it with an integrated probe thermometer for extremely precise cooking, you can choose any temperature between 77 and 482 degrees Fahrenheit using a sleek spin knob, you can set a 72-hour timer to count either down or up, you can set the “intensity” to heat up a pan slowly or quickly, and you can save recipes as programs so that you or someone else can perfectly repeat the process—you can even save them to a USB stick to use with other Control Freak machines.

However, the Control Freak has a few issues that even those folks who can afford a $1,500 induction burner should consider. As with the Hestan Cue and the Tasty One Top, using the machine manually—without programs or probes, as you would a more traditional cooktop—is a little less intuitive. Instead of selecting a power or heat level the way you do with most cooktops, with the Control Freak you scroll to adjust the temperature, which takes some getting used to. The Control Freak is also really big—as tall as a commercial machine and a little longer—and it takes up about as much counter space as a 1980s microwave. (The manual also recommends leaving 8 inches of space between the appliance and the wall, as well as plugging it into a wall outlet with a safety switch.)

The IKEA Tillreda is the updated version of our former budget pick, and while it has a sleek look, it lacks some key features. It has only nine power settings and doesn’t have a timer or the ability to set a temperature. Its fully flat surface isn’t as easy to use as an angled control panel, and this model only goes as low as 200 degrees Fahrenheit, which means it won’t handle lower temperatures as smoothly as our picks.

Despite its drawbacks, the Tillreda might work well for someone who doesn’t plan to do much intensive cooking or in a small guest house, rec room, or art studio.

With an all-white base and just a few low-contrast markings on its sleek black surface, this model looks more like a chunky iPad than a cooktop, especially when it’s turned off. It does have a slightly smaller footprint than our picks and comes with a metal hook on its back that you can hang it from (though there’s no place to tuck in the cord). And the interface is incredibly easy to use since the cooktop has so little functionality.

The US Environmental Protection Agency recently gave all induction cooktops an Energy Star Emerging Technology Award because induction cooktops lose less heat to the surrounding air than gas or even electric cooktops. (This also helps to keep your kitchen cooler, possibly lowering the load on some air conditioners during warm weather.) According to Energy Star, gas stoves transfer energy at an abysmal efficiency of 32%, electric cooktops (also known as resistance heating) transfer energy at an efficiency of 75% to 80%, and induction cooktops have an energy-transfer efficiency of 85%.

Unlike gas or electric stovetops or burners, which heat using thermal conduction (also known as heat transfer ), induction burners heat using electromagnetic induction .

Below the surface of the glass-ceramic top in an induction burner is a wire coil. Electricity running through this wire creates a magnetic field that causes the electrons in an iron or magnetic stainless steel pot to generate heat. Induction creates heat directly in the pan, instead of in an element on the cooktop’s surface. This is why the bottom of a pan can heat up so quickly on an induction cooktop—it doesn’t have to wait for something else to get hot first and then transfer that heat over. That means reducing the heat is almost instantaneous, too, as the pan doesn’t have to wait for the burner to cool down before it’s able to. With induction, you have a lot more control.

The cooking element works only on what is directly on top of it. This is what keeps your kitchen cooler, as the heat is produced in the pan itself instead of on the cooktop (some heat gets transferred from the pan to the cooktop surface, but it is mainly under the pan). That necessary direct contact also explains why you get better results with a pan whose base is not much bigger than the element.

An induction burner controls the heat level by adjusting the wattage that runs through the element. For a lower heat it might apply 600 watts, for example, while at a higher heat it might apply 1,400 watts. Induction burners also usually go back and forth—or pulse—between higher and lower wattages to maintain a heat level or a target temperature, especially at lower settings. Some models are better at this than others: In other words, they oscillate more gradually and gently between high and low instead of spiking up and down abruptly.

The majority of portable induction burners that we looked at give you the option of adjusting the level of heat in one of four ways: You can set an actual wattage, you can set a power level, you can set a temperature (we discuss the accuracy of the temperature settings elsewhere in this guide), or you can choose between “low” or “medium-high” or “simmer” or “boil.” Most offer some combination of these settings and usually give you between six and 20 options. No matter the language used or the number, a burner manages all of these by adjusting the wattage.

Note that a small but growing handful of more expensive burners now come with integrated temperature probes or sensors that allow you to set the heat with even more precision. They do this by monitoring the temperature of the pan or its contents and seamlessly adjusting the wattage to hit the target temperature. We looked at three such cooktops, and we liked the Hestan Cue and the Breville Control Freak, which you can read more about in Other good induction cooktops .

Because of the way induction burners work, they offer five big advantages over other types of stoves:

Safety Induction cooktops are inherently safer than other kinds of stoves because they don’t involve flames or direct heat. They literally can’t get hot without a pot on them, because the pot is what heats up , not the cooktop. Some burners also come with a setting lock so that no one can accidentally change the settings (though you could still change them by turning the burner off and then back on again). All of the burners we tested self-regulate or shut down when pans get too hot. If you use a temperature setting, you can also make sure the burner maintains the same temperature over time so that it stays cooking at a steady simmer, for example, even as the volume in the pan reduces. Note that although some people say these burners don’t get hot, that’s not really true. They do indeed get very hot right where they’re in contact with the pot, and that spot could burn you if you accidentally touch it. A majority of the portable burners we tested actually flash the word “hot” on their displays until they cool down, which usually takes no more than a minute or so unless you were heating a very heavy pot over very high heat.

Coolness Induction cooktops keep your kitchen far cooler than gas and electric-coil burners do because the heat goes directly into the pan, not into a heating element (or into the air) before the pan even heats up. We tested most of these burners in a fourth-floor apartment with a window AC unit in the middle of a New York City summer, and we can tell you that the difference between the induction cooktop and a gas stove was unmistakable—even while simmering stock for a few hours, the induction burner didn’t heat up the kitchen.

Cleanliness Induction cooktops are also easier to clean than gas or electric burners since induction cooktops have a single smooth, flat glass surface that you can wipe clean. They also don’t get hot anywhere except right under the pan, so food doesn’t cook onto their surface the way it does with other types of burners. If you’ve ever had to clean up a gas or electric-coil burner after milk has boiled over, you’ll have some idea of how much better an induction cooktop is in this respect.

Precision Most induction burners give you an option for a range of temperature settings, and the burner tries to maintain that temperature—lowering the power when you add a lid or if the pot loses liquid or gets too hot, for example, or increasing the power if you add cold ingredients to a stew or to hot oil. Although we found that induction burners don’t always cook food at the exact temperature you select , gas and electric burners lack that option altogether. Along with the ability to cook at a very low temperature, we found this feature to be one of the biggest perks of cooking with a portable induction cooktop.

Some more expensive induction burners now come with integrated temperature probes that allow you to set the heat with even more precision. They monitor the temperature of the pan or its contents and seamlessly adjust the wattage so that it hits the target temperature. We looked at three such cooktops, and we liked the Hestan Cue and the Breville Control Freak, which you can read more about in Other good induction cooktops .

Maintaining a low temperature Most induction cooktops can easily keep a pot or pan at a low temperature, even below 150 degrees Fahrenheit, which is extremely hard to do on a gas stove in particular as the flame tends to blow out when you try to get it that low. With the best induction cooktops, you can melt chocolate without using a double boiler, or you can keep something just barely warm, like scrambled eggs that need just a little more time to set.

The biggest drawback of using an induction cooktop—other than its being more expensive than most other types of burners—is that getting the best results involves a learning curve.

With most portable induction burners, you have a limited number of heat settings that you press a button to get to, instead of a round knob that you turn to make fine adjustments. This can be frustrating, especially at first, before you become familiar with your burner and figure out what setting works best with which type of pan or style of cooking. You also have to learn how to properly use the temperature setting , which maintains a target heat level—an amazing feature—but doesn’t necessarily match the exact temperature shown on the display.

Pans also tend to get very hot faster on induction than on gas or electric stoves, which can warp a thin or empty pan or burn what’s in the pan if you’re not keeping a close eye. It’s best not to start a pan on anything other than very low heat unless you’re really paying attention.

But the biggest part of this learning curve is determining which of your pans work best with induction. First, you need to use ferromagnetic cookware. Most everyone has some pots and pans that will work, but you might find that your favorites don’t work very well—or at all—on an induction burner.

You also have to pay particular attention to the size and shape of the pot or pan, and make sure it’s the right choice for your cooking project. A pot might fit atop the glass surface of your burner, but for best results its diameter should fit within the range specified by the manufacturer, and the bottom needs to sit flat on the cooktop surface. With older pots and pans, especially cast iron, you also need to make sure the bottom is clean, or else any residue on the pan will interfere with the interaction between the coil and the pan and can also stick to the surface of your cooktop.

Whatever isn’t heated by the element is heated by thermal conduction—that is, the transfer of heat from one part of the pan to another. This means that pots and pans that are a lot wider than the element don’t work as well and remain much cooler at the edges. Meanwhile, the sides of many pots and pans slope outward from the base, which also means the outer edges may not be in direct contact with the burner and don’t heat up as much.

With nearly all the induction burners we tested, we found that the very largest pans that still worked well were about 10 inches wide (and were usually smaller across the bottom). When we tried to sauté things in a 12-inch cast-iron skillet, the very outer edge barely cooked at all, which meant we had to almost constantly shift things around in the pan to get them to cook evenly. This is less of an issue with a gas or electric stove, as the heat those stoves emit tends to wrap up around the bottom of the pot, and you also can easily see the size of your heating element. The effect might also be less egregious with pans made of several layers of metal designed for induction, which we discuss below .

We also found that when we were using deeper pots, straight-sided saucepans or 5-quart or smaller Dutch ovens worked best. We learned this the hard way at the outset of our testing, when we tried to cook with Dutch ovens that had 8-inch bottoms and grew to 10 or more inches at the top. With a pot that shape and size, no burner could maintain a boil at its highest wattage. Each burner stayed slightly under the boiling point, which meant that it took longer to cook pasta. Frying in that larger Dutch oven was even harder because the burner rarely got above 305 degrees once we put food in the hot oil. Reaching a rolling boil or a fry temperature was not as much of an issue when we used smaller Dutch ovens or straight-sided pots.

This is definitely something to consider if you’re always cooking for four in a 12-inch skillet or if you were planning to use an induction burner to fry foods in your 5½-quart or 7¼-quart Dutch oven. You’d likely be frustrated with the results. (By the same token, you might also encounter problems with pots where the flat part of the bottom is slightly under 4 inches wide. With smaller-diameter pots, some burners possibly won’t work at all because the element can’t “see” the pan. But very few pots are that small, so this is less of an issue.)

Some people have also said that home electronics that use radio waves—such as radios, televisions, and cell phones—can sometimes interfere with an induction burner’s electromagnetic field, causing it not to work well. We did not notice any such problems in our testing. We’ve also seen reviews claiming that the electromagnetic field can cause a digital instant-read thermometer to malfunction , but in our tests we had no problems using the ThermoWorks Dot , whose design allowed us to place the body of the thermometer slightly away from the appliance.

Since an induction burner transfers heat through a magnetic field, it requires cookware made from a ferromagnetic metal, such as cast iron or magnetic stainless steel. Copper, aluminum, glass, ceramic, and non-magnetic stainless steel (including 18/10 and 18/8) cookware pieces don’t work—though fully clad cookware, which has a copper or aluminum core sandwiched inside magnetic stainless steel, does work, and so does cookware with a magnetic stainless steel plate affixed to the bottom. In other words, the pot or pan should be magnetic, and it should be strongly magnetic; a weak connection doesn’t work. A non-magnetic or weakly magnetic pan won’t hurt your burner—it just won’t heat very well or at all. You can save yourself some time by testing the pan with a magnet.

(Wirecutter’s picks for the best induction cookware can help get you started.)

For one portable induction burner, this is far less of a big deal than with a range. Most people usually have at least one or two pots or pans that work, and since you can cook with only one pan at a time anyway, a skillet and a saucepan or two is often all you need.

You can buy an induction interface disk that sits on the surface of the burner and allows you to use non-magnetized pans. But such disks reduce the effectiveness of the burner, as you’re no longer heating the pan but transferring heat from the hot disk to the pan, so you’re losing all the heat efficiency that induction provides. (And you’re transferring some of that heat to your kitchen.) Such disks also heat or cool at different speeds than your pan, which makes it harder for you to nail the right setting on your burner as you cook. Even more important, an induction burner constantly adjusts itself to avoid overheating the vessel on its surface or to maintain a certain temperature, but with a disk, it is adjusting not to the pan but to the disk, which will always be hotter than the pan. If you had one pan you really needed to use on an induction cooktop for some specific reason, this add-on might be worth trying, but it is not a great long-term option for all your cooking.

In our cookware set review, we recommend fully clad cookware—the kind made from a single piece of aluminum sandwiched between stainless steel, with sides as thick as their bottoms—because we found that it heated more evenly in our tests on gas ranges. But in our previous induction-cookware tests, cookware with an encapsulated bottom, namely a thick disk bonded to the base, boiled water faster and heated more evenly across the entire surface of the skillet, which could be important for pans wider than your element. (By the way, we’ve also found that good old cast-iron cookware works great, as well, as long as it has a flat, fairly clean bottom and you keep it within the range of the element.)

Scott Misture, professor of materials science and engineering at Alfred University, told us that the pan with an encapsulated bottom likely cooked more evenly because it had a thicker layer of aluminum in its base. Aluminum is highly conductive, and a thicker layer better distributes the heat being generated by the pan’s thin outer layer of steel. In our previous testing with encapsulated-bottom cookware, we used and liked the Fissler Profi 2-quart saucepan and the Fissler Profi 9½-inch fry pan .

If you already own induction-compatible cookware, we suggest starting with that, no matter the type, and seeing how it performs. If you use your induction cooktop often and find that you miss a non-induction-compatible pan of a certain shape or size, you can then consider investing in a few new disk-bottom pans.

In most cases a kitchen rag or a damp paper towel is all you need to wipe an induction burner’s surface clean. (We found that a sponge tends to just smear the liquid around.) Although you can wipe down spills around the pot as you cook, before fully cleaning an induction burner, let the fan stop on its own and then unplug the appliance and let it cool completely. We found that it’s best to clean the surface after each use, otherwise you risk staining the glass top because the next pot will heat up whatever might be left uncleaned underneath it. The staining isn’t a big deal, though, since most models’ tops are black anyway.

For food spills that are difficult to remove, use a damp paper towel and wipe the surface clean in a circular motion. Never use harsh chemicals or abrasive sponges on the surface of the cooktop unless they’re clearly made for glass cooktops, as doing so can mar the surface. Avoid using ammonia-based glass cleaners, as they can remove the markings on the glass-ceramic surface indicating where to place your cookware. We hope it goes without saying that you should never submerge a burner in water to clean it—it’s an electrical appliance.

You should also make sure the cooktop’s surface (and the bottom of your pot or pan) is fairly dry before using it. Avoid placing cooking utensils on the surface of the cooktop, especially if they are made of magnetic metals—be careful about laying them across the top of the pot, too. Also, never move the burner while it’s hot or when pots or pans are on top of it. If for some reason the cooking surface cracks, immediately turn off the burner, unplug it, and contact the manufacturer for repairs, if your appliance is under warranty. To avoid damaging the cord, be sure to keep the outlet and plug far enough away from the cooking vessel.

Always allow enough air to circulate around the exhaust vent (which is usually located toward the back of the unit). Most manufacturers recommend a clearance of at least 4 to 6 inches. If buildup occurs near the exhaust vent after prolonged use, some manufacturers suggest using a vacuum cleaner attachment to remove debris.

We’d like to test the Tramontina Guru . Tramontina makes many of our top picks for cookware (including the best non-stick pan for induction ). The Guru’s designed to work with a sensor-enabled pan for self-guided cooking, similar to Hestan Cue.

Duxtop makes many induction cooktops (including the low-priced 8100 MC ), but we only seriously considered the company’s traditional countertop models with at least 15 temperature settings:

• The Duxtop E200 is a flat-panel burner with 20 temperature and heat settings managed with a sensor-touch dial. It’s very similar to our top pick , the Duxtop 9600LS. Unlike our pick, however, it has a 170-minute timer instead of a 10-hour one. Additionally, its fully flat surface takes up more real estate than necessary and doesn’t allow you to read the control panel unless you’re standing right over it.
• The Duxtop P961LS/BT-C35-D is one of two lower-cost commercial models we tested and is essentially our top pick , the Duxtop 9600LS, but in a commercial-grade body designed for use in a professional kitchen. We found it harder to use because it was an inch or so taller and wider than the 9600LS (16½ by 13 inches instead of 14 by 11 inches). It doesn’t make a lot of sense for most home cooks to spend so much more on the commercial version, as it takes up more room on a counter than our top pick.
• Though we didn’t test the Duxtop 8500ST/E210C2 , it has nearly identical functionality to our budget pick , the Duxtop 9100MC. But like the Duxtop E200, its surface is fully flat, which isn’t ideal. (Our pick has a control panel set at an angle, which we prefer.)

The Zavor Induction Pro Cooktop seemed promising. Of the burners we tested for this update, it’s the only completely flat model, and it looked great on our countertop. It also claims to allow adjustments in 10-degree increments between 140 and 465 degrees. However, in our testing we had difficulty perceiving any real change in temperature except when the burner reached each of the eight existing presets, which is fewer than we think is useful for everyday cooking. The settings have names like “simmer,” “boil,” and “sauté,” but their results didn’t always match up to the type of cooking that takes place at those settings. What’s more, the Zavor burner takes up a little more room than most of the models we tested, for no apparent good reason. We also found that an angled control panel was easier to use than an entirely flat cooktop like this.

Like the smaller NuWave PIC Flex , the NuWave PIC Gold has good ratings on Amazon and positive reviews on YouTube and is widely advertised on TV.  It’s essentially a larger version of the Flex, with slightly more wattage and what appears to be a larger coil. As with the Flex, we found that we couldn’t actually adjust the Gold’s temperature in 10-degree increments as promised, and that the appliance essentially limited us to just six built-in preset heat levels, which we don’t think is enough options for everyday cooking. Plus, this model also has an old-fashioned raised-button display panel.

We really wanted to love the Tasty One Top by Cuisinart , which connects to an app managed by BuzzFeed’s Tasty team. First released in 2017, the Tasty One Top is super cute, with a spaceship-like pentagonal design featuring rubber wings. However, the app is buggy, which is troubling since it has been around so long. The app should work like the Hestan Cue’s : You should be able to use it to change the temperature to a specific degree, as well as to cook your way through a recipe. With the Tasty app, however, you can’t change the temperature once you set it, unless you turn the burner off and on again. And the recipes we tried didn’t work that well—not only were the instructions very confusing at times, but if we took too long to hit the Next button during the cooking process, we got dumped out of the recipe, and we couldn’t pick up where we left off. This happened to us every time we tried to use the app, and it happened when we did normal things like stepping away to wash our hands, or when we were waiting for sugar to melt (per the recipe). The cooktop itself also has the same limited manual control options as the Hestan Cue, and it was the only model we tested where we could actually feel heat coming from the sides of the appliance around the bottom of the pot. (Maybe it was those cool rubber wings!)

The Vollrath Mirage Cadet was one of two less-expensive commercial models that we tested. We had reservations about testing Vollrath burners as the company specifically says that they are not for home use and that the warranty is voided if you buy one for that purpose. However, we found several reviews that include this model among their top picks, and we wanted to see if it was noticeably better than the household machines we’re recommending, as it provides roughly the same functionality as the Duxtop 9600LS —such as the temperature range, the number of settings, and the maximum pan size—but in a slightly larger and taller body designed to withstand commercial use. We tested the Cadet once, and we did not find it to be any easier or better to use than the 9600LS. It had only a 180-minute timer, whereas the 9600LS’s timer goes up to 10 hours. But most important, this machine emitted a very loud and worrisome electrical hum whenever it was plugged in, even when it was off.

Michael Sullivan and Sharon Franke contributed reporting. This article was edited by Winnie Yang and Marilyn Ong.

Dr. Fred Kusumoto, cardiac electrophysiologist at the Mayo Clinic in Florida , email interview , December 13, 2022

Portable Induction Cooktop Reviews (And How to Choose the Best One) , The Rational Kitchen , August 13, 2021

Brenden Duncombe, hardware engineering team lead at Hestan Cue , phone interview , July 20, 2021

Rebecca Leber, How the Fossil Fuel Industry Convinced Americans to Love Gas Stoves , Mother Jones , July 17, 2021

Lukas Volger, The Best Portable Induction Cooktop for Stove-Free Cooking , Epicurious , June 8, 2021

Scott Misture, Inamori professor of materials science and engineering at Alfred University , email interview , January 20, 2019

Werner Irnich, Alan D Bernstein, Do induction cooktops interfere with cardiac pacemakers? , Europace , March 23, 2006

Meet your guide

Rachel Wharton

Rachel Wharton is a senior staff writer at Wirecutter covering ovens, stoves, fridges and other essential kitchen appliances. She has more than 15 years of experience reporting on food issues and a master's degree in food studies, and has helped write more than a dozen books on that topic (including her own, American Food: A Not-So-Serious History ). One of her first real gigs was reviewing kitchen gadgets in less than 50 words for the New York Daily News.

Further reading

The Best Nonstick Pan

by Lesley Stockton

We’ve cooked mounds of eggs and more in 27 nonstick pans since 2016, and we recommend the slick and durable Tramontina 10-Inch Professional Restaurant Fry Pan .

The Best Induction Cooktop

by Rachel Wharton

An induction cooktop—safe, sleek, and efficient—can transform your kitchen and the way you cook. Here’s how to choose the best one for you.

The Best Carbon Steel Pan

We fried eggs and browned chicken in nine carbon steel pans, and the slick, lightweight, comfy-handled OXO Obsidian Carbon Steel Frypan came out on top.

Redesigning Your Kitchen? Here’s Why a Cooktop Is Better Than a Range.

Versatile, design-forward, and great to cook on, a cooktop allows you to customize your kitchen with more flexibility than a freestanding stove.

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Call Us: 080 6000 4411 & 080 4682 4000

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Prestige 1L PMC 1.0 Plus Multi Kettle / Multi Cooker| Glass Lid with Stainless Steel rim|Temperature Control |Power Indictor (Silver, Black)

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TTK PRESTIGE LIMITED, REGISTERED OFFICE: PLOT NO . 38. SIPCOT INDUSTRIAL COMPLEX, HOSUR- 635126, INDIA

Prestige Laser Studio

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At Prestige Laser Studio, we offer world-class laser hair removal for men and women of all skin types. Our safe and effective hair-removal method is aimed at smoothing your skin for life, and boosting your confidence. We have multiple Class IV lasers for optimal results, and an experienced medical staff to walk you through the process -- from your complimentary consultation to your final session. Whether it's silky smooth legs, a flawless bikini line, a hairless chest, or full-body hair removal you seek, Prestige Laser Studio is here with results that last a lifetime. …

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Dianne is wonderful! I remember being so nervous at the beginning, but Dianne is kind, welcoming, and very friendly. She made me feel as comfortable as she could throughout the process. It was definitely painful at time, but worth it in the end. I would recommend Dianne for laser hair removal to anyone!

Diane is a very talented aesthetician. Although the laser is still a laser, she makes you feel as comfortable as possible.

I felt totally safe even during COVID. Diane takes every precaution to keep all her clients safe, and I've been twice during these strange times and felt completely comfortable. I'm so glad I chose Prestige Laser Studio! I still cannot believe that's my armpit. All my life I've had to shave twice a day to keep up with my hair. I couldn't be more pleased with the results. Bye bye razor!

Look ma, no hair!

Jun 26, 2020

Thank you so much for the great review. It is always such a pleasure to talk to you!

I've had laser hair removal treatments by Dianne several times now, and I can say without a doubt that she is the BEST!!! She makes me feel very comfortable and calm before and during sessions, and I appreciate this so much. The results are fantastic, and I recommend laser hair removal to anyone if you're considering it. The office is clean and professional, and I've had nothing but great customer service everytime. I moved to Atlanta last year but I still come for treatments when I visit Tampa. I can't recommend Dianne and Prestige Laser enough!! :)

Diane is AH-MAZING!!! Before signing with ideal image, check her out! I can't say enough good things about her, her service she provided and how reasonable her pricing is!!!!! A week later...I returned for a facial with Brooke. She is so nice and has a great touch! I felt so relaxed during my facial!!! My skin looked and felt so amazing when she was complete! I highly recommend Brooke!

I am very happy with my results. I found Diane on yelp and saw she had good reviews. Well they are true! She is great and I really enjoyed my experience. I did a total of 6 treatments and am really happy with the outcome of my under arms and bikini area. I would recommend Diane to anyone wanting laser hair removal.

I have almost finished my laser hair removal sessions and want to share my experience. From the first appointment I was impressed with Diane's professionalism and service. She works with you to make sure you get good results. She is also very knowledgeable and caring. During my sessions she is attentive and happy to explain the process and answer my questions. I absolutely recommend her services to anyone.

Nov 20, 2018

Jessica, thank you so much for sharing your laser experience! Everyone's process is a little different, and we're happy to answer any questions that pop up throughout their treatment sessions. From the first appointment to the last, we're here to ensure our customers feel knowledgeable and confident every step of the way. Please let us know if you ever need anything in the future -- we'll be happy to help. Thanks, Brooke B., Office Manager

Diane is the best! Professional, affordable, on time, and makes you feel very comfortable despite the sometimes awkward moments that are part and parcel to laser hair removal. I did a whole body package over a years time - longer than some dating relationships! She's worth every penny and more. Besides her bedside manner - laser hair removal works. I wish I would have done it in my 20's!

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Domina St.Petersburg Hotel Saint Petersburg

• 24-hour services
• Fitness/Gym
• On-site Dining
• Meeting facilities
• Child-friendly
• Wheelchair access
• Memories Splash Resort Punta Cana
• Coco Plum Inn
• Dusit Thani Dubai
• Hotel Thb El Cid

Tourist attractions in

• The Admiralty  - 800 m
• Popov Communications Museum  - 250 m
• Yusupov Palace on Moika  - 400 m
• Hermitage  - 1.2 km
• Rimsky-Korsakov Monument  - 600 m
• Mariinsky Theatre  - 800 m
• Saint Isaac's Cathedral  - 400 m
• The Republic of Cats Cultural and Museum Complex  - 350 m
• Alexander Garden  - 600 m
• Pulkovo  - 22 km
• Vitebsky Rail Terminal  - 1.9 km

Prices & Availability

• Safe deposit box
• 24-hour reception
• Pets allowed
• Rooms/ Facilities for disabled
• Souvenir shop
• Electric kettle
• Buffet breakfast
• Exercise gym
• Fitness studio
• Room service
• Business centre

Room Comforts

• Wi-Fi in rooms
• In-room air conditioning
• In-room safe
• Sitting area
• Ironing facilities
• Free toiletries
• Flat-screen TV
• Cable/ Satellite television
• AM/FM alarm clock
• Carpeted floor
• ✈ What is the nearest airport to Domina Prestige Hotel? The nearest airport is Pulkovo and it is placed within 26 minutes' drive.
• 📱 Does Domina Prestige Hotel provide any services for business guests? Domina Prestige Hotel provides a photocopy machine and a work desk for business guests.
• 🌇 How far is Domina Prestige Hotel Saint Petersburg from the city centre? Domina Prestige Hotel Saint Petersburg is within only 15 minutes' walk from the centre of Saint Petersburg.
• ❓ Is breakfast available for free in Domina Prestige Hotel? Yes, at Domina Prestige Hotel breakfast is served for free.
• 🕌 What famous landmarks can we find near Domina Prestige? Popular landmarks near Domina Prestige include Map as well as Saint Isaac's Cathedral.
• ❓ Where is Domina Prestige Hotel based? Domina Prestige Hotel lies next to Saint Isaac's Cathedral.
• ❓ How can we pay in Domina Prestige Hotel Saint Petersburg? At Domina Prestige Hotel Saint Petersburg you can pay with American Express, Mastercard and Visa.
• 💵 What is the price of a room in Domina Prestige? The price of a room at Domina Prestige starts at $142.
• ❓ What amenities are available in Domina Prestige Hotel? Main amenities in Domina Prestige Hotel are represented by free parking, a Jacuzzi and live performances.
• Rossi Boutique Hotel
• Kempinsky Moika 22
• Ambassador Hotel St Petersburg
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Domina St.Petersburg

Naberezhnaya Reki Moiki 99, Admiralteyskiy, 190000 Saint Petersburg, Russia – Excellent location – show map

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Excellent location!

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• Pet friendly
• Air conditioning
• 24-hour front desk
• Key card access
• Daily housekeeping
• Non-smoking rooms

Domina St.Petersburg is located on the Moika River Embankment, 2 minutes’ walk from St. Isaac’s Cathedral. The Mariinsky Theater, the Hermitage and Nevsky Prospekt are around 0.6 mi away from the property. All the comfortable rooms at Domina Hotel feature extraordinary design. Every room has a work desk, a safety deposit box and a satellite flat-screen TV. Bathrooms come with slippers and bathrobes. Arcobaleno Restaurant with a separate street entrance serves Italian cuisine as well as fusion specialties created by the chef. Guest can relax or arrange a meeting in Nove cocktail bar where a variety of events is available for attendance, including piano nights, film screenings, theme parties and enogastronomic workshops. St. Isaac's Square bus stop on Malaya Morskaya street is 2 minutes’ walk from Domina Hotel, providing a direct link to Moskovskiy Train Station. Pulkovo Airport is a 30-minute drive away.

Couples in particular like the location – they rated it 9.7 for a two-person trip.

Distance in property description is calculated using © OpenStreetMap

• Airport shuttle
• Fitness center
• Excellent Breakfast

Property highlights

Located in the best-rated area in Saint Petersburg, this hotel has an excellent location score of 9.7

Want a great night's sleep? This hotel was highly-rated for its very comfy beds.

Loyal Customers

끖 There are more repeat guests here than most other properties.

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Availability

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Hotel area info

Restaurants 1 restaurant on site.

• Cuisine Italian • Russian • Local • European
• Open for Breakfast • Brunch • Lunch • Dinner • High tea • Cocktail hour
• Ambience Family-friendly • Traditional • Modern • Romantic
• Dietary options Vegetarian • Gluten-free • Dairy-free

Amenities of Domina St.Petersburg Great facilities! Review score, 9.3

• Toilet paper
• Private Bathroom
• Free toiletries
• Wardrobe or closet
• Electric kettle
• Clothes rack
• Live sports events (broadcast)
• Live music/Performance
• Cooking class Additional charge
• Tour or class about local culture Additional charge
• Themed dinners Additional charge
• Walking tours Additional charge
• Temporary art galleries
• Hiking Additional charge
• Flat-screen TV
• Fruit Additional charge
• Wine/Champagne Additional charge
• Kid-friendly buffet
• Kids' meals Additional charge
• Special diet meals (on request)
• Breakfast in the room
• Street parking
• Private check-in/out
• Baggage storage
• Express check-in/out
• Board games/Puzzles
• Ironing service Additional charge
• Dry cleaning Additional charge
• Laundry Additional charge
• Fax/Photocopying
• Business center
• Meeting/Banquet facilities Additional charge
• Fire extinguishers
• CCTV outside property
• CCTV in common areas
• Smoke alarms
• Security alarm
• 24-hour security
• Shuttle service Additional charge
• Smoke-free property
• Wake-up service
• Packed lunches
• Soundproof rooms
• Facilities for disabled guests
• Airport shuttle Additional charge
• Room service
• Bathroom emergency cord
• Toilet with grab rails
• Wheelchair accessible
• Upper floors accessible by stairs only
• Upper floors accessible by elevator
• Locker rooms
• Fitness classes
• Yoga classes
• Spa lounge/Relaxation area

Property practices

See availability house rules.

From 2:00 PM

Guests are required to show a photo ID and credit card at check-in

Until 12:00 PM

Cancellation/ prepayment

Cancellation and prepayment policies vary according to accommodations type. Please enter the dates of your stay and check what conditions apply to your preferred room.

Children & Beds

Child policies

Children of all ages are welcome.

To see correct prices and occupancy info, add the number and ages of children in your group to your search.

Crib and extra bed policies

Prices for cribs and extra beds aren't included in the total price. They'll have to be paid for separately during your stay.

The number of extra beds and cribs allowed depends on the option you choose. Check your selected option for more info.

All cribs and extra beds are subject to availability.

No age restriction

There's no age requirement for check-in

Pets are allowed. Charges may apply.

Accepted payment methods

Cash Domina St.Petersburg accepts these cards and reserves the right to temporarily hold an amount prior to arrival.

Billing/invoices

Official invoices (for tax/billing purposes) are available at this property for business travelers.

The fine print Must-know information for guests at this property

Please note that visa support for foreigners is provided free of charge. In case of cancelation, 1500 RUB will be charged.

Please note that Russian citizens are required to present the internal passport at check-in. Foreign guests need to present a valid visa and migration card.

Please note the necessary requirement for the check-in procedure is presenting a credit card used for the booking. The guest, who made the booking, must be the holder of the bank card.

Please note that this hotel reserves the right to preauthorize the credit card to verify its validity.

Please note that when booking 5 rooms and more, special policies may apply.

Guests are required to show a photo ID and credit card upon check-in. Please note that all Special Requests are subject to availability and additional charges may apply.

Please inform Domina St.Petersburg of your expected arrival time in advance. You can use the Special Requests box when booking, or contact the property directly using the contact details in your confirmation.

In response to the coronavirus (COVID-19), additional safety and sanitation measures are in effect at this property.

In accordance with government guidelines to minimize transmission of the coronavirus (COVID-19), this property may request additional documentation from guests to validate identity, travel itinerary, and other relevant info on dates where such guidelines exist.

Due to the coronavirus (COVID-19), make sure you're booking this property in accordance with the destination's local government guidelines, including (but not limited to) the purpose of travel and maximum group size.

Guests must meet one or more requirements to stay in this property: Proof of full Covid-19 vaccination, a recent valid negative coronavirus PCR test, or recent proof of coronavirus recovery.

FAQs about Domina St.Petersburg

How much does it cost to stay at domina st.petersburg.

The prices at Domina St.Petersburg may vary depending on your stay (e.g. dates, hotel's policy etc.). To see prices, enter your dates.

Does Domina St.Petersburg have a restaurant on site?

What type of room can i book at domina st.petersburg.

• Twin/Double

What is there to do at Domina St.Petersburg?

• Tour or class about local culture
• Themed dinners
• Walking tours
• Cooking class

How far is Domina St.Petersburg from the center of Saint Petersburg?

Domina St.Petersburg is 0.7 miles from the center of Saint Petersburg. All distances are measured in straight lines. Actual travel distances may vary.

What are the check-in and check-out times at Domina St.Petersburg?

Check-in at Domina St.Petersburg is from 2:00 PM, and check-out is until 12:00 PM.

The Best of Saint Petersburg

Convention centers.

• Lenexpo Exhibition Complex
• Saint Isaac's Cathedral
• St. Nicholas Naval Cathedral
• Winter Palace
• Church of the Savior on Spilled Blood
• Chapel of St. Xenia of St. Petersburg
• Palace Square
• Admiralty Building
• Yusupov Palace on Moyka
• Bronze Horseman Statue
• Hermitage Museum
• State Russian Museum
• Faberge Museum
• Anna Akhmatova Museum
• Summer Garden
• Aleksandrovsky Park
• Konstantinovsky Park and Palace

Stadiums or Arenas

• Gazprom Arena Stadium
• Petrovsky Stadium
• Mariinsky Theater
• The St. Petersburg Masterskaya Theater
• Pulkovo Airport (LED) 9.2 miles

Subway/Metro Stations

• Mayakovskaya Metro Station
• Ploshchad Vosstaniya Metro Station

Train Stations

• Moskovsky Train Station
• Vitebsky Train Station

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