Induction Ranges · Page 3

An induction range heats the pan itself with a magnetic field under the glass, so the cooktop responds as quickly as gas, boils water fast, and stays cooler around the pan than a radiant element. Cookware has to be magnetic: cast iron and most stainless steel work, while aluminum, copper and glass do not unless they have a magnetic base — if a magnet sticks to the bottom, the pan works. Like other electric ranges, an induction stove needs a 240-volt circuit. Compare the number and size of the cooking zones (bridge zones handle griddles), the oven features you need, and a freestanding or slide-in fit.

Page 3 of 5 — models 49–72 of 102.