The secret to induction’s success? The power and precision of the electromagnetic field, below the glass surface, that quickly provides heat. “Since you’re heating the pan directly, you’re not losing time while heat transfers from a radiant electric burner,” explains Tara Casaregola, who oversees our cooktop testing. Of course, not all induction cooktops ace our tests, and we do see differences in how individual models perform. Further, price doesn't always track with performance.
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For example, a $1,350 model in our ratings actually heats water faster and simmers more steadily than a $5,000 model. We test every cooktop at low and high heat. Just about any cooktop will fare well enough when cooking over medium heat, but a stellar model will also boil quickly and simmer steadily. “The extremes between low- and high-heat tasks are where we really see differences,” Casaregola says.