These days, choosing a cooking appliance means considering more than just price and convenience: there’s running costs, environmental impact, and even how it might affect our health.

Warnings about the health implications of using gas in the home, particularly for children and people living with asthma, combined with soaring gas bills and a desire to minimise reliance on fossil fuels, have understandably led many households to investigate alternatives to gas cooking and heating.

If you’re contemplating extinguishing the flame in favour of an induction cooktop, here are some things to consider.

Gas vs induction: Which is more efficient? 

While many chefs and home cooks swear by their gas cooktop, induction is actually superior when it comes to efficiency. 

This is because energy is directed into the cookware base instantly, transferring with approximately 85% efficiency. 

Comparatively, cooktops that transfer energy via gas-powered heating elements operate at an efficiency of 32%. 

With induction, because the heat comes from the cookware itself rather than the cooktop, your cookware reaches the desired temperature more quickly, cooking your food faster.

To confirm which cooktop heats your pots most efficiently, CHOICE experts conducted a ‘boil time test’, measuring the time taken to boil one litre of water on different types of cooktops. The results placed induction first, followed by gas and then ceramic. 

One of the top performing models in our induction cooktop review takes just two minutes and 19 seconds to bring a litre of water to the boil, while a gas cooktop can take four minutes or longer. (Obviously this will depend on the gas cooktop and the cookware you’re using). 

CHOICE kitchen expert Fiona Mair says that, like gas, induction responds instantly to temperature adjustments, although this is easier to see with a gas cooktop. “Gas provides visual feedback when you raise and lower the flame, but with induction you won’t see anything until you add food to the pan,” she says.

Although not everyone will be persuaded to give up the flicker of a gas flame, well-known chefs such as Neil Perry and Analiese Gregory are championing the change.

“It’s much faster to cook with induction, which is a more efficient use of energy. Cutting energy use makes a huge difference in a commercial kitchen,” said Neil Perry in Good Food.

Trailblazing chef Analiese Gregory, who favours the use of a portable induction cooktop, says: “I’m all about creativity and innovation in the kitchen – and that means I’m all about induction. The transition away from gas is really important – I have a portable induction because it’s fast, it’s cheap and I can take it anywhere with me.”  

The health impacts of gas

There’s conclusive evidence that gas cooktops contribute significantly to poor respiratory health. Most concerning of all is the effect on children. 

“Gas cooktops contribute 12% of the childhood asthma burden, which is equivalent to tobacco smoke in the home,” says Asthma Australia CEO Michele Goldman.

It’s alarming to think that something as simple as frying an egg can have such a detrimental impact. 

While using any cooktop surface to cook your dinner can produce pollutants, such as the smoke you may see coming from the surface of a hot pan, Goldman explains that gas cooking is the most concerning, as the burning of gas produces additional pollution with the release of harmful gases and particulate matter.

“There are a range of contaminants released from a gas cooktop that can impact your health,” explains Goldman. “Things like nitrogen dioxide, formaldehyde and small particulates that are breathed deeply into the airways and can cross into the bloodstream. So it’s not only the lungs that are impacted, it’s other organs.”

If you or other family members are living with asthma, she recommends that you always ventilate the kitchen with a rangehood, keep doors and windows open and, if possible, keep children out of the kitchen while cooking with gas.

Using an air purifier with a HEPA filter in the cooking area can also help alleviate pollutants. A 2014 study reported that air purifiers with HEPA and carbon filters can significantly decrease nitrogen dioxide concentration in the kitchen.

Is your cookware induction compatible?

Induction cooktops work by producing an electromagnetic field, creating energy that heats your cookware. So your pots and pans need a ferromagnetic base to work on an induction cooktop.

“Cast iron, steel, and some enamel steel and stainless steel pans will work on induction if the base is a magnetic grade of stainless steel,” says Fiona. 

But there’s bad news if you have all aluminium, glass or ceramic pans: they’re not suitable for induction cooktops. 

Before you rush out to buy new cookware, Fiona suggests using a magnet to check the pots and pans in your kitchen. If the magnet sticks well to the base, it’ll work on an induction cooktop.

Gas vs induction: Which cooks better?

It may take a little while to become acquainted with an induction cooktop as you learn which size pan to use on which cooking zone and figure out how the child-lock and safety cut-out features work. (These safety features are another advantage of choosing induction over gas). 

But once you’re comfortable, you’ll find little to no difference in cooking results. If anything, you may discover dinner is ready more quickly, due to induction’s efficiency.

The most important thing when selecting an induction cooktop is to choose one with a range of cooking zone configurations. Ensure the size of the base of your pans closely fits the designated cooking zones, so that the entire base is in direct contact with the induction zone. 

This is because it’s the pan itself that’s directly heated, and more contact means better heat transference. Using a pan with a smaller or larger diameter than the induction zone creates a weaker magnetic field and less heat output.

“Induction cooktops come in all sizes and have a range of cooking zone configurations,” says Fiona.

“If you’re buying a new induction cooktop, choose one that has a variety of cooking zones in different sizes, such as an extra-large, flexi (an enlarged single zone that heats pans of any size that are positioned within it) and a small cooking zone, as these are better matched to a variety of cookware sizes.”

While some cooks might lament the lack of a dedicated wok burner that many gas cooktops have, you can purchase flat-bottomed induction woks that will easily reach the required heat intensity for a good stir-fry. Instead of tossing the food in the wok, you simply need to use a cooking implement to move the food around.

Induction is easier to clean

Anyone who has spent hours trying to clean those fiddly burners and trivets on a gas cooktop will find cleaning an induction cooktop a breeze. With their knob-free, continuous glass surface, induction cooktops are generally much easier to clean. 

Fiona explains that even if you spill food onto an induction cooktop, it won’t bake on and become impossible to clean off (as often happens with gas and ceramic cooktops). This is because the induction cooktop surface doesn’t become too hot, so if spills occur it wont bake on, making it much easier to wipe up a spill. 

“On the downside, sugary substances can stick to the glass and create an uneven surface and you may have to buy a special cream to keep your cooktop streak-free and remove any marks from pans,” says Fiona.”Touch controls may also become unresponsive if they are greasy from cooking splatters.”

When testing cooktops, CHOICE experts always give each model an ‘Ease of use’ score which includes a note on how easy each model is to clean. Induction cooktops continually come out on top in this respect. 

Are portable induction cooktops a cheaper workaround?

We’ve tested induction cooktops that range in price from $799 for a budget option, right up to $5599 for a high-end model with all the bells and whistles. If you’re looking for a more economical way to dip your toe into gas-free cooking, a portable induction cooktop could be a good place to start. 

They generally range in price from $49 to $700, with the most expensive portable induction cooktop we’ve tested costing $1858. 

But they do have their drawbacks and on the whole, they aren’t as efficient, intuitive or as easy to use and clean as standard installed induction cooktops. In fact, many don’t perform well at all – of the 10 portable induction cooktops our experts tested, they recommend only two. 

They also only have one or two cooking zones, which will limit the size of the cookware you can use, and although they don’t require installation (just plug them in and they’re ready to go), CHOICE experts say that cooking on a portable model can be a very different experience to using a built-in induction cooktop. So if you want to get a feel for what it’s like cooking on an induction, a portable model may not be the answer. 

The list of cons may seem to outweigh the pros, but you can avoid many of the pitfalls of portable induction cooktops if you choose the right model, so it’s vital to do your research.

Check our portable induction cooktop buying guide and portable induction cooktop reviews before you buy to see which ones we recommend.

Installation considerations

Not only can induction cooktops be expensive to buy, the installation costs can also be significant. 

You’ll need to check if the power supplied to your home has adequate wattage to service the cooktop. While most induction cooktops are made to be compatible with the standard supply, Fiona says to check the power needs of the appliance you would like to buy, because if your home currently cannot accommodate the extra power needed, it can be extremely expensive.

“A home plug usually has a 10 Amp connection, whereas an induction cooktop may require a 20A, 32A or even 42A connection. These will have to be hard-wired by a licensed electrician if you don’t have an existing connection. You may also need an extra circuit to accommodate the higher wattage and this will add more costs,” she explains.

Will switching to induction save you money?

The benefits of an induction cooktop win out over gas in many areas. But will switching from gas to induction save you money in the long term?

“Running costs for induction are certainly cheaper than gas, but because the purchase price and installation costs are so high for induction, you’re unlikely to make dramatic savings immediately,” says CHOICE expert Chris Barnes.

“You’re more likely to make significant savings when you switch away from gas for all your appliances – for cooking, heating and hot water. If you can also install a good solar power system and use it wisely, I would say that long-term savings are pretty much guaranteed.” 

While we can’t perform a definitive cost analysis between gas and induction cooktops, the Climate Council has calculated that households can save between $500 and $1900 a year (depending on the price of gas in your area) by switching completely from gas and having the gas connection cut off. 

Ensuring you have your gas supply cut off is important as even if you don’t use it, it may cost hundreds of dollars annually in supply charges.

It stands to reason that ditching gas is the prudent way forward for the cost-conscious, especially as gas prices are on an upwards trend due to several global factors. 

“Gas price stabilisation is the best we can hope for,” says Barnes. “It’s more likely that gas prices will increase over time, and I don’t think we’ll ever again see the cheap gas prices of past decades that once made gas attractive.”

To find out more about induction cooktops, check out our induction cooktop buying guide.  

The post Switching from gas to induction: What you need to know appeared first on CHOICE.

Regardless of which one you choose, there are winners and losers within each product type – so make sure you back a winner by checking our reviews to find the best induction cooktops or the best ceramic cooktops before you commit.

Price

Induction cooktops are generally more expensive than ceramic cooktops as they use more sophisticated (and therefore more expensive) technology, have more safety features and may have larger cooking zones and flexi zones. 

• The ceramic cooktops in our test range in price from $275 to $1899
• The induction cooktops in our test range in price from $799 to $5599

If you opt for induction, you’ll also need to factor in the cost of installation as well as the cost to replace your cookware if it’s not induction-compatible.

CHOICE verdict: Ceramic cooktops are the winner for price.

Just remember, though, that the most expensive cooktop isn’t always the best. We regularly find more affordable options in our testing that perform as well as – and sometimes even better than – the most expensive models.

Energy efficiency

As the price of energy increases, the running costs of a cooktop may become a bigger factor in your decision-making. Here’s how induction and ceramic cooktops compare. 

Are induction cooktops energy efficient?

Yes! Induction cooktops are very efficient because they deliver heat directly to the cookware, rather than the cooktop, so less energy and heat is wasted. They transfer about 85% of the energy they use to the cookware.

Induction is also the fastest cooking method, so you won’t need to keep the cooktop on for as long. 

Are ceramic cooktops energy efficient?

Ceramic cooktops don’t conduct heat as efficiently as induction: they work by heating the glass surface itself, which then heats the cookware. That extra step means that less energy is transmitted to the cookware than with an induction cooktop.

So, in theory, your energy bills should be lower if you choose induction over ceramic (without taking the installation costs into account, as upgrading might cost a lot upfront), but we measure how much it would cost you to run your cooktop for 30 minutes, three times a week over a year and find there’s not much difference between the two.

Based on our running-cost measurements, the induction cooktops we’ve tested will cost you $46 to $80 a year, while ceramic cooktops range from $38 to $72 for the year.

For both types of cooktop, your cookware should have a base that is as close to the size of the cooking zone as possible for the best efficiency. For ceramic cooktops it’s also important to choose cookware with a flat base to ensure better contact with the cooktop and therefore better heat transfer.

CHOICE verdict: Induction cooktops transfer heat more efficiently than ceramic but when it comes to running costs there isn’t much between them.

Cleaning

Both ceramic and induction cooktops are far easier to clean than gas, so if you’re switching from gas to electric you’re already ahead on that front. 

But how do ceramic and induction compare in terms of cleaning? They both have lovely sleek surfaces without the fiddly components of a gas cooktop, but they do have some slightly different cleaning considerations. 

Because the surface of a ceramic cooktop heats up and stays hot even after you’ve turned it off, spills can bake on, making them difficult to remove. The cooking zone of an induction cooktop doesn’t get as hot as the surface of a ceramic cooktop, so spills are less likely to bake on to the cooking surface. 

Induction cooktops are made of one continuous surface – no cracks or dials for dirt and oils to hide in. You can clean the whole cooktop with just a few wipes. 

Many ceramic cooktops have the same sleek surface, so they’re also easy to clean. 

However, if you choose a ceramic cooktop that has knobs to control the temperature, they can be a pain to clean around. They can be removed for cleaning, but it’s an extra step, and the knobs themselves can get greasy and grimy.

CHOICE verdict: Induction cooktops are easier to clean – but ceramic cooktops with touch controls aren’t far behind (just watch out for spills).

Response to temperature changes

Many home cooks love gas for its instant responsiveness. If you opt for an induction cooktop, you won’t have to worry about giving that up: they’re just as responsive as gas, so when you change the temperature on the dial, the change is reflected immediately. 

Ceramic cooktops take more time to respond when you increase or decrease the temperature, which could be frustrating for cooks who are used to cooking with gas or induction.

It’s worth noting, though, that if you’re used to being able to see temperature changes (for example from the flame on your gas cooktop getting bigger or smaller), it may take some time to get used to an induction cooktop, which doesn’t give any visual feedback like this. 

With ceramic cooktops, on the other hand, the cooking zone lights up when you switch it on.

CHOICE verdict: Induction is the winner for temperature responsiveness.

Ease of use and speed of cooking

When our experts rate appliances for their ease of use, cleaning makes up part of the score. But there are other things that also make appliances easier or harder to use. How do ceramic and induction cooktops stack up in this department?

Size of cooking zones

Induction options that come with a flexi zone can be the most versatile and flexible of them all. However, regardless if you’re considering induction or ceramic, there are many size options for cooking zones available in both. As long as you consider the size of your cookware and make sure the largest cooking zone can accommodate your largest pan there should be a cooktop to suit.

Speed

With induction, because the heat is coming from the cookware itself, rather than the cooktop, your cookware reaches the desired temperature more quickly, cooking your food faster.

When we conducted a ‘boil test’ to see how long each type of cooktop takes to boil a litre of water, induction came in ahead of gas, with ceramic taking the longest.

The quickest boil time in our induction cooktop review takes a speedy 1 minutes 51 seconds, and none of the models we tested took five minutes or longer to boil a litre of water. In comparison, the boil time in our ceramic cooktop review ranged from 5 minutes and 2 seconds to just under eight minutes.

Controls

Many induction cooktops come with timers that you can program to switch particular cooking zones off after a certain period. 

Some also have ‘power boost’ functionality for boiling water, stir-frying or searing meat. This heats the cookware even faster, saving around a third of the normal heat-up time. (Our experts warn against heating on the highest setting, as it can damage some cookware. It’s best just to use the boost setting when boiling large pots of water.)

CHOICE home economist, Fiona Mair says, “we are starting to notice similar settings on ceramic cooktops too with features like boost, timers and pause.”

Induction cooking can take a bit of getting used to as it’s so different to gas and other electric forms of cooking, so expect to have a few mishaps while you’re learning. Once you get the hang of it, it’s pretty straightforward. Reading the manual and following the manufacturer’s temperature guides will be a big help.

CHOICE verdict: Induction cooking is faster and generally easier than ceramic, once you get the hang of it.

Safety

Modern cooktops tend to have plenty of safety features, so they’re much safer than the cooktops that many of us grew up with. But which cooktop is the safest?

Induction cooktops tend to have additional safety features like safety sensors that monitor temperature, automatic shut-off if cookware is overheating, safety cut-out for protection against overspills, timers that switch off the cooktop when the set time is complete, child locks and pan detection.

Ceramic cooktops also have some of these features but, in general, induction comes out ahead.

Because they use electromagnetic energy to heat the pan rather than the cooktop surface, induction cooktops stay cooler to the touch during cooking.

Induction cooking zones can become hot due to the residual heat from the cookware, but how hot they get depends on the setting selected and how long the cookware is heated on the cooking zone. Generally the cooking zone will be safe to touch –  just use caution when wiping over any spills.

Ceramic cooktops still hold heat when you turn them off. Many of them do have residual heat indicators that stay on until the surface reaches a safe temperature, but there’s still the potential for burns.

CHOICE verdict: Induction cooktops are a safer option than ceramic.

Installation

No matter which type of cooktop you choose, we recommend you always use a tradesperson to install your cooktop for safety and warranty reasons. 

Installing an induction cooktop may be a bigger (and more expensive) job. The electrician may need to install a dedicated circuit if you don’t already have one, so it’s a good idea to consult an electrician before you even start your cooktop research. Sometimes it’s not possible to add another circuit. 

Once you’re aware of your installation costs, you should add them to the cooktop price so you know how much it’ll cost you in total before you make your final decision. 

You’ll still be paying a tradie regardless of which cooktop you choose, but it’ll probably cost you less if you’re replacing like for like – for instance, an electric coil cooktop with an electric ceramic cooktop. 

CHOICE verdict: Ceramic cooktops may be cheaper to install if you’re replacing an existing electric cooktop.

The post Should you choose an induction or ceramic cooktop? appeared first on CHOICE.

Induction is a great way to get those gas cooktop feels without the gas cooktop dramas. 

But induction cooktops don’t come cheap: they’re anywhere from $600 to $6000 dollars. 

If you’re contemplating induction but worried about dropping that sort of cash before knowing if you’ll like it, portable induction cooktops can be a low-commitment way to get started  – they’re cheaper and don’t require big changes to your kitchen like a full-size induction cooktop does. 

They’re also useful for small spaces like granny flats, campervans, tiny kitchens and office spaces where you can’t squeeze in a full-size cooktop.

And since they’re so portable you can use them for cooking in other spaces – think outdoor cooking or keeping a dish warm on the dinner table. 

But while there’s a lot to love about them, there are also some seriously underwhelming models on the market. 

Of the 10 models our experts recently tested, they recommend only two, so you need to be careful about what you buy. 

If you’re thinking of switching to induction cooking, our experts recommend booking in an induction cooktop demonstration rather than buying a portable model. 

However, the two recommended models will stand you in good stead if you need to go portable.

Apuro Induction Hob – 3kW CE208-A-03

• CHOICE Expert Rating: 62%
• Cooking performance: 55%
• Price: $350

You don’t need to spend a fortune to get a great portable induction cooktop: some of the products our experts recommend cost less than $150. 

And there’s definitely no need to spend this kind of money on a portable induction cooktop that performs so poorly.

Our experts also found it difficult to cook rice with: it left the rice grains mushy on the top, with more than half of the rice browned and stuck to the bottom. 

And when melting chocolate at a low temperature, the chocolate seized within two minutes and stuck to the base of the saucepan 

If you have $350 to spend on a portable cooktop, you can definitely do better for your money. 

Read the full Apuro Induction Hob review.

Philips Induction Cooker 5000 Series HD4902

• CHOICE Expert Rating: 62%
• Cooking performance: 60%
• Price: $99

It may be one of the cheapest portable induction cooktops in our test, but this Philips cooktop’s low price aligns with its low scores. 

Our experts rated its cooking performance as just barely ‘OK’ at 55%, and it completely failed the low-temperature cooking test, with the chocolate seizing in just one minute.

It’s also lacking a child lock, and has only five power levels (most other models we tested had around 10). 

If you’re looking for a portable induction cooktop around this price, there are plenty of other options that perform much better, so we suggest looking elsewhere. 

Read the full Philips Induction Cooker 5000 Series review. 

Anvil ICL3500

• CHOICE Expert Rating: 69%
• Cooking performance: 64%
• Price: $700

The Anvil is one of the most expensive models we’ve tested, emphasising that paying more doesn’t mean you’ll get better performance.

Our experts rated its cooking performance as ‘OK’ at 64% and it failed the sensitive cooking test where we melt chocolate to assess the performance of the low heat setting.

The touch controls need to be kept free from residue or else they won’t respond and the cooling fan makes a continuous noise that can get annoying. This model also requires a 15amp power plug.

Considering one of our recommended models costs as little as $49 and produces ‘excellent’ cooking results, you definitely don’t need to splash out on this portable induction cooktop. Read the full Anvil ICL3500 review.

The post The portable induction cooktops to avoid buying appeared first on CHOICE.

A little research will tell you that preparing meals on an induction cooktop is one of the safest and most efficient ways to cook.

An induction cooktop heats your food quicker than any other type of cooktop because it produces an electro-magnetic field between the stove and the cookware to directly heat your cookware.

This means that not only will preparing your dinner on an induction cooktop be quicker and more energy efficient, but your stove will stay cool to touch during cooking too (unless you’re cooking on high heat for an extended period of time). 

Models that didn’t shine in our testing

Induction cooktops generally perform pretty well, even the lowest scorers in our tests give good overall results. But they can also be pricey, so if you’re spending the big bucks you want to make sure you’re getting the best possible performance.

There are a huge variety of options on offer, each boasting different features such as flexible cooking zones, auto pan detectors, timers and more. The models we tested range in price from $599 to over $5000.

Our kitchen experts have put a batch of induction cooktops through their paces in the CHOICE labs, so they’re really on top of what to look out for when buying this nifty appliance.

Although even the worst performing models in our latest test received a CHOICE Expert Rating over 70% (which isn’t a bad score, overall), the best performers in our review all scored 90% or above. Which means that the models below are certainly lagging well behind. 

Several of these bottom performers stood out as appliances our experts wouldn’t buy for their own kitchens. Here we reveal the five models that really didn’t impress. 

The good news is that alongside these low scorers were several cooktops at different price points our experts would happily recommend – check our induction cooktops review to see the best performers.

The induction cooktops our experts wouldn’t buy

Beko BCT601IGN 60cm 

• CHOICE Expert Rating: 72%
• Cooking performance score: 68%
• Price: $1499

Our testers found several issues with this cooktop.

The manufacturer states that the cooktop can “accommodate any meal” thanks to its ‘Indyflex’ hob with flexible cooking zones that claims to accommodate either four normal pans or two larger ones.

But our testers didn’t find this as convenient as it sounds.

“It’s really important when selecting a cooktop to look at the cooking zones that it offers and check if it’s compatible with your induction pots and pans,” says CHOICE kitchen expert Fiona Mair.

“The issue with this model is the flexi zone is only 18cm wide and the large cooking zone is only 21cm wide. This means that pans with a base larger than 21cm may not work efficiently on this cooktop.”

“As part of our testing we also calculate the annual running cost of each model – this model will cost you around $80 a year to run, which is the highest of all the models in our review.”

Our kitchen experts also found that this cooktop was a bit hit and miss when it came to the effectiveness of different induction cookware.

“There are plenty of other models around this price point that performed better in our testing, so I would opt for those over this Beko model,” says Fiona.

Read the full Beko BCT601IGN review.

Ikea SMAKLIG 59cm 

• CHOICE Expert Rating: 75%
• Cooking performance score: 78%
• Price: $799

It might be one of the cheapest cooktops in our test, but this Ikea model unfortunately isn’t a great buy.

Its cooking zone is only small, and it’s very close to the controls, so your cookware could slide over the controls (causing an error that could shut down the controls).

It does have a flexi zone that accommodates rectangular or oval cooking pans, but the heat distribution across the flexi zone could be uneven.

And you can only use three cooking zones at the same time, which will limit what you can make. Plus, if your pans are larger than 21cm they may not work as efficiently.

In the case of this Ikea induction cooktop, buying cheap isn’t the best way to save money on your kitchen reno. But even if you are on a very tight budget, we have tested an even cheaper model ($599) that – although not recommended by our experts – still gives impressive performance results and great bang for your buck.

To find out which model we’re referring to check out our review to find the best induction cooktops for your money.

Read the full Ikea SMAKLIG review.

Whirlpool WS8865NEP 65cm 

• CHOICE Expert Rating: 76%
• Cooking performance score: 73%
• Price: $1599

A CHOICE Expert Rating of 76% is certainly not the worst performance we’ve seen in our kitchen labs, but CHOICE experts say that for that price, there are better buys out there. 

Check out our induction cooktop reviews to find out the models we rate much higher.

“Ease of use is really important when you’re considering which induction cooktop to buy,” says Fiona.

“With this model, we found several issues that made the cooktop more complicated to use – for example, just like with the Ikea model above, the front cooking zones are positioned very close to the controls which runs the risk of causing an error and shutting off the cooktop.

“The controls are also a little crowded which could be annoying if you have larger fingers or an issue with dexterity. There’s no written labelling and very small symbols which means it’s not intuitive to use, and you will likely need to refer to the manual quite a bit when you first use it.”

Although this cooktop received an excellent score (95%) for cooking over a low heat (which means it’s great for low temperature cooking tasks such as melting chocolate), there is no large cooking zone, which means the cooktop struggled to achieve the temperatures needed for high-heat cooking such as stir-fries.

Read the full Whirlpool WS8865NEP review.

Westinghouse WHI645BE 60cm 

• CHOICE Expert Rating: 76%
• Cooking performance score: 75%
• Price: $1599

While none of the performance results stand out as particularly bad, we expect more for $1599.

“When it comes to using an important kitchen appliance like your cooktop, ease of use can be just as important as performance,” says Fiona.

“While this model has a clear digital display and a good selection of cooking zones, there are some annoyances that can’t be overlooked for the price you’ll pay for this cooktop.”

“You’re limited to only using three cooking zones at the same time, and if your pans are larger than 22cm in diameter they may not work as efficiently. The heat distribution across the flexi zone could also be uneven.”

Our testing also found that there’s limited spacing between control settings, so it can be a bit crowded and awkward for someone with larger fingers or dexterity issues.

The right cooking zone is positioned very close to the controls, so your cookware could slide over the controls, potentially causing the cooktop to switch off. And speaking of sliding, Fiona also found that pans can slide easily on the glass surface when stirring.

Read the full Westinghouse WHI645BE review.

Bosch PXV890DV5E 82cm 

• CHOICE Expert Rating: 76%
• Cooking performance score: 75%
• Price: $3299

This Bosch has things a bit back to front: it has one of the highest prices of all the cooktops in our review, but one of the lowest scores.

You could spend hundreds of dollars less and get a cooktop that scores tens of points higher. In fact, three of the five cooktops our experts recommend cost less than this, but score 90% and higher.

So where did it lose marks? It didn’t sizzle in our high-heat test, where we cook a veggie and beef stir-fry to see how the cooktop performs on a high heat setting for a short time. 

One of induction cooktops’ selling points is their responsiveness, which rivals gas cooktops: when you change the setting, the cooktop responds quickly and adjusts the heat. For the ‘turn-down’ test, our experts bring the rice to a boil, then reduce the heat to a simmer – this is a good measure of how responsive the cooktop is.

Ceramic cooktops don’t always perform well on this test, but many of the ceramic cooktops we’ve tested scored far higher than this Bosch – even some models that are far cheaper.

Its ability to melt chocolate and cook white sauce, however, was red-hot: our experts scored it a scorching 95% on this test, which assesses how well it cooks on low heat.

But this skill couldn’t save it from an underwhelming overall score. Unless you’re a chocolatier or a white sauce addict, you can find better value for money elsewhere.

You could even buy a CHOICE membership, pick up an induction cooktop recommended by CHOICE experts for less than $3000, and still have spent less than if you paid top dollar for this model.

Read the full Bosch PXV890DV5E review.

The post The induction cooktops that failed to impress appeared first on CHOICE.

1. Are you short on time?

One of the biggest benefits of induction cooktops is how energy efficient they are, delivering fast heat and precise temperatures. With induction cooking, heat is transferred directly to the base of the pan with about 85% efficiency.

Comparatively, cooktops that transfer energy via gas-powered heating elements operate at an efficiency of 32%.

So, if you hate waiting for the saucepan of water to boil on a busy weeknight, an induction cooktop can get the job done in about 2-3 minutes, whereas a gas cooktop will take four minutes or longer.

Precise temperature control is great for cooking tasks like simmering and searing, and means that an induction cooktop is very responsive when you turn the temperature up or down. 

2. What kind of cookware do you own?

Induction cooktops require magnetic cookware, so if your current set isn’t compatible, you’ll need to invest in new pots and pans. You can check your existing cookware by placing a magnet on the base. If it sticks well, it will be good to use on induction.

Cast-iron and stainless steel cookware is usually fine, whereas aluminum, copper, or glass pots and pans won’t work unless they have a magnetic base – see how to buy the right pots and pans for induction cooking plus some top tips for induction cooking success.

3. Is safety important to you?

As induction cooktops only transfer heat when there is a pot sitting on the burner the glass surface stays cooler than gas or ceramic, reducing the risk of burns. Plus there’s no open flame that could burn little fingers or scorch clothing or anything else that comes into contact with it. 

Many induction cooktops have safety features like child lock or automatic shut-off, which turns off the cooking zone if no cookware is detected. Induction cooktops are also a better option than gas cooktops for your health, due to the contaminants produced by gas burning.

“Gas cooktops contribute 12% of the childhood asthma burden, which is equivalent to tobacco smoke in the home,” says Asthma Australia CEO Michele Goldman.

4. Are you ready for a learning curve?

CHOICE home economist Fiona Mair says induction cooktops are generally very easy to use, however features such as touch controls and rapid heating temperature changes may take some getting used to.

There’s also added features such as Wi-Fi connectivity that you may or may not find useful. Expect some trial and error as you adapt your cooking habits. 

“Some induction cooktops are easier to use than others, so do your research before you buy. Some don’t have clear labelling of controls or less obvious cooking zones,” says Fiona. 

She also says that if you’re having problems, it could be that your cookware is the wrong size for the cooking zones. 

“For maximum heating efficiency, it’s important that the cooking zone sizes match the base sizes of your cookware.

“When we test induction cooktops in our CHOICE kitchen lab, we give each model a score for ‘Ease of Use’ – looking at factors such as how easy it is to use the controls, the size, type and positioning of cooking zones as well as ease of cleaning. They’re not all created equal – see the induction cooktop models that failed to impress our testers.”

5. Do you hate cleaning but love a sleek, modern aesthetic?

With their minimalist, streamlined designs, induction cooktops have a great modern look that suits contemporary kitchens. 

If you’re tired of cleaning the clunky, rusty burners and pesky ridges on your gas cooktop or the grime that builds up around knobs on your ceramic cooktop, induction cooking could be the answer – just ensure you have a suitable cleaner and microfibre cloth on hand: how to clean an induction cooktop.

6. How is your kitchen set up?

Before you invest in induction, you’ll have to check that your home has adequate electrical wiring for the higher wattage requirements of an induction cooktop – they usually need a dedicated circuit, typically 20 amp or greater, which will need to be installed by an electrician.

If you need to change the power connection, it will need to be done by an electrician and installation can be costly. Induction cooktops also come in various sizes, so ensure your countertop can accommodate the model you buy.

7. What’s your budget?

Prices for induction cooktops have become more competitive as more and more models are released, however the cost may still be higher than basic gas or ceramic models.

The models in our latest induction cooktop review range in price from $599 to over $5000 so there are options for most budgets. In comparison, the ceramic cooktops in our test range in price from $275 to $1899, while the gas cooktops we’ve tested start at $299 and run as high as $3599.

Fiona says that paying more will generally give you greater flexibility with your cooking.

“Pricier models may have flexible induction zones that consist of either 4 or 6 cooking zones which can be combined into 2 or 3 cooking zones. This enables the user to have better flexibility with cookware shapes and sizes, meaning you can use larger or differently shaped cookware, such as roasting pans or rectangular grill plates.” says Fiona.

“You’ll pay more for a cooktop with full surface induction which gives you the ability to place the cookware anywhere on the cooktop.”. 

You could also make potential savings over the long term by switching from gas to induction, particularly if you have your own solar panels and battery, as induction cooktops run solely on electricity. 

The post Is induction cooking right for you? Five questions to ask before you switch appeared first on CHOICE.

Sleek, stylish and easy to use, induction cooktops have long been a popular choice for home chefs. And in recent years, increasing awareness of the health risks associated with cooking with gas, combined with the rising cost of energy have meant more and more people are making the switch to an energy efficient induction cooktop.

If you’ve recently bought a shiny new induction cooktop, or are looking to invest, here are some tips and tricks to make sure you get the most out of this modern mode of cooking. 

Do: Use the right cookware for induction

You can’t just put any old pan on an induction cooktop. This is because induction cooktops work very differently from ceramic cooktops: they use a magnetic field under the surface to transfer heat directly to your pots and pans. This means you need to choose induction-friendly cookware with a ferrous base containing a magnetic element. 

Cast iron, steel, some enamelled steel, and stainless steel pans with an iron base or core are suitable, but glass, aluminium and copper generally are not.

You can test whether your current cookware is induction-friendly with a fridge magnet – if it doesn’t stick, it’s off to the shops for new pots and pans. Although most induction-compatible cookware will be clearly labelled on the box, Fiona suggests taking a magnet with you to the shops to check the efficiency of the cookware. 

“The stronger a magnet sticks to the bottom of the induction pan, the better,” she says. 

Don’t: Use your cooktop as a preparation space

If your kitchen is on the small side, using your cooktop as a space for preparing ingredients may seem harmless, but you run the risk of damaging it. It’s not a suitable chopping board, no matter how rushed you are!  

Do: Pick cookware that suits the size of your induction cooktop

Size does matter when you’re buying induction cookware. According to Fiona, the cookware base needs to be as close to the size of the cooking zone as possible – if it’s too small, it won’t respond; if it’s too big, your food won’t cook evenly and it won’t be energy efficient.

“Measure the size of your cooking zones to make sure you’re getting the right-sized cookware for your induction cooktop,” Fiona says.Different induction cooktops have different-sized cooking zones, so if you’re looking to purchase, take this into account when choosing the one that’s right for you. You can see the different kinds of cooking zone configurations that are available in our induction cooktops review. 

Don’t: Drag your cookware over your cooktop

Take care when transferring pots and pans to and from your cooktop – dragging them can scratch or damage the surface (it’s easily done when cooking for the troops!). Be sure to lift them off instead. 

Do: Wipe up spills quickly

Induction cooktops are generally the easiest type of cooktop to clean (particularly when compared to gas cooktops which have lots of fiddly bits). However, they should still be regularly cleaned, so if you spill anything on your induction cooktop, be sure to wipe it up straight away (even if you follow the ‘I cook, you clean’ rule in your house). Once spills dry onto the cooktop, they can be hard to remove.

CHOICE kitchen expert Fiona Mair says: “Sugary spills can stick to the glass and create an uneven surface on your glass cooktop”.

“Spills on induction cooktops won’t bake on in the same way as they will with a ceramic cooktop, because the surface doesn’t heat up. But you’ll need to wipe any grease that splatters on the touch controls while you’re cooking as they may stop responding properly when they’re greasy.”

Don’t: Use harsh cleaners on your cooktop

If you didn’t follow the above rule, and you now have stubborn stains on your cooktop, you might be tempted to reach for the strongest cleaning product in your cupboard – but don’t! Some products, especially abrasive cleaners, can damage and scratch the surface of your cooktop. 

And although a glass cleaner may seem like an obvious choice, it will just leave streaks. Instead, ensure you use a cooktop cleaner suitable for glass surfaces and a microfibre cloth to keep your cooktop looking as good as new.

Do: Experiment with power levels and temperature control

Cooking with induction cooktops can take a little bit of practice, so you may need to play around a little to achieve perfect results with your usual recipes. Some cooking techniques, such as stir-frying or boiling, may require a little adjustment when switching to induction.

Induction cooktops reach higher temperatures more quickly than traditional stovetops, so adjust power levels and keep an eye on your food to avoid burning or overheating. 

Don’t: Be turned off by the cost

Yes, induction cooktops are generally more expensive, but don’t let that deter you if you can afford to invest in one. There are many benefits to an induction cooktop – and the continuous, easy-to-clean surface is just the start. 

Fiona points out that induction cooktops have many excellent features, including sensors to monitor temperature, an automatic switch-off when the pan is overheating, pan detection (which turns the zone off if a pan is removed) and no naked flames or harmful gases. Plus, the instant heat saves you time in the kitchen – it can boil water twice as fast as a traditional cooktop.

Our experts regularly test the latest available induction cooktops and our current review includes over 30 models from brands including AEG, Asko, Bosch, Electrolux, Fisher & Paykel, Miele, Westinghouse and more. So if you’re considering investing, check out our expert reviews before you buy. 

What about portable induction?

If you can’t quite stretch to an installation of a full-size induction cooktop right now, you may be considering trialling a portable induction cooktop. Much smaller than standard induction cooktops (usually with just a single cooking zone), these are available for as little as $55 and require no installation beyond plugging it into the wall.

CHOICE experts recently tested a batch of portable induction cooktops and, although they say that they can be a good option in some situations, there are some things to consider before you buy.

Find out more here: Should you buy a portable induction cooktop? 

Do: Have your cooktop installed by a professional

This job is not for the DIYers – all cooktops should be hard-wired by a licensed electrician. 

Besides the safety aspect, every appliance has different needs when it comes to power output. You’ll need to check that your home can accommodate the wattage of your cooktop. Some homes might need an extra circuit installed.  

Don’t: Be alarmed if your induction cooktop is noisy

When cooking with induction, you may notice some weird noises – but they’re rarely anything to worry about. Fiona says “a buzz or hum is common and you might notice it gets louder at higher settings”.

If you hear a clicking sound, this could be an indication that your cookware doesn’t have a strong magnetic hold and isn’t working well with the cooktop.

The post New to induction cooking? Follow these top tips for cooktop success appeared first on CHOICE.

Leftover Christmas meat

Christmas meats can be expensive, so getting the most out of them makes financial sense. 

“The best option would be to use leftover meat to create another dish, which you could then freeze and reheat at a later time,” says Chantelle Dart, household test coordinator at CHOICE. 

Why not try making:

• Risotto or fried rice on your cooktop, adding some diced leftover ham, chicken or turkey.
• A classic ham and cheese quiche or a meat, cheese and vegie tray bake in your oven.
• Homemade mini pizzas in a pie maker with leftover ham, cheese, cherry tomatoes and basil. 
• Ham and corn chowder in your slow cooker. Dice up some onion, potato and capsicum. Then add frozen peas and corn from your freezer, two cups of chicken broth, some thyme and, of course, ham!
• An easy ham and cheese toastie in your sandwich press. Instead of the usual cheddar, add some of that brie or blue cheese you never got around to putting out for the guests.

Food safety tips

Handle cooked meats with care – don’t put hot meat directly into the fridge, as it may cause the fridge temperature to rise and risk the safety of other foods. 

“Cooked meat must be cooled to 21°C within two hours of it being cooked to prevent bacteria growth,” Chantelle says. 

It’s also a good idea to divide leftover meat into portions and put them in separate containers so they can cool as quickly as possible. 

“Once cooled, the meat must be placed in the refrigerator before freezing to reach below -5°C within four hours,” says Chantelle.

Store your meat leftovers in airtight containers or freezer bags labelled with the meat type and the date. 

Leftover vegies

Whether they were roasted, boiled, fried, raw or tossed, you can easily transform your leftover vegies into something new and delicious. 

• If you have some spare raw root vegetables, use your air fryer to cook some oil-free (and guilt-free) hot and crispy vegetable chips. Potato, sweet potato and pumpkin are always winners. 
• If your crisper is overflowing with fresh veg and you have no idea how you’re going to get through it without making a soup (and let’s be honest, no one feels like soup in the middle of summer), make a big batch of vegie fritters and fry them up on the barbecue! These are terrific hot or cold, so make some now and eat them later.
• For a healthy protein hit, cook up an easy omelette in the microwave. You can add almost any vegetable that comes to hand, too, or serve it with the omelette. 
• A bubble and squeak number is the perfect way to use up potato mash, Brussels sprouts, cabbage and just about anything else. It’s also great with some ham! Fry it up in a large, deep frypan.

“Cooked vegetables will also keep in the fridge for two to three days and are perfect for salads,” adds Chantelle. 

Leftover seafood

Aussies love eating seafood at Christmas. And why not? It’s plentiful in the summer, fresh, and relatively quick and easy to prepare. But what do you do with all your seafood leftovers?

“Cooked seafood can last in the fridge for one to two days, provided it’s stored correctly,” says Chantelle, adding: “I wouldn’t recommend freezing and reheating seafood.”  

• Got a few cooked crab leftovers? Remove the meat from the shells and add it to a bowl along with some mayo, cream cheese, dijon mustard, salt, garlic powder and onion. Blitz it all together with a stick blender or pulse it with a food processor and cut up some carrot sticks for dipping!
• Nothing beats a fish curry. Nothing. If you cured a whole ocean trout for your Christmas table this year and don’t know what to do with what’s left, get a tin of coconut milk and some vegies, cut up a chilli and plonk it all together in the slow cooker for a couple of hours. Add your fish towards the end and let the flavours fuse for the last half hour. 
• Make a creamy salmon penne pasta in an all-in-one kitchen machine with some thickened cream, a good squeeze of lemon, spring onion, capers and a good sprinkle of parmesan cheese. Yum.
• Fish pâté! In your food processor add fish, natural yoghurt, creme fraiche, cottage cheese, butter and freshly chopped herbs. Add a squeeze of lemon juice and season to taste. Spread it on toast and be transported to paradise.

Leftover dessert

Some of your guests may say no to dessert on the grounds of feeling as stuffed as Christmas turkeys from eating your delicious entrees and mains.

If you end up with a glut of sweet leftovers, you can either store them in airtight containers (“to prevent contamination,” says Chantelle) or repurpose them into something different.

• Make Christmas-themed ice cream by stirring leftover pudding into softened vanilla ice cream, then pop it in the freezer to chill.
• Use leftover pavlova and berries to make Eton mess. Use a stick blender to puree the berries, then dollop alternating layers of the sauce and pavlova into a bowl and serve. 
• Summer is the ideal time to indulge in some fresh fruit juice. If you have too much fruit left uneaten over Christmas, cut it up and separate it into airtight bags and, when you fancy a cold juice or a smoothie, pluck your desired fruits from the freezer and blitz them all together in a blender.

The post How to make the most of your Christmas leftovers appeared first on CHOICE.

On this page:

• The CHOICE verdict: Are portable induction cooktops any good?
• The pros of portable induction cooktops
• The cons of portable induction cooktops

If you’re kitting out a granny flat or campervan, or maybe just thinking about switching from gas to induction cooking at home, a portable induction cooktop might be on your radar. 

They can be a logical first step before switching your full-sized stovetop from gas to electric, and their small footprint means they’ll fit in the even most diminutive kitchen. Plus, they’re transportable, so they open up possibilities for cooking outside the kitchen.

They do have their drawbacks though, so before you start daydreaming about eating hot porridge in your campervan or giving up on gas, here’s what you need to know about portable induction cooktops.

The CHOICE verdict: Are portable induction cooktops any good?

“Portable induction cooktops can be a great choice, but they do have issues that you won’t see in a full-sized induction hob,” says CHOICE kitchen expert Martha Psiroukis. 

“They just aren’t as efficient, intuitive or easy to use and clean as full induction cooktops.

“If you want to trial induction cooking before committing to a full induction cooktop, portable options aren’t always the answer. 

“You may actually be better off booking in an induction cooktop demonstration at major appliance retailers, where they are sometimes offered. Cooking on a portable model can be different, so you may not get a good feel for what induction cooking is actually like.

“The list of cons may seem to outweigh the pros, but you can avoid many of these negatives if you choose well, so it’s vital to do your research. Check our reviews before you buy to see which ones we recommend.”

The pros of portable induction cooktops

Here are the reasons to consider a portable induction cooktop.

1. You’ll get the benefits of switching from gas to induction

Many people are making the switch from gas to electric cooking, for a number of reasons. Gas cooking is linked to a range of health risks, gas prices are increasing and gas is a fossil fuel that creates greenhouse gases. 

And while you’ll still need electricity to run an induction cooktop, you can use your own solar if you have it, or buy greener electricity instead. Plus, induction is far more efficient than gas, so it can reduce your cooking time and therefore your energy use.

Induction gives you all the control and responsiveness of gas cooking, but with a smaller environmental footprint and less risk to your family’s health, so moving away from a gas hob to using a portable induction cooktop will still give you the best of both the gas and induction worlds. 

Induction cooktops won’t heat up your kitchen as much as gas, either, which is a big plus on hot summer days. 

2. They’re much cheaper than full-sized induction cooktops

Built-in induction cooktops can range in price from $600 to $6000 – but you can pick up a portable induction cooktop for as little as $55.

The cost of a full-size induction cooktop doesn’t stop at the checkout, either: you may need to change your kitchen cabinetry, and you may also need an electrician to install it. Plus, you’ll have to buy cookware that’s induction-compatible if your current set isn’t.

But a portable induction cooktop is pretty much plug-and-play, so it’ll cause much less disruption to your kitchen and your wallet if you’re still deciding whether a full induction cooktop is right for you. 

So if you’re not completely sure you want to move from gas to induction (or even if you’re considering upgrading from an electric ceramic cooktop), they’re a thrifty way to try before you buy. 

3. They’re great for small spaces

If space is at a premium, a portable induction cooktop can be a saviour. 

At around just 28 x 37cm (give or take a centimetre or two), and weighing less than 3kg, their small footprint makes them suitable for shared accommodation, granny flats, RVs and caravans, or small businesses that don’t have a fully-installed kitchen.

You can pack them up easily when it’s time to go, so they’re handy for travelling or cooking outdoors. 

It also means that they won’t use up much bench space if you’re using one to trial induction cooking before changing over your existing cooktop. 

Plus, they’re so lightweight and transportable that you can use them for cooking in different spaces. Would-be cooking influencers use them to film on location, and you can use them to keep dishes warm on the table or in a buffet.

Just remember that you may need to leave space around the cooktop for ventilation – but this requirement differs between models, so check your manual to make sure. 

4. Useful safety features

Between sharp knives, boiling hot liquids and fragile crockery and glassware, kitchens can be full of accidents waiting to happen. 

Fortunately, some portable induction cooktops have safety features such as child lock, residual heat indicators, automatic switch-off, and permanent safety symbols.

These safety features are also useful if you’re using them in tight spaces: you can check if the surface is still hot before you put it away if you’re in a hurry to get back on the road or when you’re tidying up the kitchen. 

The cons of portable induction cooktops

The list of reasons not to buy a portable induction cooktop is a lot longer than the list of reasons to buy one, but buying the best portable induction cooktop will help you avoid many of these negatives.

1. Many don’t perform well

Of the 15 cooktops our experts have tested, they recommend only two. 

In our recent portable cooktop testing, our experts noticed lots of issues with the cooktops overheating and the safety cut-out not working as it should. Many of them perform poorly at low-temperature cooking, and a number couldn’t turn down low enough to simmer food. 

While portable induction cooktops have cooling fans, they can still overheat. The vents are exposed and are prone to getting clogged with food spills, dust and the like. And they can be quite difficult to clean.

All of this means you just won’t get the full induction experience that you’d have with a full-size induction cooktop.

If you’re thinking of switching to induction cooking, our experts say you’re better off booking in an induction cooktop demonstration rather than buying a portable model so you can learn how to use them and get a good feel for what they’re actually like to cook with. 

However, if you do need to go portable the two recommended models are still good buys. Check our latest portable induction cooktops review to see how each model performed.

2. They can be difficult to use

Controls, displays and pre-set functions vary widely between brands, so it can take a lot of trial and error to figure them out. They may also have very different power levels to a regular hob, just to confuse things further.

Not only that, but ‘medium’ on one product can mean quite a different thing to ‘medium’ on another, so you’ll need to figure out exactly what each setting means for the model you’re using. 

The preset functions can be confusing, too. Our experts found they needed to use the ‘cake’ setting on one cooktop to cook rice – the functions don’t always line up with what you’re actually cooking. 

“We recommend looking for a cooktop that lets you choose the power level and cooking time yourself,” Martha says. “You’ll have more control that way.”

They’re also harder to clean than full-size cooktops. Martha says the vents in particular are quite difficult to clean. 

“Because they’re exposed, they are prone to getting clogged with food spills. It’s important to keep the air intake and vents free of dust, dirt and insects, otherwise the overheat cut-out switch could trip,” she says.

3. They don’t have the same temperature and power range as normal induction cooktops

Some models we tested struggled with low-temperature cooking. Some even failed the chocolate melting test, leaving our testers with chocolate that seized and stuck to the bottom of the pan. 

When we’ve previously tested portable induction cooktops, most models could turn down as low as 100 watts, but in this test many only went as low as 300 watts – which means you can’t simmer on them or cook at low temperatures. 

If you’re trialling induction with a portable model before upsizing to a full cooktop, not being able to cook at low temperatures means you won’t get the full experience. 

And if you’re buying one for your caravan, camper or granny flat, you’ll be limited in terms of what you can cook. 

“Many portable induction cooktops we tested don’t have the temperature range or power levels that you’d find on a full-sized induction cooktop, which limits their versatility,” says Martha. 

“Look for simple 1–10 power levels or 100–2500W settings.”

4. Disappointing instruction manuals

While portable induction cooktops aren’t as complex as their full-size counterparts, they do still take some getting used to (especially if you haven’t cooked with induction before), so you’ll need some guidance to get started. Detailed information about power levels, pre-set functions and cooking guides is vital. 

Unfortunately, the instruction manuals supplied with the products we tested were light on detail and not very clear.

Our kitchen experts have more than 35 years’ experience between them and have worked with all kinds of cooktops, so if they had trouble, what hope do regular home cooks have?

5. Small cooking zone

While portable induction cooktops’ small size is a selling point, it does also come with a downside: a smaller cooking zone than you’d have on a full-size induction cooktop. 

That’s a problem for two reasons. Firstly, you’re limited in terms of what size pot you can use (in terms of both dimensions and weight), and secondly, they’re not as efficient as a similar-sized cooking zone on a full-sized hob. 

Most can accommodate pans of 12–20cm, though some do accommodate larger pot sizes. And because they’re smaller and less robust than a built-in induction cooktop, you could be limited in terms of the weight of your cookware. 

The Breville Quick Cook Go, for instance, can only take loads of up to 6kg, so if you’re using a large pot or cast-iron Dutch oven, you might not be left with much room to add to it. But check the manual for your model; it may be able to take heavier loads. 

“Make sure the cookware is as close in size to the cooking zone as possible. This will make it more efficient and will heat more evenly, so you can cook faster, plus it’ll reduce energy use,” says Martha. 

6. Limitations when using them in a caravan or camper

While portable induction cooktops are a great way to cook when you’re travelling, your electricity setup could change the way the cooktop works – something to be especially mindful of if you’re generating your own power through solar or a generator. 

“They draw a lot of power on higher settings – so much so that you shouldn’t use an adaptor or plug anything else into the same power point,” says Martha.

“It won’t be able to deliver high power settings if there isn’t enough power input. So if you have it set to 2000W, but available power is only 900W, that’s all you’re going to get. 

“If this happens, you might notice your steak stews instead of sears or water takes longer to boil, for instance. In a worst-case scenario, the cooktop won’t work at all – it’ll display an error code or won’t switch on.”

7. The noise

When you first start cooking with induction, you might find some of the noises a little disconcerting. Depending on the type of cookware, the cooktop may beep and hum. While it’s slightly annoying, it’s quite normal and nothing to worry about. 

But portable induction cooktops come with an extra, far more annoying noise: the cooling fan. 

“Cooling fans on portable induction cooktops can be very noisy – every model we tested had a noticeable continuous cooling fan noise,” says Martha. 

8. The cost of new cookware

Buying induction-compatible cookware is another cost you may need to add to the bottom line if you’re switching to induction. If you usually cook on copper, aluminium or glass cookware, you’ll need to buy new cast iron, steel, or stainless steel pans. 

So while a $55 portable cooktop might sound like a steal, it’s not quite so cheap once you add the cost of a new saucepan and frying pan on top. 

Before you hit the shops, check your existing cookware by putting a magnet on the base: if it sticks well, it should be good to use on induction.

The post Should you buy a portable induction cooktop? appeared first on CHOICE.

Preparing meals on an induction cooktop is one of the safest and most efficient ways to cook. An induction cooktop heats your food quickly because it produces an electro-magnetic field between the stove and the cookware to directly heat your cookware, rather than heating via a gas-powered element or a traditional ceramic cooktop (which heats up an element and transfers that heat through glass). This means that not only will cooking your dinner be quicker and more energy efficient, but your stove will stay cool to touch during cooking, too. 

Many Australians are also turning to induction due to the concerns around the impact of cooking with gas in the home, particularly for people who have respiratory issues such as asthma. While using any cooktop surface to cook your dinner can produce pollutants, such as the smoke you may see coming from the surface of a hot pan, gas cooking is the most concerning, as the burning of gas produces additional pollution with the release of harmful gases and particulate matter that can have a harmful effect on our respiratory health, particularly that of children.

While you will need induction-compatible cookware, and a heftier budget due to the higher purchase prices of induction cooktops as compared to gas or ceramic, induction cooking is a popular choice for many home cooks. 

CHOICE experts regularly put various types of cooktops to the test and recently reviewed 26 of the latest induction cooktop models. They give each product a CHOICE Expert Rating based on their cooking performance (for example, how well the high heat or low heat settings work), and how easy they are to use (looking at factors such as their control settings, the size and type of cooking zones available and how easy they are to clean). 

And it’s a closely run race, with four models tying for first place in our review. “The best induction cooktops in our cooking tests are those that did very well across both high heat and low heat settings, and those that have a variety of sizes of cooking zones, which means they are more versatile and can accommodate different-sized pans,” says CHOICE kitchen expert Fiona Mair. 

“The models in our latest test of induction cooktops cost between $515 and $6349, but we’ve found that you don’t have to pay top dollar to get a good-quality cooktop, so it pays to do your research.

“For CHOICE members only, we’ve revealed below the top-performing induction cooktops in our latest review. If you’re not yet a member, join CHOICE to get instant access to all of our expert, independent reviews.

The post Best induction cooktops in CHOICE reviews appeared first on CHOICE.

1. Roast chicken

Australians eat roughly 40kg of chicken per person per year, and for many, few meals beat a golden roast chook straight out of the oven.

But if you don’t have access to a working oven, you can still get those roast chicken flavours using your cooktop and a cast iron pot. 

Season one whole chook (giblets and neck removed) with salt, pepper and any other herbs and spices you’d like. Melt 2 tbsp of butter and 2 tbsp of olive oil in your pot over a medium heat, then add the chicken and cook, breast side down, until golden brown.

Reduce heat to medium-low, turn chicken breast side up and add ¼ cup of water and ¼ cup of wine or stock to the pot. Cover with a lid and cook for around 1 hour, until a meat thermometer registers 75°C. (Insert the probe approximately 1.5cm deep into the meatiest part of the thigh, avoiding the bone.) 

If you’re not confident cooking a roast, a meat thermometer can help ensure it’s cooked to your liking. Find out which models we recommend in our meat thermometer reviews.

2. Pizza

Pizza purists may want to look away now, but you can cook a pizza using your cooktop and a cast iron, stainless steel or nonstick frypan.

First make your pizza dough and roll out to a thin base that’s around 5cm smaller than your frypan. Heat your frypan over a medium-high heat and add 1–2 tsp of olive oil. Cook the pizza base for around one minute or until you start to see large bubbles forming on the top. Flip the base, then top with a few spoonfuls of pizza sauce, cheese and any other toppings you like. 

Reduce the heat to medium, cover the pan with a lid and cook pizza another 5 mins. Adjust the heat as needed to stop the base from burning (you can lift it with a spatula to check). Once the cheese has melted, serve!

We review pizza ovens to see if they can create an authentic pizza.

3. Bread

Nothing quite beats a loaf of freshly baked bread. And believe it or not, you can actually bake the stuff on your cooktop. 

Make your bread dough by mixing 1½ cups of plain flour and ½ tsp salt. Make a well in the centre and add ½ cup plus 2 tbsp of warm water, then add ½ tsp instant yeast and 1 tbsp sugar. Mix until the ingredients just come together, then add 1 tbsp butter or olive oil and mix again. 

Transfer to your kitchen benchtop and knead for around 3 minutes until soft and smooth, then shape into a round. Brush over a little butter or olive oil, cover with a tea towel and leave for two hours until it’s doubled in size.

Gently knead the dough into a round shape, then take a cast iron pan and grease with butter or olive oil. Add the dough, cover with a tea towel and leave to rise 15–20 minutes. Meanwhile, wrap the lid of your pan with a tea towel (this will stop any moisture from falling on the dough while it cooks).

Once the dough has risen, cut a cross into the top using a sharp knife, pop the tea-towel-covered lid onto the pot, and place it on your cooktop to cook over a low flame.

After 10 minutes, flip the dough using a spatula and cook for another 5 minutes. Remove bread from the pan, cool on a wire rack, then serve.

Find out which breadmakers are best at making bread from scratch or from a pre-mix with our expert breadmaker reviews.

4. French fries

Cooking frozen fries in the oven is a healthier (in comparison) alternative to deep frying. But if you don’t have access to an oven, there is another way to make fries without reaching for the mega-sized bottle of oil (or ordering home delivery). Yep, you can cook them on your cooktop. 

It’s as simple as heating a frying pan until medium-hot, adding enough vegetable or canola oil to coat the bottom of the pan, then adding your frozen fries in a single layer. Flip the fries every couple of minutes and cook until golden brown, season, then eat. 

If you cook a lot of frozen chips and chicken nuggets, an air fryer might be your new best friend. Here’s what happened when CHOICE editorial director Marg spent a week using an air fryer.

5. Cake

You’re pretty much guaranteed a moist cake with this cooktop steaming method. 

(Note: You’ll need a lidded saucepan that’s around 5cm wider than your cake tin, and deep enough for the cake to rise without hitting the lid.)

Make your favourite cake batter and pour into a greased and lined round cake tin. Lay a plate, upside down, at the bottom of your saucepan and add enough water so it almost reaches the top of the plate. Bring to a simmer over medium-low heat, then place the cake on top of the plate. Cover with a lid and steam for around 30 minutes. Top up the saucepan with hot water if it starts to run low.

Once your cake has risen and is firm in the middle, carefully remove it from the tin. Leave to cool for 20 minutes before turning out onto a wire rack to cool completely. 

Looking for the perfect cake tin? You can find the perfect tin for your cooktop cake in our expert cake tin reviews. 

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