The Btu ratings of the burners on ranges and cooktops seem to have increased, and induction cooktops are becoming more popular. Does the performance of these high-output appliances justify their higher prices?
That depends on the amount and the type of cooking you do.
Our latest report on gas ranges included models with gas burners rated at 18,000 Btu/hr.: GE PGS975SEM[SS], $2,500, Electrolux EW30GF65G $2,000 and EW30GS65G $2,300; and dual-fuel Dacor Epicure ER30D, $6,000. Each brought a 6-liter pot of water to a near-boil in 15 to 16 1/2 minutes. "But less expensive gas ranges with burners rated at 15,000 or 16,000 Btu/hr. offered comparable water-boiling performance," says Tara Casaregola, a program leader in the Consumer Reports Technical division. "High heat is also useful for stir frying large quantities," notes Casaregola.
Gas ranges are now being outperformed in some areas by induction cooktops, which use electromagnetism to heat iron-based cookware while leaving the heating element itself relatively cool. High-output induction elements bring water to a boil faster and are better for certain specific cooking tasks than other electric burners. In our latest tests, the GE Profile PHP900DM [BB], $1,650, and the Thermador CIT302D[S], $1,725, brought 6 liters of water to a boil in less than 8 minutes. The Thermador's overall performance and versatility—it excelled at simmering and combines induction and electric elements—earned it a spot in our top 100 products of 2008 (available to subscribers).
A recent First Look on the Kenmore Elite 9991 range (shown) points to why induction appliances are generating a buzz. The induction cooktop on the Kenmore boiled water rapidly and did well in our low-heat test, melting chocolate on its lowest-power element without scorching and holding tomato sauce below a boil on its largest element at a lower setting.
But induction might not be for you. "If you're choosing between a high-powered induction cooktop and a gas range, you still can't beat the 'feel' of gas," says John Macchia, a senior laboratory technician in our technical division who studied at the Culinary Institute of America. "If you cook on a regular basis with gas, you'll know what I'm talking about."
Macchia is talking about the visual cue you get when cooking with gas, the ability to see the size of the flame and gauge the amount of heat being pumped out. His sentiments are shared by many participants in the induction-cooking discussion on our appliances forum, where a growing number of induction users have been sharing their experiences. Drop in and tell others about your favorite cooking appliance.
Essential information: See our updated product pages for more information on gas and electric ranges and cooktop and wall ovens.