The best induction burner will make you forget about gas

Gas stoves, long favored by serious cooks and restaurant chefs for their quick heat-up times and precise temperature control, are in the hot seat. Continuing research has shown that the methane they release trashes indoor air quality and contributes to a range of health and environmental issues. Electric stoves aren’t exactly an ideal replacement: They can be slow to heat, difficult to control, and major energy hogs.

Induction burners, on the other hand, offer a smarter alternative. They heat cookware directly via a magnetic electric current—not the surrounding air or stove’s surface— making them safer, speedier, and more efficient. They boil water 20% to 40% faster than gas or electric stoves, fine-tune temperature near instantaneously, and shut off the moment you lift a pot or pan, even if the burner is still “on.” Sure, induction isn’t ideal for open-flame tasks like charring peppers or blistering flatbreads, but it excels at pretty much everything else, from boiling and frying to simmering and searing.

If you want to try the technology without committing to a full-sized appliance or are just searching for a spare burner to use on camping trips or for tasks like outdoor frying, a  plug-in, hot plate-style induction burner is a great (and affordable) option. 

Over several weeks of frying, searing, and boiling in a professional bakery and a home setting, we put four popular portable induction burners through their paces and then got a read on how each brand manages its impact on the Earth. Our selections ranged in price from $60 to $100, but both our winner and runner-up were on the more affordable side. The best induction burner held water at a steady simmer, seared tofu evenly, and had responsive controls and precise heat control.

one5c’s pick: Duxtop 9100MC 1800W Portable Induction Cooktop

The Duxtop 9100MC 1800W Portable Induction Cooktop ($84; amazon.com) is simple in design, intuitive to use, and an incredibly consistent way to cook. It boiled water the fastest, did the best job maintaining gentle simmers, and produced the most evenly golden seared tofu. Its controls were also the most straightforward to use, and its  ability to fine-tune temperature went unmatched in the bunch. While none of the burners earned a gold star in our sustainability analysis, Duxtop summited there thanks to its wide variety of built-in energy-saving features.

Runner-up: Hamilton Beach Portable Single Induction Cooktop 

This cooktop ($70; amazon.com) came in a close second place. It’s priced right and incredibly consistent, with intuitive touchscreen controls. It also scored sustainability points for circularity, including a take-back program that accepts broken units for recycling.

What induction burners we tested

After researching a broad range of portable cooktops, we selected four top-rated single-burner options that, at the time of testing, cost $100 or less, feature safety measures like automatic shut-offs and screen locks, and have at least 10 power levels. We also looked for a minimum cooking output of 1500 watts, which influences how quickly a burner heats up. They are: 

• Duxtop 1800W Portable Induction Cooktop
• Hamilton Beach 1800W Portable Single Induction Cooktop
• iSiler 1800W Portable Induction Cooktop
• Nuwave PIC Gold Precision Induction Cooktop

How we picked the best induction burner

Our product recommendations are based on two parallel assessment tracks: one for performance and one for sustainability. These ratings combine to land on our final winner, which represents the ideal blend of a product that’s good for the Earth and for your life. Read more about our assessment process here.

How we tested portable induction burners

Over the course of a month, we used each burner in a professional bakery and at home. In addition to evaluating design, price, and user-friendliness, we subjected them to a series of controlled tests. They were:

• Boil test: We put a gallon of water in a 4.5-quart induction-safe pot on the highest heat setting and timed how long it took to reach boiling point (212 degrees F). We then reduced the heat and tested each burner’s ability to maintain a simmer over the course of an hour, marking how many degrees the water fluctuated. We also cooked a tofu chili and a tomato sauce on each burner.  
• Fry test: We heated 2 quarts of oil on medium-high heat to see how long it took to reach deep-fry temperature, 375 degrees F. We then dropped eight onion rings into the pot and noted how well the burners recovered heat as well as which best maintained the oil temperature with minimal adjustments.
• Sear test: Using a 9-inch induction-safe skillet, we seared six slabs of tofu in 2 tablespoons of oil over medium-high heat. We identified burners that had hotter or cooler spots that caused the tofu to cook unevenly. 
• Melt test: We melted 1 cup of chocolate chips in a small saucepan on the lowest heat setting, stirring, for 15 minutes. We assessed how long it took to melt and if the burners could maintain low heat without scorching the chocolate.

How we scored sustainability

Our sustainability ratings take into account three factors: a product’s environmental impact at its production, what happens at its end-of-life, and the manufacturer’s environmental behavior. Production factors in where, how, and with what a product is made—as well as how it’s transported through the supply chain. We also assess end-of-life variables like toxicity and recyclability of product and packaging, as well as actions the company takes outside the life of a product to minimize its footprint or benefit the environment. We award bonus points for transparency, as well. These scores are informed inferences based on available information, not full-blown life-cycle analyses.

How the Duxtop performed

With just six simple buttons located on an easy-to-read tilted control panel, the Duxtop has everything you need and nothing you don’t. While it was the simplest to operate by a landslide, it stood out most in performance and temperature control. Delivering 15 power levels from 200 to 1800 watts, it boiled a gallon of water in 16 minutes, the fastest of the lot, and quickly brought it down to a maintained simmer. A batch of tofu chili gently bubbled for an hour with only 3 degrees of temperature fluctuation. And our tomato sauce simmered away delicately on medium-low heat without sputtering all over the place. 

Other burners, like the iSiler 1800W Portable Induction Cooktop ($80; isiler.com) and Nuwave PIC Gold Precision Induction Cooktop ($100; nuwavenow.com), struggled with thicker liquids, either boiling them too aggressively or bringing them to a standstill. They also made big jumps between temperatures, cooking too aggressively on medium-high but too gently on medium. 

Generally, we preferred a wider range of temperature settings (Duxtop has 15 from 140 to 460 degrees F) for more-precise tasks. The Duxtop melted chocolate chips in just two minutes on the lowest setting and kept the mixture smooth and velvety without burning, even after 15 minutes. When it came to searing, the pan hit medium-high heat in just two minutes, half the time of the Nuwave and iSiler induction burners, and produced the most evenly golden brown slabs of tofu with no hot spots.

Nothing’s perfect. Duxtop came out on top for every performance test except for one: deep-frying. It took 25 minutes to get the oil to 375 degrees, and we had to keep it on the highest power setting to maintain that temperature while crisping up onion rings. 

Some buyers might be turned off by the burner’s lack of special features, such as a power boost or keep warm button—though it does have a timer. (We personally found that the lack of button clutter made the burner easier to operate.) Its button design, while easy to clean, is not as aesthetic as touchscreen models and looks a little outdated in comparison. And, at 6 pounds and 14-by-11.5 inches, it’s one of the bulkier options we tested, along with the Nuwave. However, Duxtop’s sloped shape actually took up the least countertop space. 

Finally, the fan on this burner was also loud. It’s not super distracting—akin to the noise of a small air cleaner or overtasked laptop—but it may bother some.

Why the Duxtop is sustainable

All four companies scored similarly in sustainability, particularly when it comes to the materials, energy, and water that go into production. Any separation in the field came down to differences in durability, circularity, and efficiency-related features—with Duxtop scoring highest in the latter. The burner has an energy efficiency of 83%, which means that portion of the power it draws goes to actually cooking food. (Gas cooktops are about 40% efficient and electric cooktops 74%.) 

It also has features that prevent cooks from accidentally letting the burner run, including auto pan detection and a built-in timer with auto shut-off, and will turn itself off after two hours of inactivity. The Duxtop model also beat out other burners when it comes to longevity: It’s made from ABS plastic, which, yes, is plastic, but a kind that is quite durable. 

Nothing’s perfect: Although portable induction burners are themselves an energy-saving product, Duxtop and other companies that sell them could stand to do a lot more for the environment. None of the manufacturers report their carbon emissions or have reduction goals. Nor do they report water use. And although Duxtop had the least wasteful packaging of the lot, it still used unrecyclable plastic and Styrofoam. Neither Duxtop’s packaging nor the burner itself were made with recycled materials.

The runner-up

Less expensive, and a bit more streamlined, the Hamilton Beach Portable Single Induction Cooktop ($70; amazon.com) impressed us during most tests. Its touchscreen display is intuitive to use, it’s easy to clean, and it outperformed Duxtop during the fry test, bringing the oil to temperature in only 20 minutes and maintaining it without adjustments.

The induction burner placed second for a few reasons. It only has 10 power settings and 12 temperature settings, so cooking is not as precise. The burner also took a little longer to boil a gallon of water (20 minutes)—although the brand does promise to boil 1.5 quarts in just seven minutes and made good on that promise. When searing off our tofu, our pans heated up unevenly, which led to tofu that browned at different rates. 

The Hamilton Beach does have some useful additional features, like a boost button that increases heat for 30 seconds. This comes in handy when adding cold ingredients to a pan or if you need to bring frying oil back up to temp. It was also the only burner that allowed us to toggle between Celsius and Fahrenheit. 

In terms of sustainability, Hamilton Beach performed similarly to Duxtop (not super great). Where it excelled, however, was in potential circularity: The company takes back nonfunctioning products for recycling.

What to know about portable induction burners

Induction technology uses an electromagnetic field to directly heat cookware. When the burner is turned on, a high-frequency current passes through a coil of wire beneath the burner’s surface, creating an electromagnetic field. The surface doesn’t become hot—only the cookware does. This makes induction cooking faster and safer than gas or electric. The burners also transfer heat more efficiently, minimizing energy loss to the surrounding air.

Portable induction burners are plug-in units that generally run off 1500 to 1800 watts of power on high—the higher the wattage, the faster the heating. A burner will also have 10 or more temperature settings, which allow for better control over delicate tasks like simmering sauces or melting chocolate. Some induction burners have digital touchscreen displays and controls; others have physical buttons.

Due to their reliance on electromagnetism, induction burners only work with cast iron, stainless steel, or any cookware with a bottom that attracts a magnet. The burners won’t activate if there’s nothing on them, a feature that makes them safer for homes with small children or older adults. Most models also have extra protective functions like pan detection, auto shut-off, and timers.

Gabriella Vigoreaux is a recipe developer and test-kitchen veteran whose work has appeared in Good Housekeeping, Epicurious, Saveur, and Cherry Bombe. She’s co-owner of Bandidas Bake Shop in Lakeland, Florida.

Tyler Santora is a freelance science journalist, editor, and fact-checker. He has written for publications such as Undark, Scientific American, Popular Science, and more.

one5c does not earn a commission on any product purchased through our reviews.