Checklist

If you are thinking about buying a ceramic cooktop, here's what to consider.

Radiant-ceramic, induction or gas?

Turn the heat off a radiant-ceramic element that's been on full for a few minutes and it takes some time for the element to cool. Turn off a gas flame and the heat's gone. Professional chefs overwhelmingly use gas for stovetop cooking because it gives them better and more responsive control over the heat. If you're at all adventurous with your cooking, gas is likely to suit you better. (See our Gas cooktops report for more about gas.)

Induction cooktops may offer the best of both worlds: the sleek good looks of ceramic cooktops with the speed and instant control of gas cooking. They heat up incredibly quickly, transferring energy to the cookware faster than any other method of cooking. Induction cooktops are also excellent from a safety perspective: since the element itself does not get hot, it’s safe to touch unless you’ve had a hot pan on it for a while. (See our Induction cooktops report for more information.)

With any cooktop, you need to consider installation issues – adequate ventilation and connection to power and fuel supplies. With induction cooktops you also need to invest in new cookware – the cookware used on induction cooktops must be made of ferrous (iron) materials. Pots and pans also need to be within, or close to, the diameter of the elements. Cookware that overhangs won’t heat properly around the edges, and pans that are too small won’t be recognised.

Durability

The glass used for the cooktop surface is very tough and durable, but it's not unbreakable. If sharp, hard objects are dropped onto it, the glass can be chipped, cracked or broken.

Ease of use

The flat surface makes it easy to slide saucepans between elements and on and off the cooktop. But be careful doing this, as you could quite easily scratch the cooktop surface. These scratches won't stop the cooktop working, but they'll spoil its nice smooth "new" appearance.

Overall layout

Consider the position and layout of the elements and their size in relation to the pots and pans you usually use. Configurations that are spaced so that you don't reach over one burner/element to get to another are generally easier to use.

Some models also have a dual burner (as in the bottom of left of the picture), in which one of the large elements has a small inner ring that can be turned on separately.

Controls

Knobs should be easy to grip, touchpads a good size and well separated, with easy to read (and understand) symbols and markings. These factors are especially important for anyone with a disability such as poor grip or eyesight.

The design of some controls means your hands are very close to the elements when you're adjusting them, which can be dangerous. All knobs and controls should be well sealed, so nearby spills won't leak into the control workings. Touch controls have no gaps that could allow spills to get to the electrics.

If the controls are close to the front they'll be easy to reach, but if you have young children this may not be a good thing. Controls at the side are safer.

Make sure the controls have a good range of heat settings. Continuously variable controls are best at getting the heat just right.

Residual heat lights

Ceramic tops don't cool quickly, but they do lose colour from the element. Residual heat lights tell you when an element is still hot but not glowing. These lights must be easy to see, even with several pots on the boil.

Heat capacity

The elements on an electric cooktop should range from around 1.2 to around 2.2 kilowatts. We found some very small inner elements (0.75kW) were a little underpowered for rice simmering.

Cleaning

Ceramic tops should be cleaned with a glass scraper and a cleaning fluid made especially for the purpose. Most cooktops are supplied with both, and you can buy replacements in supermarkets (the fluid costs about $12 and lasts many months).

You can use a damp cloth with mild detergent for a preliminary clean-up, but avoid harsh, abrasive cleaners and scourers – they will scratch the surface.

Dealing with spills

Manufacturers recommend you wipe up sugary spills immediately, because they can pit the surface if you leave them. Of course, you have to be careful if you're cleaning a hot plate.

Note that because there is often no lip to the top, spills can easily find their way over the side.

Cookware

Ceramic cooktops can quite easily become permanently damaged. Use heavy-based, flat, smooth-bottom pans that conform to the diameter of the cooking area. The best choice is probably a stainless steel sandwich base, or enamelled cast-iron.

Some manufacturers warn that aluminium and copper-based cookware can leave metallic stains on the cooktop. To prevent these building up, you should clean the cooktop regularly – if the metallic stains get burned on to the cooktop’s surface, they may react with the glass and no longer be removable (but they won’t affect the cooktop’s performance).