How we test electric and induction ranges in the Reviewed labs

Investing in a purchase as expensive and heavy-duty as a range can be intimidating. How can you possibly know whether the appliance will deliver on its promises, or surprise you with unexpected flaws? Well, that's what the Reviewed team is here for.

We're appliance experts who have been following science-backed guidelines to test high-ticket items like dishwashers, washing machines, and—of course—ranges for years. We're here to help alleviate spending anxiety so you can feel confident about investing in an appliance that will meet all your needs, and hopefully exceed your expectations while lasting for years to come.

So, what kind of testing goes into our range reviews? Here are all the steps our chief scientist and kitchen team take to test every range that comes into the Reviewed labs.

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Our testing facility: The Reviewed Lab

Want to know what sets Reviewed apart from other product review sites like Wirecutter, Cnet, The Spruce, and Better Homes & Gardens? We go beyond user experience, and travel farther than a home improvement store floor. We bring large appliances like ovens, stoves, and ranges into our Cambridge, Mass., testing facility, and we run them through a rigorous testing process based on science and in compliance with industry standards.

Our own chief scientist and our lab technicians gather data, form assessments, and draw up extensive comparisons, which result in our findings. This process puts us in the ranks of product testing legends Consumer Reports and Good Housekeeping.

When it comes to ranges specifically, all cooking tests use the same make and model of pots, pans, and temperature probes to ensure uniformity across all tests. We also base some of our tests on industry standards set by The Association of Home Appliance Manufacturers (AHAM). However, we modified many of the tests to better align with the needs of today’s American home cooks.

We evaluate the specs

The first step we take with any range—sometimes before we even put our hands on it—is digging into its specifications. That includes researching details like the appliance's dimensions and built-in features.

Each feature then goes into a spreadsheet, where we assign scoring ranks for certain design elements that are important to consumers.

We assess the stovetop

We conduct a few different science-based experiments when it comes to evaluating the performance of a range's cooktop.

First, we complete a water boiling test to determine the rate at which the burner can heat a pot of water. We use a timer to measure how long it takes a pot of water to hit 200°F, and we place that data in a spreadsheet to see how it compares to other ranges we've tested.

We then conduct a test to determine the temperature range of the burners. We use a thermocouple thermometer—whose probe is designed to make contact with the base of a pan—to measure both high and low temperatures.

Here's what we look for: The ideal low-temperature range should be warm enough to melt butter and chocolate (above 90°F) and low enough to maintain a simmer (below 180°F). The ideal high-temperature range, on the other hand, needs to be able to achieve a strong sear (above 550°F), without damaging cookware (below 650°F).

If the stovetop temperatures fall above or below those ranges, we deduct points from our scoresheet and will make note of those shortcomings in the review.

We test the oven's capabilities

After assessing the performance of the stovetop, it's time to see how well the oven functions.

The first thing we evaluate is how accurately the oven heats to a desired temperature, and how well it can maintain that set temperature. We set the oven to 350°F, timing how long it takes to get there. Then, we place a thermocouple thermometer (a different style than what we use for burner testing) inside for one hour. We monitor the temperature fluctuation using a connected data logger that creates a visual graph of any temperature deviation.

Ovens that can hold the set temperature throughout the hour—without any dips in temperature—are awarded the highest points in our ranking.

Next, we do some baking to measure even heat distribution in the oven. We make a batch of 12 Pillsbury pre-portioned sugar cookies, monitoring them after the baking cycle is complete for any color variations throughout the batch.

If the range offers a convection bake mode, we conduct this test in both standard bake and convection mode. We typically bake two sheets of cookies in convection bake mode to measure how well the heat circulates.

We also toast white bread under the broiler to evaluate the heat distribution and evenness of the broiler.

We assess the thermal efficiency

Finally, we use thermal imaging equipment to monitor the insulation of the range. These images illustrate whether or not the heat is staying insulated within the appliance—and not escaping through the cracks.

If the range has rear controls, thermal imaging will also show us whether or not they get dangerously hot while it's in use.

We evaluate the user experience

Once our chief scientist has completed each step of testing, our kitchen team joins in. It's important to get hands-on experience with the range—as well as a debrief about the testing results—before writing any review.

We use the range to get a feel for all of the features, including the intuitiveness of the control panel, oven rack mobility, and more.

We also use the range as you would at home to see if we run into any everyday hiccups. If a range has any special features, such as app compatibility, we like to check those out, too.

Of course, after the lab testing is done, our work isn't over. We then dig into research for things like consumer reviews to provide our readers with a full scope of information. From there, we monitor any and all news in the appliance world, so we can stay on top of the latest trends and technology (so you don't have to).

More on induction cooking

• The Best Cookware Sets We've Tested for Induction
• Induction cooking—here's why you should make the switch
• Induction Cooking 101
• Is induction cooking faster? 7 reasons why the answer is yes
• Will my pots and pans work with induction?
• Hestan Cue Smart Cooking System review
• Don't Fear Induction, Say Professional Chefs
• The Best Induction Ranges We've Tested
• Induction Cooking FAQ: Here's what real people wanted to know
• Our Place's Perfect Pot: Is it as great as the Always Pan?