The Basics: Cooktops

A cooktop is a smart way to add value to your kitchen. Although moving from a basic range to a cooktop and oven will probably cost you more money, the additional investment doesn't have to be substantial; in return, your kitchen will stand apart from those that feature a more conventional configuration.

Space is key when considering the addition of a cooktop to your home. Since a cooktop requires a very different kitchen layout than a range does, it's easiest to make this conversion when building or remodeling. In addition, installing a cooktop in your kitchen usually requires finding a place for a wall oven; consider placing a single or double wall oven in another part of the room. If you have limited space in your kitchen, consider the unique look of a cooktop placed atop a compatible wall oven.

You'll also need to make sure that the space that you choose can accommodate some form of ventilation. An overhead hood or an over-the-range microwave oven is commonly used to ventilate, but for cooktops in islands and peninsulas, downdraft ventilators are very popular. Downdraft ventilators eliminate the need for an overhead hood and instead use a blower to pull smoke, heat and grease downward into ductwork. Downdraft ventilators may come built into the cooktop or be installed next to it. Some ventilators are telescopic, meaning that they are stored under the counter and rise to ventilation height at the touch of a button.

If you choose downdraft ventilation, it is recommended that the ductwork be vented to the outside of the home. Additionally, you'll need outside access via the basement or an outside wall of your home. Consult your installer for various ways to vent your cooktop to the outside. There are a number of creative ways to run ductwork under flooring and through both upper and lower cabinets. Finding a way to vent is not always as difficult as it may seem.

Both updraft (traditional hood) and downdraft cooktops come fueled by either gas or electricity. You home may dictate the type of fuel required or you may need to choose for yourself. Both types of fuel work quite well, although professional cooks favor the superior control of gas.

Gas cooktops can be fueled by either natural gas or liquid propane (LP). In communities where natural gas is available, the choice is easy and convenient. In areas where natural gas is not available, however, arrangements can be made to have propane delivered by your local supplier. In either case, if you choose gas, you will also need a basic household circuit (120 volt) available to the cooktop for the electric ignition. If no circuit is available near the intended location of the cooktop, you'll need to leave room in your budget for an electrician to provide one.

In many communities, electricity is the fuel of choice. Those who are used to electricity are often more comfortable using it and may feel safer without an open cooking flame. The recent trend in electric cooktops is to offer electronic touch and slide controls in addition to more typical knob controls. Touch controls are similar to the controls on a microwave oven; slide controls are also embedded in the glass of the cooktop, but are operated by simply sliding a finger along the glass. Some cooktops, such as a new model from General Electric offer the convenience of a timer built into the controls.

Like any product, an electric cooktop has disadvantages; when cooking with electricity, the primary problem is a slower reaction time. This makes it more difficult to control an element for holding a simmer and may increase the time it takes to bring water to a boil. The only exception to this rule is the electric induction element, which is an expensive option that uses magnetism and offers control as precise as any gas burner.

Once you decide on the fuel that you wish to use for your cooktop, you'll want to consider what size is right for your space. Until recently, the cooktops that are 30 inches wide were most prevalent, but homeowners increasingly are opting for larger cooktops, measuring 36 inches in width. In very large homes, even larger cooktops -- measuring 42 inches, 48 inches or 60 inches -- are common. Most cooktops will offer four to six burners, and some will offer options such as grills, griddles and char-broilers. Other less common accessories include steamers, fryers, rotisseries and woks.

The use of commercial-style cooktops is on the rise in the home. Look for those that are rated for residential use; otherwise, your installation may require the addition of a firewall or other fire-resistant surface for the safety of you and your family. When installing one of these units, pay special attention to ventilation. Many manufacturers recommend a hood with a minimum of 600 cubic feet per minute (CFM) to properly vent a commercial cooktop. The larger the cooktop and the more powerful the burners, the greater the requirements will be. Select a hood that meets at least the minimum requirements of the cooktop you choose.

Once you've figured out the basics of fuel, size, type and placement, the biggest concern most people will face is cleaning. Easy cleaning is an important feature for most busy families. When shopping for any cooktop, be sure to check how the unit is to be cleaned.

Gas-fueled cooktops are outfitted with either open or sealed burners. Sealed burners are easiest to clean, as there are no drip pans or tops to lift up; instead, the grates and burners caps are removed and the surface is wiped clean. Both conventional and commercial products now offer these easier-to-clean sealed burners. Professional purists, however, may opt for restaurant-style open burners with more the challenging-to-clean drip pans or trays. An even newer trend is the gas-on-glass cooktop. This configuration combines a gas burner with the easy-cleaning glass surface often found on electric models. Available on moderately priced cooktops, the gas-on-glass surface is easy to wipe clean with an all-purpose spray cleaner or ammonia-based window-cleaning product.

Electric cooktops will offer either coil or flat, glass-ceramic elements. Coil elements will be cheaper, but also more difficult to clean and will have drip pans that require removal. Flat-surface radiant, halogen or induction elements will not require any disassembly and will be easier to wipe clean.

Cooktop warranties are generally one year for parts and labor. Occasionally, a manufacturer will offer a longer warranty or a variation of this rule of thumb, but this is uncommon.

How to Shop

Once you know the basics, selecting the ideal cooktop for your home shouldn't be too difficult.

Mass merchants such as electronics stores and home centers will offer a wide selection of low- to moderately-priced cooktops. You can find more expensive, commercial-style models at specialty stores. Look to independent retailers for their individual specialties and service departments.

When shopping for a cooktop, look for models with burners and elements of various sizes. If gas is your fuel of choice, look for electric ignition and consider sealed burners. For electric models, consider the easy-clean glass/radiant surfaces over traditional coils. Keep in mind that many cooktops will be placed in an island or peninsula; this type of installation requires that the cooktop be open in the back. Only when a cooktop is placed against a wall will you need to purchase a backsplash or a backsplash/shelf combination.

Most manufacturers offer cooktops for use with downdraft ventilation. If you're considering telescopic ventilation, make sure the width of the ventilator matches the size of your cooktop and look to manufacturers such as Dacor, Viking, KitchenAid, Gaggenau and Wolf for options.

Those interested in commercial-style cooktops will find that most are available only in gas; Viking does, however, offer an unusual electric model.