Customers will want to choose the right type of product based on their cooking needs. Here's a handy chart that compares the features on each.
| Features |  Electric Range |
 Induction Range |
 Conventional Oven |
 Convection Oven |
 Steam Oven |
 Microwave Oven |
|---|---|---|---|---|---|---|
| Key Benefit | Inexpensive, no open flame like gas | Precise Temperature Control | Inexpensive, cooks all foods | Cooks food evenly | Steaming food locks in nutrients and flavor | Cooks faster than any other method |
| Key Drawback | Less temperature control | More expensive | Cooks unevenly; longer cook times | Customers need to adjust cook times | Unable to brown food | Doesn't brown food |
| Browns food | Yes | Yes | Yes | Yes | No | No |
| Cook Time | 12 minutes to boil 1.5 gallons of water | 8 minutes to boil 1.5 gallons of water | Longest | 25% faster than conventional | Substantially Faster | Fastest - cooks in minutes |
| Energy Efficiency | Less than induction | Yes | Less than convection | Yes | Yes | Yes |
| Cooking equipment | All types of pots and pans | Magnetic equipment only | Oven-safe pots and pans including metal | Oven-safe pots and pans including metal | Oven-safe pots and pans including metal | Microwave safe equipment; no metal |
