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