stovetop

A stovetop, also known as a cooktop, is the cooking surface of a stove or range where heat is applied to pots and pans. It is distinct from an oven, which is used for enclosed baking and roasting. Stovetops can be freestanding, built into a countertop, or integrated as part of a range unit.

Gas stovetops use gas burners that produce an adjustable flame. They offer rapid heat changes and broad cookware compatibility but require proper ventilation and can be less consistent in heat distribution if not used carefully. Electric coil stovetops place metal coils under an exposed surface; heat transfers through contact with cookware, making them durable and affordable but slower to respond and harder to clean. Electric smooth-top stovetops use a glass-ceramic surface with hidden radiant elements or induction coils beneath; they are easier to wipe clean and have a sleek appearance, but can be scratched and may require special cleaners.

Induction stovetops heat through electromagnetic induction. They energize a coil beneath a glass-ceramic surface to heat ferromagnetic cookware directly. Induction is fast and energy-efficient and generally remains cooler to the touch, but requires compatible pots and pans (such as cast iron or certain stainless steels).

Controls vary by model and can include knobs, touch controls, or digital interfaces. Common safety features include auto shutoff, child lock, flame-failure devices on gas units, residual heat indicators, and pan-detection sensors on induction models.

Care and use focus on keeping the surface clean, using appropriate cookware, and following manufacturer guidelines to maintain performance and safety.