Gas cooktops use an open flame to cook food and are great for a hands-on experience as they offer responsive control over head adjustments.
Electric cooktops cook food using heated elements often housed in a flat ceramic-glass surface. They are good for boiling as they effectively direct energy to the bottom on the pot or pan.
Induction cooktops generate heat directly within cookware, reaching high temperatures quickly and cooling down rapidly for precise control that enables a full range of cooking techniques.
Downdraft cooktops are available as gas or electric models. They integrate the ventilation system directly into the cooking surface minimising the need for an overhead rangehood.