A few months ago in Manhattan, we spent a wonderful afternoon cooking and baking on Charlie No. 73 with Rachel Wharton, Wirecutter’s induction cooking expert.

Induction is frequently associated with high-power cooking, and Rachel tested Charlie by searing a steak and boiling water. But she spent more time testing how Charlie performed in the middle of the power range.

We know from working with Samin Nosrat, one of our chef advisors, and avid home cooks that intuitive, precise heat control at multiple levels is critical for great cooking and easing the transition from gas to induction. We landed on 21 power settings, not knowing that we were surpassing Wirecutter’s ideal standard of “at least 15.”

Read Rachel’s thorough review and see for yourself why Charlie “is nice to cook on, well built, and great looking.”