Close-up shot of butter melting in a pan that transitions into a shot of a seared steak with a sprig of thyme being placed on top.

Premium precise cooking

Upgrade to induction with Charlie

Battery-powered, 120v compatible stainless steel Charlie stove by Copper with black walnut knobs and oven handle.

30" full-size induction range

Powerful enough to sear steak, steady enough to temper chocolate

Whisper quiet inductors
21 heat settings per cooking zone
Preheats to 325°F in 4 minutes
Oven temperature ranges from 80° to 550°F
Boils water 3-4x faster
Air fry, proof dough, roast, broil, and bake with lab-grade precision

Meet Charlie

"The heat is so steady."

Samin Nosrat, award-winning chef and author of Salt, Fat, Acid, Heat, upgraded to Charlie from a high-end gas range in her home kitchen.

Learn why she made the switch and what she likes about cooking on Charlie.

What cooks say about the range they love

A round artisanal sourdough bread loaf with a flour-dusted crust and decorative leaf cutouts, resting on a black wire cooling rack.

Precise oven

"I’ve baked some of my most beautiful loaves in my Charlie oven."

Krystyn A.

A man in a kitchen wearing a gray t-shirt with an orange graphic and khaki shorts, standing at a blue Charlie stove by Copper and placing a plate of cookies into an oven tray.

A pleasure to cook on

"We love the fact that hat we didn't have to replace our wiring and that the battery means we can still cook if the power goes out. The range and oven are fantastic and a pleasure to cook on!"

Aaron G.

Closeup of a man's hands as he cooks pork chops in a cast-iron pan on a Charlie induction range. One hand turns a pork chop with tongs, while his other hand turns the redwood knob controlling the heat of the induction burner.

Way better than gas

"It works so well — like way better than our old gas stove."

Jason R.

A smiling woman in a black spaghetti dress stands in a bright white kitchen, holding a blue plate filled with golden-brown buscuits. Behind her is a Copper Charlie battery-equipped induction range set to 400 degrees.

Fast preheat

"My old oven took 20-30 minutes to preheat. Charlie is at the right temperature well before I'm done prepping!"

Belinda H.

The range that gets better with time

Introducing Soufflé

Last year, we updated Charlie's firmware to dial in the oven's precision, a release we named Soufflé.

Here's what every Charlie cook enjoys on their range, whether they bought it yesterday or a year ago.

Webinar replay

Cook with confidence

If you don’t know someone who has an induction range, you might wonder how easy it is to make the switch from gas or conventional electric.

Watch instructor April Dodd from Milk Street Cooking School and Chef Lisa Pinckney from Copper demonstrate how to use a wok, griddle, and large cast iron pan on Charlie, and answer questions about induction cooking and using Charlie's oven. You’ll leave with a clear sense of where Charlie excels and how the experience differs from cooking on gas.

Receive the webinar recording using the form.