ARTICLE
Ovens and Induction Cooktops Reviewed: What to Buy in Australia in 2026
Published Jun 25, 2026 • Updated Jul 2, 2026 - 5 min read
Whether you're mid-reno, dealing with a dead oven or just finally making the switch from gas, this article helps you cut through the options. You'll find out which oven suits your kitchen (built-in wall oven, freestanding, pyrolytic or steam), which induction cooktops are worth buying in 60cm and 90cm, and how to choose between the big brands like Bosch, Miele and Westinghouse. There's also a straight-talking breakdown of induction vs gas, freestanding vs wall oven, and answers to the questions Australians actually Google, like whether pyrolytic ovens are worth the extra spend and how induction compares to gas on running costs.
Key takeaways
Pyrolytic ovens self-clean by burning off residue at around 500°C, producing a fine ash you simply wipe away. Worth it if you cook regularly.
Induction is faster, safer and cheaper to run than gas in most Australian homes. For most new kitchens, it is now the better choice.
60cm is the standard built-in oven size for Australian kitchens. 90cm suits serious cooks or anyone who regularly cooks for a crowd.
A freestanding oven is cheaper to buy and install as a single unit. A built-in wall oven gives you more layout flexibility and a cleaner finish.
It usually takes a dead oven on a Sunday afternoon to make you realise how long it has been since you thought about appliances. One moment you are roasting a chook, the next you are Googling replacements on your phone with oven mitts still on. Buying a new oven or cooktop is a 10 to 15 year decision, so it pays to get it right the first time.
The choices are real: built-in wall oven or freestanding, induction or gas, pyrolytic self-cleaning or standard, steam or conventional. Each combination suits a different kitchen, cook and budget. This article cuts through all of it.
Below you will find our picks for the best ovens and best induction cooktops for every situation, followed by the big comparison questions (induction vs gas, freestanding vs wall oven, Bosch vs Miele) and a straight-talking FAQ.
Top ovens and induction cooktops for every home
Rather than ranking ten models from first to last, we have picked one strong option for each situation. Think of these as starting points. Prices listed are guides only: check the current listing on The Good Guys before you buy.
Ovens
Best overall built-in wall oven
Bosch Serie 8 60cm Electric Built-In Oven
If you want one oven that handles everything a typical Australian household throws at it, the Bosch Series 8 is the place to start. It delivers 71 litres of usable capacity with a fan-forced cavity, 3D HotAir for even heat distribution across all levels, and AirFry for crispier results without a benchtop fryer. Telescopic rails mean trays slide in and out smoothly without you burning your forearms.
Best pyrolytic oven for a family
Bosch Series 8 60cm Pyrolytic Oven
Cleaning an oven is nobody's favourite job, which is why pyrolytic ovens have become a popular upgrade for busy households. The Bosch Series 8 heats its cavity up to 480°C during a pyrolytic cycle, reducing food residue to a fine ash you wipe out with a damp cloth. No chemicals, no scrubbing. It offers 71 litres capacity, 14 cooking functions and a soft-close door that cushions shut. The pyrolytic cycle runs for two to three hours, so schedule it overnight or off-peak for best running cost.
Best steam oven
Steam ovens sit in a different category to standard fan-forced models. They cook with water vapour, which keeps food moist, retains more nutrients and reheats leftovers without drying them out. The Miele Steam Oven is a combi-steam oven, meaning it adds a conventional fan-forced function alongside the steam mode, so you are not limited to moist dishes. The water tank is easy to refill without requiring a plumbed connection. It suits keen home cooks, healthy eaters and anyone who bakes sourdough or artisan bread regularly.
Best freestanding oven
Westinghouse 90cm Freestanding Electric Oven with Ceramic Cooktop
For households that want more cooking real estate without the cost and complexity of separate built-in appliances, the Westinghouse Oven is a compelling step up. At 90cm wide, it fits a larger kitchen gap and delivers a generous oven cavity alongside a five-burner electric cooktop, giving you the convenience of cooking on top with the even, consistent heat of a fan-forced electric oven below. The wider format also suits families who cook in volume regularly. One purchase, one install, and more cooking capacity than the standard 60cm alternative.
Best budget wall oven
Westinghouse 60cm Electric Oven
Not every kitchen needs a pyrolytic cycle or a dozen cooking functions. This Westinghouse Oven is a straightforward 72-litre built-in oven with fan-forced cooking, a clean stainless steel finish and a price that leaves room in the budget for the rest of the renovation. What you get is a reliable, warrantied oven that bakes, roasts and grills without drama.
Induction cooktops
Best 60cm induction cooktop
Bosch Series 6 60cm Induction Cooktop
The 60cm cooktop is the standard fit for most Australian kitchen cutouts, and the Bosch Serie 6 is one of the strongest options at this size. It offers four induction zones with a Combi Zone zone that merges two zones into one large area, useful for larger utensils like roasting pans and fish kettles. Power boost brings water to a boil faster than a gas burner. Touch slider controls make adjusting heat mid-cook straightforward and the ceramic surface wipes down in seconds.
Best 90cm induction cooktop
Westinghouse 90cm Induction Cooktop
If you are replacing a 90cm gas cooktop or cooking regularly for six or more people, a 90cm induction model gives you the real estate you need. The Westinghouse Cooktop delivers five induction zones including a large flexible cooking area that accommodates bigger pans and wok-style cooking. Zone bridging allows you to span two zones for long griddle pans. Touch controls and a boost function round out the feature set. Best suited to serious home cooks, larger households and open-plan kitchen islands where a wider cooktop looks as good as it cooks.
Induction vs gas vs ceramic: which cooktop is right for you?
For most new kitchens being built or renovated in Australia right now, induction is the better choice. Here is why.
Speed: induction transfers heat directly to the base of the pan via a magnetic field. It boils water around 50 per cent faster than gas and responds to temperature changes almost instantly.
Running cost: induction transfers around 85 to 90 per cent of its energy to the pan. Gas wastes roughly half its heat to the surrounding air. With gas prices having risen sharply in recent years across most Australian states, the cost gap has widened in induction's favour.
Safety: induction surfaces stay cool to the touch. The zone only heats the base of your cookware, not the glass around it. There is no open flame, no gas leak risk and far less chance of a burn from a stray hand.
Cookware: induction requires magnetic-base cookware, so stainless steel and cast iron work, but older aluminium or copper pots may not. Check the base with a magnet before you buy.
Ceramic cooktops are cheaper upfront but slower to heat and harder to keep clean. They suit tight budgets but have largely been overtaken by induction on value.
Gas still has a place in households where cooking style genuinely calls for it, such as wok cooking at very high heat, or where existing gas infrastructure makes the switch costly. But for most Australian homes being built or renovated today, induction is the practical, efficient and safer call.
Freestanding vs wall oven: pros and cons
This is a layout decision more than a quality one, and there is no universally correct answer.
Wall ovens sit flush in cabinetry and can be installed at a height that suits you, meaning no bending to check on a roast. They require a separate cooktop, which adds to the total purchase price and the complexity of the install. The payoff is a cleaner, more considered kitchen layout and more flexibility in where things go.
Freestanding ovens include a cooktop in one unit, which means one purchase, one delivery and one installation. They are the cheaper entry point and suit kitchens where simplicity and budget matter more than layout customisation. The trade-off is that the oven sits at floor level, which some cooks find less comfortable.
If you are renovating or building from scratch and have the budget, separate built-in appliances generally give the better result. If you are replacing a broken oven quickly or working within a tighter budget, a quality freestanding option from Westinghouse or Smeg is a smart, practical choice. See the Oven Buying Guide for more on sizing and installation.
For more detail on what to look for when buying, including oven size, energy ratings, fan-forced vs conventional cooking and cookware compatibility, see the Oven Buying Guide and the Cooktop Buying Guide on The Good Guys. For rangehood pairing advice, the Rangehood Buying Guide is also worth a read.
Frequently asked questions
Are pyrolytic ovens worth it?
Yes, if you cook regularly and dislike scrubbing the oven. The pyrolytic cycle heats the cavity to around 500°C, turning food residue into ash you simply wipe out with a damp cloth. No chemicals, no scrubbing, no oven cleaner smell. The cycle uses extra power over two to four hours, so run it overnight or off-peak to keep costs down. Less essential if you only cook occasionally, but for regular cooks it is one of those features you wonder how you lived without.
What is a steam oven and is it worth it?
A steam oven cooks using water vapour, which keeps food moist, retains nutrients and reheats leftovers without drying them out. Combi-steam ovens add a conventional fan-forced function so you get both modes in one appliance. Worth it for keen home cooks, healthy eaters and anyone who bakes bread regularly. A pure steam oven works best as a second oven alongside a conventional one. See the Steam Oven Buying Guide for more.
How much does induction cooking cost vs gas?
In most Australian states, induction is now cheaper to run per meal than gas. Induction transfers around 85 to 90 per cent of its energy directly to the pan. Gas loses roughly half its heat to the surrounding air. The exact saving depends on your electricity and gas tariffs, but gas prices have risen sharply in recent years, which has widened the gap in induction's favour. Over the life of the appliance, the running cost difference is meaningful.
