Copper launches Charlie range induction stove with dual-voltage capability for $3,199

Copper unveiled its new Charlie range on Tuesday, a high‑end induction stove that can operate on either 120‑volt or 240‑volt outlets, allowing easier installation in most North American kitchens. The dual‑voltage capability means the appliance can be plugged into standard wall sockets or wired to a dedicated circuit, removing a common barrier for buyers who previously needed an electrician to add a 240‑volt line. The Charlie range also features a sleek glass‑ceramic surface, six burners, and a touch‑panel control system, positioning it as a premium option for cooking enthusiasts.

The move comes as induction cooking gains momentum for its speed, efficiency, and precise temperature control. Industry analysts note that while induction has been popular in Europe and Asia, U.S. adoption has lagged because many homes lack the 240‑volt circuits required for larger units. Copper’s earlier models were limited to 240 V, forcing customers to upgrade their electrical service or settle for smaller, less powerful cooktops. By supporting both voltages, the company addresses a longstanding pain point and aligns with a broader trend of manufacturers simplifying home‑cooking tech. The shift also reflects rising consumer demand for clean‑energy appliances as electricity rates climb and the push for lower‑emission cooking intensifies.

The Charlie range retails for $3,199 and ships with a three‑year warranty. Early reviewers praise its rapid heating, claiming a boil in under two minutes for a full‑size pot, and note the quiet operation typical of induction. Kitchen designers say the flexible wiring option will likely boost spec‑up sales in remodel projects, where contractors can avoid costly rewiring. Copper plans to roll the Charlie out to major retailers and its own online store by the end of the month, with a broader European launch slated for early next year. If the dual‑voltage model meets consumer expectations, it could set a new standard for high‑end induction ranges and accelerate the transition away from gas cooking in the United States.