Via update: Apple increases Wi-Fi 6E bandwidth on certain devices

From 80 to 160 MHz: Depending on the device, more signal can now be transmitted. However, this only helps with a compatible counterpart.

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According to a deployment document updated in December and now discovered (German version still outdated) for business customers, Apple has also improved the WLAN support of various Macs and iPads with iPadOS 26.2 and macOS 26.2. Wi-Fi 6E support has been expanded from 80 to 160 MHz bandwidth in several use cases, which at least theoretically promises significantly more throughput.

Among the affected devices are the Mac mini M2, M2 Pro, and M4, the MacBook Pro models with M2, M3, M4, and M5, as well as the iPad Pro M4, iPad Air M3, and iPad mini 7 (with A17 Pro). When used with 5 GHz counterparts, all models now use not only 80 MHz bandwidth but double the rate, i.e., the aforementioned 160 MHz. At the same time, the maximum PHY throughput increases from 1200 to 2400 MBit/s.

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Previously, Apple only allowed the theoretical maximum when the connection was established over 6 GHz networks. It is still unclear why it took years for the change to be made. The change was not publicly communicated, and no information about it can be found in the release notes of the updates.

Despite the higher bandwidth, it may be more sensible to switch to 6 GHz, as this frequency range is less congested than the 5 GHz spectrum. 160 MHz was already usable there. Many companies have now moved to Wi-Fi 7, which supports 6 GHz. The first Apple devices support the standard, including the current iPhones from Series 16 or iPad Pro models with the M5 chip. The MacBook Pro with M5 still lacks the newer wireless standard. It is expected that the M5 Pro and M5 Max models, expected in spring, will support the technology.

The difference between Wi-Fi 6E and Wi-Fi 7 is still small on Apple devices. However, 160 MHz wide channels, and especially the 6 GHz band in crowded radio environments, bring a big leap, as Mac & i reported in February.

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This article was originally published in German. It was translated with technical assistance and editorially reviewed before publication.