Induction Cooker Buying Guides


If you're considering making an important purchase, why not take a look at one of our buying guides to see if we can help you find the best induction cooker that meets all of your needs. Induction cooker prices are mainly affected by product built-in quality and special features, but can also be influenced by certain induction hob types such as touch screen controls, size of the cook-top and brand value. Induction cooker models are enhanced by numerous features and energy-saving pre-set functions, so it's best to have an idea of what these features are, then you can decide what really matters to you when looking for an induction cooker.

Induction Cooker Buying Guides,how to buy a induction Cooktop?

Nowadays in India so many brands and models are available with different features and quality in induction cookers. For a buyer, its very difficult to understand the quality of an induction cooker, Generally a buyer in India always looks for a cheaper price induction cooktops,Also they want good quality induction cooker in cheap price which is really impossible.It's important to understand that cheap can't be always's very important to buy a good quality induction cooker at reasonable price to enjoy good and efficient cooking .

General quality factor to consider before buying a induction cooker.

1. Actual Wattage (not rated wattage):

Generally in market most  induction cookers are rated 2000w, but the real actual wattage may be very low as 900~1350w. You can understand only when you cook on it.Because of very low wattage you can't enjoy cooking quickly.Also it will not be very user freindly.The quality and finish of these induction cooktops  are really  very bad. The low wattage induction cooker uses ceramic plates or normal tempered glass top.If you fry oil ,the top glass gets crack immediately because of sudden heat generated in the oil and then vessel.This type of induction cooktops are not worth buying at all.

Our Nicecook Brand Uses 1850~1950(can be adjusted from 80w to 2200w) optimum wattage with very quick heating capabilities , Uses A-GRADE HIGH-STRENGTH  GERMAN CRYSTAL TOP PLATE.This is mentioned on the top plate it self. Good life and good Strength. Our Top plate can with stand upto 440 degree centigrade and will not break due to heat . The quality and finish of our induction cooktops are of very high standards.

2.The top Plate quality?very important:

If you need good quality induction cooker with good life ,see whether the top plate is A-GRADE GERMAN CRYSTAL PLATE,dont buy ceramic top plate induction cooker

Our  Nicecook induction cook tops uses only A-grade HIGH STRENGHT german crystal top plate. No compromise in quality even in lower end induction cookers models. We never make low quality induction cooktops since 2003.

3.The induction Coil Quality (Aluminium Or Copper claded Aluminium or Pure Copper Coil):

Generally low price induction cooker uses low wattage 900w~1350 wattage , ceramic/tempered glass top plate,small pcb board for low wattage,aluminium induction coil,plastic body and very less cooking functions on control panel with c-grade components used on pcb board. This type of induction cooker is available for Rs 1500~1600 in market.This type of induction cooker is not advisable to buy because it will not serve the purpose of cooking, Any power fluctuation will create immediate problem in these induction cooker . it will also not cook the way you want to cook.

Our Nicecook induction cooker uses only pure copper coil in all our models as standard. it's meant for long life.Always buy induction cooker with pure coper big coil with big pcb board,with original siemens igbt and with A-grade high strength german top crystal top plate.You can understand by seeing the product finish and heating capabilities by just boilng water on it.

4.The Induction Cooker Body Quality (Abs / plastic / plastic mixed abs body):

Low price induction cooker uses very low quality plastic body ,you can understand by seeing the finish of the product. This plastic body will develop cracks after 1-3months of time. you cannot put more weight on it because it can't resist more weight for normal 3-4 member  family also.

Always buy induction cooker with good quality high strenght body so that it can with stand more weight on it for good  cooking and durability. Our Nicecook Induction cooktops always  uses high class high strength body for long life for induction cooker. Our induction cooker can with stand good weight and sametime it stays for long life.

5.The main PCB Board:

Generally we suggest you to buy induction cooker with big PCB board with siemens igbt  written on the box.Please check  with the manufacturer whether they use siemens IGBT ,20 Amps or not.Never buy induction cooktop with small PCb Board.

Nicecook brand induction cooktops always uses Big pcb board with pure copper induction coil (big size coil). we  always use original siemens IGBT ,20 amps for long life and mre stability.In our all model we uses the same as a standard so that you get good quality induction cooktop.Our low price induction cooktop also uses the same above standard and contains 2 year warranty.

6. Quality of the Components Used in Main PCB Board:

The quality of the component used on the Pcb board is very important to have a trouble free long life and to resist power fluctuations. Low quality and low low cost  induction cookers cant use high quality components and thats why cheap quality induction cooktops you get for very chaep price. 

We suggest buy good quality induction cooktops from manufacturers who is manufacturing quality induction cooktops for long time. Ask 2 years of warranty from manufacturer. If the quality is good they will not hesitate in giving you 2 years warranty.

We in our Nicecook uses only A-grade good quality components in pcb boards for durability and can with stand power fluctuations. We uses always original components. Also we offer 2 years warranty on all our induction cooktops.

7.The Body size and the Top Plate size of The induction Cooker:

We suggest buy induction cooker with big size body . We say because if the body size is big ,the air circulation inside to cool the pcb is more efficient and thats why more life to induction cooker. Buy plate size atleast 270mm x 270mm, if more its more better and you can keep utensils with larger bottom also.

We have these standard for all our induction cooktops models described above

8.The finish of the product:

The finish of the product is very important to understand the manufacturer ability and quality  of a product.

We always make sure the product finish and look is of high standard so that anyone see our product using in your kitchen get attarcted and buy our Nicecook induction cooktops. We have our own designing team to design the look and feel of the product.

9.The warranty-1year or two year Warranty?:

Buy always induction cooktop with warranty. Ask manufacturer about spareparts like if top plate accidently get damage due to fall, whether they can service or not.

We make good quality induction cookers  and thats why we love to give you 2 yaers of warranty and post warranty also we can service your induction cooktops at reasonable charge. we have all spareparts readily available. Even 10years old model also we have spareparts in our warehouse.We have all the Top Plates available of our induction cookers.


To reduce the cost of manufacturing most manufacturer uses low quality IGBT, low quality RECTIFIER and low quality components. This type of induction cooker is very cheap and readily available in indian market.

Buy always induction cooker with Siemens igbt for long life.WE manufacture nicecook induction cooker with all A-grade quality for long life.Thats why we offer you 2 yaers warranty.

11.The IC -chip which regulates all operations:

Again quality matters

We in nicecook induction cookers uses imported quality ic-chip or samsung chip so that it last long ,because once the chip gone ,its very difficult  to replace the programmed chip unless not available in stock with the manufacturer. The chip is like a brain which does all cooking operation in induction cooktop. We have ic-chip spareparts available in our warehouse .

12.Whether the induction cooktop can operate in low voltage ~90v or not:

In India most of the rural areas or sometime in urban areas having low voltage problem. Some induction cooktop do not work in low voltage. Make sure you buy a induction cook top which can run on low voltage also.

Our nicecook induction cooker can run on low volage even at ~ 90v. Its very useful in areas where there is frequent voltage and power fluctuations and low voltage problems.

13.The temperature/power setting intervals:

While buying a induction cooktop make sure that temperature setting intervals are less, it is usefull while cooking. When you want slight increase - decrease in temperature to cook ,that time its very user frendly to regulate temperatures. Also see that the induction cooktop starts with less starting temperature by default when you on it.

We have made our induction cooker in such a way that when you start our nicecook induction cooker ,it starts with 60~ 80 degree centigrade and  can be adjusted upto 280 degree centigrade in 8 stages or 10 stages depending upon various model.

14.Cooking Functions availabe like ,

water,tea,milk,dosa,chappati,fry,stirfry,childlock,Timer,input volatage display,electric consumption display etc....available or not:

Make sure while buying induction cooker you have all required cooking functions on control panel. More Cooking functions available is good about manufacturer capabilities and ability to understand cooking needs.

We in nicecook induction cooker incorporates all maximum cooking functions in all our models.

15.Induction cooker with free gifts.

No body can give you something free as you know well. All free gift price is added in the buying cost . Free gift is given by some seller just to sell their low quality induction cooker and to get more profit margin. We recommend buy good quality induction cooker with out gift. Free gift like induction cooker vessels are available even for less price . All stainless steel and iron cookwares are suitable for induction cooker. Use full steel vessels for you induction cooktops for more efficient cooking. No special induction freindly cookware is required. Buy flat bottom stainless steel or iron made utensil readily available in all metal shop all over India.

Never buy induction presure cooker or cookware made of aluminium with steel patch at the bottom of the utensils. its not highly efficient  for induction cooker.Buy flat bottom stainless steel or iron made utensil readily available in all cookware shop all over India.

Last we say that you can judge what is good for you

More Knowlede about Induction Cooking:

Working Principle of a Induction Cookers,How Induction Cooking works, energy efficiency of Induction cookers?

Induction cooking technology is the latest,fastest and the most recent development in use of electrical energy to cook food. Induction cookers differs from traditional old electric cook-tops ,electric heaters ,electric coils and hot plates. Traditional electric hot plates use the principle of heat resistance to generate heat. In this process electric energy is used to heat the cook tops element through resistance first, and then this heat is transferred to the cooking utensil. This process is known as conduction.

Induction cooker use a magnetic field and eddy current  to heat up the vessel, which then heats the food while the induction cooker itself stays relatively cool, it does not heat the element inside the induction cooker. Heat is created and transfers directly to the cooking utensil  magnetically, and almost all of it stays confined to the cookware and the food inside it. Cooking with induction is the fastest cooking method and is just as controllable as a LP gas stove. Although induction cookers are in affordable price range, they tend to be the most energy efficient cookers sold today because of the decrease in cooking time. In an induction cooker the magnetic field thus created tends to generate heat inside the cooking utensil through a scientific process called magnetic hysteresis loss. This hysteresis loss takes place only in vessels and containers made of ferrous metals such as iron, steel, enamel coated steel or induction base cookware. 

Control Panel

The Control panel is the panel where you find all cooking options available in a induction cooker.When it comes to the best model for an induction cooker, you are provided with a number of options to choose between. The first consideration is cook-top controls, you have to choose the product depending upon the type of control panel you need. There are primarily three types of control panel available for Induction cookers: Touch sensor controls, Press button controls, Rotating Knob control. Some low quality touch controls may wear out more quickly than knobs, switches, or buttons. Some models have almost dozen different power settings, and pre-sets for such things as boiling water or keeping cooked food warm. Child-lock and automatically timed shut-off are also safety features you might want to consider when purchasing an induction cooker.

Multiple cooking zone Induction Hobs

Induction cookers may have 1, 2, 3, 4 or 5 induction zones. Two coils are most common in Hong Kong and three are most common in Japan, but four is the most common in the US and Europe. Small stand-alone portable induction cookers are relatively inexpensive and which are popular in India. Your choice of whether to buy a built-in, portable or counter-top induction cooker will depend greatly on whether you are renting or own your home. When it comes to price, the most economical are counter-top model induction cookers and some portable model induction cookers. Prices for built-in induction cookers and higher-end, branded portable induction cookers are influenced by style and features in the cook-top.


  • Induction cooktops come in a variety of sizes, so it is important to know the size you need before shopping and to determine any additional features you prefer.
  • Induction cookers vary in element(Induction Coil) wattage, features like Indian menu, timer, and the number of heating elements.
  • Induction Coil with higher wattage create heat more quickly and can reach higher temperatures than lower wattage elements.
  • All induction models should have standard features such as cookware detection and multiple heat settings etc.

The various functions of an inductioncooker may be discussed below:

  • Automatic Cookware Detection: AS now days every body knows that induction cooker uses only stainless stell and iron made vessels.Other than stainless steel and iron made vessels cant be used on induction cooktops .You probably already have some suitable pans for induction cooking. Most of the induction cookers are able to recognize most types of induction suitable cookware. To test a cookware, place the cookware with some food to cook or with water on the heating area of your induction cooker (induction stove) and power-on the unit. If the display of your induction cooker remains unchanged your cookware is induction compatible. If the display of your induction cooker flashes on and off or some beep sound comes,your cookware can not be used with an induction cooker. You can also check induction compatibility of your cookware using a magnet. If the magnet sticks to the base of your cookware then your cookware can be used on induction cooker. Removing the cookware from induction cooker immediately turns-off the induction heating in your cook-top, however cooling fan in the unit will run for a while to cool-down the internal electronics in an induction cooker. To completely turn-off the induction cooker you should press the 'Off' button in your induction cook-top.
  • Small item detection - safety feature: In some induction cooker models a small object such as a fork, spoon or a ring placed on the heating area of the induction cooker by itself is not detected as a pan. In such case the display on an induction cooker flashes and there will be no output power.
  • Child safety lock function: Some of the induction cook-top models are equipped with a child safety lock feature which locks the induction cook-top during the use, either when the induction cook-top is stopped for cleaning or during cooking. In this case any operations pre-set and underway in the induction cook-top will continue and the displayed settings remain active and all the function key's or settings will be 'locked', but for safety reasons only the "Power-Off" button will be usable.
  • function4:
  • function5:

There are special purpose heavy-duty Commercial Induction cookers as well.

Maximum Power of the cooktop:

Today's induction cookers have become much more efficient to operate, but in some of the portable unit induction cookers power level have become higher (2100W maximum). Some of the latest version induction cookers have relatively low maximum power level (power level of 1500W or 1700W maximum but these cook-top will provide almost same temperature output of a regular 2000W / 2100W powered cook-top) features or 'efficient heating in low power levels' options which can really save your energy bills. Please click here to view low power induction cookers in our store.

The major inductioncooker brands sold in India are:

  • Philips
  • NiceCook (iso 9001-2008 certified)
  • Havells
  • TCL
  • Bajaj
  • Prestige
  • Pigeon
  • Mr. Butler's
  • Crompton Greaves
  • Usha
  • Preethi
  • Butterfly
  • V-Guard
  • Morphy Richards

The approximate price for these inductioncooker brands in India ranges between 2000 Rupees to 6000 Rupees.

At , along with the wide selection of induction cookers, we also offer induction cookware and pressure cookers which will help you make your kitchen. Offering a variety of genuine, branded products at competitive prices, different payment options and quick delivery at your doorstep is our promise.

So what are you waiting for? Check out the most amazing range of induction cooking solutions and just buy it ,its so simple.

Induction Cookers - Technology

Let's learn about Induction Cooking Technology

As we know that the latest cooking technology in the world is induction cooking .The technology behind is quite simple.The basic concept is that induction cooker works on electromagnetic induction principle.The  electromagnetic induction principle can take place only in steel and iron utensil. The induction coil inside the induction cooker generates magnetic field and eddy current in the steel or iron utensils.due to this the iron molecules starts rapid movement and give resistance to each other ,Due to this heat is generated in the utensils very quickly.

In somany cooking technology , the best available technology is induction cooking,Induction cooking completely different from all other cooking technologies-- it does not involve generating heat which is then transferred to the cooking vessel, it makes the cooking vessel itself the original generator of the cooking heat.

How does an induction cooker do that?

Put simply, an induction-cooker element/induction coil (what on a gas stove would be called a "burner") is a powerful, high-frequency electromagnet, with the electromagnetism generated by sophisticated electronics in the "element" under the unit's top plate. When a good-sized piece of magnetic material--such as, for example, a cast-iron skillet--is placed in the magnetic field of the induction coil is generating, the field transfers ("induces") energy into that metal. That transferred energy causes the metal--the cooking vessel--to become hot. By controlling the strength of the electromagnetic field, we can control the amount of heat being generated in the cooking vessel--and we can change that amount instantaneously.

(To be technical, the field generates a loop current--a flow of electricity--within the metal of which the pot or pan is made, and that current flow through the resistance of the metal generates heat, just as current flowing through the resistance element of a conventional electric range's coil generates heat; the difference is that here, the heat is generated directly in the pot or pan itself, not in any part of the cooker.This type of current is called eddy current)

 how induction cooker works

  1. The element's electronics power a coil (the red lines) that produces a high-frequency electromagnetic field (represented by the orange lines).
  2. That field penetrates the metal of the ferrous (magnetic-material) cooking vessel and sets up a circulating electric current, which generates heat. (But see the note below.)
  3. The heat generated in the cooking vessel is transferred to the vessel's contents.
  4. Nothing outside the vessel is affected by the field--as soon as the vessel is removed from the element, or the element turned off, heat generation stops.



(Note: the process described at #2 above is called an "eddy current"; heat is also generated by another process called "hysteresis", which is the resistance of the ferrous material to rapid changes in magnetization. The relative contributions of the two effects is highly technical, with some sources emphasizing one and some the other--but the general idea is unaffected: the heat is generated in the cookware.),

(You can see what such a coil and its associated electronics looks like in the image below.)

 induction coil and pcb assembly in induction cooker

 There is thus one point about induction: with current technology, induction cookers require that all your countertop cooking vessels be of a "ferrous" metal (one, such as iron,or steel that will readily sustain a magnetic field). Materials like aluminum, copper, and other metal are not usable on an induction cooker. But all that means is that you need iron or steel pots and pans. And that is no drawback in absolute terms, for it includes the best kinds of cookware in the world--every top line is full of cookware of all sizes and shapes suitable for use on induction cookers (and virtually all of the lines will boast of it, because induction cooking is so popular with discerning cooks). Nor do you have to go to top-of-the-line names like All-Clad or Le Creuset, for many very reasonably priced cookware lines are also perfectly suited for induction cooking. But if you are considering induction cooking and have lot invested, literally or emotionally, in non-ferrous cookware, you do need to know the facts.

(And there are now available so-called "induction disks"-a round iron plate that will allow non-ferrous cookware to be used on an induction element; using such a disk loses many of the advantages of induction--from high efficiency to no waste heat--but those who want or need, say, a glass/pyrex or ceramic pot for some special use, it is possible to use it on an induction cooktop with such a disk.)But the life of induction cooker reduces drastically using a iron disk on the top plate.

More Cooking Technology in Future may come but its too far.

On the horizon is newer technology that will apparently work with any metal cooking vessel, including copper and aluminum, but that technology--though already being used in a few units of Japanese manufacturer--is probably quite a few years away from maturity and from inclusion in most induction cookers. If you are interested in a new cooktop, it is, in our judgement, not worth waiting for that technology.

(The trick seems to be using a significantly high-frequency field, which is able to induce a current in any metal; ceramic and glass, however, would still be out of the running for cookware even when this new technology arrives--if it ever does.)


Now finally on this side of that "horizon" is the so-called "zoneless" induction cooktop (every maker has its own trademarked term for "zoneless', but that's the common term). It rather seems, at this point, as if the mountain has labored to birth a mouse. The original promise of zoneless was a surface on which you could put down any size or shape of cooking vessel in any location or orientation and have everything work. In fact, even that, when once one comes to think it through, is not so very exciting except as it may involve cooking vessels of unusual sizes or shapes--the few things (griddle, grill, fish pan) that don't function well, or at all, on standard circular heating elements; for most pots and pans, having fixed-location heating elements is just not an issue.

Well, zoneless has been in Europe for some years, and now is arrived in the U.S. with models from (as this is written) two BSH Group makers: Thermador and Gaggenau. (No doubt there will be more from other makers soon enough--both the Electrolux Group and the Fagor Group have substantial expertise in "zoneless".) The issue on which, in our opinion, these new zoneless units disappoint is capacity: they are 36-inch units, a size one would normally expect to be able to carry up to five vessels--but to achieve the "zoneless" quality, they restrict the cook to a maximum of four cooking vessels at any one time. To us, that seems a big step backward in technology.

It would be less disappointing were it not that there are now several units on the market that provide the option for true induction-powered "bridging" between a front-and-back element pair, effectively turning the two into a single quite long heating element, so that exactly the "problem" vessels--grills, griddles, fish pans, and the like--are accomodated perfectly well. There are 30-inch, four-element units with bridges, and 36-inch, five-element units as well. What one might gain over such a bridged unit by going to one that is 36 inches wide but only takes four vessels escapes us.

Finally, there is also now such a thing as an induction oven. (The usual heating coil on the base of the oven has been replaced by a ferrous plate, which is energized to heat by embedded induction coils beneath it--so any sort of bakeware will work in it.) Expect to see more such things before long.


Induction Cooker- The History Behind


Induction cooking is not a new technology, it has long been widely used around the world. People witnessed magic of induction cooking first time in early 1900s. Induction cooking technology was introduced at Chicago in a 'World Fair" in 1933 as well in the mid-1950s. Induction cooker demonstrations were held by GM in North America by the Frigidaire division of GM. To demonstrate convenience and safety of Induction cooking the induction cooker demonstration was shown by placing a newspaper between Induction cooker's surface and the pot while boiling a pot of water. But it never quite caught on and induction cooker productions were delayed for another few more years and for subsequent 40 years the technology was used mostly in industrial applications.

Modern developments and implementations of Induction cooking starts in early 1970s at the R&D Center of Westinghouse Electric Corporation in USA. These modern Induction cooktops used transistors developed for automotive electronic ignition systems to drive the 25 kHz current. The stand-alone single-burner range was named the Cool Top Induction Range.

Westinghouse developed their Cool Top 2 (CT2) Induction ranges by a team led by Bill Moreland and Terry Malarkey. Their induction ranges included a set of high quality cookware made of Quadruply and were priced at US$1500. Production took place in 1973 through 1975, and stopped coincidentally with the sale of Westinghouse Consumer Products Division to White Consolidated Industries Inc.

In the US, NASA developed it for the space program. Consumer units followed in the US, but were plagued by low power, reliability and noise problems.

Though induction cookers faded from the American consumer market, it continued to be developed in Europe and Asia where energy availability is an issue. Some US manufacturers like Cooktek and Luxine continued to develop commercial units. In 2000, European manufacturers made a breakthrough (in conjunction with DuPont) in insulating materials design for integrating the electronics with the induction generator coils.

The snap together design of these fourth generation systems along with the reduced fabrication costs enabled the manufacturers to produce induction generators for far less than previously, with much more compact designs that were inherently more reliable. As a result the market in Europe really took off. Currently induction cooktops are a norm in new construction in many European countries and are only about 20–30% more expensive than radiant ceramic cooktops there. In Asia a similar phenomenon has occurred. Huge numbers of Asian households are switching to induction for their cooking due to the safer and cooler cooking environment it provides.

With recent improvements in technology, induction cookers are now better than ever and while cheaper manufacturing from China has reduced the cost of induction cookers to levels that are being affordable to every household.


Induction Cooker Pros & Cons


Today induction cooking is the most favourable and efficient cooking but then also some pros and cons exits.


1. Instant Adjustment/ Instant heat control:

To serious cooks, the most important favorable point about induction cookers is that they are as or more "powerful" at heating as any other sort and sametime you can adjust the cooking heat instantly and with great precision. Before induction, good cooks, including all professionals, overwhelmingly preferred gas to all other forms of electric cooking for one reason: the substantial "inertia" in ordinary electric cookers--when you adjust the heat setting, the element (coil, halogen heater, whatever) only slowly starts to increase or decrease its temperature. With gas, when you adjust the element setting, the energy flow adjusts instantly.

But with induction cooking the heat level is every bit as instantaneous--and as exact--and even better as with gas, yet with none of the many drawbacks of gas (which we will detail later). In Induction cooking,the controls can be adjusted to increments as fine as the induction cooker manufacturer cares to supply (and nowadays that is very fine, especially at the critical low-temperatures end), and--again very important to serious cooks--such elements can run at as low as required cooking-heat level as wanted for gentle simmering and such like (something even gas is not always good at). 

2. No Wasted Heat:

As we know that in  induction cooking, energy is supplied directly to the cooking vessel by the electro-magnetic field; thus, almost all of the source energy gets transferred to that vessel. With gas or conventional electric cookers (including halogen), the energy is first converted to heat and only then directed to the cooking vessel--with a lot of that heat going to waste heating up your kitchen (and you) instead of heating up your food.

As a comparison, 40% (less than half) of the energy in gas gets used to cook, whereas with induction cooking 84% percent (or, by many estimates, even more) of the energy in the electricity used gets used to cook (and the rest is not waste heat as it is with gas).

There are two important heat-related consequences of that fact:

a. Cooler Kitchen: of course the cooking vessel and the food itself will radiate some of their heat into the cooking area--but compared to gas or other forms of electrically powered cooking, induction makes for a much cooler kitchen-we call it green kitchen (recall the old saying: "If you can't stand the heat, get out of the kitchen."); and,

b. A Cool Stove Top: that's right! The stovetop itself barely gets warm except directly under the cooking vessel (and that only from such heat as the cooking vessel bottom transfers). No more burned fingers, no more baked-on spills, no more danger with children around. 

3. Safety:

We have already mentioned that the stove top stays cool: that means no burned fingers or hands, for you or--especially--for any small children in the household.  And for kitchens that need to take into account special needs, such as wheelchair access, nothing, but nothing, can beat induction for both safety and convenience. (see the paragraph farther below).

Furthermore, because its energy is transferred only to relatively massive magnetic materials, you can turn an induction control to "maximum" and place your hand flat over it with no consequences whatever--it will not roast your non-ferrous hand! (Nor any rings or bracelets--the units all have sensors that detect how much ferrous metal is in the area that the magnetic field would occupy, and if it isn't at least as much as a small pot, they don't turn on.) And, while an element is actually working, all of its energy goes into the metal cooking vessel right over it--there is none left "floating around" to heat up anything else.

Moreover, LPG gas Stoves and induction's are  only real competitor's and has special risks of its own, not all of which are as well known as they perhaps should be. While the risk of a gas flame, even a pilot light, blowing out and allowing gas to escape into the house is relatively small, it does exist. But a much bigger concern is simply gas itself, even when everything is working "right". Use any web search engine and enter the terms gas health risk cooking and see what you find (really: do try it now in google); if, for example, you visit the Gascape web site, you may never again want to even enter a house with gas laid on (take some time to really poke around on this site--you may be shocked). And, of course, all combustion releases toxic carbon monoxide.

4. Ease And Adaptability Installation:

Unlike most other types of cooking equipment, induction units are typically very thin in the vertical, often requiring not over two inches of depth below the countertop surface. When a cooking area is to be designed to allow wheelchair access, induction makes the matter simple and convenient. 

5. Ubiquity:

It is an obvious but still very important fact that induction cookers are powered by electricity. Not every home actually has a gas pipeline available to it--for many, the only "gas" option is propane, with the corollary (and ugly, space-taking, potentially hazardous) propane tank and regular truck visits. But everyone has clean, silent, ever-present electricity.

6. Cleenliness:

Burning gas has byproducts that are vaporized, but eventually condense on a surface somewhere in the vicinity of the cooktop. Induction cooking or Electrical cooking of any kinds eliminates such byproducts.


1. The Cooking Vessel:

The most obvious and famous drawback to induction cooking has already been mentioned: it only works with cooking vessels made of magnetic materials. The commonest of such materials used for cooking vessels are stainless steel and iron or cast iron. Cookware suited for use with induction cookers, from the extreme high-quality end down to thrift-store modest, is readily available; but if you already have a stock of mostly expensive aluminum or copper or glass or pyrex cookware and little or no cast iron or stainless, you might be up for a cookware investment.

On the other hand, if you have a significant quantity of non-ferrous cookware that is not terribly expensive, you can replace it--possibly with much better stuff!--as part of the process; cast iron is by no means "spendy" cookware. If you have ever seen the inside of a real restaurant kitchen, you will surely have noticed that most or all of the cookware is either cast iron or nice, shiny stainless steel (even when they are still using gas for their cooking). Steel is most cook's preferred cookware material for many good reasons we discuss elsewhere on this site ,and recall that enamelled steel cookware also works beautifully on induction.

(Note that not all stainless-steel cookware works equally well on induction units; much depends on how the maker has assembled the layers of metal of which the pot or pan is made. Do not assume that all cookware labelled "stainless steel" will work on an induction unit--but almost all makers whose products do work, which includes a lot, will proudly say so in their advertising material or specifications. The easiest test in the world is to take any magnet--a refrigerator-decor type works fine--and see if it will cling to the bottom of a piece of cookware. If it doesn't, or if it clings very weakly, that item of cookware will not work on an induction cooker. If you're shopping for cookware that you want to be able to use on an induction unit, now or in the future, just take such a magnet along with you. Or, if you're buying off the web, make sure the product description says the item is induction-compatible, or ask for a written or emailed statement that it is, with full refund privileges.)

For the curious, the difference is how much, if any, nickel was added to the stainless, as nickel kills magnetic fields; the sort labelled "18/0" is nickel-free, whereas "18/8" or "18/10" stainless has too much nickel to work effectively on induction cooktops. (Nickel is used because it tends to make a shinier steel.)

As we noted elsewhere, technology to allow use of any metal cookware--even copper and aluminum--is in the pipeline, but there are definite problems with getting sufficient power levels with that technique, so it will likely be many years before units with it start showing up in the mainstream (if they ever do). So, for now, the need for ferric cookware does remain.

(There are now, however, adaptors available that will allow any pot or pan to be used on an induction element; because they essentially turn an induction element into a standard stovetop type of heater, they lose many of the advantages of induction--they are less efficient, they get very hot, and may be restricted as to maximum power level--but if you have a special-purpose item of non-ferrous cookware, such as glass or ceramic, it can be made to work on induction)

2. Inadequate Power:

This is not a valid negative- but we list and discuss it here because there are so many falsehoods and misunderstandings floating around on this matter. As we clearly showed, with hard numbers, induction cooking units are not merely as powerful as even "pro" gas ranges (residential "pro", that is), they are almost invariably much more powerful. (And that's using conservative figures for both gas and induction efficiencies.) To recap, a top-line (and top-price) so-called "pro" home gas range might have burners each rated at 15,000 BTU/hour or, in a few cases, as much as 18,000 BTU/hour--but that is only about 2.1 to 2.5 kW for induction elements, and even the most modest cooktops have at least one element of at least 2.4 kW (and many have elements up to 3.6 or 3.7 kW or even more!). Any concern over the adequacy of the "cooking power" of induction units is simply silly and ignorant.

3. Electricity Failure:

If the electricity supply to your home is interrupted, you will be unable to cook; gas supplies can be interrupted, too, but such interruptions are normally somewhat less likely than electricity interruptions. If the electricity where you are frequently goes out for hours at a time, the loss of cooking ability may be an issue for you. Most people living in such circumstances will have provided themselves with a backup, such as a propane-powered emergency generator--but if that's you and you have no backup, factor the matter into your decisions.

3. No 'Char' Flames:

For those to whom charring such items as peppers in an open flame is important, the lack of such a flame is a drawback. (It is, of course, one shared with all non-gas cookers.) But nowadays, most good ovens--gas certainly, but probably even electric--can do an acceptable job of charring food.

Neutral :

1. Energy Cost:

Energy-cost differences are hard to reckon because the prices of gas and the price of electricity these days are highly volatile, even relative to one another (the DOE--the U.S. Department of Energy--reports that between 1999 and 2008, the national annual average residential natural gas price more than doubled), and vary considerably from locale to locale even on the same day at the same hour (and, of course, by season, too), sometimes by as much as a 3:1 ratio. But in any event, it is not a really large factor: according to the DOE (Table A.4), cooking accounts for only about 2.7 percent of an average home's energy use--and that use includes ovens, toasters, microwaves, and whatever else, not just stovetop cooking. The difference in cost for various cooktop energy sources is at most on the order of a couple of dollars a month.

Where does that come from? In November of 2009, on a national average, induction-cooking electricity cost about 1.43 times what gas-cooking cost (gas was $11.25 per thousand cubic feet, about 1,020,000 BTU, while electricity was 11.33 cents a kilowatt-hour, and 1 kilowatt-hour equals about 7,185 BTU). Overall household energy costs were estimated by one source--and this is a big variable--at $5 to $10 a day. Assuming, then $7.50 a day, that's about $228 a month, of which on average 2.7%, or roughly $6, goes for cooking costs. The 43% greater cost of electricity would be about $2.60, but that's way high because it assumes that all of the cooking energy is used for stovetop cooking, and that all households were using gas, the lowest efficiency method, for their cooking. So a couple of bucks a month is probably too high an estimate.)

As one often-cited energy resource site put it, Most people can't save much energy by changing their cooking methods. That site estimates saving about $13 a year for gas cooking rather than electric, and that's not induction electric, which is significantly more efficient than most other electricity-powered cooking methods. So perhaps even a buck a month difference is too high an estimate. In short, the energy cost differences just don't matter. (Which, of course, is why they're in this "neutral" category.)

2. Purchase Cost:

It's hard to say that induction cooktops are "comparable" to gas cookers when induction-unit prices start at close to a thousand dollars: nonetheless, we will say it. The reason we do is because one needs to be careful to compare apples to apples, and the conventional 30-inch slide-in kitchen stove is an orange in this analogy. It is not always true that "you get what you pay for", but it is always true that you don't get what you don't pay for. An induction unit is so clearly superior, in so many ways, to any other form of cooking that it is hard to exaggerate the differences. One can say that a Chevy and a Rolls Royce are both "cars"--vehicles that take a given number of passengers from Point A to Point B--but there are valid reasons for the difference in their prices.

Moreover, a cooker--ordinary, fancy gas, induction, whatever--is a very long-term investment. The cost difference between a simple, inexpensive plain kitchen stove and a decent or better induction unit is not much when averaged out over the likely lifetime of such a unit. Moreover, consider: right now (early 2013), the top-ranked gas range on Consumer Search's list costs about $1,350; ranges topped with induction cooking surfaces range from $1,150 or so up, with a half-dozen under $1,500. That is awfully competitive. (Curiously, induction-topped ranges cost little more than induction cooktops.)

3. Vessel Sizes:

Cooking vessels at the extremes of size--the very small and the very large--occasionally raise issues. Because the auto-detect feature that all induction units have is meant to assure that things from cooking implements (such as metal tongs or spoons or ladles) to jewelry (rings or bracelets) will not activate an element, the detectors are often set rather conservatively, so much so that on some units very small pots or pans will not be detected (the usual minimum pot base size for activation is from 4 to 5 inches, depending on particular unit.) But that is scarcely a major issue: if you really must have such a pot--say "a butter warmer"--there are accessories available that make it easy.


Induction Cookware Usage Details

The Induction Cooking Utensils Usage and Other Details:

Always buy flat bottom utensils made of normal steel or iron. All type of induction cookware are available in market and readily available. Dont by utensil made of hindalium or aluminium with a round steel patch(not enery efficient) on the bottom of the utensils. Even if you buy a pressure cooker ,buy a whole steel pressure cooker.

Always use correct pan size on Induction cooker Top plate. I mean to say it should not be too small bottom size or too big. See the top plate size of your induction cooker and buy little smaller pan bottom size  than the top plate size.

Always use pan lid while cooking so that the contents in the pan cooks quicker and same time energy is also saved.This way you save more electricity and your precious time also.

Saucepans, frying pans, deep frying pans, stew pans etc. are made with stainless steel, cast iron or enamel coated steel cookware,some  with induction base are suitable for induction cooking.

Use quality cookware with heavier bottoms for better heat distribution on induction cookers and for more even cooking results. Aluminum, glass, ceramic, pans without an induction base and copper pans, and some non-magnetic pans are incompatible with induction stove.

Pan should be placed and centered properly on the cooking zone of an Induction cooker or in case the pan size is too small the related LED will display an error code "E0" and the pan will not heat.

Hold the handle of the pan when stirring or turning the food. This helps prevent spills and movement of pan over induction cooker surface.

Never put an empty cookware on the powered-on induction stove and allow it for unnecessarily over heating, as this could cause the cookware to become distorted or the induction coil to become damaged.

Cookware sensing feature availabe on induction cookers doesn't permit induction element to be activated without an induction compatible pan on the induction cooktop surface. If the cookware or pan is moved from the center of the cooking zone for any reason, the induction cooktop sensor will detect the situation and the cookware will no longer heat. The display will flash and shows an error code "E0". The induction cooktop will remember the last power level setting for up to 20 seconds (this timing may vary on different models) before the induction cooker or cooking zone will automatically shut OFF


Induction Cooker-Troubleshooting

Induction Cooker-Troubleshooting

Before calling the Service

Occasional issues may arise in your cook-top during daily use. Many of these problems may be resolved by yourself. Before calling for service, review the following problems first. It may save you both time and expense. This list includes common experiences that are not the result of defective workmanship or material in your induction cook-top.

1. General Common Problems And Easy Solutions:

Induction cooker does not operate.

  • Induction cookers controls are locked. Set the induction cooker controls to unlock the induction cook-top.
  • House fuse has blown or circuit breaker has tripped. Check/reset breaker or replace fuse. If the problem is a circuit overload, have this situation corrected by a qualified electrician.
  • Service wiring not complete.
  • Power outage. Check house lights to be sure.

Induction cooker turns off while cooking.

  • The automatic shut-off feature will turn the induction cooktop OFF after any cooking zone has been in continuous use for more than the limited time period.(Refer to the Instructions manual supplied with the induction cooktop for more detailed information).
  • Induction cookers internal heat sensor has detected high temperatures inside the appliance. Be sure the induction cooker vent holes are not blocked.
  • Fluids spilled or object lying on controls area of the induction cooker. Clean spills or remove object from induction cookers surface.
  • Re-power the induction cooker.

Element does not heat the food

  • No power to the induction cooker. Please check or reset breaker or replace fuse.
  • If the problem is a circuit overload, or improper connection of the plug and cable supplied with the induction cooker, have this situation corrected by a qualified electrician.
  • Incorrect cooking control setting on induction cooker. Make sure the correct control is ON in your induction cooker for the cooking.
  • Too low heat setting on induction cooker. Turn control to a slightly higher setting until induction element comes on.
  • In your induction cooktop incorrect control is ON. Be sure to use correct control for the cooking zone needed.
  • No cookware was placed on the cooking zone of the induction cooker or cookware material type or pan is not suitable for induction cooking.
  • Cookware bottom not large enough for induction cooking zone.
  • The cookware placed on induction cooker surface is warped with any non-magnetic material or in poor condition.
  • The cookware or pan is not centered on the surface of induction cooker cooking zone.
  • Cookware resting on induction cooker surface or does not rest completely on the induction cooker surface.

Element too Hot or not hot enough

  • Incorrect control setting on induction stove. Raise or lower setting on induction cooker until proper amount of heat is obtained.
  • Lightweight or warped pans being used on induction cooker. Using flat, evenly balanced, medium or heavyweight cookware on an induction cooker are recommended.
  • In an induction cooker pans having a flat bottom heat better than warped pans.
  • Cookware material affects heating on induction stove.
  • Heavy and medium weight pans heat evenly. Because lightweight pans heat unevenly and foods may burn easily.
  • Voltage is incorrect. Be sure that induction stove is properly connected to the specified power source.

Food is not heating properly

  • Improper cookware placed on induction cooker. Select flat-bottomed cookware of a proper size to fit the cooking zone of induction cooker.
  • Incorrect control setting on induction cooker. Raise or lower setting of induction cooker until proper amount of heat is obtained.

Poor cooking results

  • Many factors affect cooking results on an induction cooker. Adjust the recipe's recommended heat or power levels or cooking times.
  • The cookware used on an induction stove is too lightweight or warped. Use heavier quality induction compatible cookware so foods being prepared may cook more evenly.

Display LED continuously flashes

  • Induction Cook-top pan detection sensors do not see the correct cookware placed on the induction cooker surface. Test the cookware with a magnet to be sure cookware is made with Induction compatible material.
  • Cookware has been removed from the cooking zone of induction cooker without turning the induction cooker OFF. Place cookware back on to the cooking zone of your induction cooker or if finished cooking by turn off the induction cooktop.
  • Cookware is not centered over the cooking zone of induction cooker properly.

2. Recommended Heat Setting On The Induction Cooker:

Only use high heat settings on your induction cooker (induction stove) if necessary. It is recommended to heat oil slowly in low or medium heat levels on an induction cook-top.

Practice and experience will ultimately determine the heat settings most appropriate for you. There will be some variation in the efficiency of the pots being used – all brands will not behave in exactly the same way. Don’t be afraid to experiment and get your own comfort level for using the cook top. Once you experience the versatility, control and speed the induction cook top offers, you will never want to go back to conventional gas or electric cooking.

For delicate foods and small quantities you should select a lower heat setting on your induction cooker, and for larger quantities a higher setting can be used. It takes a little experience to find the correct simmering setting to cook in a more energy-saving manner on your induction cooker. The contents of the pot should simmer gently without boiling over, and no more than a little steam should escape from the pot. If a lot of steam is escaping, you should reduce the heat settings in your induction cooker. To save energy select the size of cookware which suits the quantity you want to cook, and if possible always cook with the lid on.

Depending on the type of induction cooker, power settings and the specific characteristics of the individual preset programs in induction stove model every stove behaves slightly differently when cooking. You may find more detailed information in the operating instructions for your induction stove.

3. Cleaning Of Induction CookTop- How?

Clean the induction cooktop after each use. Turn Off the induction cooker and disconnect plug from power source, and wait until the unit has cooled down before cleaning.
Always switch off the appliance before you unplug it. Please switch off an induction cooker if its surface is cracked. Switch off an induction cooker by its control switch after use. It is not recommended to relay on automatic switch off function available on an induction cooktop.
Do not clean the cooktop while it is still hot. Some cleaners produce noxious fumes when applied to a hot surface. Wipe and clean the ceramic glass plate and the appliance with a damp cloth and if necessary only use non-abrasive glass cleaning solution or some mild cleaning agent on spills.
Do not use benzene, thinner, scrubbing brush or polishing powder to clean any surface on induction cooker. When needed, use vacuum cleaner to remove dirt from the air intake and exhaust vent. Never insert any type of metal or iron wire into vents.

4.Use Correct Size and Material Pan and Utensils For Best Result:

Always use correct size pan on Induction cooker. Do not use cookware with a bottom diameter of more than 16cm to deep-fry food, as this causes the induction stove to malfunction.

The use of a pan lid when boiling the contents of the pan will make it come to the boil quicker, thus reducing the amount of electricity used. Saucepans, frying pans, deep frying pans, stew pans etc. are made with stainless steel, cast iron or enamel coated steel are or cookware with induction base are suitable for induction cooking.

Use quality cookware with heavier bottoms for better heat distribution on induction cookers and for more even cooking results. Aluminum, glass, ceramic, pans without an induction base and copper pans, and some non-magnetic pans are incompatible with induction stove.

Pan should be placed and centered properly on the cooking zone of an Induction cooker or in case the pan size is too small the related LED will display an error code "E0" and the pan will not heat.

Hold the handle of the pan when stirring or turning the food. This helps prevent spills and movement of pan over induction cooker surface.

Never put an empty cookware on the powered-on induction stove and allow it for unnecessarily over heating, as this could cause the cookware to become distorted or the induction coil to become damaged.

Cookware sensing feature availabe on induction cookers doesn't permit induction element to be activated without an induction compatible pan on the induction cooktop surface. If the cookware or pan is moved from the center of the cooking zone for any reason, the induction cooktop sensor will detect the situation and the cookware will no longer heat. The display will flash and shows an error code "E0". The induction cooktop will remember the last power level setting for up to 20 seconds (this timing may vary on different models) before the induction cooker or cooking zone will automatically shut OFF.

5. Do Not Block Air Intake Panel And Vents In Induction Cooker:

Always place the induction cooker on a stable, horizontal and level surface and allow sufficient space around the cooking area while induction cooking. Do not block the air-intake panel as this may cause unit to overheat. Keep unit a minimum of 4” from wall or other equipment or obstructions for proper ventilation.

Be sure the cooktop vent holes are NOT blocked. When the ventilation is blocked, heat cannot be blown out of the induction cooker smoothly, it causes device inside over-heat. If the vent holes are blocked the induction cooktop internal sensor may shut OFF to avoid over heating the appliance.

Please keep a minimum distance of 5 to 10 cm or 4” from the device to walls or other items. In case of over heat please power off and let the unit cool down, and then you can re-plug the power cord and restart the unit.

During cooking, the fan switches on to keep the induction cooker cool. When you switch off the induction cooker, the fan remains on for approx. one minute and then switches off automatically.

6. Low Voltage , irregular Voltage And Power Failure:

Do not attempt to operate induction cooker during a power failure or a too low voltage in the line. If the power fails, always turn off the induction cooker. If the induction cooker is not turned off on too low voltage situations, the induction cooktop will not operate and an error message will be displayed.

7. Dont Put Empty Pot/Pan (Any Cookware) on Induction Cooker:

Do not allow pan's to boil dry on an Induction cooktop. Keep in mind that induction may decrease the amount of time required to cook or heat a cooking utensil. When heating a pan on induction cooker always watch carefully. Whenever using the induction cooker, the user should always pay attention to any items cooking and remain attentive until the cooking process is complete.

Do not heat any empty pans or pots as this will automatically activate the over heating protection device on induction cooker and shut off unit.

8. Using Preset Timer (For Auto Start the Induction Cooker)

Most of the Induction cooker features easy to use timer function.You can use the Timer button to set the time at which you want the induction appliance to start cooking at a preset cooking mode.

For example: if it is 14:00 hours and you want the appliance to start cooking at 18:00 hours, set the timer to 4.00 (4 hours) and press the Start button. After 4 hours, at 18:00 hours, the induction appliance automatically starts cooking. You can use the timer function for selected modes on an induction cooktop.

9. General Buzzing Noise On CookaWare

Some cookware may produce noises when used for cooking on induction cookers. This is not a fault in the induction cooker, and the functioning of an induction cook-top will not be harm in as a result.

Depending on materials and workmanship of the cookware used on induction cookers buzzing noises can occur at high heat settings. Crackling or Whistling noises may occur if the cookware base consists of different materials such as cookware made with sandwich bottom. Clicking noises may occur during changing the temperature settings, particularly at low heat settings.

To increase the life of electronic components, induction cooker features a cooling fan. It switches on when the induction cooker is working and causes a humming noise. The cooling fan may continue running for few more seconds after the induction cooker has been switched off.

The electronic processes involved with Induction Cooking create some unusual but normal background noises on induction cooker. These noises are normal and part of the Induction Cooking process. Please note that these noises are more noticeable while cooking at the high power level.

Very loud noises are not part of normal Induction Cooking.

10. Using Sensor(Touch) Control On Induction Cooker:

Be sure that your finger is placed in the center of the touch pad button area of Induction cooker. If the finger is not placed on the center of a pad, the induction cooktop may not respond to the selection made. Touch the pad lightly with flat part of your entire fingertip. Do not just use the narrow end of your fingertip to operate an induction cooker.

Fluids spilled or objects lying on the controls area of an induction cooker may cause the unit to display error code and turn OFF while cooking. Clean the spills or remove the objects from the induction cooker.



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