Induction cooktop FAQ

Yes, an induction cooker is faster than traditional electric cooktop and gas cooker. It allows instant control of cooking energy similar to gas burners. Other cooking methods use flames or red-hot heating elements but induction heating only heats the pot.

No, an induction cooker transfers electrical energy by induction from a coil of wire when electric current flowing through it. The current creates a changing magnetic field and produces heat. The pot gets hot and heats its contents by heat conduction. The cooking surface is made of a glass-ceramic material which is a poor heat conductor, so only a little heat is lost through the bottom of the pot which incurred minimal wastage of energy when compared with open flame cooking and normal electric cooktop. The induction effect does not heat the air around the vessel, resulting in further energy efficiency.

Induction cooktops produce extremely low frequency radiation, similar to microwave radio frequency. This type of radiation diminishes to nothing at distances of a few inches to about a foot from the source. During normal use, you will not be close enough to the operating induction unit to absorb any radiation.

Induction cooker is just source of heat, thus, cooking with an induction cooker has no difference from any form of heat. However, heating is much faster with an induction cooker.

The cooktop surface is made of ceramic glass, which is very strong and it tolerates very high temperatures and sudden temperature changes. Ceramic glass is very tough, but if you drop a heavy item of cookware, it may crack. In everyday use, however, it is unlikely to crack.

Yes, induction cooker is safer to use than conventional cookers because there are no open flames and electric heaters. Cooking cycles can be set by required cooking duration and temperature, it would automatically switch-off after cooking cycle has been completed to avoid overcooked food & risk of damaging the cooker.

all models such as provide auto cook functions for easy and safe cooking. In normal operation, the cooking surface stays cool enough to touch without injury after the cooking vessel is removed.

Yes, cookware may carry a symbol that identifies it as compatible with an induction cooktop. Stainless steel pans will work on an induction cooking surface if the base of the pan is a magnetic grade of stainless steel. If a magnet sticks well to the sole of the pan, it will work on an induction cooking surface.