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News: West Asia conflict and fuel disruptions caused LPG shortages and price rise, leading to surge in electric cooktop adoption in India.
About Induction vs Infrared Cooktops
- Induction heats vessels directly use electromagnetic fields, while infrared cooktops use radiant heat from a heated coil beneath glass.
- Working Principle:
- Induction Cooktop: It generates a rapidly changing electromagnetic field, which heats the vessel directly through electrical resistance and converts energy into heat.
- Infrared Cooktop: It uses electricity to heat a coil or halogen element, which emits infrared radiation that heats the vessel.
- Heat Transfer:
- Induction: Heat is produced directly inside the vessel due to electrical resistance.
- Infrared: Heat passes from coil to glass and then to the vessel through radiation.
- Energy Efficiency:
- Induction: It converts 85–95% of electricity into heat, making it highly efficient and consuming less electricity.
- Infrared: It operates at 70–80% efficiency, with energy loss during multi-stage heat transfer.
- Cookware:
- Induction: It requires ferromagnetic cookware like cast iron or magnetic stainless steel.
- Infrared: It works with all types of cookware such as steel, aluminium, glass, and ceramic.
- Safety:
- Induction: It is safer as it does not use an open flame and heats only the vessel.
- Infrared: It involves a glowing hot coil, which may pose higher surface heat risks.
- Impact on Grid: Infrared cooktops distort current and reduce power factor, causing inefficiencies and infrastructure stress.
