FAQ Induction Cooktop (Electric)

1. Similarities and Differences Between Induction Cooktops and Infrared Cooktops

Similarities:

Both induction and infrared cooktops:

Operate using electricity.
Come in diverse designs for aesthetic appeal and luxury.
Feature durable glass ceramic surfaces that are easy to clean, maintaining a clean and new look over time.
Offer high power output (typically 1800 - 4400 W), enabling significantly faster cooking compared to gas stoves.
Include preset cooking modes and useful features like:
- Timer functions
- Safety protections (overheat warnings, auto-shutoff, child lock)
- Empty pot detection

Differences:

Criteria	Infrared Cooktop	Induction Cooktop
Operating Principle	Works based on infrared radiation heat. Electrical current heats internal heating elements (resistance coils), which heat the cooktop surface. Heat transfers to the cookware base to cook food. The kitchen space heats up when the cooktop is on.	Works based on magnetic field induction. Electrical current flows through a copper coil beneath the ceramic glass surface, generating a magnetic field that heats the ferromagnetic cookware directly to cook food. The kitchen space does not heat up when the cooktop is on.
Cooking Efficiency	Maximum efficiency of 65 - 70% because it must heat the cooktop surface first. Takes about 4 minutes to boil 1 liter of water.	High efficiency exceeding 95% because it heats the cookware directly without heating the surface. Takes about 2 minutes to boil 1 liter of water, saving electricity.
Cookware Compatibility	Compatible with a wide range of cookware: stainless steel, cast iron, ceramic, glass, aluminum.	Requires specific cookware made of ferromagnetic materials (e.g., cast iron, some stainless steel).
Safety	The cooktop surface heats up immediately upon activation, posing a burn risk upon contact. Cleaning is only possible when the cooktop is completely cool.	Only heats the cookware via the magnetic field; the cooktop surface remains relatively cool. Can be cleaned soon after starting cooking (if the cooktop hasn''t heated significantly from heat transfer from the cookware during short cooking periods).

Suitable Dishes:

Infrared Cooktop:
- Better suited for simmering, stewing, braising (requires low, stable heat).
- Acceptable for stir-frying/grilling, though temperature can be unstable (concentrated in the center of the pan/wok, easily causing burning in that spot). Requires very flat, even cookware bases.
- Allows grilling directly on the surface, though burnt residue can be difficult to clean.
Induction Cooktop:
- Better for quick, simple dishes (soups, broths, hot pot) due to precise and rapid heat control.
- Less ideal for simmering, stewing, or braising (requires maintaining low heat steadily).
- Good for stir-frying/grilling due to responsive and even heat distribution across the cookware base.
- Cannot be used for grilling directly on the surface.

2. Which Should You Buy?

Choose an Infrared Cooktop if:
- You want to save on initial cost.
- You want to utilize your existing cookware collection.
- You need a cooktop suitable for grilling dishes.
- You don''t mind the kitchen heating up during cooking.
- You frequently cook dishes requiring simmering, stewing, or braising.
Choose an Induction Cooktop if:
- You are willing to invest in new ferromagnetic cookware.
- You prioritize very fast cooking times.
- You value a cooler kitchen environment while cooking.
- You prioritize safety with a cooler cooktop surface.
- You cook primarily quick dishes or need precise temperature control for frying/stir-frying.