Induction cooking is a cooking procedure where the electric current is converted to heat energy through magnetic induction. The electric induction works by passing the electric current through a copper coil wire which is featured on the cooking surface. When the current is passed, the surface pan generates heat.

Induction Boiling Pan

Induction Bratt Pan

Induction Cooker

Induction Hot Plate

Induction Three Burner Range

Induction Wok

Tabletop Induction Cooker

Tabletop Induction Deep Fryer

Tabletop Induction Hot Plater

Tabletop Induction Idly Cooker

Tabletop Induction Wok

	Gas	Induction
Cooking Efficiency	Cooking over gas allows only 40-55% of the heat to reach the food being cooked	Food cooked with induction will receive 90% of the heat generated
Kitchen Temperature	Raises the kitchen temperature	Keeps the kitchen cooler
Cooking Accidents	Potential burn hazard due to open flame	Decreases the risk of burns and accidental fires, as there is no open flame
Cost Effective	Expensive operating costs	Huge saving on the cost of energy, faster ROI

Conventional Electric	Induction Cooking
Allows only 65-70% of the heat to reach the food being cooked	Food cooked with induction will receive 90% of the heat generated
Takes longer to heat	Evenly heated cookware or surface
Electric coils and elements heat insufficiently	Energy efficient in converting electric power to heat generated
Does not give direct control over the heat level when temperature adjustments are made	Gives direct control over the heat level when temperature adjustments are made