Infrared vs Induction Cooktops: Which One Should You Buy in India?

An induction cooktop is faster, more energy-efficient, and safer to touch, but works only with magnetic cookware. An infrared cooktop works with all flat-bottom cookware (aluminium, ceramic, glass, steel) but heats slower and keeps the surface hot after cooking. Your choice depends on whether cookware flexibility or energy efficiency matters more in your kitchen.

Both run on electricity, both fit on a small countertop, and both skip the gas cylinder. But they cook your food in completely different ways. Knowing how each one works can save you from buying the wrong one.

What is an infrared cooktop and how does it work?

An infrared cooktop uses a heating coil hidden under a crystal glass surface. When you switch it on, the coil heats up and glows red. That radiant heat travels upward through the glass and into your cookware. The cooking surface itself gets hot during use and stays warm for several minutes after you switch off.

What makes infrared cooktops useful for Indian kitchens?

The biggest advantage is cookware flexibility. You do not need to buy new vessels or run a magnet test. Your existing bartan works as-is.

• Works with aluminium, stainless steel, cast iron, ceramic, glass, and clay pots
• Power ranges from 2000W to 2200W for fast heating
• Preset functions for stir fry, barbeque, and steam on most models
• Handles tawa cooking, slow simmering, and BBQ-style grilling well
• Compact enough for small countertops and studio kitchens

A guide to infrared and induction for compact kitchens covers how both types fit into small spaces.

What is an induction cooktop and how does it work?

An induction cooktop uses an electromagnetic coil hidden under the glass surface. When you place a magnetic pan on top, the coil creates a field that heats the pan directly, not the glass. The surface does not generate its own heat and stays cool to touch. Lift the pan, and heating stops instantly.

What makes induction cooktops popular in Indian homes?

Speed and safety are the two biggest draws. Induction heats faster than gas or infrared, and the cool surface reduces burn risks in busy kitchens.

• Power ranges from 1200W to 2000W with near-instant heat response
• 85% to 90% of electrical energy goes directly into the cookware
• Pan detection activates heating only when compatible cookware is placed
• Preset Indian menus (roti, fry, hotpot, soup) with auto cut-off
• Surface stays cool, making it safer for homes with children

One catch: induction works only with magnetic-base cookware. Cast iron and magnetic stainless steel are fine. Aluminium, copper, and ceramic will not heat. Run a magnet test on your vessels before buying.

A buyer's guide to induction cookers covers wattage and features in detail.

Infrared vs Induction: Which One is Better for Your Kitchen?

Now that you know how each cooktop works, here is how they stack up on the things that matter most in an Indian kitchen.

Cookware compatibility

Indian kitchens use aluminium kadhais, steel patila, copper pans, and sometimes clay handi. Not every cooktop works with all of them.

Infrared: Works with every flat-bottom cookware you own. Aluminium, steel, copper, ceramic, glass, and even clay. No compatibility test needed.

Induction: Works only with magnetic-base cookware (cast iron, magnetic stainless steel). Aluminium, copper, and ceramic will not heat. If your kitchen runs on aluminium, budget Rs 3,000 to Rs 8,000 for replacements.

Energy efficiency

Your electricity bill depends on how much heat reaches the food vs how much escapes into the air.

Induction: Sends energy straight into the pan. Around 85% to 90% of electricity converts into cooking heat. Over a month of daily cooking, electricity costs stay lower compared to infrared.

Infrared: Sends heat through the glass first, then into the cookware. Roughly 60% to 70% reaches the food. Still better than gas (40% to 50%), but less efficient than induction over time.

Safety

Safety matters in homes with small children, elderly members, or anyone who multitasks while cooking.

Induction: The glass stays cool to the touch. Pan detection activates heating only when compatible cookware is placed. Remove the pan, heating stops instantly.

Infrared: The surface gets very hot and glows red. After switching off, it stays warm for several minutes. Accidental contact can cause burns.

Speed and temperature control

When you are rushing to get dinner ready or making chai before work, every minute counts.

Induction: Water boils in roughly 4 to 5 minutes. Temperature changes are almost instant. For quick tadka, chai, or pressure cooking, induction saves noticeable time.

Infrared: Heats steadily but takes longer to reach high temperatures. Adjustments are slower because the glass holds heat. Suited for slow simmering and tawa cooking where steady heat matters more than speed.

Cleaning and maintenance

Both have flat glass surfaces, easier to clean than gas stoves with grates. The difference is when you can clean them.

Induction: Surface stays cool, so spills rarely burn onto the glass. A quick wipe right after cooking is enough.

Infrared: Hot surface bakes spills instantly. You need to wait for it to cool, and stubborn spots may need a baking soda paste.

Pricing and total cost

Upfront prices for both types are close, but induction may carry an extra cookware cost.

Infrared: Portable models with 2000W to 2200W power and preset functions cost around Rs 4,400 to Rs 4,700. No additional cookware expense since your existing vessels work.

Induction: A 2000W touch-control model costs around Rs 4,700 to Rs 5,300. If your kitchen runs on aluminium, add Rs 3,000 to Rs 8,000 for magnetic-base cookware. Long-term electricity savings can offset the higher initial spend.

Infrared vs induction: where each one stands

Which cooktop suits your cooking style?

An infrared cooktop suits you if:

• Your kitchen runs on aluminium and non-magnetic vessels
• You enjoy tawa cooking, BBQ grilling, or slow simmering in clay pots

An induction cooktop suits you if:

• Speed and energy efficiency are your priority
• Safety matters, especially with children at home
• You own or are willing to buy magnetic-base cookware

Many families keep both. Induction for daily speed and infrared for cookware flexibility. A closer look at induction benefits helps if you are leaning that way.

Find the right electric cooktop for your kitchen

Whether speed pulls you toward induction or cookware flexibility points you toward infrared, both replace LPG hassle with a simple plug-and-cook setup. We at Glen Appliances offer both induction cooktops and infrared cooktops with preset Indian menus, digital displays, and surge protection. 

See the full range and pick the one that fits your kitchen.

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