Electric vs Induction Cooktops: Key Differences and Benefits

An induction cooktop is the better choice for most Indian kitchens. It heats faster, wastes less energy, gives finer control and has a cooler plate than an electric coil stove. An electric coil stove, often called a hot plate or electric shegadi, is cheaper and works with any vessel. The choice comes down to whether you value speed and efficiency, or low cost and cookware freedom.

This guide compares an electric vs induction cooktop on how they heat, speed, running cost, safety, cookware, cleaning and price. It also explains where infrared cooktops fit, so you can decide between an induction stove and an electric stove with confidence.

What is the difference between an electric stove and an induction cooktop?

Both run on electricity, but they make heat in different places. An electric stove has a metal coil or a flat radiant element that gets red hot. The hot element then heats the vessel on top of it. An induction cooktop has no hot element. A coil under a glass plate makes a magnetic field, and that field heats the vessel itself.

That one difference is behind almost everything else. The electric coil must heat up first, then pass heat to the vessel, so it is slower and loses more heat to the air. Induction heats the vessel directly, so it is faster and the plate stays cooler.

Which is faster: electric or induction?

Induction is clearly faster. A coil has to glow red before it passes much heat to the vessel, which takes a few minutes. An induction cooktop starts heating the vessel within seconds, so water boils sooner and tempering (tadka) starts almost at once.

The difference also shows when you turn the heat down. An induction cooktop responds almost at once, so a pot of dal at a rolling boil settles into a simmer quickly. On an electric coil, the coil stays hot for some time, so the dal can boil over before it cools.

Which uses less electricity?

Induction wastes less heat, because the energy goes into the vessel instead of heating a coil and the air around it. That is why induction needs less energy than a coil to deliver the same heat.

Your bill also depends on the rating and how long you cook. At an example rate of ₹8 per unit, a 1600W cooktop running at full power uses 1.6 units an hour and costs ₹12.80. Because induction finishes the job sooner, the running time is shorter, and most meals cost a fraction of that.

Which is safer?

•       Burn risk: An electric coil glows red and stays hot long after you switch off, so it is easy to touch by mistake. The induction plate only warms from the vessel and cools sooner, but it is still hot after cooking, so do not touch it.

•       No vessel, no heat: An induction cooktop stops heating when you lift the vessel or if it senses the wrong one. Our Chefspecial has a vessel sensor that cuts the power for incompatible cookware. A coil stove keeps heating with or without a vessel.

•       Fire risk: Cloth, paper or oil near a red-hot coil can catch fire. Induction has no glowing element.

•       Magnetic field: Induction makes a magnetic field. In normal use the field is weak at a normal cooking distance, and it is strongest right at the plate. People with a pacemaker should ask their doctor before using it.

Which cookware do you need?

An electric coil stove takes any flat-bottomed vessel, including aluminium, copper, steel and clay. An induction cooktop needs a vessel with a magnetic base. Hold a magnet to the bottom of the vessel, and if it sticks firmly, it will work.

Many Indian kitchens already have steel vessels and cast iron kadhais that work. If you use aluminium or copper pots, you will need to buy a few induction-friendly ones, such as a steel kadhai, a flat tawa and an induction-base pressure cooker. You can keep using the old ones on a gas stove or an electric coil.

Where do infrared cooktops fit in?

An infrared cooktop is another kind of electric cooktop. It uses an infrared element under a glass plate that heats the vessel by radiant heat. It works with most vessels, and the plate gets hot like a coil. In speed and efficiency, it sits between a coil stove and induction.

Can you cook Indian food on both?

Yes, on both, with a few adjustments. You cannot roast a phulka or papad directly over a flame on either. Use a flat tawa for dosa and chapati. On induction, use an induction-friendly tawa and a heavy-bottomed kadhai for deep frying. Our Chefspecial cooktop has presets for dosa or chapati, idli, curry, milk, deep fry and more, so the cooktop sets the heat for you.

Which one should you buy?

If induction suits you, our Chefspecial Induction Cooktop 1600W has a vessel sensor, eight power levels, a 0 to 3 hour timer and presets for common Indian dishes. Unlike a coil stove, it heats only when a suitable vessel is on the plate and stops the moment you lift it. It is priced at ₹3,299 and has a 1-year warranty. You can see all models in our induction cooktop range.

FAQs

Q: Is an induction stove the same as an electric stove?

A: No. Both use electricity, but an electric stove heats a coil that then heats the vessel, while an induction cooktop heats the vessel directly with a magnetic field.

Q: Is an induction cooktop cheaper to run than an electric stove?

A: Usually, yes. Induction wastes less heat and cooks faster, so it uses less energy for the same job. Your bill depends on the wattage and how long you cook.

Q: Can I use all my vessels on an induction cooktop?

A: No. Only vessels with a magnetic base work. Test the base with a magnet. Aluminium, copper, glass and clay vessels do not work, unless the base has a steel layer.

Q: Which is safer for children, electric or induction?

A: Induction has no glowing coil and stops heating when the vessel is lifted, but the plate still gets warm. Keep children away from any cooktop while it is in use.

Q: Is an induction cooktop good for a rented flat or hostel?

A: Yes. It is compact, portable and needs no installation, only a wall socket. It also keeps the room cooler than a coil stove.

Q: Does induction cooking affect the taste of food?

A: No. The heat is made in the vessel, the same as on other stoves, so the taste of the food does not change.