Prelims: Current events of national and international importance | Energy & Infrastructure
Why in News?
Amid LPG shortages due to the West Asia conflict, many Indian households have shifted to induction and infrared cooktops.
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Induction vs Infrared Cooktops—Detailed Comparison |
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Feature |
Induction Cooktops |
Infrared Cooktops |
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Working Principle |
Uses rapidly changing electromagnetic field to directly heat ferromagnetic cookware. |
Uses heated coil/halogen element beneath glass surface to emit infrared radiation, which heats cookware indirectly. |
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Cookware Compatibility |
Requires ferromagnetic cookware (cast iron, magnetic stainless steel). Non‑magnetic vessels (aluminium, copper, glass) not compatible. |
Works with any cookware – steel, aluminium, ceramic, glass – no magnetic requirement. |
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Efficiency |
High - 85–95% electricity converted to heat (direct vessel heating). |
Moderate - 70–80% efficiency (heat lost during transfer from coil to glass to vessel). |
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Heat Control |
Precise control via power electronics (PWM, frequency adjustment); efficient even at low heat settings. |
Heat control via phase‑angle control (coil on/off cycles); less precise, distorts current waveform, lowers power factor. |
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Cooking Speed |
Faster heating due to direct energy transfer. |
Slower heating; coil warms first, then transfers heat. |
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Grid Impact |
More efficient, but concentrated cooking demand (morning/evening) can add 3–5 GW spikes. |
Lower efficiency + waveform distortion; leads to higher localised stress on distribution transformers. |
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Safety |
No open flame; surface remains relatively cool except under vessel. |
Coil/glass surface gets very hot; higher risk of burns. |
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