Induction Cooktop vs Infrared Cooktop — Power, Speed & Which Heats Indian Vessels Better

When choosing between an induction cooktop and an infrared cooktop, the most important question is simple: which cookware do you currently own and plan to use?

Induction works only with magnetic cookware. Infrared works with any cookware. This single difference drives most buying decisions. But there are other meaningful differences — heating speed, energy efficiency, and how they handle specifically Indian cooking tasks like roti-puffing, tadka, and slow dal. This guide covers everything.

How Induction and Infrared Work — The Key Difference

Induction Cooktop

An induction cooktop uses electromagnetic induction to generate heat directly in the cookware. A copper coil beneath the glass surface creates a magnetic field. When a magnetic (ferrous) pot or pan is placed on the surface, the magnetic field induces an electric current in the cookware, which generates heat. The glass surface itself doesn't get hot — only the cookware does.

Implication: only pots and pans with magnetic bases work. Test your cookware with a fridge magnet — if it sticks to the base, it is induction-compatible.

Infrared Cooktop

An infrared cooktop uses a heating element beneath a ceramic glass surface. The element heats up and radiates infrared energy upward, heating whatever is placed on top — regardless of material. The glass surface gets hot (unlike induction), and the heat is transferred to the cookware through radiation and conduction.

Implication: any cookware works. Aluminium, copper, clay pots, regular stainless steel, and even earthenware can be used on an infrared cooktop.

Head-to-Head Comparison

Which Is Better for Indian Cooking Specifically?

Roti Making

Both work well for roti. Induction's precise temperature control gives more consistent tawa temperature across a batch. Infrared gives a more gas-stove-like heat that some cooks find more intuitive for puffing rotis.

Deep Frying

Induction is better for deep frying — the cookware itself generates heat, maintaining oil temperature more consistently when food is added. On infrared, the glass surface transmits heat to the pot, which is slightly less consistent for high-temperature frying.

Slow Cooking Dal

Both are equal for slow cooking dal. The 11 preset functions on induction cooktops typically include a dedicated slow cook or simmer setting.

Using Old Cookware

If your household uses aluminium pressure cookers, copper-bottom pans, or non-induction stainless steel, infrared is the only option that works with them. Induction requires replacing all non-compatible cookware.

Wonderchef Induction and Infrared Cooktop Range

The Power 1400W is the most popular entry-level induction cooktop in the Wonderchef range — 112 reviews at 4.7 stars. 11 preset functions cover roti, dal, frying, and more. Excellent for households with induction-compatible cookware. At Rs. 2,499 it is the most accessible choice for daily Indian cooking on induction. 

The Torino 2000W reaches higher temperatures faster and maintains them more consistently during back-to-back cooking sessions. The higher wattage matters particularly for deep frying and boiling large quantities of water. 108 reviews at 4.6 stars.

The Evita Neo 2200W infrared is the right choice for households that want a modern electric cooktop without replacing existing cookware. Works with aluminium, copper, clay pots, non-magnetic SS, and any other cookware material. 2200W gives strong heat for Indian high-heat cooking. Auto cut-off safety feature.

Related Guides

→ How to Cook Rice on an Induction Cooktop — Water Ratio, Setting & Timing

→ How to Make Roti on an Induction Stove — Tips for Soft, Perfectly Puffed Phulkas

→ Induction Stove vs Gas Stove — Which Is Better for Indian Cooking

Frequently Asked Questions

What is the difference between induction and infrared cooktop?

Induction uses electromagnetic energy to generate heat directly in magnetic cookware — the glass surface stays cool. Infrared uses a heating element to radiate heat upward through the glass — the glass surface gets hot. Induction works only with magnetic cookware. Infrared works with any cookware material.

Can I use any vessel on an induction cooktop?

No — only vessels with magnetic (ferrous) bases work on induction. Test with a fridge magnet: if the magnet sticks to the base of your pot, it is induction-compatible. Iron, cast iron, and 430-grade stainless steel all work. Standard aluminium, copper, and most regular SS pots do not work on induction.

Is infrared cooktop better than induction for Indian cooking?

For households with existing mixed cookware (aluminium pressure cookers, non-magnetic SS): infrared is more practical. For households buying new cookware specifically: induction is better — more energy efficient, faster heating, and cooler surface for safety. For dedicated Indian cooking on new cookware, the Power 1400W induction at Rs. 2,499 is the best entry point.

Which cooktop is safer — induction or infrared?

Induction is safer because the glass surface stays cool — no risk of accidentally burning a hand on the cooktop surface after use. Infrared glass gets hot and stays hot for several minutes after use. Both have auto cut-off safety features that switch off when no vessel is placed on the surface.

 Conclusion

Choose induction if you are buying new cookware and want maximum efficiency and safety. Choose infrared if you want to use your existing cookware collection without replacing it.

The Power 1400W and Torino 2000W are the best induction cooktops for daily Indian cooking at Rs. 2,499 and Rs. 2,899. The Evita Neo Infrared at Rs. 3,699 is the best option for households that prioritise universal cookware compatibility.

Shop Wonderchef Induction & Infrared Cooktops
Power 1400W | Torino 2000W | Evita Neo Infrared — for all Indian cooking needs.