Modern kitchens are increasingly pivoting toward induction cooking for its sleek aesthetics, ease of cleaning, and ability to keep kitchen temperatures manageable. However, a recent comprehensive study by the Consumer Council has revealed significant discrepancies in performance and energy efficiency among popular brands. In its 568th issue of Choice magazine, the watchdog tested 13 dual-head and “all-zone” induction cookers, uncovering that several high-profile models struggle with basic tasks like heat distribution, low-fire simmering, and accurate energy labeling.
The testing suite included 13 models ranging in price from $3,680 to $21,300, featuring well-known brands such as Panasonic, German Pool, Whirlpool, Siemens, and Rasonic. Evaluators focused on cooking performance under simultaneous dual-burner use, energy consumption, and safety. The results were surprisingly varied, with several units failing to meet international standards for temperature control.
Weak Heating and Uneven Distribution
In a simulated real-world test, researchers attempted to heat cooking oil to 180°C within 45 minutes while simultaneously boiling water on the second burner. Two models—the German Pool GIC-252DB and Giggas GS-238D—failed this basic benchmark entirely. Even after the full 45 minutes, neither could push the oil temperature beyond 170°C. Furthermore, the Panasonic KY-C223B showed sluggish results, taking nearly 40 minutes to reach the required heat, leaving almost no time for actual cooking.
Heat uniformity was another significant hurdle. Five traditional models produced unevenly cooked pancakes that were noticeably darker in the center. The newer “all-zone” models, designed to bridge two heating areas into one large surface, also underperformed. These units typically showed cooler temperatures in the middle—the junction between the two internal coils—resulting in inconsistent cooking for larger pans or griddles.
Simmering Standards and Labeling Discrepancies
Perhaps most concerning for home cooks who enjoy braising or melting delicate ingredients is the failure of nearly 70% of the samples to meet the IEC 60350-2 international standard for low-heat control. While “slow fire” settings are essential for maintaining steady temperatures without burning, most samples heated up too rapidly during the first 18 minutes of testing. Only four models successfully maintained the subtle temperature range required for tasks like melting chocolate or slow-simmering stew.
The investigation also highlighted transparency issues regarding energy efficiency. The Consumer Council discovered that five models had actual energy efficiency levels one grade lower than what was claimed on their official labels. Notably, the Rasonic RIC-S44E, despite being a fast heater, consumed excessive power during standby mode (over 2 watts). This pushed its actual efficiency down to Grade 5, contradicting its Grade 2 energy label.
Expert Safety Advice for Households
In light of these findings, the Consumer Council has forwarded the data to the Electrical and Mechanical Services Department (EMSD) for further action. To ensure home safety and optimize cooker lifespan, the Council recommends the following:
- Dedicated Power Sources: Induction cookers are high-power appliances and should always be used on an independent socket.
- Post-Cooking Cooling: Never cut the power immediately after cooking. Allow the internal fan to run until it stops automatically to prevent heat damage to internal components.
- Surface Inspection: Regularly check the glass-ceramic surface for cracks. If any damage is found, stop usage immediately to avoid electrical hazards.
- Cookware Matching: Use pans with a base size that closely matches the heating zone to maximize efficiency and even heating.
While induction cookers offer undeniable convenience, these test results serve as a reminder that price does not always guarantee performance. Consumers are encouraged to prioritize models with proven low-heat control and verified energy ratings to ensure a safer, more efficient kitchen environment.