Induction cooktops have become the darling of the modern Hong Kong kitchen. Prized for their sleek design, easier cleanup, and the fact that they keep kitchens cooler than traditional gas stoves, they are increasingly the appliance of choice for home cooks. However, a rigorous new investigation by the Consumer Council, published in Choice magazine (Issue 568), suggests that consumers cannot bank on a prestigious brand name or a high price tag to guarantee performance—or safety.
The council tested 13 widely available double-burner and full-surface models from brands including German Pool, Panasonic, Whirlpool, Rasonic, and Siemens. Prices ranged from HKD 3,680 to over HKD 21,300, raising the immediate question: does paying more get you a better cooktop?
The Heat is On (And Sometimes Off)
The cooking tests simulated a real family dinner rush. The main burner had 45 minutes to heat cooking oil to 180°C, while a secondary burner maintained a boil. Two prominent units failed the challenge outright. The German Pool GIC-252DB and the Giggas GS-238D could not reach the target temperature, stalling around 170°C. The Panasonic KY-C223B was also painfully slow, taking nearly 40 minutes just to heat the oil.
When testing heat distribution, five models produced pancakes with scorched centers, revealing problematic hot spots that could lead to unevenly cooked food. The full-surface cooktops also showed weak points in the center of their cooking zones, a design flaw stemming from the gap between internal heating coils.
The Simmering Shortfall
The most critical failure for serious cooking came in the low-heat test. Simmering is essential for Hong Kong soups, braises, and delicate sauces. The council evaluated the models against the international standard IEC 60350-2, which requires a very gradual rise in oil temperature. Nearly 70% of the tested cooktops failed this standard. The oil temperature spiked too quickly in the first 18 minutes of operation, rendering these units virtually useless for controlled slow cooking. Only four models in the entire lineup managed to achieve a proper, stable simmer.
Energy Labels Called into Question
Beyond cooking performance, the investigation uncovered a troubling pattern of energy labeling inaccuracy. Standby power consumption ranged dramatically across the models—from a negligible 0.13 watts to a wasteful 2.28 watts.
The biggest offender was the Rasonic RIC-S44E. While it was the fastest unit to heat oil, its high standby power consumption means its true energy efficiency ranks at the lowest Grade 5, despite the unit prominently displaying a Grade 2 energy label. Across the entire test, six models in total had energy efficiency grades that were either misrepresented or flagged for investigation. The Consumer Council has formally forwarded these findings to the Electrical and Mechanical Services Department (EMSD) for review.
Safety and the Price Myth
Safety remains a primary concern for these high-wattage appliances. The German Pool model triggered an automatic safety shut-down during testing due to overheating, a stark warning about potential fire hazards if components are not robust enough.
The good news is that the most expensive unit in the test did not take the top spot. Earning the council’s highest recommendation was a model priced at just HKD 4,280, proving that value and safety do not require a luxury budget.
Actionable Advice for Buyers
For anyone shopping for an induction cooktop, the council offers these key takeaways:
- Prioritize Simmering: Ensure the model explicitly meets standards for low-temperature stability.
- Question the Label: A high energy-efficiency grade on the sticker should be verified by independent tests.
- Use a Dedicated Socket: These high-power devices must be on their own circuit to prevent tripping and fire hazards.
- Respect the Cool-Down: Do not cut the power immediately after cooking; allow the internal fan to cool the sensitive electronics.
- Inspect the Glass: Always check the ceramic surface for cracks before switching the unit on.
This report empowers consumers to look past the marketing hype. As induction cooking grows in popularity, the push for accurate labeling, genuine simmer control, and robust safety standards becomes essential for protecting Hong Kong’s home kitchens.