Hong Kong’s Consumer Council tested 13 dual-zone and full-surface induction cookers priced between HK$3,680 and HK$21,300, uncovering serious performance gaps including two models that could not heat cooking oil to the required 180°C within 45 minutes, raising concerns about fire risks and misleading energy labels.
Induction cooktops have become a kitchen staple for many Hong Kong households, prized for their easy cleaning and ability to keep kitchens cool compared to gas stoves. Brands like German Pool, Panasonic, Whirlpool, Siemens, and Rasonic dominate the market. But does spending more guarantee better performance? The Consumer Council’s latest findings from its Choice magazine issue 568 suggest otherwise.
In a rigorous evaluation of 13 models—including three “full-surface” types that allow two cooking zones to merge into one large area—the council tested heating speed, heat distribution, low-power simmering ability, energy efficiency, and safety. The results reveal that nearly 70% of the samples failed to meet international low-power control standards, and several models misrepresented their energy efficiency ratings.
Heating Failures and Uneven Heat: The Worst Performers
Two models stood out for the wrong reasons. The German Pool GIC-252DB and Giggas GS-238D could not raise cooking oil to 180°C within 45 minutes during the simulated frying test. They only managed to reach above 170°C, falling short of the target temperature. The Panasonic KY-C223B was also sluggish, taking nearly 40 minutes to hit 180°C, leaving only enough time to fry one batch of frozen chips.
In contrast, the remaining ten models achieved the required temperature in 13.7 to 25.3 minutes and successfully fried one to three batches of chips.
Heat distribution was another weak point. Five models produced pancake batters with dark centres and lighter edges, indicating uneven heating. The German Pool GIC-252DB even triggered its overheat protection and shut down automatically during the pancake test. All three full-surface models showed temperature variation across the cooking area—hotter at the ends and cooler in the middle, likely due to the gap between induction coils.
Low-Power Simmering: A Universal Weakness
Simmering is essential for soups, stews, and braises. The council tested whether each cooker could keep oil temperature below 53°C in the first 18 minutes, reach at least 40°C within 30 minutes, and never exceed 75°C. Only four models passed. The rest allowed oil to heat too quickly, failing the international IEC 60350-2 low-power control requirement. This means many cookers cannot maintain a gentle simmer, potentially scorching delicate dishes.
Energy Labels Under Fire: 5 Models Mismatched
Energy efficiency proved misleading. The Rasonic RIC-S44E—which heated oil the fastest—had a standby power consumption exceeding 2 watts, earning it a calculated efficiency rating of Grade 5, despite its label claiming Grade 2. Five other models showed a calculated grade one level lower than what was printed on their energy labels. The Consumer Council has referred all findings to the Electrical and Mechanical Services Department for investigation.
Standby power varied wildly from 0.13 watts to 2.28 watts, highlighting that some cookers waste electricity even when idle.
Safety Tips for Home Cooks
To reduce risks, the council advises:
- Use a dedicated socket – Induction cookers draw high power; avoid sharing outlets with other large appliances.
- Check the cooktop – Inspect for cracks before each use. A cracked surface can cause electric shock or fire.
- Match your cookware – Only use pots and pans suitable for induction to ensure efficient heating.
- Don’t cut power immediately – Let the internal fan run after cooking to cool down internal components, prolonging the cooker’s life.
What’s Next?
With nearly 70% of tested models failing low-power simmering standards and several energy labels proven inaccurate, consumers are urged to look beyond price. The council’s full report—including a ranked list of top scorers—is available in Choice issue 568. For those considering a purchase, focusing on verified performance data rather than brand reputation or cost could prevent kitchen mishaps and unnecessary energy bills.
For further reading: Check our previous reports on bottled water safety, cooking oil contaminants, and nutritional label accuracy.