As modern kitchens shift toward the sleek efficiency of induction cooking, Hong Kong’s Consumer Council has released a comprehensive study that may give some home chefs pause. In the latest issue of CHOICE (No. 568), the watchdog evaluated 13 models of double-hob and “flex-zone” induction cookers, ranging in price from $3,680 to $21,300. While these appliances are lauded for their easy cleaning and heat management, the findings highlight significant discrepancies in heat distribution, low-fire control, and energy efficiency.
Critical Lapses in Heating Power and Distribution
The investigation revealed that temperature control remains a hurdle for several brands. In a simulated cooking test where a main hob was required to heat cooking oil to 180°C within 45 minutes, two models—the German Pool GIC-252DB and Giggas GS-238D—failed to reach the target temperature, effectively stalling at 170°C. Furthermore, the Panasonic KY-C223B demonstrated sluggish performance, taking nearly 40 minutes to reach the required heat, leaving little time for actual frying.
Heat distribution also proved inconsistent across the board. Five samples produced uneven browning during pancake-making tests, showing dark, overcooked centers. This issue was particularly prevalent in newer “flex-zone” models. When these units connected two heating zones to accommodate larger cookware, the heat concentrated at the edges, leaving the middle intersection relatively cool. One German Pool model even triggered its automatic overheating protection and shut down during the process.
The “Slow Cook” Challenge
Slow-simmering and stewing are staples of Cantonese cuisine, yet nearly 70% of the tested samples failed to meet the International Electrotechnical Commission (IEC) standards for low-power control. To pass, a cooker must maintain oil temperatures within a strict range (not exceeding 53°C in the first 18 minutes, but staying above 40°C overall). Most models heated the oil too rapidly, making delicate tasks like melting chocolate or long-term simmering difficult for the average user.
Energy Efficiency Discrepancies
Perhaps most concerning for budget-conscious consumers were the findings regarding energy labels. The Council discovered that five models had actual energy efficiency levels one grade lower than what was displayed on their mandatory labels. Notably, the Rasonic RIC-S44E, while fast at heating, exhibited a standby power consumption exceeding 2 watts. Under current Electrical and Mechanical Services Department (EMSD) regulations, this triggers an automatic Grade 5 rating—the lowest possible—despite the unit being labeled as Grade 2.
Expert Guidelines for Safe Cooking
To maximize the lifespan of these appliances and ensure kitchen safety, the Consumer Council offers several actionable takeaways:
- Dedicated Power Sources: Induction hobs require high wattage. Always use a dedicated socket rather than sharing a power strip with other heavy appliances.
- Check for Surface Damage: Even minor cracks in the glass-ceramic panel can lead to electrical hazards. Discontinue use immediately if damage is detected.
- Post-Cooking Cooling: Do not switch off the main power immediately after cooking. Internal fans usually remain active for several minutes to cool down sensitive internal components; cutting power early can lead to premature hardware failure.
The Consumer Council has forwarded the test results to the EMSD for further investigation into the labeling discrepancies, signaling a potential push for tighter quality control in the household appliance sector. For local foodies, the lesson is clear: a higher price tag does not always guarantee a superior simmer.