Hong Kong’s Consumer Council has released a damning report on 13 double-burner and full-surface induction cooktops, exposing dangerous heating failures, uneven cooking, and misleading energy labels—just in time for home cooks upgrading their kitchens.
For many Hong Kong families, induction cooktops have become the go‑to alternative to gas stoves. They promise easier cleaning, cooler kitchens, and faster heating. But a rigorous new test by the Consumer Council (消委會) in its latest Choice magazine (Issue 568) found that not all models deliver on those promises—and some could even pose safety risks.
From budget‑friendly units at HK$3,680 to premium models costing HK$18,580, the Council evaluated 13 popular brands including German Pool, Panasonic, Whirlpool, Siemens, Rasonic, and Giggas. The results reveal a worrying gap between marketing claims and real‑world performance.
Two Models Fail the Heat Test
In a simulation of everyday cooking, the Council measured how quickly each cooktop could heat cooking oil to 180°C on its main burner while simultaneously boiling water on the secondary burner. The benchmark: reaching that temperature within 45 minutes.
Two models fell short. Both the German Pool GIC‑252DB and the Giggas GS‑238D only managed to raise the oil to around 170°C—insufficient for proper deep‑frying. A third model, the Panasonic KY‑C223B, was sluggish, requiring nearly 40 minutes to hit 180°C, leaving barely enough time to fry a single batch of frozen chips.
In contrast, the top 10 performers completed the heating task in between 13.7 and 25.3 minutes, successfully frying one to three batches of chips within the test window.
Uneven Heat and Poor Low‑Power Control
More than a third of the tested units produced noticeably uneven heat distribution. In a pancake‑baking test, five models left the centre of the pancake much darker than the edges, indicating hot spots that could lead to burnt food. The German Pool GIC‑252DB even triggered its over‑heat protection and shut down automatically during the test.
The three “full‑surface” models—designed to allow flexible cooking across a single large area—also struggled. When using long pans, heat concentrated at the front and rear zones, leaving the middle cooler. The Council noted this is likely due to the gap between two induction coils.
Perhaps most concerning: nearly 70% of all samples failed to meet the International Electrotechnical Commission’s standard (IEC 60350‑2) for low‑power control. When tasked with gently melting chocolate—a test for simmering or stewing—most models raised the oil temperature too quickly, exceeding the 53°C threshold within the first 18 minutes. Only four models passed this test, meaning home cooks relying on low heat for soups or braises may get disappointing results.
Misleading Energy Labels
The Council also uncovered discrepancies in energy efficiency ratings. Five models were found to have an actual energy efficiency grade one level lower than what their labels claimed. One standout offender: the Rasonic RIC‑S44E, which despite being labelled as Grade 2, consumed over 2 watts in standby mode—earning it a worst‑possible Grade 5 under the Electrical and Mechanical Services Department’s mandatory scheme.
Standby power consumption across all models ranged from a negligible 0.13 watts to an alarming 2.28 watts. The Council has referred its findings to the Electrical and Mechanical Services Department for follow‑up.
What This Means for Home Cooks
The test debunks the myth that a higher price guarantees better performance. The highest‑scoring model carried a price tag of just HK$4,280, while the most expensive unit at HK$18,580—a full‑surface model—still exhibited uneven heat distribution. “Don’t assume expensive equals better,” a Council spokesperson warned. “Focus on your cooking style: if you frequently simmer, look for models that passed low‑power tests.”
Safety Tips from the Consumer Council
To reduce fire risk and extend appliance life, the Council recommends the following:
- Use a dedicated socket – Induction cooktops draw high power; avoid sharing outlets with other large appliances.
- Check the cooktop for cracks before each use. A damaged surface can cause electrical hazards and should be repaired immediately.
- Choose compatible cookware – Only flat‑bottomed pots and pans marked “induction‑ready” will heat efficiently.
- Don’t cut power right after cooking – Most models run an internal fan to cool down electronics; unplugging too soon may damage components and shorten lifespan.
The Bigger Picture
With gas stove bans being considered in some cities and Hong Kong households increasingly prioritising energy efficiency, induction cooktops are only growing in popularity. But this test shows that not all technology is created equal. Consumers are urged to check independent lab results, not just glossy ads, and to prioritise models that combine fast heating with precise low‑power control.
For the full list of ratings and individual model scores, visit the Consumer Council’s Choice website or refer to issue 568.