Lede
The Hong Kong Consumer Council (HKCC) has dropped a bombshell for home cooks with their latest report in Choice magazine (Issue 568), putting 13 popular double-burner and full-surface induction cooktops through a rigorous battery of tests. Ranging in price from HK$3,680 to HK$21,300, the models from leading brands including German Pool, Panasonic, Whirlpool, and Rasonic revealed a worrying trend: a higher price tag is no guarantee of performance, safety, or even energy efficiency. The most damning finding? Nearly 70% of the units failed to meet international standards for low-heat simmering, a dealbreaker for anyone who loves slow-cooked broths or delicate sauces.
Simmering Failures Cast a Cloud Over Low-Heat Cooking
One of the primary reasons households switch to induction is the promise of precise temperature control. However, the HKCC test, which measured a unit’s ability to keep oil at a stable low temperature against the IEC 60350-2 standard, told a different story. Almost all the cooktops heated the oil too aggressively, with only four of the 13 models successfully keeping the temperature within the strict limits for “low fire” cooking. For cooks who rely on a gentle simmer for braised Cantonese dishes or melting chocolate, this suggests that many cooktops simply cannot maintain the subtle heat required without risking scorching or uneven cooking.
Heating Power and Safety Spur Emergency Shutdowns
When the testers turned up the heat to simulate deep-frying, the performance gap widened dangerously. Two specific models—the German Pool GIC-252DB and the Giggas GS-238D—failed a basic heating test, unable to bring cooking oil to the required 180°C within 45 minutes. The Panasonic KY-C223B also struggled, taking nearly 40 minutes just to reach the target temperature, leaving hardly any time for actual cooking. In a separate test for heat distribution, five models produced unevenly browned pancakes, indicating “hot spots” that could lead to poorly cooked food. The situation escalated quickly for the German Pool model, which automatically shut down mid-test because its internal overheat protection kicked in, raising significant questions about long-term reliability and the risk of mid-cooking failures.
Energy Labels Questioned as Mislabelling Exposed
The report also sent shockwaves through the industry regarding energy efficiency. Test results revealed that five cooktops had an actual energy efficiency rating one full grade lower than what was printed on their labels. The Rasonic RIC-S44E was the worst offender in standby power consumption; while it was the quickest to heat oil, its idle power draw was so high that its calculated efficiency grade dropped from the advertised Grade 2 all the way down to Grade 5. The HKCC has officially referred these findings to the Electrical and Mechanical Services Department (EMSD), signaling potential breaches of the city’s mandatory energy labelling scheme.
What This Means for Your Kitchen
This test reinforces that consumers cannot rely on brand prestige or high pricing to dictate safety. The appeal of induction—its cool surface, easy cleaning, and modern design—remains, but buyers need to be more discerning.
The HKCC recommends a few critical safety steps to mitigate risks:
- Use a dedicated socket: Induction cooktops draw serious power. Plugging them into an extension cord or sharing a socket with other high-wattage appliances can trip circuits or cause fire hazards.
- Respect the cool-down cycle: Never pull the plug immediately after cooking. Internal fans need to run to vent heat from sensitive electronics; cutting the power abruptly can cause internal damage.
- Inspect the surface: A cracked ceramic top can be an electrical safety risk. The panel must be fully intact before every use.
- Match your cookware: Only use flat-bottomed pots made specifically for induction. The wrong base wastes energy and interferes with the magnetic coils.
The full list of recommended and failing models is available in the current issue of Choice. For the average consumer, the takeaway is clear: when shopping for an induction cooktop, it pays to look past the marketing and check the fine print of the lab reports—your safety and your dinner depend on it.