Hong Kong’s Consumer Council has raised significant concerns following its latest test of 13 dual-zone and full-surface induction cooktops, published in “Choice” magazine Issue 568. The evaluation found that two models could not heat oil to the required temperature within 45 minutes, nearly 70% failed to meet international low-power cooking standards, and six had energy-efficiency ratings that did not reflect their actual performance. The findings have been forwarded to the Electrical and Mechanical Services Department for further investigation.
Induction cooktops are a popular choice for many home cooks due to their easy-to-clean surfaces and ability to keep kitchens cooler than gas stoves. However, this Consumer Council test shows that a higher price does not guarantee better performance or safety. The council purchased 13 models from brands including German Pool, Giggas, Panasonic, Whirlpool, Siemens, and Rasonic, with prices ranging from HK$3,680 to HK$21,300. Among them, three were “full-surface” models that allow two cooking zones to connect into one larger area.
Heating Hiccups
The test simulated real-world frying by requiring cooktops to heat oil to 180°C within 45 minutes on the main zone while boiling water on a second zone. Two models—the German Pool GIC-252DB and the Giggas GS-238D—failed, reaching only about 170°C. The Panasonic KY-C223B was also slow, needing almost 40 minutes to reach the target, leaving only enough time to fry one small batch of chips. The other ten models heated the oil in 13.7 to 25.3 minutes and successfully fried one to three batches.
Uneven Heat and Overheating Worries
To evaluate heat distribution, the council baked pancakes under standard settings. Five models produced darker centers, indicating hot spots. The German Pool model even triggered its overheat protection and shut down mid-test. All three full-surface cooktops also showed uneven heating along the joining line between their two zones when used in full-surface mode, with lighter patches in the center.
Poor Performance at Low Power
For dishes that require gentle simmering, such as stews or sauces, precise low-power control is essential. The council tested this by melting chocolate on a low setting, following IEC 60350-2 requirements. Only four models could keep the oil temperature within the strict limits over 30 minutes. The remaining models heated the oil too quickly, failing to achieve the desired low-heat cooking effect—a significant shortcoming for home cooks who rely on a gentle simmer.
Energy Labels Don’t Tell the Whole Story
Standby power consumption among the tested units varied widely, from 0.13 watts to 2.28 watts. Under Hong Kong’s mandatory energy labeling scheme, a standby power above 2 watts results in the lowest efficiency grade (Grade 5). The Rasonic RIC-S44E, though labeled as Grade 2, exceeded this threshold, making its actual grade a 5. In total, five cooktops had heating efficiencies that placed them one grade lower than what their labels claimed. The council has referred all discrepancies to the authorities.
Safety Tips for Consumers
Despite these issues, induction cooktops can still be safe and efficient when used correctly. The Consumer Council recommends the following:
- Use a dedicated power outlet, and avoid sharing with other high-power appliances.
- Choose pots and pans that are induction-compatible and match the size of the cooking zone.
- Inspect the ceramic surface for cracks before cooking; stop using immediately if damaged.
- Do not disconnect power right after cooking—allow the internal fan to cool the unit to prevent heat damage.
Taking Action
This test is a clear reminder that consumers should not rely on price alone when purchasing an induction cooktop. The council advises checking independent test results, verifying energy labels, and using appliances according to the manufacturer’s instructions. With informed choices, induction cooking can still be a safe and energy-efficient option for the modern kitchen.