Induction vs gas: running cost, safety and indoor air

Many Indian homes already have an induction cooktop as a backup to the LPG or piped-gas stove. With electrification in the climate headlines and indoor air on everyone's mind, the question is whether induction should become the main cooker.

Efficiency

An induction hob heats the pan directly through a magnetic field, so most of its energy goes into the food. Gas flames lose a large share of their heat to the surrounding air. Estimates vary with equipment and use, but induction is commonly put at roughly 80 to 90 per cent efficient, while gas stoves are often around 40 to 55 per cent.

Running cost

The cost comparison depends on two things in your area: the price of electricity per unit and the price of LPG or piped gas. To compare for your home:

• Find your electricity price per unit from your bill
• Find your LPG cylinder price and how long a cylinder lasts
• Note that induction converts much more of its energy into cooking heat

In many Indian cities, cooking on induction costs about the same as LPG, and sometimes less, especially with rooftop solar. Where electricity is expensive or unreliable, gas can be cheaper. Piped natural gas is often cheaper than cylinders.

Speed

Induction usually boils water and heats oil faster than gas. Its temperature control is precise, which helps with tempering and simmering, though it takes some getting used to.

Safety

• No open flame, so less risk of burns and fires
• No gas leaks
• The surface gets hot from the pan, so it can still burn, but it cools quickly
• Auto shut-off features on many models

Indoor air

Burning gas releases nitrogen dioxide, carbon monoxide and fine particles indoors. Induction produces none of these. Cooking itself still produces smoke and particles, especially frying, so a kitchen exhaust remains important either way.

The drawbacks

• You need compatible cookware with a magnetic base; many steel and cast iron pans work, but aluminium, copper and clay pots usually do not
• Rotis on direct flame need a separate tawa method or a mesh
• Power cuts stop cooking unless you have backup

A practical approach

Many households keep a single gas burner for rotis and occasional dishes and do most cooking on induction. That captures most of the efficiency and air quality benefits without losing flexibility.