The main difference between infrared and induction cooker is that induction cookers are more energy-efficient than infrared cookers. However, you can only use certain types of cooking vessels on induction cookers, but infrared cookers are more versatile in their use of cooking vessels.
Infrared cookers and induction cookers are two types of electric cookers that have many advantages over traditional cookers. They cook food fast and are energy efficient.
Key Areas Covered
1. What is an Induction Cooker
– Definition, Features, Pros and Cons
2. What is an Infrared Cooker
– Definition, Features, Pros and Cons
3. Difference Between Infrared and Induction Cooker
– Comparison of Key Differences
Key Terms
Infrared Cooker, Induction Cooker, Electric Cooker, Cooking
What is an Induction Cooker
An induction cooker is a cooker that uses direct induction to heat the vessel instead of relying on thermal conduction, convection, or indirect radiation. In an induction cooker, the heat is transferred by currents from an electromagnetic field that is located below the glass surface to the magnetic induction cookware placed on the cooking surface. Unlike in a gas cooker, there is no naked flame on an induction cooker.
Generally, gas or electric cookers heat cooking vessels indirectly by heating a burner or coil or by producing a flame. But in induction cookers, there is no need for heating another element as heat passes directly to the cooking vessel and then passes to the food in it. Therefore, induction cookers can heat faster than other types of cookers. When you use an induction cooker, you can boil a pan of water in nearly half the time that it would take you to boil it on a normal gas cooker. In fact, induction cookers are faster, more energy-efficient, and safer than traditional cookers. However, you can’t use any cooking vessel on an induction cooker – it must contain ferromagnetic metals like stainless steel or cast iron.
What is an Infrared Cooker
An infrared cooker is an electric cooker that functions on the principle of infrared heat radiation. In infrared cookers, the electric current heats the resistor coil inside to produce heat, and then heat passes to the cooking surface, heating pot, and the food on it. Unlike with induction cookers, you can use many types of cooking vessels (ceramic, ferromagnetic, aluminum, etc.) with infrared cookers. These cookers can even be used to bake food. Infrared cookers are fast and more energy-efficient than traditional cookers.
Infrared cookers have halogen lamps and radiant coils, which help to transfer heat to the cooking vessel. When the cooker is turned on, it will glow red, unlike an induction cooker. The surface of infrared cookers does not heat up quickly. But they are made to not be conducive to heat due to the effectiveness of infrared radiation. When we compare the food made by infrared cookers and induction cookers, there is not much of a difference.
Difference Between Infrared and Induction Cooker
Definition
An infrared cooker is an electric cooker that operates on the principle of infrared heat radiation, while an induction cooker is an electric cooker that uses the principle of direct induction.
Mechanism
Infrared cookers have halogen lamps and radiant coils that combine to transfer heat to the cooking vessel through direct infrared radiation. In an induction cooker, the heat is transferred by currents from an electromagnetic field that is located below the glass surface to the magnetic induction cookware placed on the cooking surface.
Heating
Although induction cookers heat up fast, the heat is concentrated at the bottom of the cooking vessel. Infrared cookers, on the other hand, heat up slowly, but they distribute heat more evenly.
Cooking Vessels
You can only use ferromagnetic materials like stainless steel or cast iron with induction cookers, but you can use many types of vessels with infrared cookers.
Energy Efficiency
Induction cookers are more energy-efficient than infrared cookers.
Conclusion
There is a distinct difference between infrared and induction cookers, although both cook food using electricity. Induction cookers are more energy-efficient than infrared cookers. Moreover, you can only use ferromagnetic materials like stainless steel or cast iron with induction cookers, but you can use many types of vessels with infrared cookers.
Reference:
1. “What Is Induction Cooking?” WebstaurantStore.
2. “Infrared Cooking 101.” Institute of Culinary Education.
Image Courtesy:
1. “Cook-cooking-school-pan-induction” (CC0) via Pixabay
2. “Fried-egg-egg-yolk-frying-pan” (CC0) via Free Images Live
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