Induction vs Infrared Cooktop: Which Should You Actually Buy?

By Samiya

Every “induction vs infrared” verdict currently ranking on Google was written by a company that sells one or both products. We checked the first page on 5 August 2026: all eight editorial results come from brands or retailers with a SKU in the answer. There is no independent publisher on page 1 for this query.

That is why this page exists. Where a number is not published, we say so. Where owners report problems, we name the product and the listing.

The short answer

Choose induction if you want lower electricity bills and a cooktop surface that stays cooler during use. Choose infrared if you want to keep using every vessel you already own without buying new ferromagnetic cookware, and if you prefer steady radiant heat over induction’s on/off power cycling. Both cost roughly the same to buy; the real difference is efficiency and cookware compatibility.

Side-by-side comparison

Several single-burner infrared models are sold at 2,200W (Prestige PIRC 1.0, Usha IR2200TCW, Bajaj IRX 220F, Cello Trion), above the published typical range.

How each one actually heats

Induction uses electromagnetic technology to heat the utensil directly, keeping the cooktop surface comparatively cooler. The vessel becomes the heating element; the glass underneath stays relatively cool to touch. This is why induction is marketed as safer for burn risk.

Infrared uses radiant heat through a glass-ceramic plate, and the surface itself becomes hot during use. The glass heats up first, then transfers that heat to the cookware sitting on top. Bajaj Finserv describes it as working “similar to how the sun warms your skin.” The surface temperature is high enough that one Prestige owner reported their entire kitchen heating up after 20 minutes of use.

Induction heats the pan; infrared heats the glass that heats the pan. That extra step is the efficiency gap.

The efficiency numbers, and why they disagree

What we have in our research base: Glen’s published spec states induction is “90 per cent efficient at transferring energy directly to the pan, with 10 per cent of energy wasted.” Bajaj Finserv states that induction “uses 20 to 30% less electricity than an infrared cooktop for the same task.”

What we do not have: a manufacturer-published efficiency percentage for infrared cooktops. Prestige’s product page states induction efficiency is “around 90%” but provides no equivalent figure for infrared. Glen’s infrared collection page makes qualitative claims about “high-efficiency infrared heating” but gives no number. Bajaj Finserv describes infrared efficiency as “moderate” without quantifying it.

Page 1 cites infrared efficiency figures across a wide spread and none names a source. Treat any specific percentage you see elsewhere as a marketing claim, not a measured figure.

The one comparative number we can stand behind: induction uses 20 to 30% less electricity than infrared for the same cooking task.

What it costs to run, in rupees

For a 2,000W induction cooktop running 2 hours per day:

• Daily consumption: 4 kWh
• Monthly consumption: 120 kWh
• At Rs. 6 to Rs. 8 per unit (the typical Indian domestic tariff band): Rs. 720 to Rs. 960 per month

Now apply the one comparative figure that carries a source. If induction uses 20 to 30% less electricity than infrared for the same task, infrared uses that load divided by 0.80 to 0.70: Rs. 900 to Rs. 1,371 a month. The gap is Rs. 180 to Rs. 411 a month, or Rs. 2,160 to Rs. 4,932 a year.

Here is the problem, and we would rather show it than hide it. The same source, Bajaj Finserv, also states the monthly difference is “typically Rs. 50 to Rs. 150 per month.” The two do not reconcile: Rs. 50 to Rs. 150 is roughly a third of what the 20 to 30% figure produces on the same 120 kWh load. We cannot tell you which was measured. Treat the gap as somewhere between Rs. 50 and Rs. 411 a month.

The formula, if you want to redo this for your own usage: kWh = Watt × hours ÷ 1,000.

What owners report going wrong

These are reviews of one listing: the Prestige PIRC 1.0 2200W Infrared Cooktop on Amazon India (retrieved 2 August 2026, 4.0 stars across 1,069 ratings). They are the only sourced owner reviews in our research base.

Owners of the Prestige PIRC 1.0 report:

“Heating is slow in comparison to induction” (on cooking speed versus induction).

“When it is run for more than 20 mins, the entire kitchen is heating, zero safety” (on ambient heat and ventilation).

“The excessive heat causes the bottom of the cooking vessels to become discolored, burnt, and damaged. Approximately four of my cooking vessels have already been damaged” (on vessel damage from radiant heat).

“Warranty does not cover glass breakage, which will happen in 3-4 months as its very delicate… they charge 990/- for [replacement]” (on warranty exclusions).

“Not compatible for roti making” (on Indian cooking use cases).

One owner reported a genuine advantage: “you can keep the temperature at any setting and it provides constant heat for that setting unlike the induction cooktop which ON full power OFF no power cycle.”

Cookware: what works on each

Induction works only with ferromagnetic cookware: stainless steel and cast iron. If a magnet sticks to the vessel base, it works on induction. If not, it will not heat. The cost to replace incompatible cookware is Rs. 3,000 to Rs. 8,000 according to Glen’s published figures.

Infrared works with almost any flat-bottom vessel. Bajaj Finserv lists aluminium, clay, copper, steel, and non-stick. Prestige’s listing adds ceramic. Glen’s product pages confirm compatibility with aluminium, steel, glass, ceramic, and copper.

For a kitchen of aluminium pressure cookers, steel pots and non-stick pans, infrared works with what you own; induction may require replacements.

Our research base does not cover brass or bronze vessels. If you cook with either, check with the manufacturer first.

Which one to buy

Choose induction if:

• You want the lower electricity bill (20 to 30% less than infrared for the same task)
• You are happy to cook with stainless steel or cast iron, or willing to buy new ferromagnetic cookware
• You want a cooktop surface that stays cooler during use

Choose infrared if:

• You want to keep using every vessel you already own without buying replacements
• You prefer steady radiant heat at a set level, rather than induction’s on/off power cycling
• You do grilling or BBQ-style cooking (Glen and BOSS list grill or BBQ capability on specific models; neither Prestige unit in our research base lists it)
• You do high-flame tasks like frying and boiling, which Glen recommends its 2,200W infrared cooktop for

The third option worth knowing about: hybrid units like the BOSS Flex combine induction and infrared in one appliance through dual heating modes. If you cook both vessel-heavy Indian food and quick-boil tasks, a hybrid removes the either/or choice, at Rs. 3,880 to Rs. 6,295, as of August 2026.