induction cooking - health hazards? cooktop, cookware?
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anyone aware for sure on the health hazards? – searched net and its 50-50
anyone using? which brands cooktops and cookware are good?
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Created by : rajrocks
this would be used daily just like lpg.
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is the wattage less than 1500?
apart from liquids (milk, water) did you/family try cooking something, did it work.okay-okay?
so during the warranty period, yours was occasional use only, means no need or idea of how their service or replacement works.
raj, once operated a Phillips one at someone’s place and some relatives have a similar model too.
it is better to have a dedicated rice cooker (electric) than to use induction cookers on induction plates
for cookware, no idea if there are specific brands.
any flat bottom cookware ought to work
have known Prestige customers often finding issues in the panel and latet service issues.
no idea of foreign brands flooding via digital platforms.
are there any worse “health hazards”? (than what we already have with flame/fire as energy source) 
No health hazards. Although electricity bills would be elevated.
Gas comes out to be cheaper.
Also induction based cookware can also be used on gas stove.
induction works on emf which is radiation which is very minimal.
any idea for same usage whats the difference in bills on lpy and electricity?
As among cookware, consider buying Stainless Steel pressure cooker instead of aluminium one although a bit on costlier side.
No sure but take 500-1k easily if put to daily use along with gas bill.
I don’t think there’s any health hazard associated with Induction tops atleast anything concerning.
In efficiency induction (75-80% even more) are better than lpg stoves (40-50%) exact difference in bills won’t be proportional as the efficiency will matter on many facts in case of induction like utensils, coils used in induction many more.
Induction are pretty clean and can reduce cooking time but lpg will have long life and less maintenance requirement initial cost of induction is also high with additional cost for special utensils for it. There would be more things like cooking chapattis where taste might vary any cooking expert can comment on these things.
I suppose, efficiency when you mean the transfer of heat with respect to time?
But trust me (I’m an engineer) when you look at amount of input power consumed vs amount of heat produced, it’s nothing. So in those terms, induction is nothing when compared with lpg.
@ op if you are going to be completely rely on induction, be prepared for big fat bills unless you have a free electricity provided
I bought of brand Bajaj a year back, used for 10 days and then packed. 
u will not get tasty food specially roti and other fried items. good for boiling or for pressure cooker. Only good for occasionally food specially in summer season because u can use it anywhere outside of kitchen and also produce less heat.
Good if electricity is free or fixed but again i will not recommend due to electricity wastage
Induction is useful for stop gap situations where your LPG cylinder is empty or for students/bachelor’s who find it tedious to get a gas connection & stove. Its handy to have though not a long-term substitute for LPG cylinders. I’ve been using one occasionally for last 3 years.
Steel utensils are bit costly but healthier option. There are flat bottom steel utensils available offline/online stores.
Lpg has a work hazard of explosion but we still use it.
If this had radiation thingy(above threshold) it would have been discarded long ago.
For daily use of boiling water milk eggs frying very good and quick.
Don’t use for roti chapati omlet tastes bitter.
It uses electricity so definitely it will make its impression on bill but will be mostly go hand in hand like lpg price in comparison.
Don’t spend much on buying one. These shits becomes dead in year or 2
Rather than discussing induction plate we should discuss cookware where we make food….teflon coating which we use everyday is slow poison in many way…use steel or iron
It’ll be costlier than LPG
The electricity unit rates are different at different locations. So a standard reply is difficult. However, for most places, induction works out cheaper than non-subsidised LPG but costlier than subsidised LPG.
Pure aluminum-ware does not work with induction. It requires some form of magnetic metal to work. Steel and enamel also works fine. Flat bottomed utensils essential. Almost all type of normal cooking is possible except making rotis. As heat can be minutely controlled, inductions are better for slow cooking than LPG. Slow cooking retains the nutrients more. It is also better than LPG for quick reheating of food.
While buying, make sure that there is an option in the panel for free setting of temperature and time. Prestige has this option but Pigeon does not have this option and only has preset cooking options.
For effective use, better to have combination of all three i.e. induction, LPG and microwave+grill.
I often use a combination of induction and microwave where the initial frying and tempering of the dish is done on induction and then it is shifted to microwave for the remaining part of the cooking. This also saves on electricity.
Using since 2 years , we use it daily ,
first one was Philips HD4928/01 , 2100 w and it is one of the best induction .
now using USHA induction 2000w , its not so gud ,
one thing i noticed is in my philips one only the food got heated inside and the utensil from outside it did not went hot , so i can just handle it with my hands
and in this USHA i see that with the food the outer utensil also gets heated ,sometimes much hot that we can’t even touch it ,
hav u faced the same ? 
Were you using same cookware ,or utensils with both Philips and Usha?
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I am using a cheapo brand called pigeon . Brought in bbd from fk in 999.
Most flat steel utensils also work with this.
Stuff gets heated very quick. We use it for emergency when igl supply is cut or when traveling sometime.
Comes out costlier than png/lpg.
No health hazard imo.