Infrared Ceramic Cooktop vs. Induction Cooker: Key Differences

Electric cooking appliances now include many heat sources. Induction cookers and infrared ceramic (electric ceramic) cooktops are the two most common. How do they differ? CHINENG explains.

Induction vs. infrared ceramic cooktop

1. Different heating methods

Induction: an internal coil creates an alternating magnetic field that induces eddy currents in ferrous cookware, heating the pan itself. Thermal efficiency can exceed 90%.

Infrared ceramic: a nickel-chromium element generates heat and transfers it to the pan by infrared radiation. Because of that transfer step, efficiency is lower—around 60%. Induction is usually more power-efficient.

2. Different cookware

Induction: only magnetic ferrous pans heat properly.

Infrared ceramic: any pan suitable for open-flame cooking can be used, and the unit can also serve as a grill surface.

3. Safety

Induction: the cooktop itself does not generate heat; without a pan, contact is unlikely to burn.

Infrared ceramic: the surface heats with or without a pan and retains high residual heat after use, so burn risk is higher. Induction is safer in that respect.

Both have strengths. Functions overlap, but cooking results differ, so buy to your actual needs.