LPG shortage guide: Induction vs infrared cooktops, what utensils work and how to use them

As tensions in the Middle East enter their fifteenth day with no sign of easing, disruptions around the Strait of Hormuz have strained natural gas shipments to India, triggering LPG supply shortages. Long queues have been reported outside refill centres in several cities, prompting many households to explore electric cooking alternatives such as induction and infrared cooktops.

Electric cooktops emerge as immediate alternative to LPG

With supply uncertainty affecting routine kitchen operations, consumers are increasingly switching to electric cooktops. However, the transition has exposed a practical challenge: not all utensils are compatible with every type of electric cooktop, especially in Indian kitchens where cooking methods involve deep-frying, bhuna masala preparation and kadhai-based dishes.

Also Read: LPG Cylinder price today (14 March 2026): Latest LPG rates across cities and step-by-step guide to book online

Induction vs infrared: key functional differences

Induction cooktops heat the vessel directly through magnetic energy and therefore require cookware with a magnetic base. Infrared cooktops, on the other hand, heat the surface first and can accommodate a wider variety of utensils, though performance remains best with flat-bottom cookware.

Utensils for induction

Utensils such as cast iron, carbon steel, enamelled iron and some magnetic-base stainless steel vessels generally work well on induction cooktops. However, pure aluminium, copper, glass, ceramic and non-magnetic stainless steel typically do not function unless specifically designed with an induction-compatible base.

A simple magnet test is often recommended: if a magnet sticks firmly to the base, the utensil is likely suitable for induction use.

Utensils for Infrared cooktops

Infrared cooktops are considered less restrictive, but efficient cooking still depends on using heavy, flat-bottom utensils. Thin, warped or rounded vessels may heat unevenly and reduce energy efficiency.

This has posed difficulties in Indian kitchens where traditional kadhais often feature rounded bases. While such utensils may work on infrared surfaces, performance is generally inconsistent. Experts suggest flat-bottom, heavy-gauge kadhais made of tri-ply stainless steel, cast iron or carbon steel for optimal results.

Deep-frying and roti preparation possible with adjustments

Both induction and infrared cooktops can support frying, provided the utensil is stable, wide and heavy-bottomed. Users are advised to avoid overfilling oil and to select cookware designed for glass-top surfaces.

Roti preparation is also feasible, though the absence of direct flame limits the classic phulka puff. Similarly, roasting brinjal for dishes such as baingan bharta requires alternative methods like oven roasting, electric grills or pan roasting followed by charcoal smoking to achieve traditional flavours.

Shift in cooking techniques required for electric heat sources

Induction cooktops heat more rapidly than gas stoves, necessitating gradual temperature adjustments to prevent overheating, smoking oil or burning spices. This difference is significant for Indian cooking styles that rely on high direct heat and frequent tossing.

While converter plates can allow the use of older utensils on induction cooktops, experts note that these reduce efficiency and heat control. Many households are instead opting to invest in a small set of induction-compatible cookware, typically including a flat-bottom kadhai, a heavy tawa or frying pan and an induction-base saucepan or pressure cooker.

The ongoing supply disruptions have accelerated this shift, highlighting how geopolitical developments are reshaping everyday cooking practices across Indian homes.