Seventy percent of tested induction cookers perform poorly on low heat: Consumer Council

Nearly 70 percent of 13 models of induction cookers fail to meet international standards on low power control, resulting in inferior low heat cooking performances, according to the Consumer Council. 

Tests simulated melting chocolate by heating oil at a low power setting with most models heating up the oil too rapidly. 

Only four models were able to control the oil temperature appropriately as per standard requirements and the rest were unable to keep the oil temperature at 53°C or below in the first 18 minutes. 

Other tests simulated a daily cooking situation where both stoves were turned on simultaneously; the main stove was heating oil at its highest power setting to fry 200 to 500 g of frozen french fries, while the other stove was heating water to boiling point then lowered to maintain at simmering. 

Two models failed to complete the test and could only heat the oil to above 170°C. Both failed to reach 180°C within the 45-minute time limit, reflecting room for improvement in terms of heat control. 

Another model had a slower heating speed, taking nearly 40 minutes to reach 180°C, leaving just enough time to fry a single portion of french fries. 

The remaining 10 models reached the required temperature within 13.7 to 25.3 minutes and could fry one to three portions of french fries within the test time. 

The council added that the heat distribution of six models was not uniform, which might result in different degrees of doneness in the food. 

Regarding energy efficiency, the calculated grading of five models based on their test performance was found to be one grade lower than its labeling. One model was found to have unsatisfactory standby energy consumption, causing its calculated energy efficiency grading to be the lowest – Grade 5, not matching its labeled Grade 2. 

The test results have been forwarded to the Electrical and Mechanical Services Department (EMSD) for follow up. 

The council called on manufacturers to improve quality control and reminded consumers to select a model that offers convenient cooking experiences while saving energy to practice sustainable consumption.