Induction cooktops have usually occupied a very specific corner of our kitchens. They were the go-to appliance for college students in hostels, bachelors in rented flats, or as a backup stove pulled out during gas refills. The real cooking — rotis puffing over an open flame, tadka crackling in hot oil — belonged firmly to the LPG stove. But that hierarchy is suddenly being tested. As disruptions in global energy routes push up LPG prices and trigger supply concerns in several Indian cities, households are beginning to look again at the humble induction cooktop — not just as a backup, but as a serious alternative.
This also raises a surprisingly practical question: is cooking on induction actually cheaper than LPG?
India imports a large portion of its cooking gas requirements, making the country vulnerable to global supply shocks. The current geopolitical tensions in the Middle East have affected shipping routes and pushed up energy costs globally.
The impact is already visible in prices. Domestic LPG cylinder rates have increased by around Rs 60 recently, while commercial cylinders used by restaurants have become about Rs 115 costlier. Reports from cities such as Noida, Lucknow and Pune suggest supply delays and longer waiting times at LPG agencies. Restaurants and community kitchens have also reported difficulty securing commercial cylinders, prompting many to explore electric cooking options.
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LPG vs Induction: How the Costs Compare
A standard domestic LPG cylinder contains 14.2 kilograms of gas and typically costs between Rs 900 and Rs 1,100 depending on the city and subsidy status. However, gas stoves are relatively inefficient. Experts estimate that only about 40-55% of the heat generated actually goes into cooking, while the rest is lost to the surrounding air.
Induction cooktops operate differently. They use electricity to create a magnetic field that heats the cooking vessel directly. Because the heat is generated within the cookware rather than through a flame, induction systems can be nearly 85-90% efficient.
Estimates suggest that producing the same usable heat as one LPG cylinder would require roughly 75-80 units of electricity. Even at a relatively high household electricity tariff of Rs 8 per unit, the cost would come to about Rs 620-Rs 640, significantly lower than the price of a gas cylinder.
For a typical household cooking two to three hours daily, switching to induction could result in monthly savings ranging from about Rs 180 to more than Rs 1,000, depending on electricity tariffs and LPG subsidy availability.
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Studies Show Electric Cooking Can Be Cheaper
Research by the Institute for Energy Economics and Financial Analysis (IEEFA) suggests that electric cooking can be substantially cheaper when LPG is not subsidised.
The study estimated that an average urban household spends around Rs 8,000 annually on non-subsidised LPG, compared with about Rs 5,800 using electric cooking. However, households receiving government LPG subsidies may still find gas to be more economical.
Despite the potential savings, LPG remains the preferred cooking fuel for most Indian households. Electric cooking depends entirely on reliable power supply - something that remains a challenge in several parts of the country. Frequent power cuts can make induction cooking impractical.
Indian cooking techniques also favour open flames. Preparing dishes like rotis, tadka or flame-roasted vegetables is often easier on gas stoves. There are also upfront costs to consider. Basic induction cooktops cost around Rs 2,000-Rs 4,000, and households may need to purchase compatible cookware made from magnetic materials such as stainless steel or cast iron.
For commercial kitchens, the economics can be even more complicated. Switching from LPG to electric cooking often requires expensive equipment upgrades. Industry estimates suggest that converting a commercial kitchen to electrical cooking could cost around Rs 3.5 lakh or more, in addition to ensuring adequate electricity supply and backup power.
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