Induction cooktops are fast becoming a favourite in Indian homes. Sleek, energy-saving, and space-friendly, they give cooks an easy stand-in for gas burners, even when several dishes are on the go. They also shine in tiny kitchens, on trips, or simply when you need to brew a quick cup of tea while the main stove is busy.
That said, an induction hob is still an electrical appliance, and careless use can lead to safety risks, ruined pans, or food that just won’t taste right.
To help you cook safely and well, here are six slip-ups to watch for and simple tips on how to avoid them.
Cranking Up the Heat Immediately
A huge rookie move is dialling the power right to the max the first time you cook. Because induction transfers energy straight to the pan, the base warms up within seconds. Cranking the dial too high can scorch, stick, or overcook food before you even notice.
The Fix: Start with medium heat and dial up or down as needed. Cooking at a steady, moderate setting lets you control splatter, burning, and uneven spots. It also helps your pots and the cooktop last longer.
Sliding Pots and Pans on the Surface
Most induction tops are glass-ceramic: tough but easily scratched. A common slip is shoving a heavy skillet while stirring or repositioning food.
Before long, those moves leave fine scratches and may even crack the surface.
The Fix: Lift and set pans down instead of dragging them. Use flat-bottom, smooth cookware to slide more gently across the glass.
Using Incompatible Cookware
Not every pot plays nice with induction cooktops. People often reach for lightweight aluminum, pure copper, or thin glass, thinking they will be just fine.
Because induction works through magnetism, only cast iron or stainless steel with a magnetic base will heat fast and evenly. The easy guide for cooking on induction stoves.
Using the Wrong Pots and Pans
Not all cookware works on induction, so look for a symbol that looks like a short coil on the pan’s bottom. You can also test with a magnet: if it clings tightly, the piece will work on an induction burner.
Neglecting to Keep the Surface Clean
Induction tops heat up in seconds, so spills can scorch before you notice, leaving dark spots or harming the sensors. As dirt builds, it can turn into hard, crusty patches that take extra time to scrub.
The fix: After every meal, wipe the cooktop with a soft cloth and a splash of warm water. For tougher marks, a gentle cleaner made for induction glass will do the trick. Skip steel wool or scratchy pads- they’ll ruin the shine.
Ignoring Residual Heat Warnings
Even when the burner shuts off, the glass can stay hot for several minutes, especially around a large pan. If you touch the area before it cools, you risk a painful burn.
Most models show a small light that lingers until the surface drops to a safe temperature.
The fix: Always watch the indicator and keep hands and pets away until the sign disappears.
Forgetting to Guard Against Power Surges
Because induction cooktops rely completely on electricity, sudden voltage spikes can fry their inner parts or make them work less efficiently over time. Sadly, many users ignore this risk, especially in places where the power supply wobbles daily.
The easy fix is to plug the cooktop into a good surge protector or a small voltage stabilizer. Do this, and, in patchy power towns, you give the stove years of extra life.
Final Thoughts
For most urban Indian homes, the induction cooktop is cooking’s next chapter. It uses less energy, takes up little counter space, and can even ride shotgun on a long road trip. Whether set on a kitchen shelf or a campsite table, the single-ring hob is hard to beat for ease.
Of course, every handy gadget shines brightest when you treat it right. Avoid these slip-ups, and you will cook tastier meals while keeping your appliance and your kitchen safe.
