Induction vs Gas Cooktop — Which Is Better for Indian Cooking?

Gas built the Indian kitchen; induction is quietly modernising it. Here's the practical comparison.

Where induction wins

• Speed — boils water and heats pans noticeably faster than gas.
• Safety — no open flame, auto shut-off, cool-touch surfaces.
• Precision — exact temperature settings for milk, dosa batters and slow cooking.
• No cylinder dependency — a lifesaver when LPG runs out mid-cooking.

Where gas wins

• Roti and direct-flame cooking — phulkas puff on flame; induction can't replicate it.
• Any cookware — induction needs flat, magnetic-base vessels; gas takes everything including round-bottom kadhais.
• Power cuts — gas keeps cooking when the electricity doesn't.

The practical answer

Most Indian kitchens do best with both: gas as the main cooktop, an induction as the fast, safe second burner. Browse gas cooktops, induction cooktops and built-in hobs at Value Plus, or start at the kitchen guide hub. Easy EMI at 135+ stores — call 9971699699.