As LPG anxiety grows, induction cooktops are becoming the new kitchen backup

As conversations around LPG availability and rising fuel costs grow louder, a quiet shift is underway in Indian kitchens. From home cooks to small cloud kitchen operators, many are beginning to move to electrical cooking appliances such as induction stoves and rice cookers as practical alternatives. Little surprise then that induction cooktop sales are beginning to surge.

In neighbourhoods across Delhi and NCR, induction cooktops once seen as secondary or emergency appliances are suddenly finding a new relevance. For some small food entrepreneurs, the shift is not just about convenience but also survival. Suparna Roy, who runs a cloud kitchen in CR Park, New Delhi, says she is watching the LPG situation closely but is already thinking ahead. “I may not increase my food prices even if cylinders become expensive. Margins are already tight, and customers are also feeling the pinch.” Her workaround is simple: electrical appliances.

“Induction stoves and rice cookers are a boon to people like us who need to get a lot done in a short time. To be honest, if LPG prices go up significantly, I will switch more of my cooking to induction stoves and rice cookers. That way I can manage costs without passing too much of the burden to my customers,” she explains.

Cloud kitchens like Roy’s operate on thin margins, where even small increases in cooking fuel can affect pricing. Electrical appliances, she says, offer a way to maintain efficiency without drastically altering menu prices. But Roy is not alone in rethinking the way she cooks.

In a residential society in Noida, homemaker Shefali Jha who runs a home kitchen says discussions about LPG supply have become a regular topic among neighbours. “Though I have a gas pipeline connection, all this talk about LPG shortages and rising costs has made me anxious. What if the government decides to restrict LPG usage? I can’t afford that kind of uncertainty.” Her response was quick and practical. “I have already ordered two induction stoves. In fact, four of us in our housing society ordered together and we managed to get a decent discount.” She believes the trend is only going to grow. “If LPG keeps getting expensive, the day isn’t far when induction stoves will start selling like gold,” she says.

Induction cooktops are known for their fast cooking speed, high energy efficiency and cleaner operation. Unlike our gas burners where heat escapes from the sides, induction cooktops transfer heat directly to the cookware, making the process more efficient.

They also keep kitchens cooler, something many home cooks appreciate, especially during Delhi’s long summers and are generally easier to clean since spills do not burn onto the surface as easily. However, the shift is not without its own adjustments. Many first-time users discover that their existing cookware may not work on induction cooktops.

“For induction cooking, you need stainless steel or cast iron cookware with a flat base,” explains Hyderabad-based Dr Chaitali Sharma, who recently bought an induction stove herself. “I do a lot of cooking in my kadhais, so along with the induction stove, I had to order the right cookware as well,” she says.

The transition has even led to a few amusing realisations. Sharma recalls how one of her neighbours reacted to rediscovering an old wedding gift. “She was laughing the other day. She had received an induction stove as a wedding gift years ago and had wondered who gives such gifts. Now she says she appreciates the gesture.”

Yet, while induction appliances may offer a practical backup for households and small-scale food businesses, the shift may not be equally easy for larger food establishments. Restaurants, especially those operating at scale, rely on heavy-duty burners and large cooking surfaces that are difficult to replace overnight. Switching to electrical equipment would require significant investment in commercial-grade appliances as well as higher electrical load capacity, something that many may not be prepared for.

For now, induction cooktops are emerging as a backup plan, a form of culinary insurance in uncertain times. Whether they remain secondary appliances or become a permanent part of India’s cooking culture may ultimately depend on how the LPG situation unfolds in the months ahead. But one thing is certain: in many kitchens, the familiar blue flame is slowly gaining competition from a glowing induction ring.

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