Induction cooktops use electromagnetic energy to heat cookware directly and require magnetic vessels, while infrared cooktops heat the surface and work with almost any flat-bottom cookware.

Most NGOs have shifted to one-pot meals that require less cooking time. One organisation is now serving khichdi or soya chunk pulao instead of the usual rice, dal and vegetables. Another is providing ...

India must electrify kitchens to reduce cooking costs, enhance efficiency, and ensure energy sovereignty while managing grid demands.

Escalating tensions in West Asia raise concerns about gas shortages, prompting consumers to turn to induction hobs, rice cookers, and compatible cookware.