₦airaland Forum

Lukgaf:
I read online that this infrared cooker uses less energy on prepaid meters. Could anyone who has experience with it kindly share a review?

Thanks 😔

nlreserve:
I can see 1200 wats for indomie whereas I used 1000watts for beans with my induction cooker.
Check my review of induction cooker here
https://www.nairaland.com/8266153/finally-got-induction-cooker-tried

Lukgaf:
wow. Thanks sir. Are you on prepaid?

SCOOPERJEF:
how much did you get it and where?

SCOOPERJEF:
how much did you get it and where?

hayjayman:
Go and you those ones that they normally cut into two at alaba market, which have flat element inside it.. Tell them you want flat element and not coil spring element.. When u dey use am you go think say you bypass the prepaid meter ni, you will come back here tí thank me..

emma2002:
get the induction cooker not infrared. They look very similar

Babydaddymateri:
what's the difference please

emma2002:
Here's a detailed explanation of the differences between induction cookers and infrared cookers:

1. Heating Mechanism
Induction Cooker: Primarily relies on conduction. The electromagnetic field generates heat directly in the ferromagnetic cookware, which then conducts heat to the food inside. The induction cooktop itself remains relatively cool, as the heat is generated only in the cookware.
Infrared Cooker: Utilizes infrared radiation to heat food. The heating element emits infrared waves that transfer energy to the cookware and then to the food.

2. Heat Generation
Induction Cooker: Heat is generated directly in the cookware. This results in faster cooking times since the heat is applied directly where it's needed.
Infrared Cooker: Heat is generated in the heating element first and then transferred to the cookware. This can lead to longer preheating times compared to induction cookers.

3. Cookware Requirement
Induction Cooker: Requires cookware made of ferromagnetic materials (like cast iron or certain stainless steels) to work. Non-magnetic cookware (like aluminum or glass) will not heat up on an induction surface.
Infrared Cooker: Compatible with a wider variety of cookware materials, including glass, ceramic, and metal. This versatility makes it easier to use existing kitchenware.

4. Heat Transfer
Induction Cooker: Primarily uses conduction (direct contact between the cookware and the heating element) and convection (movement of heated air). This method is efficient and minimizes wasted heat.
Infrared Cooker: Utilizes conduction, convection, and radiation. While it can cook food effectively, some heat may be lost to the surrounding environment due to the nature of infrared radiation.

5. Energy Efficiency
Induction Cooker: Generally considered more energy-efficient because it heats the cookware directly, resulting in minimal heat loss. This can lead to lower energy bills and faster cooking times.
Infrared Cooker: Offers moderate energy efficiency. While it heats quickly, some energy may be wasted in the process of heating the element first before cooking.

Summary
The choice between an induction cooker and an infrared cooker depends on your cooking needs, the types of cookware you have, and your preferences regarding speed and energy efficiency. Induction cookers excel in energy efficiency and speed but require specific cookware, while infrared cookers provide versatility in cookware options but may be slower and less efficient overall.

Suicideboy:
I once rig mine neighbors own to explode in his house


Mumu is still paying for damages , landlord wan rip am

decub:
I would say yes because I own something close.

By default, it takes 1600W and heats faster than the gas powered infra red cooker which I own as well.

It is adjustable to 400W, maybe less but I've not gone below 400W.

Cooking at 1200W will give you a fair heating and because I'm not on Band A, from my observation and analysis of consumption vis-a-viz gas, it is cheaper.

avatarg6:
How does the gas cylinder infrared cooker work please and the price

Thundafireseun:
If you know stingy people that means you’re a beggar

Lukgaf:
I read online that this infrared cooker uses less energy on prepaid meters. Could anyone who has experience with it kindly share a review?

Thanks 😔

hayjayman:
Go and you those ones that they normally cut into two at alaba market, which have flat element inside it.. Tell them you want flat element and not coil spring element.. When u dey use am you go think say you bypass the prepaid meter ni, you will come back here tí thank me..

decub:
I would say yes because I own something close.

By default, it takes 1600W and heats faster than the gas powered infra red cooker which I own as well.

It is adjustable to 400W, maybe less but I've not gone below 400W.

Cooking at 1200W will give you a fair heating and because I'm not on Band A, from my observation and analysis of consumption vis-a-viz gas, it is cheaper.

decub:
They are actually 2 things, a gas cylinder connected to an infra red cooker/burner.

Qasa has one.

emma2002:
Here's a detailed explanation of the differences between induction cookers and infrared cookers:

1. Heating Mechanism
Induction Cooker: Primarily relies on conduction. The electromagnetic field generates heat directly in the ferromagnetic cookware, which then conducts heat to the food inside. The induction cooktop itself remains relatively cool, as the heat is generated only in the cookware.

Infrared Cooker: Utilizes infrared radiation to heat food. The heating element emits infrared waves that transfer energy to the cookware and then to the food.

2. Heat Generation
Induction Cooker: Heat is generated directly in the cookware. This results in faster cooking times since the heat is applied directly where it's needed.
Infrared Cooker: Heat is generated in the heating element first and then transferred to the cookware. This can lead to longer preheating times compared to induction cookers.

3. Cookware Requirement
Induction Cooker: Requires cookware made of ferromagnetic materials (like cast iron or certain stainless steels) to work. Non-magnetic cookware (like aluminum or glass) will not heat up on an induction surface.

Infrared Cooker: Compatible with a wider variety of cookware materials, including glass, ceramic, and metal. This versatility makes it easier to use existing kitchenware.

4. Heat Transfer
Induction Cooker: Primarily uses conduction (direct contact between the cookware and the heating element) and convection (movement of heated air). This method is efficient and minimizes wasted heat.
Infrared Cooker: Utilizes conduction, convection, and radiation. While it can cook food effectively, some heat may be lost to the surrounding environment due to the nature of infrared radiation.

5. Energy Efficiency
Induction Cooker: Generally considered more energy-efficient because it heats the cookware directly, resulting in minimal heat loss. This can lead to lower energy bills and faster cooking times.
Infrared Cooker: Offers moderate energy efficiency. While it heats quickly, some energy may be wasted in the process of heating the element first before cooking.

Summary
The choice between an induction cooker and an infrared cooker depends on your cooking needs, the types of cookware you have, and your preferences regarding speed and energy efficiency. Induction cookers excel in energy efficiency and speed but require specific cookware, while infrared cookers provide versatility in cookware options but may be slower and less efficient overall.