induction cooker how manny watt? in mresia, I watt how much?
do the math la. then compare. so malas.

Been using Induction cooker since years ago...Just imagine you spent RM27 every mth or two for gas but using Electricty...b4 using & after is almost negligible..can't really feel it..My bill b4 & after always ~ RM80-RM120..

So go for induction.

Induction cooker is far more dangerous than gas cooker. Oh wait, both also dangerous. TS, just use charcoal and fire, far more safer and save gas n electricity.

Pakai tong gas jer lah bro, lagi selamat. Jarang ader kes tong gas meletup kat rumah, lain lah kalau u letak kuali masak atas tong gas dan masak atas tong gas     

Well, It will burnt esp those cheap chinamade wan..I hv been using 3 Induction cookers so far for years...Yes the 1st 2 all chinamaded Elba & Pensonic brands din last long ~ 1 yr each..Yes burnt BUT not explode-lah..Just some electric nurining inside & gone..just like u experience on other Electrical product like TV/ Radio or even rice cooker...just abit of electric burning smell & thereafter kaput..Where got explosion wan..Dun frighten ppl-lah..

Anyway, my latest been wth me since ~ 2009...Probably also Chinamade but Jusco select brand (Haha..another cheapo)..not bad..no burnt since 2009..Nxt probably wanna an electroluc brand..

http://theinductionsite.com/proandcon.shtml

Check it out for more info before u purchase

I heard induction cooker cost your electric a lot .

Btw charcoal still cooks the best food.

If u all still insist to buy induction cooker, i would not suggest Philips as its a piece of crap. Try Elba or some premium brands.

This is how an induction cooker looks like inside. Basically its just a coil with 2 boards inside. The coil is the culprit for burning usually. The coil will be heated up with 240V, similar like an iron, toaster, heater etc. The coil will heat up and heat the glass panel on top and the glass panel will boil the pan. It heats up pretty fast because of the electricity that flows throughout the coil and passes thru the glass panel. Theres a zener diode on top of the coil. The function of the diode is to detect the pan on top of the glass. With induction cooker, u cant use any normal pots, it has to be stainless steel pot only. If u use any other pot, the zener diode wont detect it and the induction cooker wont work either. Thats the knowledge i know about induction cooker

Infra red better than induction because you can use more variety of cooking pots.

As I know you need to clear some space for the bottom to let air flow through right ?

The heat comes from the coil lah bro The coil is which heats up and heats up the glass panel. Ive been repairing the same shitty induction cooker for so long in Philips last time  There i knew that its a shit product, i mean the brand. Other brands ive heard less complaints.

The heat comes from the coil lah bro The coil is which heats up and heats up the glass panel. Ive been repairing the same shitty induction cooker for so long in Philips last time  There i knew that its a shit product, i mean the brand. Other brands ive heard less complaints.

After cooking, try putting ur hand on top of the glass panel N also at the bottom, ull see how cold it is       

After cooking, try putting ur hand on top of the glass panel N also at the bottom, ull see how cold it is       

Got ar ....Last time I checked that philips model , I turn below and see that's a fan underneath it and sign to saying you need to let air through.

Aisey bro, ive repaired more than 150 induction cookers. I know how they work exactly Its heat generated from the coils then to the glass panels. After cooking, the glass panel and the unit will be freaking hot.

An induction cooker transfers electrical energy by induction from a coil of wire into a pot made of material which must be electrically conductive and ferromagnetic. The heat generated is analogous to the unwanted heat dissipated in an electric transformer; most of the heat is due to resistive heating like a transformer's copper losses and eddy currents and the rest is analogous to a transformer's other iron losses.
A coil of wire is mounted under the cooking surface, and a large alternating current is passed through it. The current creates a changing magnetic field. When an electrically conductive pot is brought close to the cooking surface, the magnetic field induces an electrical current, called an "eddy current", in the pot. The eddy current, flowing through the electrical resistance, causes electrical power to be dissipated as heat; the pot gets hot and heats its contents by heat conduction.
The cooking surface is made of a material which is a poor heat conductor, so only minimal heat is transferred from the pot to the cooking surface (and thus wasted). In normal operation the cooking surface stays cool enough to touch without injury after the cooking vessel is removed.
Some energy will be dissipated wastefully by the current flowing through the resistance of the coil; wasted energy is minimised by the geometry of the design and by the coil having low resistance. The cooking vessel is typically made from stainless steel or iron, which is much less conductive. The pot is also ferromagnetic. Since the increased magnetic permeability of the material decreases the skin depth, the resistance will be further increased. The copper coil, on the other hand, is made from wire known as litz wire, which is a bundle of many tiny wires in parallel. The coil has many turns, while the bottom of the pot effectively forms a single shorted turn. This forms a transformer that steps down the voltage and steps up the current. The resistance of the pot, as viewed from the primary coil, appears larger. That, in turn, means that most of the energy becomes heat in the high-resistance steel, while the driving coil stays cool.
The reasons iron or steel cookware work on an induction cooker but aluminium or copper do not is because of the materials' permeability and resistivity.[8] Aluminium or copper cookware is more conductive and the skin depth in these materials is larger since they are nonmagnetic. Not only do these materials have lower resistivity than steel, the current flows in a thicker layer in the metal and so encounters less resistance and produces less heat. The induction cooker will not work efficiently with such pots. With iron or steel cookware, some heat is also generated due to the ferromagnetic material's magnetic hysteresis. This is a smaller component of the total heat generated.[9] The differences in hysteresis losses are a much smaller effect.
The heat that can be produced in a pot is a function of the surface resistance. A higher surface resistance produces more heat for similar currents. This is a "figure of merit" that can be used to rank the suitability of a material for induction heating. The surface resistance in a thick metal conductor is proportional to the resistivity divided by the skin depth. Where the thickness is less than the skin depth, the actual thickness can be used to calculate surface resistance.[8] Some common materials are listed in this table.

You're so wrong!!! The coil doesn't heat up. The AC current in the coil cause high frequency changing magnetic field in the cookware and this changing magnetic field created heat in the cookware itself. Try sitting on an induction cooker (if you are a guy) and turn it on, believe me your balls will still be uncooked like part of this egg: