Domestic Chinese suppliers often say "induction is better, infrared is old technology". In export markets that is wrong. They are not a technology generation apart — they serve two different markets.
The one answer
Europe and North America, mainstream retail → induction.
Middle East, Southeast Asia, Africa, Latin America → mostly infrared.
Choosing wrong does not make the product hard to sell. It means you spent tens of thousands on certification for a market that does not want it.
How they differ
| Induction | Infrared / ceramic | |
|---|---|---|
| Heating | Magnetic field heats the pan | Resistance element heats the plate, which heats the pan |
| Cookware | Ferromagnetic only | Any flat-base pan |
| Efficiency | ~85–90% | ~60–70% |
| Surface heat | Plate stays relatively cool | Plate is hot (residual-heat warning required) |
| Unit price | Higher | 30–50% lower |
| Repair | Complex board; usually board swap | Simple; usually element swap |
The decisive difference is cookware. Induction is picky; infrared is not.
By market
Europe / North America → induction
- Households generally own induction-compatible pans
- Energy regulation (ERP) is strict; induction's higher efficiency passes more easily
- Retail treats induction as a feature, not a commodity
- Infrared is positioned low-end (camping, budget channels)
Middle East / Southeast Asia / Africa / Latin America → infrared
- Aluminium and clay cookware is common — induction cannot heat it
- Voltage is less stable; infrared's simpler circuit tolerates it
- Price sensitivity; infrared costs 30–50% less
- No 16A circuit needed (usually under 2000W)
This is not a "less developed market" argument. It is decided by cookware habits. Sell induction there and returns will be high.
Special cases
| Scenario | Choose | Why |
|---|---|---|
| Commercial kitchen | Induction (high power) | Efficiency, no open flame, precise control |
| Hot pot / teppanyaki | Induction | Precise temperature control |
| Camping / outdoor | Infrared or low-power induction | Depends on cookware available |
| Tea brewing | Either | Local habit decides |
Certification cost difference
| Mark | Induction | Infrared | Difference |
|---|---|---|---|
| CE (LVD/EMC) | Required | Required | Similar |
| ERP energy | Required | Required | Induction passes more easily |
| GS (Germany) | Common | Also | Similar |
| ETL/UL (North America) | Required | Required | Similar |
The only cost difference is ERP: induction's higher efficiency makes standby limits easier to meet. An infrared hob with a poorly designed standby circuit can fail.
A common purchasing mistake
"Start with induction, switch to infrared if it does not sell."
The problem: moulds, boards and certificates cannot be reused.
- Different panel (infrared needs heat-resistant glass-ceramic)
- Different board (IGBT driver vs triac)
- Different certification (different model)
Switching product lines means paying for tooling and certification a second time. Decide by target market from the start; do not test both.
Decision checklist
[ ] Which countries are you targeting?
[ ] What cookware do households there commonly use? (aluminium → infrared)
[ ] Is mains voltage stable? (unstable → infrared tolerates it better)
[ ] What retail price band? (low band → infrared)
[ ] Is there an energy labelling requirement? (yes → induction passes more easily)
[ ] Is the channel appliance chains or wholesale markets?About this page
WECHGOOD runs both lines — induction and infrared — so we have no interest in steering you to one.
Send your target countries and retail price band. We will tell you within one working day which line suits that market, what certification it needs, and roughly what it costs.