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LPG vs Induction Health Tips: At present, obstacles in the supply of LPG have become a cause of trouble for the general public. People are troubled by long queues and delays in booking. In such a situation, people are forced to look for alternative routes. This is the reason why today many people are resorting to induction cooktop.

Whereas earlier only earthen stove or LPG gas was prevalent, now electric induction cooktops have become a necessity for every home. But along with technology, concerns regarding health have also increased. This question often arises in social media and discussions whether food prepared on induction is healthy. Does the radiation present in it harm our body? Today we will understand the difference between these two from the perspective of science and Ayurveda.

LPG gas

Cooking on LPG gas has been our habit for decades. Experts believe that it is easier to control the flame on gas, due to which the taste of the food remains intact. However, burning gas in closed rooms or small kitchens releases gases like nitrogen dioxide and carbon monoxide which can cause respiratory problems in the long run. According to Ayurveda, food cooked on fire is considered easily digestible because it allows the elements of the food to cook slowly.

induction cooking

Induction works through electromagnetic fields. It heats the vessel directly and not the air around it. The biggest fear is about its radiation. According to scientific research, the electromagnetic frequency emitted by induction is very low and is limited to the vessel itself.

This is less than our mobile phones or microwaves. However, patients using pacemakers are advised to maintain a safe distance from induction as magnetic fields can affect the device.

Where are the nutrients safe?

A big myth is that induction destroys the nutritional value of food. Science says that the loss of nutrients does not depend on the heat source but on the temperature and cooking time. Food heats up very quickly on induction which in some cases preserves the vitamins and antioxidants because they are exposed to heat for less time. Whereas food cooked on gas on low flame is considered better for pulses and hard food items.

Security and convenience

Induction cooking is safer than gas because there is no open flame, which reduces the risk of fire. It also keeps the temperature of the kitchen normal. Gas, on the other hand, is accessible everywhere and is not dependent on electricity. But from health point of view, if ventilation in the kitchen is not good then induction can prove to be a better and cleaner option.