Is there any chance of Electric Shock, during cooking by Induction Cooker?

It’s a magnetic field, it induces a current inside the metal of your pan. You will not get a shock. Steel is good, aluminum and glass are not. There are some new versions that operate at much higher frequencies that can work with aluminum but with less efficiencies.

If you are outside of North America, you can use halogen stove tops instead, they work with all cookware and have the same instant heat feature but they don’t cool down instantly. They aren’t in the US and Canada because the governments there have requirements for efficiency and Halogens loose energy in the AC to DC rectifier before even getting to the stove and as visible light. Halogens are actually quite efficient but the rules rate them lower than other electric stoves.

Induction stoves are now considered superior to gas stoves and yes they work well with Indian cooking. But there are no induction ovens. What you can do to give you the effect of an old clay oven is buy unglazed quarry tile at the hardware store, about a half inch to an inch thick and put them on the bottom rack of your oven, pre-heat the oven to 5 ℉, then set the temperature you want. That gives the stability of an old fashioned masonry oven.

Yeah! it’s absolutely suitable for cooking Indian foods even better than gas oven. But, don’t ever touch the surface otherwise there aren’t any chances of shock.

Depends on Induction Cooker.Latest Induction Cookers are safe .I think Prestige Induction Cooker is the best one.

>there any possibility to get electric shock while cooking or may be due to water spilling during cooking< No. As long as the water is just on top of the cooking surface, you can not get a shock.

It is as safe as a microwave oven. I do not think you should use stainless steel utensils. Read the user’s manual carefully for sake of safety and efficient cooking.

With out any special miss use there is no risk of shock its very safe.

There is always a chance…