Researchers at the National Institute of Technology Warangal have developed a new induction stove capable of heating all types of cooking vessels, including those made of aluminium and copper. This innovation represents a significant advancement in everyday kitchen technology.
The innovation was led by Professor N Vishwanathan and Professor S Porpandiselvi, who addressed a long-standing limitation of conventional induction stoves that typically work only with iron-based cookware. Professor Vishwanathan stated, "The newly developed system uses advanced inverter designs and control techniques to enable efficient heating across different materials, making it a first-of-its-kind solution. This innovation overcomes a major limitation of existing induction cookers."
The cooker is designed to be energy-efficient, compact, and reliable, while also allowing precise control over power levels. Professor Porpandiselvi added, "The prototype has already been tested successfully in laboratory conditions. Its ability to work with commonly used vessels like aluminium and copper could make induction cooking more accessible to a wider section of households."
Beyond convenience, the technology could have broader social benefits. With rising LPG prices and supply concerns, the new system offers a cleaner and potentially more affordable alternative for cooking. It is expected to be particularly useful in rural and semi-urban areas, as well as in student hostels, community kitchens, and small food businesses.
The research team has demonstrated strong expertise in induction heating, securing two patents in the field, with another currently under review. To take the innovation forward, a startup named Resoheli Technologies Pvt Ltd has been established within the institute's incubation centre. The venture has received seed funding under the Government of India's MeitY Genesis Scheme, underscoring its commercial potential.
Efforts are now underway to bring the product to market, with a focus on affordability and large-scale adoption. This breakthrough could revolutionize cooking practices, making induction technology accessible to households that rely on non-ferrous cookware.
