Why infrared induction holds a tadka without scorching

Indian tadka fails in two ways: the oil never gets hot enough, or the base of the kadhai turns bitter before the jeera pops. Infrared induction solves both. The coil talks only to magnetic cookware, while the ceramic plate throws radiant heat across the surface. You get a fierce centre for mustard and a calmer rim for curry leaves. Look for 2000W and above on portable plates, and 1800W zones on built-in hobs if you cook for more than two. Pair with a flat, heavy SS or iron kadhai — not aluminium. This is why the category is replacing the second gas burner in so many urban Indian flats.