In general, gas stoves tend to use more LPG (liquefied petroleum gas) than induction cookers for the same cooking tasks. The reason for this lies in the efficiency and heat transfer mechanisms of the two types of cooktops.
Induction cookers work by using electromagnetic induction to heat the cookware directly, without losing much heat to the surrounding air. This method is highly efficient since the heat is generated directly in the cooking vessel, resulting in less wasted energy. As a result, induction cookers are more energy-efficient and can heat up food faster than gas stoves.
On the other hand, gas stoves burn LPG to produce a flame, which then transfers heat to the cookware. During this process, some heat is lost to the surrounding environment, making gas stoves less efficient compared to induction cookers. Moreover, the intensity of the flame on a gas stove is often not as easily controllable as the heat settings on an induction cooker, leading to potential energy wastage during cooking.
The difference in energy efficiency can vary depending on various factors, including the specific models of the gas stove and induction cooker, the type of cookware used, and individual cooking habits. However, in most cases, induction cookers are more energy-efficient and tend to use less LPG than gas stoves for the same cooking tasks.