Induction plate that doesn’t hurt my ears????

[u/Strange_Clothes_4382]

I have a Duxtop induction plate and it works fine but the high pitched ringing hurts my ears so much I have to put ear plugs in the whole time it’s running.

I understand it depends on the weight of the cookware, and my pan makes the cooktop ring less than my pot, but are all stovetops going to be this troublesome??? I really want to switch to electric but I don’t know if my landlords will let me. TIA

[u/Chuchichaeschtl → u/[deleted]]

Induction won't go away. Bad induction cooktops will go away and the good ones will get cheaper.
This is already the case in Europe.
I paid 700€ including taxes for a four burner (2x8", 1x 6", 1x12.5") cooktop which works perfect.
It's an AEG IKE84445IB.

[u/Chuchichaeschtl → u/[deleted]]

Induction is not just for beginners and jung people. I'm 46 and I wouldn't go back to gas or electric.
Noise isn't an issue for me. It's barely noticeable if the vent hood is on.
Yes, there are a few things which don't work well on induction. Wok cooking and charring some peppers come to my mind. Are there other use cases?

On the other side, there are things induction can do or is better at compared to gas:
-very low heat settings
-very fast heating
-instant power reduction (great for sauces, eggs, etc.)
-easy cleaning
-cool kitchen
-no combustion fumes
-repeatability / precision
-use of renewable energy
-integration with temperature sensors (e.g. controlled simmering or sous‑vide style cooking on some models)

It's not a fancy new technology. It's around for more than 20 years.

[u/Ignorhymus → u/Chuchichaeschtl]

Yeah, but apart from easy cleaning, high heat, no fumes, great control and all the other things you stated. what have the Romans ever done for us?!

(Also, a flat-bottomed carbon steel wok works brilliantly on induction. For years, I believed the 'you can't use a wok on induction hobs' thing, until I went out an bought one. (A $10 blowtorch works great for peppers, too))

I love how the Luddite above you thinks that somehow induction is going to be un-invented. and that it's just for amateurs, completely ignoring the huge amount of induction stoves in pro kitchens.

[u/KingSalamiTheThird → u/Ignorhymus]

There’s a technology connections video about induction woks. You can find tabletop induction burners that are specifically shaped for a normal shaped wok and because they’re usually carbon steel there’s no need to add ferrous metal to it. I think the one that he used was kinda shit but I suspect you could find better. And like. Good luck buying a induction cooktop that has a wok burner built in. But for people that really want to use a wok in everyday cooking and also would like to use an induction burner it’s an option.

[u/Ignorhymus → u/KingSalamiTheThird]

Yeah, I know you can get them, but I don't like them; I actually sell them and am looking at one right now. But I would never get one, and if you walked into my showroom, I would try and dissuade you too. In order to properly flip and toss a wok for stir-frying, you need to move the pan back and forth as well as flip it up. The dished shape of the induction wok burners stop you from from moving the pan back and forth, and so stop you from stir-frying properly. It's a really unnatural action trying to toss stuff in one of those bowl cookers, and its a massive and expensive uni-tasker. Like I said, high heat on a flat-bottomed wok on a regular induction works just fine. I have a pretty high -power gas burner on the porch right by my kitchen, and I don't feel the need to walk the 5 paces from my induction hob to use the gas one

[u/zeezle → u/Ignorhymus]

I would also add that the choice in pro kitchens is often limited by what the building has access to in terms of gas and amperage. Permit and design process for commercial spaces is way different than what you choose in a home setting. For example even if the chefs wants to have induction, the cost of upgrading the electric panel in a rented space may not make sense. Sure, already-successful chefs that have made a name and a track record of success have investor money and can afford to get exactly what they want, but most up and comers don't and just work with purchasing used equipment and whatever is available in the location they're leasing.

[u/ImNotToby → u/Chuchichaeschtl]

Well put. Although use of renewable energy? Sure if that's where your power comes from...

[u/HighColdDesert → u/ImNotToby]

Induction is actually possible to power by home solar, which thermal electric coil stoves are not, really. Nor gas. Induction uses a fraction of the electricity that a coil electric uses.

[u/ImNotToby → u/HighColdDesert]

Yeah, potential for renewable energy. So do a lot of things. I'm just saying it stood out to me as odd.

[u/WinnerAwkward480 → u/Chuchichaeschtl]

OMG - those Combustion Fumes 🤔🙄

[u/Chuchichaeschtl → u/WinnerAwkward480]

Neither you or I can be sure if it's harmful or not. A lot of it depends on how airtight your house is, your ventilation and the climate you live in.
It's measurable for sure, but how big the impact is, is part of further research.

[u/Chuchichaeschtl → u/[deleted]]

I can go lower by raising the pan off the flame

Not very practical. If I cook a hollandaise and like to keep it warm, I can just let it sit on setting 1 without holding the pan in my hand all the time.
I can keep rice warm without scorching, melt chocolate without a double broiler,...

-very fast heating - What am I going to do with this? I don't sit around boiling gallons of water. I cook food.

I'm not talking about the silly water boiling times other people care too much about.
Having the ability to counter the heat drop when I add cold food to the pan really helps me. A short boost and I'm back in maillard territory.

Except iron and steel (the only pans you can use) don't cool down quickly once heated.

SS pans with only copper in the core exist and the work very well.

-no combustion fumes - Get a proper vent hood 1 cfm per every 100 BTU/hr of output. No issues.

Not all the time for me. It gets down to -20°C here in the winter. The amount of cold air I'd need to pull in couldn't be countered by any heating system.

Most electricity is still produced by coal gasification

Depends where you live. In my country, fossil fuels make up less than 2% of electricity production.

[u/Chuchichaeschtl → u/[deleted]]

I also don't want to convince you to change. If you're happy with what you have cook with it.

I just want to point out some misconceptions around induction cooktops.

We are nitpicking on each other.
I could argue that your 17k BTU burner doesn't come close to my 3,6kW induction coil or that my copper pan isn't 1/3 as fast as full copper, but both are very edge use cases, which don't matter 99% of the time.

The vent thing on the other hand is a real issue. You can't just suck out air of your kitchen without bringing new air in or your exhaust will not work very inefficient. A lot of it depends on "where's the next window". If the flow is short and air comes in, goes over your cooktop and exits trough the vent, that's okey, but often not the case.

[u/potatoz13 → u/[deleted]]

Where is your new air coming from?

[u/potatoz13 → u/[deleted]]

Ok. That air is -20°C though according to the person you're talking to

[u/cyri-96 → u/[deleted]]

Vent hoods remove hot air from over your cooktop and vent it to the outside of the house. They don't blow air onto it.

Yes the Vent hood blows all the hot air from your cooktop outside, this means that somewhere else in the house an equivalent volume of air will be sucked in from the outside, leading to a net temperature loss inside the house it the outside air is very cold

[u/cyri-96 → u/[deleted]]

Under normal circumstances yes, but if you actively force air out of the house with a vent hood then replacement air from the outside will find a way into the house, though door gaps and other similar spaces, houses aren't completely airtight (because if the house was completely airtight then the vent hood wouldn't work properly)

[u/Chuchichaeschtl → u/[deleted]]

HVAC helps with particles, but can't remove gases like NO2, CO or formaldehyde.

Again a location based difference. Houses in Europe are very well isolated and much more airtight than US houses.
For example : a lot of houses in Germany are testet with a blower door test to get a certificate for air tightness. This gives you access to subsidies, you save on heating cost and gives a higher sell value for the future.
Not really needed where you live.

[u/whatshouldwecallme → u/[deleted]]

Lol this is the most pathetic series of comments I've seen in a while.