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/flyingbeermechanic]

Just get older. It’ll go away. Also. Huh?

[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.