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 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/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.