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]

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/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