I have one, and I love it with one exception: woks.
The induction stove only heats the bottom plate. Whereas with a gas stove around a large wok, there is a lot of convection heating the thin walls of the wok as well.
The induction stove only heats the bottom plate. Whereas with a gas stove around a large wok, there is a lot of convection heating the thin walls of the wok as well.
I pity the dogs and cats especially!
Problem is solved by either using better components, or better matching the control frequency to the components used so there a no frequency modes that happen to match up with the resonant frequency of components used. Thus eliminating the transfer of electrical energy into mechanical energy.
Used to be able to hear it but can't anymore so either they all got better the last few years or I aged out of being able to hear it.
Regardless of price, multilayer ceramic capacitors are piezoelectric - meaning they physically vibrate. Inductors and transformers are electromagnets powerful enough to noticeably vibrate and move themselves. In fact, if you test them during assembly before taping them, the two halves of the ferrite core will snap together like magnets. Most noise comes instead from the windings, but that gives you an idea of their physical power. The biggest winding in an induction cooktop is the induction coil itself.
The reason you hear them is because they're being used at audio frequencies. Considerate designers choose higher switching frequencies above what humans and household pets can hear. Induction cooktops are kind of a special case where it's tempting to dip into the audible frequencies. Frequency choice alone doesn't eliminate all noise, so there are other mitigations like materials selection and assembly, to name a couple.
Overall, it's largely due to being cheap about the design and manufacturing processes.
The lack of adequate kitchen ventilation is pretty underrated by most people. Picked up a WYND Halo indoor air quality monitor out of general curiosity and was astonished at just how quickly indoor air can sour when cooking if you don't have adequate ventilation.
I cook a lot more outdoors than I used to now!
Ordinary domestic kitchens did not have the ventilation to do it properly.
https://www.thespruceeats.com/best-electric-woks-to-buy-4138...