Those who are fortunate to own induction hobs would probably have noticed that these neat little pieces of innovative genius perform quite differently than other traditional cook-top ranges.
Induction hobs use magnetic induction technology to heat pots and pans. A magnetic flux will be induced by the alternating electric current that is passed through the cooking pot that is placed underneath a coil of copper wire. This magnetic flux will repeatedly magnetize the pot, as if it were the lossy magnetic core of a transformer.
Induction cooktops exclusively utilizes cooking vessels made of, or containing, a ferromagnetic metal such as cast iron or some forms of stainless steels. Only if a ferromagnetic disk which functions as a conventional hotplate is placed underneath pots and pans that are made of or contain copper, glass, non-magnetic stainless steels, and aluminum.
Induction cooking is renowned and favored for its many advantages, including efficiency, less waste heat into the kitchen, being easily and quickly turned off, its safety advantages compared to gas stoves as well as being especially easy to clean.
Granted all the numerous advantages of induction hobs, many consumers have experienced the noise that is produced when cooking with induction hobs. These noises vary from low hums, buzzing to rattling pots and pans.
Noises made by induction hubs can come from different causes. Noises can be caused by the hub itself making hums or buzzes, unstable cooking vessels or the fan that is built into the induction hob.
When cooking on the induction cook-top, it is pretty normal to hear a slight humming noise. Depending on the type of cookware that you are using on the induction stove, it may produce some humming or buzzing. This is especially true for light-weight stainless steel cookware than it is for other heavier cookware such as cast iron enamelled pans. Cookware size, as well as contents may also have a bearing on the noise that is produced when cooking.
At particular power levels, cookware noise may also relate with neighboring elements and thus make an erratic humming sound or low whistle. Basically, if the cookware covers a larger surface area on the element hen it is bound to make less noise.
With most cookware the induction hob may produce a strange buzzing sound. This may not refer to the sound of the fan cooling the electronics, but a distinct fan-like sound, that can be clearly heard when the hob is working. Some may liken it to the muffled sound of an old-fashioned phone. The buzz may be constant, continuing for several seconds, stopping, only to resuming again. Sometimes, the sound may even be completely absent.
The process through which induction stoves heat the pots, that is, producing an alternating magnetic field that makes a current in the cookware, can produce attractive and repulsive forces that cause vibrations. The buzzing noise may be caused not only by poorly sandwiched construction of cookware but by uneven cookware bottom surfaces, or loose fitting parts or lids on the cookware. Mostly, this sound is due to a perfectly normal process called “magnetostriction”; when the fluctuating magnetic field causes the cookware to change shape too quickly.
Another common noise complaint from induction hob owners is the noise of the fan. This noise can usually be heard just after you have finished cooking and have switched the stove off.
Although the hob itself is quite energy efficient and does not actually generates any heat, the internal electronics may get worked-up and need to cool down properly.
Just like most appliances and gadgets with internal electronics, the induction hob has a built-in fan. The fan is automated and simply kick-starts itself to cool things down after you switch it off.
Just as any other fan tends to make a particular noise, the automated induction hob fan also makes a noise when in working. This noise is perfectly normal. In fact, you should be quite concerned if the hob stops doing this for an extended period of time.
Condensation happens when water vapor comes into contact with a cold surface. The vapor is turned into water droplets once this happens.
This happens naturally with any cook-top. There may be more or less condensation depending on things such as what it is that you are cooking and which cookware you are using.
With other traditional cook-tops, condensation in the kitchen is not something that you would give much thought to because it is easily taken care of by the extraneous heat of the stove. The fact that the induction cook-top does not produce this extraneous heat can pose a bit of a problem for the issue of condensation.
Depending on the types of materials you have in your kitchen, such as wooden or stainless steel cupboards and kitchen tops, water damage from the moisture made by condensation can be a concern.
This can be solved by switching on the stove's extractor for a while just before cooking and also leaving the extractor on for a good 10-20 minutes after you've finished cooking.
· Raising or lowering the power levels of the stove’s elements as you cook until the stove becomes quieter can help to find the perfect heat setting for that pot.
· Ensure that the induction hob pans that you use are large enough to cover the surface area of the element.
· Invest in good quality cookware that is preferably made of ferromagnetic materials, especially cast iron that is enameled.
· Ensure that your cookware’s lids, handles and other pieces are well attached and fitted so that they do not create a noise when the pots are cooking.
Generally, the noises made by induction hobs are harmless and are for the most part functional. Perhaps with the many benefits reported on it, now would be a good time as any to start playing classical music in the background while you cook.
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