3-4
Noises that are Common to the
Normal Operation of Induction Cooktops
Induction heating technology is based
on the capacity that certain metal materials
have to vibrate when they are subject to high
frequency waves.
Under certain circumstances, these
vibrations may make certain sounds of a low
volume due to the following:
Low tone noise,• similar to that of a
transformer: It occurs when cooking at
high power levels. It is due to the
enormous amount of energy that the cook
top is supplying to the container. It disap
pears or attenuates as the power level
used is reduced.
Soft whistling: • They occur when the
container is empty. They disappear or
weaken when water or the food to be
cooked is added.
Crackling:• This kind of noise may occur in
containers composed of layers of different
materials. The noise is due to the vibration
in the separation zones between the
various layers of material. This noise is
proper to the container. It can change ac
cording to the quantity and type of food
that is cooked.
Sharp whistling (beeps): • They occur
basically with containers composed of
different layers of materials when two
adjacent cooking zones are started up at
the same time and at maximum power.
T h e y d i s ap p e a r o r w e a ke n w h e n t h e p o w e r
is reduced.
Intermittent clicks:• They are noises
caused by the commutations of the control
electronics, above all when low power
levels are selected.
Fan noise:• In order to control the cor-
rect operation of the electronics, they
must work at a controlled temperature. To
achieve this, the cooktop is equipped with
fans that work to cool the cooktop when-
ever it is in operation. The fan can also
continue operating when the cooktop is
User-Friendly
Working conditions are improved with the •
absence of smoke and heat produced by
heating equipment. You can touch the outer
casing without getting burned.
If the electricity supply to your home is •
interrupted, you will be unable to cook; gas
supplies can be interrupted, too, but such
interruptions are normally somewhat less
likely than electricity interruptions. If the
electricity where you are frequently goes
out for hours at a time, the loss of cooking
ability may be an issue for you.
Pinpoint Accuracy
Power input is precisely controlled to •
achieve the exact temperature required for
heating. Heat is developed directly inside
the pot or kettle or cooktop.
With gas, when you adjust the element •
setting, the energy ow adjusts instantly.
But with induction cooking the heat level is •
every bit as instantaneous, and as exact,
as with gas, yet with none of the many
drawbacks of gas. Induction elements can
be adjusted to increments as ne as the
cooker maker cares to supply, just like
gas, and—again very important to serious
cooks—such elements can run at as low
a cooking-heat level as wanted for gentle
simmering and melting (something even
gas is not always good at).
Moreover, gas—induction’s only real •
competition—has special risks of its own,
not all of which are as well known as they
perhaps should be. While the risk of a gas
ame, even a pilot light, blowing out and
allowing gas to escape into the house is
relatively small, it does exist.
Maximum Repeatability
With modern induction heating equipment, •
the heating pattern is always the same for
a given set-up, cycle after cycle and day
after day.
