Limitations of Induction cooking

Limitations of Induction cooking

Cookware must be compatible with induction heating; in most models, only ferrous metal can be heated. Cookware must have a flat bottom since the magnetic field drops rapidly with distance from the surface. (Special and costly wok-shaped tops are available for use with round-bottom woks.) Induction disks are metal plates that are heated by induction and heat non-ferrous pots by thermal contact, but these are much less efficient than ferrous cooking vessels.

Less sophisticated induction cookers regulate the heat delivered by switching the field on and off; if a pot with a thin bottom is used, the temperature may fluctuate markedly due to the low thermal inertia of the small amount of metal. This does not occur with cookware that has a thicker bottom, or with induction cookers with more fine-grained control.

Induction cookers usually have glass ceramic tops that can be damaged by sufficient impact although they are required to meet minimum specified product safety standards with regard to impact.Aluminum foil can melt onto the top and cause permanent damage or cracking of the top. Surfaces can be scratched by sliding pans across the cooking surface. As with other electric ceramic cooking surfaces, a maximum pan size may be specified by the manufacturer.

A small amount of noise is generated by an internal cooling fan. Audible noise (a hum or buzz) may be produced by cookware exposed to high magnetic fields, especially at high power if the cookware has loose parts; cookware with welded-in cladding layers and solid riveting is less likely to produce this type of noise. Some users may detect a whistling or whining sound from the cookware or from the power electronic devices. Some cooking techniques available when cooking over a flame are not applicable. Persons with implanted cardiac pacemakers or other electronic medical implants are usually instructed to avoid sources of magnetic fields; the medical literature seems to suggest that proximity to induction cooking surfaces is safe, but individuals with such implants should always check first with their cardiologists. Radio receivers near the induction-cooking unit may pick up some electromagnetic interference.

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