3-3Noises that are Common to the Normal Operation of Induction Cooktops
Induction heating technology is based on the
capacity that cer tain 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 trans-
former: It occurs when cooking at high power
levels. It is due to the enormous amount of
energy that the cooktop is supplying to the
container. It disappears or attenuates as the
power level used is reduced.
Soft whistling: They occur when the con-
tainer is empty. They disappear or attenu-
ate 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 according to the
quantity and type of food that is cooked.
Sharp whistling (beeps): They occur basi-
cally with containers composed of different
layers of materials when two adjacent cook-
ing zones are started up at the same time
and at maximum power. They disappear or
attenuate when the power is reduced.
Intermittent clicks: They are noises caused
by the commutations of the control electron-
ics, above all when low power levels are
selected.
Fan noise: In order to control the correct
operation of the electronics, they must work at
a controlled temperature. To achieve this, the
cooktop is equipped with a fan that works at
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different speeds according to the temperature
detected. The fan can also continue operating
when the cooktop is turned off after being
used if the detected temperature continues
to be high.
NOTE: All these noises are normal and inher-
ent to induction technology, and they are not a
sign of any breakdown.
The noises that occur with greatest frequency
are those with containers that have a “sandwich”
type base.
Overview of Induction Cookware
All pots and pans with a ferromagnetic base
are valid for induction.
Only containers that have a base where a
magnet remains adhered can be used.
The induction system does not heat up other
kinds of containers, and the power level in-
dicator on the display will blink.
The minimum diameter of the container must
likewise be taken into account.
Pots and Pans good for InductionCooking
Enamelled steel pots and pans.
Cast iron pots and pans.
Special stainless steel utensils for induction
cooking.
Pots and Pans not good for Induc-tion Cooking
Non-ferromagnetic or non-metallic materials.
Aluminum pots and pans.
Copper pots and pans.
Brass pots and pans.
Standard stainless pots and pans.
Glass (“Pyrex”) containers.
Earthenware pans.
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