Limitations
Cookware must be compatible with induction heating; glass and ceramics are unusable, as are solid copper or solid aluminum cookware for most models of cooker. Cookware must have a flat bottom since the magnetic field drops rapidly with distance from the surface. (Special and costly surfaces are available for use with round-bottom woks.) Induction rings are a metal plate that heat up a non-ferrous pot by contact, but these sacrifice much of the power and efficiency of direct use of induction in a compatible cooking vessel.
Manufacturers advise consumers that the glass ceramic top can be damaged by impact, although cooking surfaces are required to meet minimal product safety standards for impact. Aluminum foil can melt onto the top and cause permanent damage or cracking of the top. Damage by impact also relates to sliding pans across the cooking surface, which users are advised against. As with other electric ceramic cooking surfaces there may be a maximum pan size allowed 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 or if the cookware has loose parts. Some users may detect a whistle or whine 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 may be advised by their doctors to avoid proximity to induction cooking surfaces and other sources of magnetic fields. Radio receivers near the unit may pick up some electromagnetic interference.
An induction (or any electric) stove will not be operable during a power outage. Older gas-stoves do not need electric power to operate; however, modern ones use electrical igniters and will also not operate during power outages.
Read more about this topic: Induction Cooking
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