I made an interesting and concerning discovery with regard to #induction cooking.
We've had an induction range with electric oven for a couple of years now.
When we first used it, I was mildly surprised to learn it has cooling fans, I assume to keep the induction circuitry from getting cooked.
We had a large spill while cooking, and to clean the drips, I removed the oven door, which is done fairly easily without tools.
With the door removed, several air intakes were exposed, and these were all coated in dust bunnies, very similar to what you find at the bottom grille of a refrigerator.
I cleaned the intakes as well as I could, but this implies that deep inside this appliance are a bunch of dust-encrusted fan blades.
Now, refrigerator dust bunnies can reduce the efficiency of the fridge, and even shorten its life.
But having dust build up inside a box that can reach over 500 °F seems to me like a potential fire hazard that we're not going to find out about until there's lots of these in homes for 5-10 years…
And the thing is, it's not the actual induction method that's problematic here; it's the combination of a conventional electric oven with induction elements on top, and those fans, which wouldn't be found in a conventional electric stovetop…
Should the dust inside ignite, it won't be like a typical oven fire, which is often grease burning inside the oven compartment; this will be in the inaccessible space between the oven and the cooktop, or in the back, where I believe at least one fan is.