Induction cooker radiation

Long story short, no.

http://theinductionsite.com/how-induction-works.shtml

http://theinductionsite.com/radiation.shtml

For those that say there is a risk, there is a risk with anything in life (we have about a 1 in 10,000 chance of getting killed by a car every day). Unless you have a pacemaker and plan to stand within a foot of it for a very long time you should be alright (your more likely to burn yourself on the hot pot!).

Instead beware fatty fast-food and heart disease! Its threat to you is orders of magnitude larger.

To jack of all trades

I think by standing further then a foot from it during cooking is best , thank you .

No. Induction cookers use magnetic fields to heat up the pan.

" Induction cookers use magnetic fields to heat up the pan."

If you are talking about induction stove tops then you heat the pan.

If your are talking about microwave ovens DO NOT PLACE METAL CONTAINERS inside. Could cause all kinds of problems as well as burning out the magnetron!

OP and early replies did not make adequate distinctions to avoid confusion!

To Stirling Stan

Yes I am talking about induction stove top . Thank you for your comment .

To DVader1000

Thank you for your comment.You mean strong magnetic fields are safe to humans or a distance from the source of the magnetic field is the best . If yes what distance is sufficient according your opinion.

There we go again: Something new and the old buggers think that it is surely harmfull.

It is like the Teflon coated stuff: it was surely carcinogen: thouroughly tested and yes it was: if you heated up the pan to above 280°C for some minutes the pan's surface got burned and in this substance carcinogens were found. Only one little remark: the burned butter in traditional pans is 200x more carcinogen and this is something you eat everyday.

But there will be some religions that prohibit the use of induction cooking.

To Gwen.Stouthuysen

Thank you for your comment. You are right about the Teflon coated stuff. I never use high temperatures or any fat during cooking...

Indeed sir, tis' most laughable!

I believe some people even consider smoking these dried leaves from the New World to be harmful.

You obedient servnt

Walter Raleigh (Sir)

Sir,

The dried leaves you like to smoke are originally from the old world. We took them to the new world as we had space to grow them.

Gwen

Madam,

I would glady throw my cloak at your feet, had I not enquired of that remarkably well informed Mr Google.

He informs me that although there are small traces of nicotine bearing plants in the old world, the tantalising new fashion of 'smoking', as I believe it is called, is indeed from a plant originating from the Americas.

I believe these 'Americas' to also extend South of the equator...

I find that the new 'coffee' is also most agreeable.

I fear I am most pressed and must make my excuses and depart forthwith.

Indeed, I have an engagement to play bowls with Sir Francis.

Your most obedient servant

Walter (The Cat)

We have been using induction cooking for about 2 years. All the units we have switch to standbye if the pot is removed, so no radiation at that point. They switch off completely a few seconds later if the pot is not returned.

Magnetism, always likes an "easy" path, the steel/iron in the pot is a much better conductor of magnetism than air or the human body!

Even using a steel Wok with an induction hotplate (by the way, there are as yet no induction ovens.....!) is a new experience with lovely even heating that only gas gets anywhere near to. i have never had such even heating with conventional electric hotplates, especially if the Wok is made of relatively thin steel (as they should be!)

A further point is that there is a lot less heat released into the kitchen as ONLY the pan gets hot! We find this a very attractive point indeed in summer and in our caravan when on holiday!!

When frying, you can lay a sheet of newspaper over the hotplate and its surroundings and fry all you like and all the fat spits are soaked up by the newspaper and the newspaper does not even start to brown between the fry pan and the hotplate!!!

It has also never popped the camping circuit breakers on any campsite, up to now at least!! They are always set relatively low, max 10 amps on the best sites....

I am also lead to believe that the induction hotplate will actually save energy if the correct level is used all the time....over and above normal gas or electricity hotplates....efficiency is much higher I am told.

All in all it is a system for real cook, controllability and energy saving.

There is also the point that the hotplate does not really get that hot itself, it picks up a bit of heat from the pot, but even when frying, you can touch it quickly without getting a burn!

To Andy Germany

I think your extented reply was very realistic and informing, I "keep" this part as the most important :<<Magnetism, always likes an "easy" path, the steel/iron in the pot is a much better conductor of magnetism than air or the human body!>> Thank you .

With regard to magnetism, i always remember an experiment we did at school in plotting the earths magnetic field onto a piece of paper, if you placed a piece of iron or steel in the way, it "attracted" many lines of force to go thru the steel......very informative and never forgotten!

Thank you Andy.

...sounds like you did that experiment too!!!

I like the way you cook with induction so much, I somehow feel I need to get involved in selling it !!!!

But how can I get involved?

Once tried, you are hooked forever, its simply much better than gas and a 1000 x better than hotplate electric technology of any sort. We had a ceramic hob before, better than normal hotplate but only just.......

By the way, it would appear that France (the European home of good cooking) has actually pioneered this form of cooking first, now its available for all.

The science if it has been around since the 1950's sine when it was used to heat up steel quickly for special purposes.....like tool hardness etc...

Good tip (but be carefull with your credit cards if you keep it in your wallet!) Take a small magnet to test any pots and pans before purchasing. If the magnet does not stick on the base (some alu pots and pans have a piece of steel in the base for induction reasons), they will not 'be seen or work with' an induction Hob......

Simplicity , safety , performance , I believe are the main benefits of using induction technology in cooking .

I was thinking also to get involve in selling it ... because it is really good stuff . But at present I am pretty busy (I am maintenance electrician running my own business in Athens).

Recently I bought a few(!) units , because I appreciate their benefits and at very good price (most likely Chinese stuff).

Once I will find some time I will open one of them and see how I can modify it to heat up metals for welding , hardening or bending purposes , (instand of using my Oxygen / Acetylene bottles..)

Or maybe to heat up the water at my small cold water pressure washing machine (after the pump of course)

I did a small very un-scientific test yesterday to see if the magnetic field is also outside of the pot.

I put a small pot onto an 1800 watt induction plate ( with the thought that there might be more of a leak with a small pot, even though the hotplate (induction plate?) has automatic pot size sensing.

I then used a steel desert spoon and placed it in the angle between the bottom of the pot and the hotplate. Only then could I get the spoon to warm up and only at its edge....not even half of the spoon was heated! Just the bit that I was able to place between the rounded bottom edge of the pot and the Induction Hotplate.....

So my impression is that a human being, probably does not experience anything at all. Also the hotplate does not affect the reception of radio programs on FM, MW and LW....very reassuring!

I believe it was a good test .

Many thanks for your kind words. I also feel that it was a reasonable test, as I have not got any special test equipment for such testing.

By the way, the way my Wife and I checked out Induction cooking was that I bought a cheap induction hob (40 Euros) from the TV. We were lucky that our new saucepans happened to be OK for induction cooking! We both found it so good (we use it also in our Caravan) that we took the first opportunity to buy a proper Induction hob.....

Just fantastic - more controllable than gas, safer than gas, puts less heat into the atmosphere than either gas or electricity, less heat in the hob after switching off!

Also, you can put a sheet of newspaper over it when frying to catch the fat spits, the paper does not even go brown!!! Try that with gas or electricity!!

A few months ago I bought my induction hobs (Skytech) 35 Euros from "Makro" stores in Athens(2000w) together with 3 inductions pots (set)!!

Take a look in this site for "EMF test meters" and more... http://tes.com.tw/emf.htm

Also today I put a new question (OIL LEVEL SENSING UNIT REPLACEMENT) .

Maybe you can help.

I also cook on an induction stove, the plate stays that cold that you can nearly immediatly use it as dough finishing surface.

Strange that when you buy the "cheap" style units that you can have it for € 40,- while a 4 plate unit for the kitchen is rapidly € 500,-

"€ 500,-", that is a cheap one for Germany, mostly they are € 1000,- upwards....they are getting cheaper though....

There does not seem to be much relationship between the cheap ones and the built in ones. I bought a freestanding double unit for €80,- this year for our caravan!