Induction cooker – source of radiation in the home

Minimize exposure during cooking

With the induction cooker there is one more radiation source in the household

Zumikon, December 14, 2018 (Ambition AG) – Induction stoves: Some love them because cooking with induction is faster and more energy-efficient. Others aren't entirely comfortable with induction cooking. And then there are those who reject induction stoves entirely. Not only because they're considerably more expensive to purchase than a conventional stove, but because an induction stove operates on a completely different physical principle.

In electrically conductive materials, in this case a cooking pot or pan, a time-varying magnetic field generates (induces) electric currents. This, in turn, heats the cookware. The alternating magnetic field in the stove is generated by a coil through which an alternating current flows at a frequency of 20 to 100 kHz (kilohertz). To concentrate the magnetic fields and thus improve heat generation, magnetizable (ferromagnetic) materials are used for pots and pans.

Eddy currents only form in metal cookware. Steel pots are best because steel is ferromagnetic and therefore attracts magnetic lines. Materials like glass don't get hot because eddy currents can't flow in insulators. It's also important to note that with increasing frequency (oscillations per second), the induced current increases linearly. Generally speaking, the heating effect in a pot increases with higher frequencies!

Cooking with an induction cooker has its downsides

In electrically conductive objects, a temporally changing magnetic field generates (induces) electric currents, which in turn create eddy currents in the cookware. These eddy currents in the cookware cause the cookware to heat up and the resulting cooking of the food.

The power supply to the coil is automatically switched off as soon as the pot or pan is removed from the hob. Significantly elevated magnetic fields can occur in the vicinity of the stove if used improperly.

However, if you want to keep your exposure to medium-frequency magnetic fields to a minimum, you should follow a few practical tips:

• Only use pans and pots designed for induction.
• If unsuitable pans and pots are used for induction cooking, significantly higher magnetic fields can occur in the immediate vicinity of the stove.
• When cooking, only use pots and pans recommended by the manufacturer and sized to fit the hob. This is said to result in minimal stray fields in the area surrounding the induction cooker.
• Make sure to place the pots and pans centrally.
• Always pull the pot or pan from the hob completely . Otherwise, there is a risk that the power supply to the coil will not be switched off.
• When cooking, keep a distance of at least 10 cm from the front edge of the induction cooker.

So too has the Modern cooking technology has its downside – induction cookers. They are energy-saving, fast, and expensive. But that's only one side of the coin. On the other hand, induction cookers have the danger of high radiation exposure from electromagnetic fields . The Swiss Federal Office of Public Health (FOPH) stated in 2001: "The alternating electromagnetic field of the induction cooker can cause eddy currents in the human body, excite muscle and nerve cells, and thus lead to flickering of the eyes. Electrosensitive people react strongly to induction cookers and can only stand in front of them for a short time." The FOPH provides tips and further information on how to deal with Induction cookers .

For your health!
Use our Wi-Fi protection sticker for your induction cooker. It is not only a sensible protection for WLAN & Co., but has a positive effect on electromagnetic fields and harmonizes them.