Is there any harm from the induction cooker?

If you are a lover of delicious food and by nature a lazy person, the induction cooker is always present in the kitchen. The thought of its harm does not even creep into the head: its convenience and speed of cooking make you forget about all the negative nuances of operation.

The less time the hostess spends on cooking, the more she communicates with her family. New technologies can significantly reduce the time spent at the stove. Thanks to innovation, the cooking process itself becomes secondary. An induction hob is characterized by a number of undeniable advantages, but there are also negative phenomena. Let's try to figure out whether the induction cooker is harmful or not.

The device and operation of the induction cooker

The induction cooker is characterized by increased ergonomics, plus it is very convenient, without ledges and stands, goes well with any kitchen design.

The induction heating method has long been used in industry; now it can find application in every kitchen.

Underneath all the burners of such a stove is an inductor - the main component of heating. A medium-frequency alternating current is supplied to the coil. The coil becomes a generating element.

As a result of the generation, a magnetic field arises, its flow penetrates the hob and creates eddy currents on the bottom of the dishes. The heat transfer of this effect is great, the magnetic field works exclusively to warm the bottom of the dishes.

For cooking on such a stove, special cookware is necessary, made of ferromagnetic alloys, which with the greatest return transform the energy of eddy currents into heat.

Due to the fact that when penetrating into the surface of the dishes, the amplitude of electromagnetic waves decreases, the resistance increases, the heating becomes highly intense. A constant change in the magnetic field contributes to the occurrence of additional heating.

The design of such stoves has several advantages over standard heating devices:

• food begins to cook instantly as soon as the dishes with it fall on the stove;
• energy intensity is less than that of electric stoves;
• as soon as the dishes are removed from the hob, the device stops working;
• objects less than 12 cm in diameter do not heat up, so it’s not scary to drop the plug on the surface of the stove;
• surface cleaning is easy, it can begin immediately after cooking.

Now you need to figure out whether there is really harm to induction cookers or is it the speculation of illiterate inhabitants.

How harmful is induction cooker to health?

The use of an induction cooker, of course, facilitates the work of housewives in the kitchen. But does this device pose a health hazard, because you have to use it every day.

Cons

There are several opinions. Opponents of the use of induction cookers indicate the harmful effects of magnetic fields and eddy currents on the human body.

The detractors of the operation of this device give the following arguments:

1. Radiation does not affect the body only if the dishes completely cover the cooking area. 30 cm from the hob is safe. These factors create inconvenience (note, no more) for children (are they cooking?), People of small stature and pregnant women.
2. In case of non-compliance with these safety measures, induced currents penetrate the body, this negatively affects the nervous system. As a result, headaches become more frequent, fatigue, insomnia are observed.
3. Meat cooked by induction completely loses thiamine - one of its main components.Only 25% of healthy vitamins remain in fresh fruits and vegetables.

Now let's follow the arguments of the opponents.

The pros

Now remember how the cooking process takes place - is the hostess really standing right next to the stove?

The magnetic flux is aimed at heating the bottom of the dishes, but its frequency is so miserable that there is no reason to fear for health.

Hence the conclusion: the sphere of influence of eddy currents and electromagnetic fields is limited by the dimensions of the utensils used.

In a number of studies, induced currents in the body and currents in the nervous system were measured. These values ​​were below normal.

If you simulate adverse conditions - the bottom of the pan is shifted relative to the center of the burner, the diameter of the dishes is less than the radiation area, in this case the norm is exceeded by a small amount at a distance of 12 centimeters. If you use dishes unsuitable for such a plate, then the distance increases to 20 centimeters.

Induction cookers have an energy absorption function.

You can read that food cooked on an induction panel is radioactive. This is not true. The electromagnetic field of these devices cannot change the molecular structure of food, so cooked dishes will be absolutely safe.

Information about the loss of vegetables and fruits to 75% of vitamins is nothing more than an unverified hearing. In which laboratories were these measurements taken? Which specialist carried them out? After all, no one informed about similar studies about gas or microwave ovens.

How to reduce the harm from induction cookers

In order to avoid damage to health when using these devices, the following is necessary:

• carefully study the instructions and try to adhere to the rules set out during cooking;
• to put on the panel only specialized dishes, place it in the center of the burner, choose the right size of the dishes;
• it is necessary to reduce the power of the hob when there is a need to be close to it;
• It is advisable to be located at a distance of 10 centimeters from the stove.

Positive reviews found their scientific confirmation in a study by Japanese doctors. The Swiss Health Center has published the opinion of its doctors that these devices are completely safe.

A significant part of household electrical appliances - microwave ovens, computers, televisions, refrigerators also use the principle of electromagnetic induction.

The harmful effects of induction panels on humans have not been proven by science. This technique in terms of safety corresponds to other household appliances that we have been using for a long time. Such a stove does not burn oxygen in the kitchen; it cannot be a source of explosion.

Subject to all the rules for its use, the operation of the device will please any housewife.