Induction cooker - yes or no?

Induction cooker - yes or no?


An induction cooker has many benefits, but it can also be a health hazard. Many people therefore ask themselves induction - yes or no?

Functioning of the induction cooker

The cookers are hardly visually different from appliances with a ceramic hob. Underneath the glass plate, instead of heating coils that heat up by current, are coils that generate alternating magnetic fields. They emit a faint radiation that penetrates the glass plate.

When these rays hit metal, it heats up. The effect is particularly strong for ferromagnetic materials, as they concentrate the radiation. These are materials that are either magnetic or attracted to a magnet. At the same time they prevent the rays from spreading in the room.

So-called cooking zones are marked on the hobs. Only pots and pans standing in such a zone catch the radiation and heat up.

The question of whether the technique is an advantage can not be answered with a simple "yes" or "no".

Advantages of the Technique

A pot made of ferromagnetic material heats up in a short time. In addition to the floor, the walls are also heating up. The food gets warm from all sides, therefore food heats up evenly and faster than with conventional cookers.

The heat input can be controlled precisely because the field does not radiate any residual heat. In this point, cooking on the induction hob is similar to cooking on a gas stove.

Since the energy is precisely metered and the heat does not reach the food via heat pipes, induction cookers consume significantly less energy than electric cookers with heating coils. Stiftung Warentest has determined in a test that the induction hobs consumed 20 percent less a month than conventional ceramic fields.

Many people who have been cooking on the herd for years answer the question of whether cooking is easier with technology " Yes". They would always buy such a stove. This can be seen in the forums in related forums.

Disadvantages of Induction in Cooking

This technique can generate extremely high heat that could damage pots and pans. To avoid this, there is an electronic control that prevents overheating. Some brands do not use enough heat to sizzle a bit.

Many cooks and cooks are disturbed by the noise generated by the fans in the fields. In addition, it can come by slight unevenness of the pots to an unpleasant buzzing sound. Pets hear these noises much louder than humans.

The radiation can not heat the glass of the cooking zone, but a pot on top of it heats it up. It is possible to burn yourself at the fields. Since these only heat up after a few minutes, cooks underestimate this danger.

These disadvantages hardly justify a "no". The noise is low, the fields do not switch off so early that the searing does not work, and you can burn yourself at any cooker.

Health Concerns Against Technology

Potential health hazards from electromagnetic radiation may be more specific. So far, there are no long-term studies or experience, if food changes by the radiation. It is also unknown whether the human body is damaged by the fields. Theoretically, both are possible.

The ICNIRP (International Commission for the Protection against Non-Ionizing Radiation) assumes that a magnetic flux density of 27 microtesla is harmless, up to 1988 there was a limit of 6.25 microtesla.

Since the stoves are shielded, modern induction stoves do not radiate forward or to the sides of this thickness. Nevertheless, the manufacturers recommend to keep a safety distance of ten centimeters.

Strengths of almost 90 microtesla can be created directly above a hob. Above all, it is questionable if unsuitable pots are used or if the bottom of the pot does not cover the entire cooking zone. In such cases, the radiation spreads throughout the room.

Experts generally advise pregnant women and patients with a pacemaker to keep a distance of 40 centimeters to the active cooking zones.

Yes or no is not clear

For the technique speaks the power savings and that the heat can be used with pinpoint accuracy. Cooking is more comfortable on the induction cooker than on any other system.

The fact is that there is little residual risk but there has not been any detectable damage from the radiation so far. Ultimately, every consumer has to decide for himself whether he wants to take a possible but probably unlikely health risk.



Video: Boiling water in 90 seconds? Yes!|

Share:


Comments