Induction Cooking Dangers

Do you know about Induction Cooking Dangers?

Induction cooking can be termed as a form of electric cooking that embraces the use of magnetic coils that heat the cooking pan/pot that sit on top of the induction cooking unit. The coil doesn’t get hot on itself (it will remain cool throughout the cooking). Induction cooktops and cooking, in general, is predominant in commercial kitchens since this type of cooking cooks food faster compared to the regular gas and electric cooktops. Since the food and pan/pot only get hot, the kitchen will stay cool, and minimal energy will be used.

Induction Cooking Dangers

Induction cooking entails the use of electric induction coils that are connected to the electronic power supply that helps in the generation of the magnetic fields. There is an oscillation of electromagnetic field that causes the electrons in the metal pot/pan to move forth and back rapidly; this makes the pan to get hot and, therefore, cooks the food. The glass/ceramic and coils don’t get hot as they are non-magnetic materials. With induction cooking, food will cook up to 50 percent faster.

Dangers Associated With Induction Cooking:

1. Radiation Risks.

Just like the microwave radio frequency, induction cooktops generate very low-frequency radiation. Such form of radiation will diminish to nothing at distances of some few inches from the cooktop to about one foot. Therefore, if you are so close to the cooktop, you risk absorbing the radiation something that can affect your health. To remedy this, you should consider maintaining a distance of about one and a half feet from the cooktop while carrying out the cooking.

2. Cardiac Implant Risks.

Research have been conducted so as to establish the safety of induction cooking for the people who have got implanted defibrillators or pacemakers. Such research findings have determined that health problems may arise with implanted defibrillators or pacemakers if its left-sides and unipolar, and still the person cooking is standing too close the cooktop. Therefore, to remedy this, the person cooking should maintain a distance of about one and a half feet from the cooktop.

3. Ocular Effects.

Since the eye isn’t protected or shielded by any bones and still the fibers that make up its lens have got minimal repair capacity, it can be affected by radio frequency/microwave target. Such effects include the production of lens cataracts. Still, the remedy of this problem is to keep a distance from the cooktop.

4. Immune System.

Radio frequency from the induction cooking, despite being extremely low, can affect your immunity. The problem is temporary, and your immunity will return to normal after termination of exposure. The issue isn’t also consistent.

While such issues like immunity effects and radiation risks are temporary, users should embrace the art of keeping a sufficient contact distance from the cooktop. By so doing, the risk of exposure to the radio frequency is reduced, and does the health dangers. People using the induction cookware should avoid using metallic spoons while cooking as such spoons can transmit magnetic electrons to their bodies. It is also essential to ensure that the cooking space is well ventilated and to monitor the food and cookware keenly during the cooking process.