With regards to the induction cooktops I mentioned last week, a reader emails asking: "What about stray magnetic fields? What are the chances of those disrupting cell physiology (yours)?" I've no clue about this. Any ideas?

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Could this be the answer to the unusually strong magnetic fields on LOST?!

I love the idea of the efficiency and general cleanness associated with induction cooking, but have had the exact same question for some time now. To expand it even more- what about the magnetic properties of the food that is prepared inside of a somewhat powerful, dynamic magnetic field?

I have spent a significant amount of time looking for research, tests, or time otherwise spent looking into these two questions and haven't found any definitive answers. I would appreciate greatly, any information or pointers to information regarding this. Or some funding to do the research myself...

I am curious about this as well. It never really occurred to me until I got the email.

Why don't you alllow comments on all of your posts?

a good place to look is medline:

there isn't much literature, but from what i know, the absolute field strength is relatively low, ie, not even strong enough to move small objects like ferromagnetic spoons. these small fields may interfere with cardiac pacemakers, and i imagine induction ovens are contraindicated for people with pacemakers, just is MRI.

Why don't you alllow comments on all of your posts?

Because I don't want to host discussions for everything I link to. And now, let's please stay on the topic of magnetic fields and induction cooktops.

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