6 thoughts on “With regards to the induction…”

  1. 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…

  2. a good place to look is medline:
    http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?DB=pubmed
    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.

  3. 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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