Every modern housewife dreams of a stylish and popular induction hob. This device can become a useful assistant in the kitchen. In conditions of constant busyness, such a stove is a relevant purchase, because cooking with the help of the device is a quick and simple process.
The induction cooker has an attractive appearance, which is why it is very popular among modern housewives.
Man is designed in such a way that he sees danger in those things whose operating principles he does not understand. Recently, a debate has erupted as to whether there is a negative effect of an induction cooker on human health. This important issue remains to be addressed.
With an induction cooker, cooking is extremely efficient and your energy bills are lower.
Housewives have already appreciated its advantages, but they still need to figure out how this kitchen equipment functions, and also confirm or dispel the myth about its harmfulness.
There are many types of induction cookers on the market today.
It wouldn’t hurt to know whether an induction cooker is harmful based on the opinion of doctors.
What is the process of induction?
To better understand the prerequisites for the emergence of such an opinion that an induction furnace can be dangerous for the human body, it is necessary to understand what the operating principle of the device is and what exactly can cause mistrust. First of all, you need to know that the electromagnetic induction mechanism has long been used in industry for melting and heating metals, and the first model for the home was proposed in 1987. The main feature of induction models is the absence of heating elements . If a gas stove makes water boil in a kettle by burning blue fuel, and an electric stove directs electricity to heat the burners, then the glass-ceramic surface of induction devices does not heat up. All energy goes directly into the dishes, which must be made of ferromagnetic alloys.
Instead of heating elements, inside the innovative models there are induction coils, to which alternating currents of medium frequency are supplied within the range of 20 kHz - 100 kHz. As a result, a magnetic field is created. Its vortex flows pass through the glass-ceramic panel and are transferred to a frying pan, saucepan or saucepan installed on top. As a result, in dishes made from materials with high heat loss coefficients, the resistance increases and magnetization reversal processes begin, which causes strong heating and the release of thermal energy. Thus, it is not the hob that heats up, but the dishes. The surface of the stove becomes hot even from the bottom of the heated kitchen utensil.
Important! Another feature of these cookers is that induction can affect the operation of other electronic devices.
Experts do not recommend placing ovens under the hob that are not intended for such a location - suitable models must be equipped with a forced cooling system.
Features and principle of operation
The device operates thanks to the electromagnetic induction effect. Scientists draw an analogy with the operation of a transformer. The plate is covered with a glass-ceramic layer that protects the coil.
The hob's thin plate hides technology that converts alternating current into a magnetic field.
The latter, during operation, plays the role of the primary winding (converts the current into an electromagnetic field, and then into vortex flows), and the dishes act as a secondary winding (interacts with the flows and creates thermal energy). Simply put, the eddy current generated by the stove acts on the bottom of the vessel and heats the contents.
You can always read about the operating features of an induction cooker in a book on its operation.
It is noteworthy that during operation the glass-ceramic coating does not heat up and you cannot get burned on it. From this point of view, the user's health remains safe and there is no harm, as well as the danger of getting burned. Previously, it was believed that for induction cookers it was necessary to purchase special utensils with ferromagnetic properties.
Induction cooktops are a great choice for people who multitask in the kitchen.
Now there is confirmation that any utensils that are attracted by a magnet will do. The main thing is that the bottom is at least 12 centimeters in diameter and perfectly flat.
Dangers of exposure to household induction cookers
As a rule, it is precisely because of a number of requirements and restrictions imposed on the installation and use of induction cookers that potential buyers have concerns that such devices may be harmful to human health. Of greatest concern is the magnetic field generated by the device and the associated radiation.
Electromagnetic field
A wary attitude towards induction hobs is due to the well-established opinion that the electromagnetic field has a negative effect on the body and can increase fatigue, susceptibility to stress and depression. Opponents of induction cookers cite as evidence the fact that high-voltage lines create fields that are dangerous to human health, which is why there are regulations regulating the installation of power lines away from residential premises. However, unlike the high-frequency fields they create, the field generated by the hob is low- and medium-frequency. Moreover, most of the energy is absorbed by the stove itself.
On a note! It is also worth noting that many household appliances, including microwaves, smartphones and televisions, create a similar field during operation.
Radiation and Radiation
Some consumers believe that since food on an induction stove should be cooked in a special container, the properties of which are enhanced by manufacturers by pressing ferromagnetic plates into the bottom, some of the radiation enters the food and, consequently, the body. However, most pots and pans used in any kitchen have ferromagnetic properties. It’s easy to check this statement: if a magnet sticks to the bottom, then this is a cookware suitable for induction cookers.
Induction cooktops are not radioactive. During operation, the device creates electromagnetic fields that are absorbed by the device itself, and at a distance of only 30 cm from the stove, radio frequency radiation decreases to zero values .
Is an induction cooker harmful?
This is perhaps one of the most discussed issues regarding the use of induction cookers. Do not forget that an induction cooker generates a vortex electromagnetic field, which, in principle, can be harmful to human health.
It must be said that there are two polar opinions on this issue:
- There is no harm as the electromagnetic radiation generated is of very low power.
- Any electromagnetic radiation is dangerous for humans, so an induction cooker is a direct harm to human health.
What is it really like? Is it possible to give a definite answer?
Obviously, this issue can only be understood with the help of competent and authoritative experts who have dealt with this problem.
Experts' opinions "for" and "against"
The growing popularity and spread of induction kitchen aids has led to an increase in the number of studies being conducted to evaluate the potential harm from such devices. However, the range of experiments conducted does not allow us to unambiguously describe the effect of induction cookers on human health. For example, there is no data whether the use of such devices increases the risk of complications in various diseases, including oncology. Therefore, you can find opposing assessments and reviews from doctors on whether it is safe to install an induction stove in the kitchen.
Research against
One of the first companies to conduct research and tests on induction cookers was the Japanese organization Takenori Ueda. Its employees found that at maximum power, the radiation from an induction cooker exceeds the limit set by the International Commission on Non-Ionizing Radiation Protection (ICNIRP) by 16 times, and this is the highest figure among all household appliances. However, it should be noted that the radiation standards established by the ICNIRP commission are 50 times higher than the level of excitability of nerve cells, that is, the value at which the effect on the human body becomes noticeable.
Swiss researchers from the Federal Center for Public Health (FOPH) found that higher levels of radiation are typical for portable models when compared with stationary ones. They tested several samples and found that when a portable induction cooker is operating, the radiation behaves in the following way:
- constantly exceeds the norm at a distance of 1 cm;
- when using unsuitable utensils - at a distance of 20 cm;
- when the bottom of the pan is displaced relative to the center of the burner - at a distance of 12 cm.
Advice! For those buyers who consider even such a probabilistic risk unjustified, a tabletop infrared cooker can be a good alternative.
Resolution in favor
During tests, scientists, including those working at the WHO (World Health Organization), concluded that, despite a small percentage of studies, induction cookers do not cause significant harm to health . Such conclusions were made based on the following patterns:
- the increase in radiation levels is affected by the use of inappropriate cookware, as well as its displacement relative to the center of the burner;
- at a distance of 30 cm from the stove, the radiation level drops to zero, that is, at such a distance the device can cause hypothetical harm only if they remain at the stove for a long time (more than 2 hours) to children, pregnant women and people of short stature;
- Induction may affect the operation of nearby electronic devices.
Important! The maximum safe stay time for the type of hob in question is 2 hours.
Radioactive radiation
Some believe that an induction hob can saturate the food that is cooked on it with radiation, and when using special “magnetic” cookware, this effect is only enhanced. This is not true. Induction surfaces do not emit radiation, so the finished dishes do not contain any toxic radioactive substances, which means they are absolutely safe. The influence of the electromagnetic field created by the stove burners is directed only to the bottom of the cookware, and at a distance of 30 cm from the panel (maximum value), the ionizing radiation gradually decreases to zero.
Induction symbol on cookware
In stores, cookware that has ferromagnetic properties, that is, suitable for induction, has a special mark on the bottom. However, not only special pots and pans have these properties. You can check any household utensils using a magnet: if it sticks to the bottom, it means it can be used on an induction cooker. This proves that even the dishes we are used to, in which we cook on a regular stove, are “magnetic.”
Operating principle
Before using an induction cooker, you need to know how it works. The induction coil is the primary winding. And the second is the kitchen utensils placed on the burner. When utensils are placed on a work surface, induction currents are created that heat the utensil. The glass surface is also heated only by the cooking utensils.
We continue to study the principle of operation of induction cookers. The ability to fully regulate the heating power is carried out in two ways: continuous and intermittent. In the latter case, the unit will turn off and on depending on the installed power. This regulation has a high speed of preparing homemade food, as noted by reviews.
Is it harmful to use?
In fact, the appearance of the first models of induction cookers was known 25 years ago. However, most consumers did not become owners of such a useful technical device. These statistics indicate that many are afraid to purchase a stove because they believe that the technology used at the heart of its operation can harm human health.
As a result, scientists have also become interested in the issue of harm caused by stoves. There have been many studies that have not confirmed the hypothesis that cooking hobs can have serious negative effects on people's health. In order not to be unfounded, they cited a number of convincing facts proving the correctness of the conclusion.
- The resulting electromagnetic field is minimal - such an amount, other things being equal, will not cause harm to a person.
- This type of kitchen equipment has an absorbing function, so the magnetic field does not affect humans.
- The area of influence of the electromagnetic field is limited only by the cookware present on the induction cooker.
A number of experiments were also carried out in which scientists measured the radiation emitted by the electromagnetic field. It is worth noting that at 30 cm from the stove this indicator was zero.
However, people with pacemakers, defibrillators and other similar devices should be careful when using such stoves. Since induction does create an electromagnetic field, it can significantly disrupt the operation of these devices.
Of course, most technical means have disadvantages, and an induction cooker is no exception. With the appearance of the desired new item in the house, its owners may have to change their cooking utensils. It should only be metal and attract magnets, since only such dishes can interact with the electromagnetic field generated by the coils. Also, it should not be larger in diameter than the burner itself. Read more about choosing cookware for induction cookers here.
Features of Induction Electric Cooker
An induction hob can be used in home and professional kitchens. There is a wide selection of different configurations on the household appliances market, and when purchasing, you need to start from your specific needs. Like any equipment, it has pros and cons.
Each technique has its own set of advantages and disadvantages that you need to be aware of when making such a purchase.
List of benefits
Users note the following advantages of the technology:
- ease of maintenance (the glass-ceramic ball is easy to clean and is not subject to scratches or damage);
- there are many temperature modes and the possibility of intense heating;
- aesthetic appearance (it will fit into any interior);
- the presence of additional functionality (dish full sensor, timer, child lock function, automatic shutdown, food defrosting);
- heating of dishes and food occurs at an increased speed (on the surface the influence of temperature is reflected minimally and comes exclusively from the pans);
- touch control mechanism (provides ease of use);
- ingress of products does not cause them to ignite;
- after removing the utensils, the burner cools down quickly;
- profitability (relevant for maintaining energy efficiency).
The main advantage of induction cookers is their presentable appearance.
These facts shed light on the situation. It became clear why stoves operating through induction conversion of electric current are so fashionable and loved.
List of disadvantages
Nothing is absolute, and every category considered has negative features.
Despite having several disadvantages, induction cookers are especially popular among modern housewives.
For an induction hob they are:
- undemocratic price (compared to conventional models);
- electromagnetic radiation is present (a relatively dangerous phenomenon that negatively affects human health);
- aluminum and glass utensils cannot be used, as well as metal spatulas and spoons;
- It must not be installed above other household appliances.
Mostly people are hesitant to purchase an induction cooker because of its high cost.
When choosing a hob, you need to take into account all the nuances of its functioning. You can’t go to the store with a complete lack of understanding of your own needs. The issue must be approached responsibly and slowly.
What kind of cookware can I use?
cookware with ferromagnetic properties is suitable for induction cookers , or in simple words, it is cookware made of metal that can attract a magnet.
Such dishes include:
- enameled (steel or iron);
- utensils made of ferromagnetic stainless steel;
- cast iron cookware.
However, the most important part of such a dish is its bottom . And if the bottom of the cookware is made of ferromagnetic metal or there is at least a layer of such metal in the bottom, adjacent directly to the burner, such cookware is also suitable.
Important! The bottom of the cookware must be smooth and flat to ensure maximum tight contact with the burner.
In general, of course, it is better to use cookware specifically designed for cooking on an induction stove - this will significantly increase its efficiency. Such cookware is marked accordingly, indicating compatibility with an induction cooker.
Unit characteristics
This cooking equipment consists of: a power element, a temperature sensor, a control panel and a housing.
The induction cooker heats up quite quickly.
It requires special dishes with increased magnetic penetration. As studies show, its energy consumption is 5-6 times less than that of a conventional electric stove, while the cooking itself is reduced chronologically. For example, a medium vessel of water is brought to a boil in 5 minutes. This result is achieved thanks to special technology.
Induction cookers have remarkable aesthetic qualities.
The efficiency of an induction cooker is more than 90%, due to the fact that heat is not spent on heating the environment and the equipment itself. These are impressive figures indicating the ergonomics, efficiency and functionality of the equipment.
The big advantage is the variety of solutions: there are different sizes of slabs.
Research results
Here are the results of studies conducted by the Swiss Federal Center for Health (FOPH).
Three models of induction cookers were chosen for the study - two stationary built-in and one portable. All of them complied with the European standard for non-ionizing radiation, which determines the standard of radiation at a distance of 30 cm from the hob. True, the standard was established with absolute observance of three basic rules for the operation of induction cookers:
- Use of high quality special cookware.
- Large diameter bottom of the pan.
- Place the cookware strictly in the center of the burner.
Therefore, to obtain more objective and complete results, the experimental conditions were expanded:
- The radiation power was measured in a zone from 1 to 30 cm to the slab.
- The influence on the radiation power of such factors as the small diameter of the bottom, incorrect centering and poor-quality material of the cookware was determined.
- Data were analyzed on changes in radiation power in the case of switching on more than one heating zone.
As a result of numerous experiments, the following was found.
Radiation at a distance of 1 cm is always much higher than normal.
For special cookware (marked for compatibility with induction cookers). If the dishes were not placed in the center of the burner, or the diameter of the bottom was less than the diameter of the heating zone, then the excess of the norm was recorded up to a distance of 12 cm.
For cookware without appropriate markings and with experimental conditions identical to those described in the previous paragraph, excess of the norm was recorded up to a distance of 20 cm from the operating stove.
Also, research results have shown that the simultaneous operation of several
burners practically does not increase the power of the electromagnetic field.
Recommendations for safe use
After conducting all the research and experiments, experts offered customers several rules for the safe use of induction cookers. Manufacturers also prescribe these recommendations in each instruction manual for their product:
- To cook on such panels, it is necessary to use dishes whose bottom will best match the size to the diameter of the burner;
- You need to make sure that pots and pans are positioned exactly in the center of the burner;
- If the cookware has any damage or chips, you must stop using it on the induction cooker;
- Do not place kitchen utensils on the hob if its bottom is uneven;
- During the cooking process, a person must be at least 10 cm away from the burner;
- It is best to buy special cookware for such hobs, which has markings indicating its suitability;
- Do not stir food in a pot or pan with spoons or other utensils made of ferromagnetic material.
Compliance with these recommendations will maximize the safety of using an induction cooker and reduce the impact of the electromagnetic field on human health.
Watch the video: are induction cookers dangerous for health?
Cookware sets for induction cookers: what should they be?
The dishes must have a magnetic bottom. Without this bottom it will not heat up. In order not to run into defective goods, you can check the future product by taking a magnet and attaching it to the bottom. The result will not be long in coming. If the magnet sticks, you can safely take such a product.
Such utensils are made from stainless steel, cast iron, and aluminum. You should not use other steels. A special bottom for such plates is inserted into them. The price of such dishes will significantly hit your wallet.
The best manufacturers designate the cookware with generally accepted signs and what stoves it is suitable for. They also tell you whether the dishes can be washed in the dishwasher, heating, and so on.
You need to pay attention to the diameter of the cookware set for induction cookers. If it is too small, then this cookware is only suitable for gas or electric. Before using an induction cooker, be sure to look at the bottom of the pan. It should be smooth and adjacent to the surface. Otherwise, cooking will not bring joy, and such a product will not serve housewives for a very long time.
When choosing cookware sets on the Internet, you need to pay attention to the description and product cards. They contain all the necessary information and the contact number of the manufacturer’s hotline. You need to choose stores that value their reputation. It is in this case that the entire percentage of “running into” marriage is reduced to a minimum.
Main advantages
Compared to older electric versions of such devices, the induction cooker is considered the number one technical tool in cooking, as it has a number of undeniable advantages. It is worth noting that cooking time is significantly shortened. But the advantages of the slab do not end there.
- Waste less energy. There is no need to wait a long time for it to heat up, as is the case with conventional cast iron heating elements. You can cook as soon as the cookware hits the burner. In addition, some time after the end of cooking, the stove turns off on its own.
- Safe cooking. This aspect should be the main one when the question arises about choosing such a technical device. Surely everyone knows what burns on a stove are - in this case this is excluded. Since only the cookware heats up during operation, the burner itself remains slightly warm. After removing the dishes, they cool completely within a few minutes.
- Comfortable conditions. When using a stove, the air temperature in the room increases slightly: heat is transferred only to the dishes in the diameter corresponding to its bottom, and not to the surrounding air.
- Practical to use. This panel is quite easy to care for. It will take a few minutes to wash the device. All you need is a well-soaped rag. In case of severe contamination, a glass ceramic cleaner and a scraper designed specifically for such a surface will help.
Depending on the model of the induction cooker, there are several additional modes. For example, the owner of such a device can calmly go about his business and prepare soup. When a certain time is set, the timer works and the stove turns off on its own.
Advantages and disadvantages of induction cookers
Like any household equipment, this type of stove has advantages and disadvantages. The undeniable advantages include:
- cooking all dishes many times faster without losing the quality of the food itself;
- significant efficiency compared to electric stoves;
- when turned on, the hob hardly heats up, which eliminates burns;
- Convenience and ease of use, minimal maintenance;
- presence of a brewer mode – the ability to cook food on two to three burners with the same power distribution;
- a combination of the advantages of electric and gas stoves.
On a note! The main advantage is that the stove starts working (heating) from the moment the dishes are placed. This significantly reduces energy consumption and speeds up the cooking process.
Buying an induction hob is a good choice of kitchen equipment. But there are certain disadvantages:
- for cooking, you will have to replace all the utensils with special ones made of metal with a ferromagnetic bottom;
- The oven and the new stove with induction coils are not always combined;
- on many models there is no function to turn on for more than three hours in a row, automatic shutdown is triggered (difficulties in making jam, jellied meat);
- a certain sound during operation, similar to the hum of a transformer substation (from the interaction of the dishes and the coil);
- high cost of models and special kitchen utensils for cooking.
If a magnet placed on the bottom of an aluminum frying pan holds, then the pan can actually be used for an induction cooker. The size of the bottom also matters: all dishes should be larger than 12 cm in diameter. An ordinary Turk is not suitable for coffee; it will have to be replaced with a special one.
Instructions for using an induction cooker
- Place the pan in the center of the burner and turn on the power.
- Select automatic or manual cooking mode.
- Choose an action or dish that will be prepared, for example: soup, milk, stewing, frying, barbecue.
- If necessary, during cooking you can increase or decrease the heating power.
- In manual mode, you can set the end time of cooking using the “Timer” option. Also in this mode you can set the start time of cooking (delay cooking function). If you do not use this function, the burner will turn on automatically after a while.
Sources
- https://hitech-online.ru/tehnika-dlya-kuhni/kuhonnaya-plita/induktsionnaya-vred-dlya-zdorovya.html
- https://rem.ninja/kuhnya/tehnika/vred-induktsionnyh-plit.html
- https://eko-jizn.ru/?p=15441
- https://fb.ru/article/415714/vredna-li-induktsionnaya-plita-dlya-zdorovya-otzyivyi-vrachey-kak-polzovatsya-induktsionnoy-plitoy
- https://Tehnika.expert/dlya-kuxni/kuxonnaya-plita/indukcionnaya-vred-dlya-zdorovya.html
- https://nakuhne.guru/tehnika/varochnye-paneli/indukcionnaya-plita-eto-vred-ili-polza.html
