In an induction cooker, the electronic circuit board generates an alternating magnetic field. When a ferrous container is placed on the surface of the cooker, the alternating magnetic field lines are cut off within the container, inducing an alternating current in the metal at the bottom of the container. Eddy currents cause the iron molecules in the pot to move irregularly at high speeds, exchanging collisions with each other, thus generating heat energy. During use, a certain amount of radiation may be produced. PXKITCHEN in Guangdong will now explain the regulated range of radiation generated by commercial induction cookers:
In the frequency range of 0.1 MHz to 300 MHz, if the magnetic field intensity exceeds 3 milligauss, it is harmful to the human body. The range from 90 MHz to 300 MHz is the most harmful, while the harm of magnetic fields below 0.1 MHz is relatively minor, and the damage caused by magnetic fields below 0.1 MHz is even less apparent.
When the electric field intensity exceeds 1 millivolt per meter (1 mV/m), it is harmful to the human body. The stronger the electric field intensity, the greater the harm to the human body. Among electric fields of the same intensity, the most significant harm is observed between 27 MHz and 300 MHz. Damage caused by electric fields below 1.4 MHz can be considered negligible.
Electromagnetic waves between 90 MHz and 300 MHz cause the most significant harm. As the frequency increases beyond 300 MHz and approaches 12,000 MHz, the degree of harm decreases.
These are the regulated ranges of radiation produced during the use of commercial induction cookers. Interested individuals can refer to the above content for more information. For further information on induction cookers, please visit the official website of PXKITCHEN kitchen equipment.
