In recent years, scientific practice has proved that the electric radiation of induction cookers is very harmful to people. Below, I will talk about the dangers and benefits of induction cookers. Let’s learn about it together!

Dangers of induction cookers

1. The electromagnetic radiation produced by the induction cooker acts on the human body. Electromagnetic induction can use the charge redistribution of non-polar molecules to produce polarity and at the same time make the polarity The molecules are redistributed, thereby interfering with the activity of receptor-expressed enzymes on human biomembranes, causing abnormal cell function. The most obvious symptom is spots caused by electromagnetic radiation.

2. Electromagnetic radiation affects the human body, disrupts normal physiological activities, and can lead to neurasthenia over time. Such as: headache, dizziness, insomnia, dreaminess, forgetfulness, etc. In severe cases, it can lead to palpitations and arrhythmia.

3. Electromagnetic radiation can cause endocrine disorders and directly reduce the ability to resist injuries. Causes growth retardation in children; acting on the thyroid and parathyroid glands will cause abnormalities in thyroxine and parathyroid glands, leading to developmental disorders in children.

4. Electromagnetic radiation can change the structure of cells and produce mutated cells. When the body's immunity is low, the incidence of cancer increases. Electromagnetic radiation causes biofilm dysfunction, damages or inhibits cell activity, such as reduced cell production and activity, resulting in infertility, metabolic disorders of facial skin cells resulting in pigmentation, etc.

Benefits of induction cookers

Induction cookers using the radiation principle have the characteristics of fast heating, high thermal efficiency, no open flame, no smoke, no harmful gases, no thermal radiation to the surrounding environment, small size, It has the advantages of good safety and beautiful appearance. In particular, the absence of open flames allows people to minimize the increase in ambient temperature caused by thermal radiation. The kitchen where meals are cooked will never become a sauna again. Similarly, since there is no need for combustion, there will be no consumption of indoor oxygen, and no carbon dioxide and carbon monoxide, harmful gases to the human body, will be produced.

In addition, the heat source of the induction cooker comes from the pot rather than the heat generated by the induction cooker itself is transmitted to the pot. Therefore, when using it, you don’t have to worry about being burned when touching the panel. The thermal efficiency of induction cookers is nearly twice as high as that of all cookers.

The above is my introduction to the advantages and disadvantages of the induction cooker. I hope it will be helpful to everyone.