The electromagnetic radiation of an induction cooker is only 40 milligauss. Such low radiation will not cause harm to the human body and is safe.

Microwave is a very high frequency electromagnetic wave, usually referring to electromagnetic waves between 300-30,000 MHz. A microwave oven is a kitchen appliance that uses electromagnetic waves to cook food. Microwave ovens were first called "radar ovens" because the invention of microwave ovens was inspired by radar devices. They were later renamed microwave ovens. The external structure of a microwave oven mainly consists of a cavity, a door, and a control panel. The internal structure consists of four parts: power supply part, magnetron part, furnace cavity part, and furnace door part. The microwave oven uses the magnetron, the heart of the whole machine, to generate 2.45 billion ultra-high frequency microwaves per second to rapidly vibrate the protein, fat, grain, water and other molecules in the food, causing the molecules to interact with each other. Collision, squeezing, and friction rearrange and combine. In short, cooking relies on the principle of friction and heat inside the food.

Microwave is a high-frequency electromagnetic wave with three characteristics: reflection, penetration, and absorption.

Reflectivity: Microwaves will be reflected back when they hit metal, so the inner wall is made of specially treated steel plates. Based on the reflection caused by the inner wall of the microwave oven, the microwaves can penetrate the food back and forth to enhance thermal efficiency. However, metal containers are not allowed in the furnace, otherwise it will affect the heating time and even cause discharge and ignition in the furnace.

Penetration: Microwaves have a penetrating effect on general ceramics, glass, heat-resistant plastics, wood, bamboo, etc., so they are the best vessels for microwave cooking.

Absorptiveness: Various types of food can absorb microwaves, causing the molecules in the food to vibrate and friction to generate heat energy. However, its degree of penetration into various foods varies depending on their quality, quantity, and thickness.

1. Safety of using microwave ovens:

As long as the microwave oven is used correctly, it will not cause harm to the human body.

The frequency of household microwave oven microwave is 2450 MHz. This kind of microwave cannot penetrate into the human body and damage internal organs and tissues. It can only heat the skin and body surface tissues. As long as it does not radiate continuously for a long time, it will generally No risk to health.

Scientists have discovered that when the microwave leaked from the microwave propagates through space, its degree of depletion is roughly inversely proportional to the square of the distance from the microwave. That is to say, if the microwave oven leaks 10 milliwatts per square centimeter at the microwave oven door, then the intensity is only 0.001 milliwatts in a space 1 meter away. What's more, the actual leakage of the microwave oven door is much lower than this value. International standards strictly stipulate that the microwave leakage of microwave ovens shall not be greater than 5 milliwatts per square centimeter. The factory technical requirements of some manufacturers in our country are controlled at 1/5 of the international standard. That is, within 1 milliwatt per square centimeter, which is 1/50 of the international standard leakage amount. Every microwave oven undergoes strict inspection during every manufacturing process to ensure that the microwave oven does not leak. The door of the microwave oven is specially designed and has multiple safety protection devices. During use, the moment the door is opened, the microwave oven stops firing immediately to ensure the safety of the user. In the United States, which has the highest penetration rate of microwave ovens in the world, more than 90% of households use microwave ovens. The annual sales volume of microwave ovens around the world has reached nearly 38 million units, but there has not been a single report of harm to the human body caused by microwave ovens.