On Sep 5, 1:27*pm, Jon Mcleod wrote:
Art Unwin wrote:
What you are refering to is the induction process as applied to
present day induction cookers
available in stors for the general consumer
Best regards

Actually, no, the induction cooker uses a much stronger field. *This is
a low voltage field (1v/cm) that doesn't cook (or heat) the steak.
Supposedly it disrupts internal structures inside bacteria when they try
to divide, at least so goes the hypothesis.

Well you are partly correct.If the heating section is not fully
resonant and a time varying current is applied
Then you attain a position where radiation is retarded and replaced by
heat. If the heating section
is resonant then the applied time varying current will only supply the
energy to overcome friction and where all the rest
is radiation. The equivalent electrical circuit is known as a Tank
circuit where applied energy
only replaces the friction involved in the continuos movement of
charges backwards and
forwards between the inductor and the capacitor in a near perpetual
motion..
So in the correct circumstances only a bare minimum of heat is
generated and where
the rest of the energy goes to provide radiation a well known
attribute created for sterelization found by Madame Curie
of France
Cheers
Art