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.

Jon, the idea of heat is confusing you!. The BBC aired a segment from
Germany
where they placed a slab of ice on top of a induction oven and then
placed a cooking utensel
on top of the ice so they could cook its contents. If the induction
oven was creating heat instead of a radiation field
one could surmise that the ice would melt . This was not the case as
radiation bypassed the ice and gyrated towards
the diagmagnetic cooking utensil. The experiment may well still be
shown on U tube!
I have just to get away and do some honey dooos !
Regards
Art KB9MZ