On Sep 8, 8:20*pm, wrote:
On Sep 5, 2:27*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.

Hmmm...I thought the induction cooking process was merely a "cool-top"
cooking appliance using a large inductor to generate an AC magnetic
field. The h field does nothing at all to the food but it induces
currents in the (ferrous) cookware which heats the cookware allowing
it to be used in a manner similar to "hot" top resistive cooking
elements. In this case the resistance is in the cookware itself,
dissipating power from the induced current. That's what I thought it
was anyways...

If you want to really prevent bacteria growth in food, may I suggest a
good dose of Cobalt 60.

I believe you are correct since special cookware is required with
induction cooking
and I would imagine it also has a large magnet inside the inductance
as opposed to air