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.

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

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

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.

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