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.