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Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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Posted to sci.med.cardiology,rec.food.equipment,sci.med,sci.med.physics
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![]() "Joe Cilinceon" > wrote in message > > If the stink is magnetic then it will be effected if close enough. > Induction will not heat all metals for example aluminum, copper or 18/10 > stainless steel. However it will work with cast iron (enameled or not), > carbon steels (woks, French fry pans), or magnetic stainless steels. Your > best bet is to discuss it with your doctor ASAP as it could cause problems > similar to a microwave and pace makers. > For the microwaves, check this out http://www.straightdope.com/columns/...to-malfunction Pure titanium is paramagnetic. It may be an alloy that can affect any properties though. Magnetic field decreases rapidly with distance so I doubt it would be a problem. You need mass http://theinductionsite.com/proandcon.shtml Furthermore, because its energy is transferred only to relatively massive magnetic materials, you can turn an induction element to "maximum" and place your hand flat over it with no consequences whatever--it will not roast your non-ferrous hand! (Nor any rings or bracelets--the units all have sensors that detect how much ferrous metal is in the area that the magnetic field would occupy, and if it isn't at least as much as a small pot, they don't turn on.) |
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