Here's an article published in 2005...

Here is a link that might be useful: Induction cooktops & pacemakers

At the Induction Site they link up to several peer reviewed studies. Check the link.

As I understand it, generating heat through induction is most efficient in ferrous metals; while other metals might work in theory, the current state of the technology requires ferrous alloys. I understand that they are working on induction units that can use other metals, but AFAIK they aren't available now.

Here is a link that might be useful: induction safety and risk

I just got a single burner induction. The manual with it does say to not get closer than 2 feet to it when in use. I may have to remember to borrow Dad's "little black box". He has a pace maker defibulator combo, and purchased a meter type thing that tells him how close he can get to magnetic items. Do remember that that means microwaves, electric tools like drills and saws, ect. It would be interesting to see how close the meter says he can get to mine, especially since it was bought to use in the motor home!

Tami

All are very interesting reading.

Do use your common sense and perform more research. It is a very complicated area.

Lot's of information out there are emotional, and many are incorrect.

For example, to lump induction magnetic field the same as microwave radiation is technically incorrect.

Induction unit works at much lower frequency (longer wave, 450 khz?) and microwave at much higher frequency (shorter wave, 2.5 ghz?)

I wonder if induction cook top can damage your electronic watch if you are close enough.

dcarch

Given the fact that it's been a proven technology in Europe for decades and increasingly popular here without governmental regulation, I'd be more worried about "farm"-raised fish from Vietnam than induction cooktops.

I agree with FOAS. Induction has been used in both Europe and Japan for years now. I actually consider it a safer cooking unit because the possibility of accidental fires is diminished. Leave a towel on the cooktop and nothing will happen. Remove the pan but forget to turn off the burner and the unit turns itself off. Cooking liquid overflows and you can wipe up the mess all the way up to the pan edge because the surface area surrounding the burner is not heated.

I recently replaced my 1983 induction cooktop with a new one--no pacemaker warnings. If I had a pacemaker though, I would think twice. And yeah I used the back burners of my vintage cooktop when I was pregnant. See--I'm only slightly paranoid.

Shambo, you need to put the towel between the burner and the pot if you're gonna overflow! :)

(I don't do that too often, but sometimes I just know I'm going to be making a mess. When I do have a boilover, I usually pick up the entire pot to wipe underneath it, as well as the bottom of the pot. I spill a lot.)

Fori, I very rarely have boil overs, but they're sure a lot easier to clean up on my induction cooktop. I do the same as you -- just quickly lift up the pot, wipe up the stuff on the cooktop, and wipe off the bottom of the pot -- and then back to cooking. Usually I can get it all done before the burner automatically turns itself off. It's so much easier than dealing with my old electric coils or my old gas burner grates. I also love the easy after-dinner cleanup -- just a spray of Windex on a paper towel and a quick swipe. If I'm particularly ambitious and feeling the need to impress someone, I may polish the top with a microfiber cloth. But usually I don't' bother.