What are the health hazzards of food cooked on induction cooker?

Induction cookers use electromagnetic induction to heat cookware directly, rather than heating the cooking surface itself. This method of cooking is very efficient and can provide precise temperature control, but there is some concern that it may pose health risks.

One potential health hazard of induction cooking is the emission of electromagnetic radiation (EMR). EMR is a form of energy that is emitted by all electrical devices, including induction cookers. While the levels of EMR emitted by induction cookers are generally considered to be safe, some studies have suggested that long-term exposure to high levels of EMR may be linked to health problems such as cancer and reproductive problems.

Another potential health hazard of induction cooking is the formation of acrylamide in food. Acrylamide is a chemical compound that is formed when certain foods are cooked at high temperatures, particularly in the presence of certain amino acids. Acrylamide has been classified as a probable carcinogen by the International Agency for Research on Cancer (IARC). While the levels of acrylamide formed in food cooked on induction cookers are generally lower than those found in food cooked by other methods, it is still a potential health concern.

Overall, the health risks of induction cooking are generally considered to be low. However, it is important to be aware of the potential risks and to take precautions to minimize exposure to EMR and acrylamide. These precautions include:

* Using induction cookers only when necessary

* Avoiding cooking food for long periods of time

* Using cookware that is specifically designed for induction cooking

* Following the manufacturer's instructions for using the induction cooker

Induction cooking can provide a safe and convenient way to cook food. However, it is important to take some precautions to minimize the health risks.