Are induction hobs harmful to human health? Are induction cookers harmful? Harm of induction cookers

Induction hobs impress with their technology: they give easy power control, fast heating, save energy. But, this technique is very often criticized in view of its potential harm. Today we will figure out what is true and what is myth.

Objectively, an induction cooker is a powerful source of an electromagnetic field. It is open unlike the same microwave ovens, so users have questions about its impact on health. Meanwhile, any expert will confirm that induction heating- this is the most modern way of processing and cooking, which does not carry danger.

In domestic induction cookers, there are inductors under each heating zone. They carry an alternating current with a frequency of 20-100 kHz. The coils generate a magnetic field passing through the glass ceramic. This causes eddy currents at the bottom of the dish. This is the reason for the requirement for the use of special frying pans and pots. Only ferromagnetic materials convert vortex flows into heat, that is, there is intense heating (the bottom material is constantly magnetized and demagnetized).

In addition, we have a variable electromagnetic field near the plate. Please note that it is extinguished when the diameter of the heating zone and the cookware match. But, in practice, users themselves do not fulfill the requirements of operation. Sometimes the bottom of the pan does not cover the heating zone, sometimes the wrong material is used, sometimes the object is not in the center of the burner. In addition, leakage currents occur. The truth is that induction panels create some electromagnetic background, but in reality it is scanty.

However, in order to avoid even potential harm from an alternating electromagnetic field and leakage currents, the following must be observed:

Cookware must always be placed in the center of the heating zone. Do not use pans and pots, the bottom of which does not completely cover the heating zone;
do not use damaged dishes, with an uneven, convex bottom, even if it heats up well;
during cooking, do not touch the surface of the stove with your body;
the main thing is that the right dishes should work on induction. So the energy from the stove will go to the pan without loss. The suitability of the product for induction is indicated by the cookware manufacturer;
people with a pacemaker should avoid using this technique.

What are the safest induction cookers?

As follows from the foregoing, the best plates will be those that will help you avoid errors in operation.

The following technologies work for this:

protective shutdown– the burners will turn off automatically if the stove does not receive any commands;
determining the diameter of dishes- a burner with several heating zones will turn on as many circuits as the dishes placed on it occupy;
automatic dish recognition. If there is no pan on the burner or it is made of the wrong material, the hob will not turn on;
a large number of heating zones. So it's easier to pick up the dishes suitable diameter for any occasion.

Models that can recognize the shape and diameter of dishes

Just not so long ago, the Americans presented a new series of induction hobs - these are appliances WhirlpoolWCollection. They can kill two birds with one stone. The hob is able to recognize the shape of dishes + determines the cooking zone. Moreover, the heating is only activated upon contact with a saucepan or pan.

Within the framework of the new series, 6th SENSE intelligent technology. Panels can cook automatically, - in some of them you will see up to 63 programs, the equipment is literally stuffed with smart sensors. The machine itself determines the time and temperature of cooking, and you only have to choose the type of product and the method of preparation (languishing, boiling, deep-frying, boiling, etc.). The display will broadcast additional recommendations for choosing a particular program.

We like the new Whirlpool SMO 658 C/BT/IXL. This is real smart technology with 4 burners, 2 oval cooking zones, intelligent slider control.

Induction cookers with different heating zones

The space for pots is provided by the most sophisticated appliances with additional heating circuits. These models work additional coils, which allows you to increase the heating zone. Among the available induction, pay attention to the Italian product - SmegSI3644D. Heating zones of 10, 16, 18, 21 cm work here, and the machine recognizes the diameter on its own. If you need a domino form factor, a great choice would be NeffN44D30N0. Two cooking zones of 21 and 14.5 cm are universal and suitable for most pans. good choice for a large family consider the device MieleKM 6317. It is equipped with an oval heating zone, which allows you to cook in a roaster or a cauldron, it can recognize the presence of dishes, their diameter.

A lot of heating zones is not all that manufacturers are ready to offer. The smartest solution available today - no contours. On such panels there is only a large rectangular field and crosses, in the center of which dishes are placed. The machine itself will determine which diameter needs heating. This focus is implemented in models HansaBHI68303,ElectroluxEHI 6732FOK.

If you are willing to pay big money, in the premium segment, manufacturers have gone even further. In expensive induction there is an option for tracking dishes. In fact, the saucepan can move arbitrarily across the panel, and the smart machine itself will determine where heating is needed. That's how it works Smeg SIM662DW.

Another thing is the "bridge". These are large heating zones that can work together. This is convenient if you want to cook in a saucepan, broiler, custom grill pan, etc. You will find this piece in models AEG IKK64545XB And Siemens EX679FEC1E.

Induction cookers - to be

I am sure that you should not be afraid of the induction method of cooking food. If you follow all the recommendations for use, the stove will be absolutely safe, economical and convenient. There are no problems with the choice of pots and pans either. In principle, it is difficult to call such dishes special. These are metal objects, to the bottom of which a magnet is attracted, but it is advisable to check the marking for suitability for induction panels. In general, induction brings more pluses than minuses in everyday life and it can take its rightful place in any kitchen.

In passing, we note that all of the above applies to induction cooking panels (surfaces).

Buying a stove is a serious purchase that requires special preparation. Most people do it only a few times in their entire lives. The current trend to replace electric cooktops with induction cooktops is quite popular. But along with this, the question often arises as to whether the induction cooker is harmful. To understand this issue, it is important to understand how this device works and what its features are.

The technology of the induction stove is to knead magnetic fields that generate heat in a ferrous digester. The advantage of induction cooking, as opposed to thermal heating with a traditional stove, is that it cooks food 50% faster and more evenly.

It also reduces the amount of electricity consumed. Especially this feature appealed to parents of young children. They also like the fact that the coil itself under the glass plate does not heat up. This means that the cooking surface remains cool, and even if the child accidentally touches it, he will definitely not burn himself.

It is also noteworthy that the induction hob allows you to save kitchen space. It is easy to mount on any surface and does not take up much space.

Features of the impact on the body

It is extremely controversial opinion about whether this type of radiation source is really dangerous. last information, which was published by the journal Bioelectromagnetics in 2012, says that most induction hobs (rings) have exceeded even the maximum levels of exposure to the human body. The worst-case scenario was 16 times higher than these maximum rates. According to Powerwatch, the safety tests assumed that a person would stand near hob at least thirty centimeters apart. In fact, it's practically impossible. After all, when preparing food, everyone tries to get as close as possible to the stove, otherwise you can spill, or scatter food, or spill the contents of the container, and so on.

It is worth noting that the harm of an induction cooker is comparable to the level of negative impact that a microwave oven has. The thing is that they work in a similar way.

Of course, induction furnace manufacturers insist that the technology is safe. They claim that the radiation hazard dissipates within a few centimeters of the instrument.

"Normal use" will not expose a person to radiation hazards.

The principle of operation of the induction hob

induction hobs is a type of electric cooker that uses magnetic coils to heat dishes mounted on an induction unit. The coil itself does not get hot. Induction hobs are often used in commercial kitchens because they cook food faster than conventional electric or gas stoves. Because only the pot and food get hot, the kitchen stays cooler. Also, their advantage is that even though the pan heats up very quickly, cool air is kept in the room.

The induction coils are connected to electronic power which generates a magnetic field. The electromagnetic field oscillates, causing the electrons in the metal pan to quickly move back and forth, thereby helping to heat the pot to the temperature to cook the food. The coils and the glass hob that covers them do not get hot because they do not contain any magnetic material.

It is important to note that food is cooked half as fast on this stove. When the temperature setting is changed, the electromagnetic field adjusts almost instantly, providing excellent control of the cooking temperature. Disabled people and children can work safely near the cool cooktop, and any spills are easy to clean up.

Induction hobs provide energy savings because the magnetic energy goes directly to the pan and very little heat is lost.

Radiation risks for the human body

Induction hobs provide extremely low frequency radiation similar to microwave radio frequency. According to numerous studies, the user must be at a sufficient distance from the hob. It is in this case that it will be possible to minimize the risk of receiving radioactive radiation.

Research has been conducted to determine the safety of induction cooking for those who have implanted pacemakers or defibrillators. The results report that pacemakers do not cause interference with the induction technique. In another report, it is noted that problems can occur with an implanted pacemaker if it is single-pole and left-handed, and the person is standing next to a cooktop where the pot is not positioned concentrically over the coil.

Cookware that is used for cooking on this type of equipment must be suitable for the operation of the magnetic field. The scientists recommend using the correct size pan to cover the coil, centering the pan so that the coil is completely covered. It is better to use flat-bottomed pans that will stand firmly on the stove. Pots must be in good contact with the hob. It is also important to avoid the use of metal cups that can conduct current through the human body.

Based on the information above, it becomes clear that the harm from the induction cooker is not so high if you use this hob correctly.

Reasons for the popularity of induction stoves

Induction hobs are becoming an increasingly popular choice: no wonder, since they are faster and more efficient than older hobs. The cooking method of an induction hob involves the use of electromagnetism to create a magnetic field between the cookware, which should have a high iron content, and the coil under the glass lid.

Electricity passes through a copper coil magnet inside an induction hob, creating electromagnetic energy. The energy passes through the hob directly into the iron-based pan, producing a current which in turn generates heat.

Induction hobs are fast and effective method heating products. This technique is faster and cheaper, although often more expensive. Because the heat is transferred directly to the pan and not to the entire cooking surface. This means that a person can touch the surface and not burn themselves.

That is why the popularity of the induction hob is only increasing.

Many users choose this stove option, even though it has some harm to human health.

Advantages and disadvantages of induction hobs

It should be remembered that special dishes are required for induction equipment. It is best to give preference to products that contain a lot of iron.

You can check the quality of the product with a magnet. If it sticks to the dish, then it is suitable for use.

Pots compatible with induction hobs are widely available at cookware stores.

Induction hobs have both a number of advantages and disadvantages.

The advantages of the device are

energy efficiency;
modern design and style of the product;
rapid heating and accelerated cooking;
contact safety;
many additional features such as flexible cooking zones, timers and child safety blocks.

The disadvantages of induction hobs are the following:

high cost of the product;
the need to purchase special utensils for cooking;
relatively noisy, in comparison with other devices, the operation of the device.

You will need the help of an electrician to install the hob. His services can be ordered directly at the point of sale where the purchase is made, or hired from outside.

Without a doubt, this technique has many advantages, but despite them, you should always follow the rules for using this surface for cooking. If you follow all the recommendations, then the cooking process will be quite convenient, and the food will be cooked quickly and efficiently. And, of course, the harm to health will be minimal and practically not noticeable.

If you are a lover of delicious food and a lazy person by nature, an induction cooker is sure to be present in the kitchen. The thought of its harm does not even creep into the head: its convenience and speed of cooking make you forget about all the negative nuances of operation.

The less time the hostess spends on cooking, the more she communicates with her family. New technologies can significantly reduce the time spent at the stove. Thanks to innovations, the process of cooking becomes secondary. The induction hob is characterized by a number of indisputable advantages, but there are also negative phenomena. Let's try to figure out whether the induction cooker is harmful or not.

The induction hob is highly ergonomic, plus it is very convenient, without ledges and stands, it goes well with any kitchen design.

The induction method of heating has long been used in industry, now it can be used in every kitchen.

Under all the burners of such a stove there is an inductor - the main heating component. AC is applied to the coil electricity medium frequency. The coil becomes a generating element.

As a result of generation, a magnetic field arises, its flow penetrates the hob and creates eddy currents on the bottom of the dishes. The heat transfer of such an impact is great, the magnetic field works exclusively to heat the lower part of the dishes.

For cooking on such a stove, special dishes are needed, made of ferromagnetic alloys, which transform the energy of eddy currents into heat with the greatest efficiency.

Due to the fact that when penetrating into the surface of the dishes, the amplitude decreases electromagnetic waves, the resistance value increases, the heating becomes high-intensity. A constant change in the magnetic field contributes to the occurrence of additional heating.

The design of such plates has a number of advantages over standard heating devices:

food begins to cook instantly as soon as the dishes with it hit the stove;
energy consumption is less than that of electric stoves;
as soon as the dishes are removed from the hob, the device stops working;
objects smaller than 12 cm in diameter do not heat up, so it is not scary to drop the fork on the surface of the stove;
Surface cleaning is easy and can be started immediately after cooking.

Now it is necessary to figure out whether the harm of induction cookers is really present or is it the speculation of illiterate inhabitants.

How unhealthy is an induction cooktop?

The use of an induction cooker, of course, facilitates the work of housewives in the kitchen. But does this device carry a health hazard, because you have to use it every day.

Arguments against

There are several opinions. Opponents of the use of induction cookers point to the harmful effects of the magnetic field and eddy currents on the human body.

The detractors of the operation of this device give the following arguments:

Radiation does not affect the body only if the dishes completely cover the burner area. The safe distance is 30 cm from the hob. These factors create inconvenience (note, no more) for children (what are they cooking?), people of small stature and pregnant women.
If these safety measures are not observed, the induced currents penetrate the body, which negatively affects the nervous system. As a result, headaches become more frequent, fatigue and insomnia are observed.
Induction-cooked meat is completely devoid of thiamine, one of its main components. Only 25% of useful vitamins remain in fresh fruits and vegetables.

Now let's follow the arguments of the opponents.

Arguments for

Attention! Induction panels operate on low-frequency radiation, quite comparable to radio frequency. The magnitude of this radiation is close to zero if the distance from the source is 5-30 centimeters. In order not to be influenced by eddy currents, it is enough not to approach the stove.

Now remember how the cooking process takes place - is the hostess really standing right next to the stove?

The magnetic flux is aimed at heating the bottom of the dishes, but its frequency is so scanty that there is no reason to fear for health.

Hence the conclusion: the sphere of influence of eddy currents and the electromagnetic field is limited by the dimensions of the dishes used.

In a number of studies, measurements of induced currents in the body and indicators of currents in the nervous system were carried out. These values were below normal.

If we simulate unfavorable conditions - the bottom of the pan is displaced relative to the center of the burner, the diameter of the dishes is less than the radiation area, in this case the norm is exceeded by a small amount at a distance of 12 centimeters. If you use dishes unsuitable for such a stove, then the distance increases to 20 centimeters.

Induction type cookers have the function of energy absorption.

You can read that food cooked on an induction hob is radioactive. This is not true. The electromagnetic field of these devices cannot change the molecular structure of food, so cooked meals will be absolutely safe.

Information about the loss of vegetables and fruits up to 75% of vitamins is nothing more than an unverified rumor. In which laboratories were these measurements taken? Which specialist carried them out? After all, no one informed about similar studies on gas or microwave ovens.

How to reduce the harm from induction cookers

In order to avoid damage to health when using these devices, the following is necessary:

carefully study the instructions and try to adhere to the rules set out during cooking;
put only specialized dishes on the panel, place them in the center of the burner, choose the right size of the dishes;
it is necessary to reduce the power of the hob when there is a need to be near it;
it is desirable to be located at a distance of 10 centimeters from the stove.

Positive reviews have found their scientific confirmation in a study of Japanese doctors. The Swiss Health Center published the opinion of its doctors that these devices are completely safe.

A significant part of household electrical appliances - microwave ovens, computers, televisions, refrigerators also use the principle of electromagnetic induction.

Important! Caution should be exercised in people with pacemakers and defibrillators. Electromagnetic influence on these devices may cause them to malfunction. The distance of 30-50 centimeters to the device is recognized as optimal.

The harmful effect of induction panels on humans has not been proven by science. In terms of safety, such equipment corresponds to other household appliances that we have been using for a long time. Such a stove does not burn oxygen in the kitchen; it cannot be a source of an explosion.

Subject to all the rules of its use, the operation of the device will bring pleasure to any hostess.

The fashion for some gadgets spreads at such a speed that, at times, it leaves no chance to think about their expediency. It is this popularity among housewives that the induction cooker has acquired today. At the same time, hardly anyone will argue that the kitchen is not just a workshop, it is a women's temple in which every detail makes sense, benefits and in no case should harm the hostess and her beloved family.

Therefore, every wife and mother, even in pursuit of trends, first of all thinks about whether there is any harm from an induction cooker and how to use it correctly. This is what I would like to shed some light on.

An induction hob is a kitchen appliance that works by heating element- inductors. Electric current from the socket is passed through such coils, creating an electromagnetic field in the coil windings. It is located under the burner (or over the entire surface of the stove in expensive models, where the burners are not marked). Cookware made of a special material is placed on the burner (more on this below), which has the property of conducting the induction flow from the coil, converting it into thermal energy.

In simple terms, inside the stove there is a kind of mini magnetic field generator that reacts to a metal pan (in this case, the metal must have ferromagnetic properties, in other words, “magnetize”), which gives its energy to the pan, heating it, and subsequently the food in her. At the same time, the glass-ceramic surface of the stove simply serves as a barrier and a kind of screen between the generator and the pan, remaining indifferent to the process and not heating up.

Important! The principle of electromagnetic induction is the basis for the operation of individual mechanisms of most electrical appliances, including microwaves, personal computers, televisions, electric radiators, and refrigerators.

Harm Research

Convenience, ergonomics and speed are the main pillars on which the market is based today household appliances. But is it so important if the device, for example, is not safe? As for the question of the excessive harm of the induction cooker, at the moment it has not been proven and remains at the level of household horror stories and attempts by competitors to sabotage sales.

However, forewarned is forearmed. Therefore, it will not be superfluous to talk about the warnings of scientists. Since most of these stoves were sold in Japan, it was there that they first began to think about whether the induction cooker is harmful to human health. The cradle of all the panic about the damage of these devices was the only one published by Japanese scientists in 2002, which spoke of some diabolical perniciousness of induction cookers (exceeding the norms for exposure to an electromagnetic field by as much as 50 times). Naturally, other organizations also responded to such a challenge, reacting with skepticism to the conclusions embellished by the Japanese.

So, in 2006, the Swiss Federal Health Center published a study that fully justified induction cookers, but on one condition. Such a device does not have excessive electromagnetic effects on human health when used correctly (surprisingly, like any other device, even a hammer).

To be more precise, the Swiss say that the bottom of the pan must certainly completely fill the burner area, then the eddy currents of the coils in the appliance and the metal in the pan compensate each other. And a person "gets" radiation no more than allowable norms. The distance from a person to the hob is recommended from 30 cm. It is better to change all spoons for stirring food in a saucepan to plastic, wooden and any non-metal ones.

Important! To minimize the risk of radiation from the stove, you must carefully select the cookware for a particular stove model and continue to enjoy all its advantages.

The rest of the information that vegetables on such hobs lose up to 75% of vitamins is nothing more than an urban legend. Why 75? Who measured it? How were these tests carried out? Have they been carried out, in this case, for gas, conventional electric and microwave ovens?

As for people with pacemakers, they are consulted by the attending physician, and they are always warned about the effects of metal detector frames, excessive exposure to a computer monitor, and radiation from all electrical appliances. AND induction hob for them will not be an exception.

Advantages and disadvantages

If you do not pay attention to the hyperbolic panic, which is leveled by studying the operating instructions and simple correct handling of the device (as already mentioned, a hammer can cause a lot of inconvenience if you hit it not on a nail, but, for example, on your forehead), then, according to the reviews of the hostesses, the induction cooker has objective pros and cons. More about them.

The advantages of such stoves were appreciated not only by housewives of all countries, but also by the best chefs in the world. Here are the benefits we're talking about:

Saving. An induction cooker is an energy-saving appliance: the efficiency of such a cooker is 90%, while that of a conventional electric cooker is a maximum of 70%. And this means that for cooking, you will need the lowest energy consumption of all stoves currently on the market.
Speed. It also follows from the first point that the speed of preparing lunches and dinners will be maximum.

The safety of the stove is due to the mechanism of its action: the device will only start to heat up if there is a pan on it. Agree, it is unlikely that your baby will be able to get the pan, put it in the right place and then get burned on it. Even if we discard the factor of children, the option is excluded when we leave for work, forgetting to turn off the panel: as soon as the pan disappears from its surface, it stops working.
Ergonomics. Nothing burns on the stove, since it itself heats up very slightly (there is a slight secondary heating of the glass from a heated pan). The hob keeps beautiful appearance. The device does not heat the room (which can be both a plus and a minus).

Like everything in the world, the induction cooker has disadvantages:

Such a device is noisy, as it is equipped with a built-in fan. However, the noise does not exceed the sounds emitted by the hood.
The stove costs 2-3 times more than its non-induction brothers.
Purchase of additional utensils is required.

How to choose an induction cooker

When all the pros and cons are weighed, and the first clearly outweighed, you can proceed to the purchase. What is worth paying attention to, first of all, and how to choose an induction hob?

Design. The device is presented in any geometric solutions: from a regular rectangle and square to figures of an indistinct shape, but perhaps suitable for you. It is important to understand that here the choice is not limited to a square shape, as it was before, and leaves room for the imagination of the hostess.
Manufacturer. Of course, it is better to choose trusted manufacturers: Bosch, Zanussi, Whirpool, Samsung, Kitfort, Hansa. But you can give a chance to other companies, having previously studied the reviews about them on the Internet.
All such devices in terms of energy efficiency are in the segment not lower than A. Now, the market offers devices that operate at the level of A +, A ++, A +++. They will help you save even more energy costs during operation.
The more power modes of the device, the better and more accurately some delicious and capricious dishes will be cooked.
Some stoves turn off by themselves if water boils out of the pan, have a timer and a lock function. It is necessary to pay attention to the equipment passport and all the features of the product and decide whether they are needed or not.
There are also "induction without borders" functions, when the burners are not drawn at all, and the dishes can be placed on any part of the hob. It is fair to say that such plates are more convenient, but more expensive.

Of course, you can live in a village in a cozy wooden house, and cook food in a Russian oven, testing the romance and all the complexity of such a life. But the modern rhythm of life dictates somewhat different conditions. Therefore, we are surrounded by toxic factories, smoking cars, dusty construction sites, emitting harmful, but invisible to the eye waves devices. A modern person lives in an environment of fashionable devices and high-tech devices. To refuse this is to lose touch with the era in which you live, but it is important to find a balance. In fact, the harm from the induction cooker is no more than from mobile phone or car. But the benefit is a step into the future of modern cooking. Harmony is usually very simple: by placing a couple of pots of flowers near the stove, you can not only decorate the house, but also get rid of the harmful effects of the device.

Irina Dombrovskaya, environmental engineer

Microwave oven: a source of danger. Might pinch your finger!

But among the opponents of microwave ovens, there are many who have heard something somewhere and prefer not to take risks, as well as those who believe in a worldwide conspiracy: "Everything is hidden from us, this is business." There is no hope to convince the latter, and for the former - briefly about why the myth about the dangers of microwaves is just a myth.

Dmitry Mamontov, physicist, scientific editor of the Polytechnic Museum in Moscow, explains:
« Microwave radiation is not ionizing radiation (that is, it does not knock electrons out of atoms, much less break the nuclei of elements), and the only effect that microwaves have on food is ordinary heating. It is no different from any other method of heating, be it charcoal frying, gas or electric oven, except for the fact that in a microwave oven, heating occurs simultaneously not only on the surface of the products, but also inside, throughout the entire volume. But food after cooking in the microwave is really "dead", as after any heat treatment. I would beware of eating live!". But physicists, by the way, also confirm some myths about microwave ovens: there is some truth in them.

Air conditioners

Air conditioners are accused of two things: firstly, they blow too much and get cold, and secondly, they cause the spread of harmful bacteria and fungi in the air. Let's say right away that the defendants are guilty, but they can only be condemned conditionally: both problems are solved by the competent use of the device, and if you leave the air conditioner to yourself, then it will certainly turn from a friend into an enemy.

With temperature control and correct installation air conditioner (to avoid hypothermia) is more or less clear, but modern models are already equipped with "smart" systems, sensors that "monitor" the user's movement and direct the air flow to where there is no one or scatter it so that no one suffers from targeted blowing.

Air conditioning: dangerous if not cleaned and changed filters

But the main danger of the air conditioner is the accumulation of bacteria and molds in its filters and parts. indoor unit(especially for air conditioners with built-in humidification systems). If the filters are changed less frequently than expected, or not changed at all, then the air conditioner will distribute throughout the room not only coolness or heat, but also representatives of pathogenic microflora in dangerous concentrations.

Allergists also warn that a poorly hygienic air conditioner is a serious hazard for people who are allergic to mold.

Dishwashers

It would seem that what dishwashers dangerous, continuous benefit, both for physical health and for mental health. However, physicians in Europe and the United States have long been educating the public in this area, and international medical journals regularly publish the results of studies of “flushing” from walls and parts of dishwashers. These results are different: sometimes half of the studied devices are potentially dangerous, sometimes a little less, sometimes more - depends, among other things, on the general level of culture and compliance with hygiene rules in different countries.

Dr. House could find dangerous fungi of the Exophiala species in an unattended car, forming veritable colonies in a person's lungs and causing a series of severe fungal infections. On the side of Exophiala - high temperatures, humidity and alkaline environment, on guard of our health - washing filters, baskets and walls of the machine from food debris, timely unloading of dishes, airing and drying the working chamber of the dishwasher.

Dishwasher: can be harmful to health if not cared for

Ultrasonic Humidifiers

Like other ultrasonic devices, such humidifiers are accused of being harmful, although everyone goes to ultrasound and is not afraid, and they also get cats, which, like many animals, communicate with their own kind using sound at high frequencies inaudible to humans. .

But there is another interesting "accusation" that constantly occurs in the discussion of these devices: allegedly white coating, which is formed due to hardness salts during prolonged use of an ultrasonic humidifier with untreated hard water, “settles in the bronchi and lungs” and is harmful to allergy sufferers.

We asked Natalia Garskova, the leading allergist at the MEDSI on Belorusskaya CDC, about this: “ If you open a window or just go outside, something more harmful can get into your bronchi and lungs. Rather, it is something contrived. Any humidifier is useful for allergy sufferers, you just need to monitor its hygienic condition and not over-moisten the air so that mold does not appear.", says the doctor. And we will add: the instruction for any air humidifier specifically stipulates that distilled or purified softened water should be used in this device.

Ultrasonic humidifier: safe, but needs to be kept clean in the tank

induction cookers

Such stoves heat up the bottom metal utensils induced eddy currents generated by a high-frequency magnetic field. An induction cooker is always energy saving, high efficiency, fast heating, thermal safety, precise power control, independence from mains voltage fluctuations and various other advantages.