Skip to Main Content
This article describes a health hazards free induction cooking which improves energy efficiency as compared to microwave cooking. Microwaves are very short waves of electromagnetic energy that travel at the speed of light. Microwave ovens contain a magnetron, a tube in which electrons are affected by magnetic and electric fields in such a way so as to produce micro wavelength radiation at about 2.45 GHz. This microwave radiation interacts with the molecules in food. A microwave oven decays and changes the molecular structure of the food by the process of radiation. On the other hand, only the heat radiation comes from an induction cooker. The heat produced in the base of an induction cooker is transferred to the food via conduction. The other advantages are good compactness, high reliability, quick response, absence of combustion waste and absence of shock hazard in the induction cookers. Above all, the cost of induction cooker is cheaper than that of microwave oven.