The important reasons why bringing an induction stove into your home should be approached with caution as this technology is a source of excessive EMF toxicity as confirmed by scientific study. Even induction stove user manuals warn against standing too close!
Buying a kitchen stove is a rare purchase most people make only a few times in a lifetime. Currently, the trend toward replacing electric cooktops with an induction stove is quite popular. Is this a wise purchase? Let’s take a look …
In our home, we purchased a glass top stove in 1997 when we completely remodeled the (very old) kitchen. At that time, the range we selected boasted the latest and greatest technology which included a glass top cooking surface.
We were upgrading from a tiny 1950’s stove (see hilarious picture below) that while it seemed to fit very well with the orange, 1970s style wallpaper, fake butcher block countertops and canary yellow cabinets (no kidding), it was not something we regretted replacing!
While this new range was awesome (so nice not to have to clean up messes under coil burners anymore!) and has served us well for many years, it recently came time to replace it when problems developed.
Induction, Gas or Electric?
Since we had upgraded to the best technology many years earlier with good results, we thought we should probably do so again. This involved the purchase of an induction stove with all the bells and whistles. The upgrade hopefully would make my many hours spent in the kitchen even more efficient.
Since indoor air-polluting gas stoves were thankfully not an option for our neighborhood, electric was our only choice. We made the rounds to Best Buy, Home Depot, and online to see what was available.
We eventually settled on a stainless steel induction stove. It offered nearly all the latest technology of the (amazing but ridiculously expensive) Viking stoves that celebrity chefs use but with a much more reasonable price tag.
This is the induction stove we originally picked that thankfully, we never bought (we bought this one instead).
I particularly liked the extra-large knobs and oversized glass top that prevented spills from trickling down the crack between the stove and the countertop. It was exactly what I was looking for.
We also decided to get the matching convection oven (that also functions as a toaster) to replace our old microwave oven that I only ever used for storage anyway.
Little Known Dangers of an Induction Stove
Really excited about our upcoming purchase, I posted about it on social media to see if anyone had any further input.
Right away, a couple of comments got my attention.
Jeanette K. said, “My mother’s induction stove was measured by EMF professionals and had extreme readings.”
In addition, Beth H. warned that “The only downfall [with an induction stove] is that you have to use pans that magnets can stick to”.
EMF Risks?
So glad I asked for the input! Neither of these concerns about induction stoves was mentioned by the salespeople I spoke to or the marketing material I had reviewed.
Since I frequently cook with glass, having to only use pans that magnets can stick to would be a serious downside.
It would require purchase of a few pieces of new cookware and bakeware which I really didn’t want or need.
But, it was Jeanette’s comment about the EMF dangers of an induction stove that really gave me pause. EMF overexposure is a huge concern of mine that I’ve written many articles about.
We take great pains in our home to minimize excessive EMF exposure such as turning off wifi at night, using radiation canceling cases and headsets for our cellphones, and EMF shields for our PCs and notebooks.
I also avoid dirty electricity in our home by never using dimmer switches, fluorescent, or LED bulbs.
In addition, we use battery power for our electronics as much as possible. Higher EMF exposure occurs when you use a laptop while it is plugged in, for example.
Induction Technology Emits Strong Magnetic Fields
When I started examining the technology behind an induction stove, I was more than a little shocked and incredibly grateful Jeanette had commented about it to clue me in to do further research. Here’s what I found out:
The technology of an induction stove works by alternating magnetic fields that generate heat in a cooking vessel made of ferrous metals. The benefits of induction cooking as opposed to thermal heating with a traditional stovetop include up to 50% faster and more even cooking of the food and slightly reduced energy usage.
Parents of young children like it because the coil itself underneath the glass stovetop doesn’t actually get hot. This means the cooking surface stays cool and won’t burn little hands or steam up if you spill liquid on it.
While it is extremely controversial whether this type of radiation source is actually dangerous, the data is sufficient enough for me to avoid it.
The latest information I found that should give anyone pause about bringing an induction stove into their home was published by the Journal Bioelectromagnetics in 2012. (1)
The study authors concluded that most induction hobs (rings) exceeded even the high 1998 maximum exposure levels set by the International Commission on Non-Ionizing Radiation Protection (ICNIRP) when a person was standing close to the induction stove.
The worst-case scenario was an up to 16-fold increase from these maximum exposure levels!
Safety Tests
So how in the world did induction stoves ever pass the safety tests?
According to Powerwatch, the safety tests assumed that a person’s body is never closer than 1 foot (30 cm) to the front of the induction stove. Standing that far away would be considered “normal usage”.
I don’t know about you, but I don’t cook standing at least a foot away from my stove. My arms definitely aren’t long enough!
In fact, this would be pretty much impossible if you needed to reach the back burners.
Don’t Use a Microwave? You Won’t Want Induction Either
The bottom line is that if you avoid microwaved food and microwaves in general, you will want to pass on the induction stove as it uses similar technology.
I’ve not used a microwave in 25 years (and not missed it for a second, I might add). Why would I start now exposing myself and my family to potentially dangerous, concentrated sources of EMFs with an induction stove which works in a similar fashion?
Of course, induction stove manufacturers insist the technology is safe.
They claim that the radiation hazard dissipates within a few inches to a foot of the appliance. “Normal usage” would not expose a person to a radiation hazard.
Right?
I’ll pass thanks.
Safer Alternatives
Fortunately, the exact same stove I wanted was available in a traditional, thermally based cooktop without an induction feature. This is the case with all the induction ranges I examined in fact!
This is the stainless steel electric stove model we eventually bought. We’ve had it for several years now and continue to love it! As a bonus, it much more easily fit within our budget than the unsafe induction models!
Sometimes the latest and greatest isn’t always the best or even the safest.
References
(1) Exposure of the human body to professional and domestic induction cooktops compared to the basic restrictions
(2) Powerwatch: In Your Home. EMF Cooking Safety
(3) Induction stove user manual
More Information
Are Pressure Cookers Safe (and do they form MSG in food?)
Clay Pots for Safe Cooking
10 Tips for Using Stainless Steel Cookware Safely
Fitbit Health Concerns (particularly while you sleep!)
Are AMR Devices Safer than Smart Meters?
Heavy Metal Toxicity Raises Risk of EMF Sensitivity
Reducing Exposure to Dirty Electricity
The Health Hazards of Wireless Baby Monitors
Harvard MD Speaks Out about the Health Dangers of Smart Meters
Protect Yourself from a Smart Meter
This was such a blow for me. We have been weeding chemicals and other dangerous things from our lives for the past few years. We are moving into a climate-neutral new build in November and there’s no gas, so our only option for the kitchen was an induction stove.
You mean the builder is only giving induction as the option? If you explained the health risks and that you don’t want it, I’m sure they would accommodate especially since a non-induction version is less expensive.
The kitchen is through a separate company. I’ll call and see if there’s an alternative.
Great post, ty. Been considering an induction cooktop, but vacillating since some reads are good, some bad. You’ve made up my mind! Found Cindy’s comment on gas interesting, tho. I wouldn’t allow gas in any form in my house. No matter how good it is, there are fumes, and who needs to breath those?
Our daughter bought a home and purchased all Samsung appliances, fridge, microwave, stove, and dishwasher. All have broken several times within the first year, including the refrigerator door falling off just barely missing her daughter. I would NEVER buy a Samsung appliance !!! Never, pure garbage.
Can she get them replaced? When we were looking at stoves at Best Buy, we were told that lemon laws cover appliances.
Great article! I am confused, though. The stove you linked to said: burner type, induction in the description. How can we know when we purchase?
Thank you!
The link to the non-induction stove is at the end of the article. If you look at the product description, it will say what type of technology the burners use.
Hi Sarah, thanks for this! It was just the post I needed as we’re outfitting a new build! Quick question; did you still end up getting the Samsung MC11H6033CT Countertop Convection Microwave? It’s not induction (correct?), so there’s not a problem with it right? If not, what did you get?
Thanks for your feedback!
I still did get the convection oven over the top of the stove … won’t use the microwave features ever … just the convection and toaster oven.
Sarah I have a portable Nu-Wave oven that has combo infrared/induction/convection heat and cooks the food in record time under an EPA approved plastic dome. It does a great job–must I lose it? Also have Nu-Wave’s pic oven which is a stand alone burner. After reading your article and the comments, I definitely think at least the stand alone burner should go–I do keep both of these appliances plugged in all the time to be “at the ready”. Guess I learned some things here today, and am grateful, though not necessarily happy:(.
Speaking of not happy, I gave up my beloved gas range when I moved to a home with an ancient electric model. I was all set to get a gas line installed and buy another gas stove when I read some alarming information about how all gas stoves (and other gas appliances as well) are not safe because of off-gassing (carbon monoxide). I was considering an induction range until I read your article. Now I’m back to looking for a nice electric stove with coil burners.
I appreciate your work, as always. Any advice you might have the Nu-Wave would be welcome. In the meantime I’ll be out shopping for a good used horse and buggy–just kidding.
Induction is the stove top technology so using the convection part of the oven should be fine. Note the comment below however that the induction burners potentially generate radiation even when turned off. I have not verified this via research of my own, but something for you to look into before making your decision.
The little oven I referenced–a stand-alone appliance called the Nu-Wave–uses all three (induction/convection/infrared) when cooking under a plastic dome –so I cannot separate and just use one of the functions. However, I truly appreciate your feedback and am glad I learned about induction and the potential risks. Seems sometimes the old technology is best–or at least, safest! Many thanks.
I have no doubt it probably cooks great. The induction stove I was looking at would have been a dream in the kitchen I am quite sure. However, I am not willing to risk the radiation hazard and since I don’t have super long arms enough to stand back 1 foot at all times, the best option it seems is for me to pass and stick with the tried and true 🙂
Yup, I think you are right. I unplugged both the stand alone Nu-Wave oven and the stand-alone burner last night, and today I’m packing them to the basement. Thank you so much for being our go-to resource and helpful guide. You have no idea how often I reference you to others: “well, the healthy home economist says…” etc.
I have put both ovens in the basement! Thanks for being our go-to guide and resource for all things healthy. I quote you often, “the healthy home economist says…” etc.
I appreciate all the researching you do. However I am lucky to be able to afford organic food never mind replacing my stove and water meter and whatever else. Having medical bills topping over $10 grand in one year; how do we not get depressed. It feels like every day there is a new thing to worry about. This year I am trying an organic garden only for my neighbor to tell me that my hose could be toxic along with the water which is high in chlorine and flouride. I give up. Poor people will never be able to be healthy…no matter how hard they try. You have to have mucho money to be able to keep yourself from all the hazards that exist. Who has that kind of money? Filters for showers..garden hoses..not cheap. Filters for computer screens and laptops? I mean I don’t want to be Debbie Downer but I don’t believe most people have the money in their budget to make these life-style improvements. With that being said…education is only empowering when you can do something about it.
Just do the best you can! That’s all any of us can do. That being said, induction stoves tend to be higher end models, so this is something that those who aren’t in the market for a new stove don’t have to worry about.
I personally think rich people are more exposed to toxins than those with tight budgets and an affluent lifestyle has the potential for much greater risks to health (notwithstanding the expense of a healthy food budget which I firmly believe anyone can afford as I know folks on food stamps who eat organic all the time). New cars (that new car smell is toxic!), new houses, new furniture, lots of salon and manicure visits (totally toxic!), lots of traveling, eating out in restaurants or getting take-out all the time is not very good for health. Just living in a new house with the myriad of offgassing toxins from carpets, glues, particle board, etc etc has destroyed the health of a number of folks I know within a matter of 6 months (of course you can get air filters but most don’t know to do this) Living on a golf course? Don’t even get me started.
Lol I would love to get you started… I wanted to know how lots of traveling and living on a golf course is dangerous? And what air filters would you recommend if I want to improve the air quality of my house?
I probably should write a post on it. I could go on and on about how being rich can be a huge pitfall to health. Golf courses are the world’s biggest abusers of pesticides … open up the windows of your house and let the pesticide breezes roll in! Golf course workers have been found to suffer from diabetes and dementia at alarming rates: https://www.thehealthyhomeeconomist.com/dementia-and-diabetes-linked-to/. As for traveling, the constant eating out, staying in toxic hotels (especially overseas where they use who knows what chemicals), time change ravages on the circadian rhythms and radiation exposures from flying at high altitudes are a few to consider. Of course, we all travel sometimes and this risk doesn’t mean stay home all the time, but living the high life and traveling all the time will tend to result in health problems.
I use to buy only organic but then I had a life-crisis and lost my job. I am on foodstamps and in no way can I afford to now buy only organic food. It kills me but I have to pick between the power being turned off or organic food. I buy as much organic as I can or just do without that food like meat or milk as I cannot eat those products from the grocery store but some of my groceries have to come from non-organics as I simply do not have the money nor family that can help me in life right now economically. Someone on foodstamps may be able to afford ‘some’ organic food but not at 100% all their food because in real life that is not always the case. I have met many poor people who would love to purchase organic and GMO-free but simply cannot afford it!
Here’s how a friend of mine eats organic on food stamps. https://www.thehealthyhomeeconomist.com/eating-local-and-organic-on-food-stamps/
Hope this helps you.
You do the best you can, however, we are dirt poor, just scraping by with no extras. We have a mortgage. And we eat 90% perfect, due to hunting, fishing, gardening and raising our own eggs and chickens. And we have a well. We heat with wood we harvest ourselves, and are keeping an eagle eye towards a wood cookstove.
Your mindset, willpower and choices have a great deal more to do with all of this, than what your income is.
Sarah,
Would small convection toaster ovens be a danger as well?
Convection ovens are fine. It’s induction stoves (it’s the stovetop burners that are the problem) that are best avoided.
There is only one way to cook and that is with an open flame (ie) gas in most cases. Induction has a use, eg portable hobs, its major problem is the lack of fine control for simmering. Here’s major a point for anyone with an induction hob or considering a purchase, it will draw current even when switched off. If you doubt me, switch off all appliances in your house and check your electricity meter (I assume you have similar meters in the colonies ) your induction hob will cost you approx. $150 pa on stand by.Not convinced ? buy a portable induction hob, as cheap as chips here in the U.K. about £30, confirm what I have said and then use the portable as a stand by or camping hob, I have just saved you a shed load of wasted money, no charge ! . As far as the EMF hypotheses is concerned, where is the evidence ? only “numpties” would buy this
This is very important info. Thank you for sharing! For those of us who make long simmering bone broths, this is yet another reason to avoid an induction stove if simmering is difficult to achieve with this type of technology.
This is big big buull@#@! Any decent electric appliance will consume less than 1W in iddle. Most are at less than 0.5W.
As for simmering, you are wrong again. Most electric and induction hobs have minimum setting of 150-200W or even less. The smallest gas burner is 500-1000W. Some have temperature control, so you can set the temperature from 60C.
If you want to be 100% safe with induction, just use a pot 1″ larger than induction element. Avoid pots with small base. There are some cheap large pots but only half or less is megnetic.
Organic-alcohol burners can’t be beat – dancing flame, natural sourcing, and grid-free. Just be sure to get that hood set up and active if you don’t activate it by an open window or the like! Convection stoves as backup for the wood-stove backup seems a fine move, too.
Hi Sarah,
Thank you so much for this info! Hubby and I were considering this type of stove for our upcoming kitchen reno, but found a very nice slightly blemished gas stove/convection double oven at the local scratch and dent place. 🙂 I am starting to read up on EMF (thanks to you!) and what I find scares me so much. It was also interesting to read from another reader about the EMF read-out from a glass-top stove (which I currently own). Yikes!
I am so curious about one of your sentences, and I hope you’ll share. How do you cook with glass? Do you have glass pots and pans? I would LOVE to buy some to use. Right now we mainly use hubby’s grandmother’s 1940’s vintage stainless steel pans. (Are those okay or do you have some info I might need about cooking with stainless steel?)
Thanks for ALL you do, and please keep up the great work!
Teresa
I have some large glass bowls that are made to be suitable for cooking on the stovetop as well. Don’t use just any glass bowl as it could shatter!