论文部分内容阅读
与传统的烟火弥漫的厨房相比,电磁炉以其方便、快捷、无烟、无废气、无明火等特点受到许多人的喜爱。但电磁炉的负面效应却往往被人们忽略。 电磁炉加热采用的是电磁感应原理。电磁炉以耐热陶瓷板作为炉面,并在陶瓷板下面设置了线圈。线圈通电后会产生磁力线,并迅速感应到炉面上放置的金属锅具,令锅底迅速发热,最终达到加热食物的目的。由此,我们会发现,电磁炉在加热食物的过程中不可避免地会产生电磁辐射。
Compared with the traditional kitchen full of fireworks, induction cooker for its convenience, fast, smoke-free, non-flammable, non-open flame and many other characteristics loved. However, the negative effects of induction cooker are often ignored. Induction heating is the use of electromagnetic induction principle. Induction cooker with heat-resistant ceramic plate as the furnace surface, and set the coil below the ceramic plate. When the coil is energized, a magnetic force line will be generated, and the metal pot placed on the furnace surface will be promptly induced, so that the bottom of the pot will rapidly heat up and finally achieve the purpose of heating food. Thus, we will find that induction cooker in the process of heating food will inevitably produce electromagnetic radiation.