Hello everyone,
We had an induction cooktop installed, and both of us are quite sensitive to the magnetic field. My wife and I both notice it while the cooktop is running, experiencing a pressure-like sensation in our heads.
We have now looked at other induction cooktops, and while the effect is less noticeable with some of them, it is still sometimes perceptible. Now we are considering switching to a traditional cooktop.
What are your thoughts on this? Are you familiar with this phenomenon? Overall, I find induction very practical, but in the long term, it seems too problematic for us given our sensitivity.
We had an induction cooktop installed, and both of us are quite sensitive to the magnetic field. My wife and I both notice it while the cooktop is running, experiencing a pressure-like sensation in our heads.
We have now looked at other induction cooktops, and while the effect is less noticeable with some of them, it is still sometimes perceptible. Now we are considering switching to a traditional cooktop.
What are your thoughts on this? Are you familiar with this phenomenon? Overall, I find induction very practical, but in the long term, it seems too problematic for us given our sensitivity.
H
HubiTrubi4019 May 2022 01:23Thank you again for your opinions. I still think we will go with a conventional cooktop. We have always had one before, and cooking worked well with it. I found the aspect of cleaning and the speed appealing, but if my wife can’t manage it—and since she will be using the cooktop most of the time—it just won’t make sense.
By conventional, do you mean a halogen cooktop with a ceramic glass surface? Or really with cast iron hob plates?
I would actually consider using gas with a cylinder after all. The cylinder (better two) can also be kept outside.
The quick response times of gas and induction are simply unbeatable when cooking (or frying).
I would actually consider using gas with a cylinder after all. The cylinder (better two) can also be kept outside.
The quick response times of gas and induction are simply unbeatable when cooking (or frying).
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