Specifications

B-field Exposure From Induction Cooking Appliances 43
Figure 32: Influence of the volume of water and the duration of measurements on
the B-field measured, a) appliance 1, b) appliance 2, and c) appliance 3. For each
appliance, pot 3 (large pot, standard set of pots) is centered on the largest hob (hobs 1, 2 and 1
for appliances 1, 2 and 3, respectively). The pot is initially filled with 3 l of tap water. Measuring
distance of 1 cm, heat setting 8. The B-field is measured over a period of 30 minutes, and the
water evaporation is reduced using a lid.
Pot content Figure 33 compares the B-field measured using salt-water (see Figure 33 a) and
vegetable oil (see Figure 33 b) compared with tap water. In both cases, the corresponding
B-field variations are less than ±1 % (∆B/B
average
= ±0.55 % and ∆B/B
average
= ±0.85 %,
respectively).
Figure 33: Influence of pot content (salt-water, vegetable oil and tap water) on the
B-field measured. a) Salt-water. Measurement of the B-field with salt added to tap water
(1 l of tap water at 25
◦
C reaches saturation with approximately 400 g of salt). Appliance 1, pot
3 without lid initially filled with 1 l of tap water, hob 1, measuring distance 1 cm, heat setting 8.
b) Comparison between tap water and vegetable oil. Appliance 3, pots 11a and 11b filled with
1 l of tap water and 1 l of vegetable oil, respectively, without lid, measuring distance 1 cm, heat
setting 8.
Lid on pot The B-field measured slightly increases when using a lid on the pot; however this
variation is less than 3 %. Nevertheless, the rate of evaporation is reduced by approximately