You get more exposure from your vacuum cleaner or microwave. It's not a factor, in my opinion, and the benefits far, far outweigh the cons

This topic is difficult to address without being technical, so please bear with me.

In the case of microwave ovens, typically 1000 watts of 2.4 GHz microwave energy (electro-magnetic field) is deliberately radiated into the oven cavity, and sealing methods are used to block this energy from getting outside the oven housing. The US has a 3 mW/cm^2 limit; Sharp has a 1 mW/cm^2 limit. [mW = milli watt = one thousandth of a watt] When repairing my Sharp OTC unit, I obtained the recommended test tool, and found that I had to put its antenna into the guts of the oven electronics (with the oven shell removed) to even get a 1 mW/cm^2 reading. My conclusion was that buttoned-up units were safe relative to the requirement.

Note that WiFi works in this band and deliberately radiates from laptops, PCs, and networking devices. The limit is one WATT (4 watts ERP with antenna gain).

In contrast, the induction cooktop has coils that generate a local magnetic field between their inner radius and outer radius. The frequency is generally in the 40 kHz region, 60,000 times lower frequency than the WiFi/microwave frequency. The corresponding wavelength is 7500 meters. Thus the coil considered as an antenna is a tiny fraction of a wavelength, and thus not even remotely efficient as a radiating antenna. On top of this, the circuit design detects whether inductive material is above the coil and blocks operation when it isn't. When there is inductive material, it "sucks up" the field lines and keeps them trapped over the coil. I think it likely that any switching circuits used within the cooktop radiate more electromagnetic energy, but this is trapped by the shielding to meet FCC regulations for interference.

Cardiac pacemaker literature indicates that cell phones should not be kept in pockets over the pacemaker, and leaning over open engine compartments (of spark ignition vehicles) may be an issue, but don't restrict use around induction cooktops. I notice that MRI resistant pacemakers are now available, so evidently these newer models can withstand extremely intense magnetic fields.

I would not be surprised to learn that standing in a kitchen using an induction cooktop operating in what is designated as the low frequency (LF) band will subject one to a lower field strength than that always present in the kitchen from USN submarine communication broadcasts radiated from various sites around the world.

And with respect to the "radiant cooktop/light bulb" comment. Yes, there is more radiant EM energy emitted, but humans are designed to tolerate energy in the sun's visible/infrared spectrum (UV tolerance dependent on melanin levels). These visible and near-visible frequencies do not agitate water molecules in cells to the degree that microwave oven UHF wavelength energy does.

IMO you need to cook and you cook with whatever type of stove you like. We are exposed to so much crap in our environments this item is not worth stressing about. I am much more concerned with all the pesticides and herbacides used than this. I don't like induction so still my goto is gas I have had gas forever in all my homes and will continue to do so.I will say before deciding if induction is for you see if a freind has an induction stove you test drive. BTW often you will need an upgrade for your electrical but since you had an electric range you might not need that.I have had 3 clients go back to gas after insisting on induction and don't forget to make sure all your cookware will work on induction.

One use of an induction cooktop. Just one and you'll recognize the night and day improvement over your experience with an electric cooktop. I'd suggest a Bosch or other version with 17 levels of power control instead of 10.

I have a Thermador Freedom induction. You use the entire surface, pot size isnt an issue, you can move a pan from one end to the other and the temp automatically follows to the new position, you can lower the temp for a particular skillet by sliding it toward the rear of the cooktop. Its probably the most intuitive cooktop made. Do your research, watch UTUBE, do some research. There is a chip shortage if you haven't heard (lol) and induction cooktops arent immune. There can be a long delay.

• Largest Usable Cooking Surface: with 36" of fully usable cooking surface, its the largest on the market within it's class.
• 56 inductor elements combined with pot detection automatically recognizes the size, shape and position of your cookware on the cooktop
• Wi-Fi Enabled: allows for convenient remote monitoring with access to cooktop programs and settings via the Home Connect™ app.
• TeppanyakiPro® function: divides a teppanyaki grill plate into one heated and one non-heated area, so you can quickly move ingredients on and off of the heat.
• aaaaand it has 17 power levels

The answer is; WE DO NOT KNOW.

By WE, I mean the human race including numerous scientists and others who have done research in this area. 20 years from now we may determine that induction is likely totally safe or we may find cell mutations traced back to induction cooktops in general or specific ones. We Do Not Know.

Saying today that induction is safe is like people in 1985 saying that asbestos was safe. Today we know that it wasn't.

OTOH, at least two researchers I talked with said that they would not have one in their own home and every radiologist I've asked about it says the same. So some people with fairly good knowledge in this area are concerned.

One critical issue that is consistently pointed out is that tests are done from 12" or more from in front of the range. We stand much closer.

BTW & FWIW, we have a gas range primarily because there are too many things we cook that cannot be done on a consumer induction range but also because of health concerns. However, we do have some countertop induction hobs that we use occasionally so if there is harm we are at least minimizing it.

More: https://bamasotan.us/2020/12/the-kitchen/

Actually the medical community noticed lung changes related to asbestos mining in 1899 and asbestosis linked in the early 1930s. It just took the US government another 40-50 years to do much about it.

Do you have a reference, @opaone? Perhaps from the "researchers"? I wouldn't expect (from my experience with doctors) a radiologist (X-ray practitioner) to have any specific knowledge of effects of LF electromagnetics unless a paper on the subject came to his attention. I would be more concerned with being near a cellular telephone in standby mode pinging a tower all day than being snuggled up to an induction cooktop for a modest time cooking.

From a historical p.o.v., one might go back to the initial installation of ac power lines and the negative health effects that were purported but, as far as I know, never realized. Yet easily measurable electrostatic and magnetic 60-Hz fields are all over residences, offices, and labs. Vast efforts in the '50s and '60s to get "hum" out of hifi systems included dealing with this. And don't forget the higher frequency chopping noise radiated from the world's "wall warts" providing power to myriad devices. Like the cooktops, the wall warts are only shielded enough to meet FCC requirements.

Well, now i know what a ”wall wart” is lol

"The answer is; WE DO NOT KNOW."

The truth is that there's a lot we don't know about everything (the microwave is still a black hole too). We don't know about the safety of all the WiFi in our homes, about ear buds (especially bluetooth ones), about the ubiquity of carrying cell phones within a foot of our bodies. Saying "we don't know" is kinda the watchword of the century; it certainly doesn't scare me. So, you can look at what we do know and make decisions on the evidence available, or you can use technology that's several hundred years old and accept those hazards instead. The idea that you use a gas stove (with gas and flames) because it's safer is a very weird choice.

I get it if you prefer the devil you know over the devil you don't, but I see it as the devil you know (gas stoves) rather than the new kid on the block who might not be a devil at all.

... but merely an imp.

@kaseki, nope, just informal/unofficial conversations. I believe there was one researcher at LBNL that posted something about induction but can't remember who.

Most Radiologists (and Oncologists) do study EMF and associated waveform bits in some depth. Few would claim to be experts but they do have a fairly solid knowledge. Each edition of Guyton & Hall (primary text for med school) also includes more on this than the prior edition though it's still a research topic rather than a practice topic. My guess is that across humankind there is still far more that we don't know/understand than we do. A common theme I hear from researchers in the health/medical community is 'do we even know the right questions to ask'.

@Toronto Veterinarian, mostly agree. One difference across many of these is dose - strength, proximity, time of exposure. With what little we do know plus dose people can make guesses. But yes, that's all they are ...guesses. Some more educated than others.

For me the gas vs induction decision was easy. On the health part of the question I think we know what the risks are with gas and I know that I can mitigate those risks quite well with good ventilation. The probability that induction carries health risks that I'd not be mitigating is massively higher than for gas. It may still not be high enough to be a health risk though. Or it might be. My understanding is that the EMF from an inducation range is LIKELY low enough frequency to not cause cell changes/damage. Likely being a key word. It may cause neural receptor interference (but this might be purely temporary with no long-term health effects).

Gas with proper ventilation is overwhelmingly the less risky option.

I'm not the induction police (and since I own and use induction cooking applicances that'd be rather hypicritical). My goal is simply to increase accurate knowledge. What you choose is your business, not mine, and I actually don't even have a very strong opinion. Your choice of induction may in 20 years prove to be a safer choice than my choice of mostly gas with some induction.

* sent from a cell phone. Your phone is the equivalent of sleeping atop an induction cooktop every night. Again, pick your poison.