The UK media has reported that certain newer types of kitchen cooking hobs could interfere dangerously with how insulin pumps work.
Induction hobs – which are increasingly popular in modern kitchens – work by magnetically inducing heat onto a cooking pan.
Insulin pump manufacturers have stated that items which create a magnetic energy field around their surrounding area are not suitable for use by people using pumps.
Magnetic fields in the immediate vicinity of such equipment can damage the part of the insulin pump’s motor that regulates insulin delivery, possibly resulting in over-delivery and therefore severe hypoglycemia.
Other technology which creates a magnetic field such as MRI machines and X-ray scanners can create similar issues.
Dan Howarth, head of care at Diabetes UK spoke to the Daily Mail about the need for clear warnings in induction hob instruction manuals. He said:
‘We would support very big capital letter warnings – they should not be in the small print at the very back.’
JDRF recommends that people with concerns should contact their pump manufacturer.
How do you know if you’ve got an induction hob or a ceramic hob?
Ceramic and induction hobs can look almost exactly the same. Ceramic hobs are quicker to heat up, and use more energy. The entire cooking zone is heated meaning energy can escape from around the sides of the pan and the zones can remain hot for quite a while after you have turned off the heat.
Induction hobs use magnetism to heat the pan, not the hob. The surface of induction hobs does not get hot enough to make spilled food burn and stick as it only heats the pan by detecting its presence.