What type of radiation is typically emitted from televisions and microwave ovens?

Televisions and microwave ovens primarily emit non-ionising radiation, which is a form of electromagnetic radiation that does not carry enough energy to ionize atoms or molecules. Instead, non-ionising radiation includes lower energy waves such as radio waves, microwaves, and infrared radiation.

Television sets, including both traditional CRT TVs and modern LCD/LED screens, work by using similar principles of electromagnetic radiation to display images. Microwave ovens employ microwaves to heat food, which occurs as these waves agitate water molecules in the food, producing heat.

Both devices operate within specific frequency ranges of the electromagnetic spectrum that are categorized as non-ionising radiation. This distinguishes them from ionising radiation, such as X-rays and gamma rays, which can remove tightly bound electrons from atoms and pose various health risks. Since the energy levels of non-ionising radiation are insufficient to remove electrons, these types of radiation are generally considered safe for consumers under normal usage conditions.