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Aluminium foil has a shiny side and a matte side. The shiny side is produced when the aluminium is rolled during the final pass. It is difficult to produce rollers with a gap fine enough to cope with the foil gauge, therefore, for the final pass, two sheets are rolled at the same time, doubling the thickness of the gauge at entry to the rollers. When the sheets are later separated, the inside surface is dull, and the outside surface is shiny. This difference in the finish has led to the perception that favouring a side has an effect when cooking. While many believe that the different properties keep heat out when wrapped with the shiny finish facing out, and keep heat in with the shiny finish facing inwards, the actual difference is imperceptible without instrumentation.
Thin sheets of aluminium are not very effective at attenuating low-frequency magnetic fields. The shielding effectiveness is dependent upon the skin depth. A field traveling through one skin depth will lose about 63 percent of its energy (it is attenuated to 1/e = 1/2.718... of its original energy). Thin shields also have internal reflections that reduce the shielding effectiveness. For effective shielding from a magnetic field, the shield should be several skin depths thick. Aluminium foil is about 1 mil (25 µm); a thickness of 10 mils (250 µm) (ten times thicker) offers less than 1 dB of shielding at 1 kHz, about 8 dB at 10 kHz, and about 25 dB at 100 kHz.
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