Introduction: Exposure assessment of intermediate frequency (IF) electromagnetic fields (EMFs) is difficult and epidemiological studies are limited. In the present study, we aimed to estimate the exposure of pregnant women to IF-EMFs generated by induction cookers in the household using a questionnaire and discussed its applicability to epidemiological studies. Method: Two main home-visit surveys were conducted: a Phase 1 survey to develop an estimation model and a Phase 2 survey to validate the model. The estimation model included the following variables: wattage, cookware diameter, and distance from the hob center (center of the stove). Four models were constructed to determine the importance of each variable and the general applicability for epidemiological studies. In addition, estimated exposure values were calculated based on the Phase 2 survey questionnaire responses and compared with the actual measured values using the Spearman rank correlation coefficient. Result: The average value of the magnetic field measured in the Phase 1 survey was 0.23 μT (variance: 0.13) at a horizontal distance of 30 cm at the height of the cooking table. The highest validity model was inputted distance from the hob center to the body surface that is variable (correlation coefficient = 0.54, 95% confidence interval: 0.22–0.75). No clear differences were identified in the correlation coefficients for each model (z-value: 0.09–0.18, p-value: 0.86–0.93). Discussion and Conclusions: No differences were found in the validity of the four models. This could be due to the biased wattage of the validation population, and for versatility it would be preferable to use three variables (distance, wattage, and estimation using the diameter of the cookware) whenever possible. To our knowledge, this is the first systematic measurement of magnetic fields generated by more than 70 induction cookers in a real household environment. This study will contribute to finding dose–response relationships in epidemiological studies of intermediate-frequency exposure without the use of instrumentation. One of the limitations of this study is it estimates instantaneous exposure in place during cooking only.