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A microwave oven does not pose this problem. Food and cookware taken out of a microwave oven are rarely much hotter than 100 °C (212 °F). Cookware used in a microwave oven is often much cooler than the food because the cookware is transparent to microwaves; the microwaves heat the food directly and the cookware is indirectly heated by the food.
The phenomenon, when taken to mean "hot water freezes faster than cold", is difficult to reproduce or confirm because it is ill-defined. [4] Monwhea Jeng proposed a more precise wording: "There exists a set of initial parameters, and a pair of temperatures, such that given two bodies of water identical in these parameters, and differing only in initial uniform temperatures, the hot one will ...
A microwave oven passes microwave radiation at a frequency near 2.45 GHz (12 cm) through food, causing dielectric heating primarily by absorption of the energy in water. Microwave ovens became common kitchen appliances in Western countries in the late 1970s, following the development of less expensive cavity magnetrons. Water in the liquid ...
A stove fan is a fan which is placed on top of a heating stove to circulate air and improve efficiency. They are typically powered by the heat of the stove itself, mostly using a thermoelectric generator [1] but sometimes a Stirling engine.
Superheating is more likely after repeated heating and cooling cycles of an undisturbed container, as when a forgotten coffee cup is re-heated without being removed from a microwave oven. This is due to heating cycles releasing dissolved gases such as oxygen and nitrogen from the solvent. There are ways to prevent superheating in a microwave ...
Pressure cookers produce superheated water, which cooks the food more rapidly than boiling water. Superheated water is liquid water under pressure at temperatures between the usual boiling point, 100 °C (212 °F) and the critical temperature, 374 °C (705 °F). [citation needed] It is also known as "subcritical water" or "pressurized hot water".
Fan ovens cook food faster, and are also used in non-food, industrial applications. Small countertop convection ovens for household use are often marketed as air fryers. When cooking using a fan-assisted oven, the temperature is usually set lower than for a non-fan oven, often by 20 °C (36 °F), to avoid overcooking the outside of the food.
Water cooling is a method of heat removal from components and industrial equipment. Evaporative cooling using water is often more efficient than air cooling. Water is inexpensive and non-toxic; however, it can contain impurities and cause corrosion. Water cooling is commonly used for cooling automobile internal combustion engines and power ...