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A microwave oven or simply microwave is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. [1] This induces polar molecules in the food to vibrate [2] and produce thermal energy in a process known as dielectric heating.
If the material is not a dielectric material with dipoles or an ionic distribution, there is no interaction with microwaves and no heating. Non-thermal effects in liquids are almost certainly non-existent, [1] [2] as the time for energy redistribution between molecules in a liquid is much less than the period of a microwave oscillation.
An industrial microwave tunnel oven for heating plastic parts prior to extrusion. Microwave heating, as distinct from RF heating, is a sub-category of dielectric heating at frequencies above 100 MHz, where an electromagnetic wave can be launched from a small dimension emitter and guided through space to the target.
Putting a non-microwave-safe material in a microwave oven can lead to chemicals leaching into your food (not good) or the melting of the container, which can lead to burns — or, at the very ...
A practical consequence is seen by users of induction cookers, where some types of stainless steel cookware are unusable because they are not ferromagnetic. At very high frequencies skin depth for good conductors becomes tiny. For instance, skin depths of some common metals at a frequency of 10 GHz (microwave region) are less than a micrometer:
Ingredients: 8 oz (225g) lean ground beef. ½ cup (60g) onion, finely minced. 1 teaspoon garlic powder. ½ teaspoon black pepper. ½ teaspoon salt. ½ teaspoon dried thyme or oregano
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Over time, ovens have become more high-tech in terms of cooking strategy. The microwave as a cooking tool was discovered by Percy Spencer in 1946, and with help from engineers, the microwave oven was patented. [12] The microwave oven uses microwave radiation to excite water molecules in food, causing friction and thus producing heat. [13]
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