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Available. Globally. 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.
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 ...
The modern magnetron is a fairly efficient device. In a microwave oven, for instance, a 1.1-kilowatt input will generally create about 700 watts of microwave power, an efficiency of around 65%. (The high-voltage and the properties of the cathode determine the power of a magnetron.)
A microwave oven uses dielectric heating to cook food.. Dielectric heating, also known as electronic heating, radio frequency heating, and high-frequency heating, is the process in which a radio frequency (RF) alternating electric field, or radio wave or microwave electromagnetic radiation heats a dielectric material.
The absorption of electromagnetic radiation by water depends on the state of the water. The absorption in the gas phase occurs in three regions of the spectrum. Rotational transitions are responsible for absorption in the microwave and far-infrared, vibrational transitions in the mid-infrared and near-infrared.
Microwave chemistry is the science of applying microwave radiation to chemical reactions. [1][2][3][4][5] Microwaves act as high frequency electric fields and will generally heat any material containing mobile electric charges, such as polar molecules in a solvent or conducting ions in a solid. Polar solvents are heated as their component ...
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