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If there is an air gap (or at least, poor thermal contact) between the susceptor and food, the susceptor will heat to a much higher temperature (due to its smaller effective heat capacity when in poor contact with food), and, at these higher temperatures, will radiate strongly in the infrared. This infrared radiation then shines onto the food ...
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.
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 rotate and produce thermal energy in a process known as dielectric heating .
Specific microwave effects are those effects that cannot be (easily) emulated through conventional heating methods. Examples include: (i) selective heating of specific reaction components, (ii) rapid heating rates and temperature gradients, (iii) the elimination of wall effects, and (iv) the superheating of solvents.
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 ...
Heat transferred between the electric burner of a stove and the bottom of a pan is transferred by conduction. Convection is the heat transfer by the macroscopic movement of a fluid. This type of transfer takes place in a forced-air furnace and in weather systems, for example.
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Induction cooking surfaces work well with any pans with a high ferrous metal content at the base. Cast iron pans and any black metal or iron pans are compatible. Stainless steel pans are compatible if the base of the pan is a magnetic grade of stainless steel. If a magnet sticks well to the bottom of the pan, it is compatible.