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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.
Exposure to heavy doses of microwave radiation (as from an oven that has been tampered with to allow operation even with the door open) can produce heat damage in other tissues as well, up to and including serious burns that may not be immediately evident because of the tendency for microwaves to heat deeper tissues with higher moisture content.
They are found in virtually every refrigerator, microwave, clothes dryer, space heater, and many more appliances found throughout the home. Another type of thermal switch is a PTC (Positive Temperature Coefficient) thermistor ; these thermistors have a "cutting off" temperature at which the resistance suddenly rises rapidly, limiting the ...
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The depth of penetration depends on the frequency of the microwaves and the tissue type. The Active Denial System ("pain ray") is a less-lethal directed energy weapon that employs a microwave beam at 95 GHz; a two-second burst of the 95 GHz focused beam heats the skin to a temperature of 130 °F (54 °C) at a depth of 1/64th of an inch (0.4 mm) and is claimed to cause skin pain without lasting ...
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