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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.
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 ...
Most domestic microwave ovens operate by emitting a very high power signal in the 2.4 GHz band. Older devices have poor shielding, [10] and often emit a very "dirty" signal over the entire 2.4 GHz band. [a] This can cause considerable difficulties to Wi-Fi and video [12] transmission, resulting in reduced range or complete blocking of the signal.
The bands are still widely used for these purposes. For many people, the most commonly encountered ISM device is the home microwave oven operating at 2.45 GHz which uses microwaves to cook food. Industrial heating is another big application area; such as induction heating, microwave heat treating, plastic softening, and plastic welding processes.
The ISM bands were initially reserved for non-communications uses of RF energy, such as microwave ovens, radio-frequency heating, and similar purposes. However, in recent years the largest use of these bands has been by short-range low-power communications systems, since users do not have to hold a radio operator's license.
This over doubled the capacity of the original links. Thus, the design effort that considered whether TH could take over existing TD-2 sites instead delayed the widespread use of TH as the capacity of the existing TD-2 systems improved. TH rollout did not begin until 1961, and by the mid-1960s, the majority of the network still used TD-2. [13]
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