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A microwave oven
Various microwave ovens; many from the 1980s

A microwave oven, or a microwave, is a kitchen appliance that cooks or heats food by dielectric heating. This is accomplished by using microwave radiation to heat water and other polarized molecules within the food. This excitation is fairly uniform, leading to food being more evenly heated throughout (except in thick objects) than generally occurs in other cooking techniques.

Basic microwave ovens heat food quickly and efficiently, but do not brown or bake food in the way conventional ovens do. This makes them unsuitable for cooking certain foods, or to achieve certain culinary effects. Additional kinds of heat sources can be added to microwave packaging, or into combination microwave ovens, to add these additional effects.

Contents

History

The use of high-frequency electric fields for heating dielectric materials had been proposed in the 1930s, for example US patent 2,147,689 (application by Bell Telephone Laboratories, dated 1937) states "This invention relates to heating systems for dielectric materials and the object of the invention is to heat such materials uniformly and substantially simultaneously throughout their mass. ... It has been proposed therefore to heat such materials simultaneously throughout their mass by means of the dielectric loss produced in them when they are subjected to a high voltage, high frequency field."

The heating effect of microwaves was discovered accidentally in 1945. Percy Spencer, an American self-taught engineer from Howland, Maine, was building magnetrons for radar sets with the American company Raytheon. He was working on an active radar set when he noticed that a peanut chocolate bar he had in his pocket started to melt. The radar had melted his chocolate bar with microwaves. The first food to be deliberately cooked with Spencer's microwave was popcorn, and the second was an egg, which exploded in the face of one of the experimenters.[1][2] To verify his finding, Spencer created a high density electromagnetic field by feeding microwave power into a metal box from which it had no way to escape. When food was placed in the box with the microwave energy, the temperature of the food rose rapidly.

On October 8, 1945 Raytheon filed a U.S. patent for Spencer's microwave cooking process and an oven that heated food using microwave energy was placed in a Boston restaurant for testing. In 1947, the company built the Radarange, the first microwave oven in the world.[3] It was almost 1.8 metres (5.9 ft) tall, weighed 340 kilograms (750 lb) and cost about US$5000 each. It consumed 3 kilowatts, about three times as much as today's microwave ovens, and was water-cooled. An early commercial model introduced in 1954 consumed 1.6 kilowatts and sold for US$2000 to US$3000. Raytheon licensed its technology to the Tappan Stove company in 1952. They tried to market a large, 220 volt, wall unit as a home microwave oven in 1955 for a price of US$1295, but it did not sell well. In 1965 Raytheon acquired Amana, which introduced the first popular home model, the countertop Radarange, in 1967 at a price of US$495.

In the 1960s, Litton bought Studebaker's Franklin Manufacturing assets, which had been manufacturing magnetrons and building and selling microwave ovens similar to the Radarange. Litton then developed a new configuration of the microwave, the short, wide shape that is now common. The magnetron feed was also unique. This resulted in an oven that could survive a no-load condition indefinitely. The new oven was shown at a trade show in Chicago, and helped begin a rapid growth of the market for home microwave ovens. Sales volume of 40,000 units for the US industry in 1970 grew to one million by 1975. Market penetration in Japan, which had learned to build less expensive units by re-engineering a cheaper magnetron, was faster.

Several other companies joined in the market, and for a time most systems were built by defense contractors, who were most familiar with the magnetron. Litton was particularly well known in the restaurant business. By the late 1970s the technology had improved to the point where prices were falling rapidly. Often called "electronic ovens" in the 1960s, the name "microwave ovens" later became standardized, often now referred to informally as simply "microwaves." Formerly found only in large industrial applications, microwave ovens were increasingly becoming a standard fixture of most kitchens. The rapidly falling price of microprocessors also helped by adding electronic controls to make the ovens easier to use.[citation needed] By 1986, roughly 25% of households in the U.S. owned a microwave oven, up from only about 1% in 1971 [4]. Current estimates hold that over 90% of American households own a microwave oven.[5]

Principles

A microwave oven works by passing non-ionizing microwave radiation, usually at a frequency of 2.45 gigahertz (GHz)—a wavelength of 122 millimetres (4.80 in)—through the food. Microwave radiation is between common radio and infrared frequencies. Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field of the microwaves. This molecular movement represents heat which is then dispersed as the rotating molecules hit other molecules and put them into motion.

Microwave heating is more efficient on liquid water than on fats and sugars (which have a smaller molecular dipole moment), and also more efficient than on frozen water (where the molecules are not free to rotate).[6] Microwave heating is sometimes explained as a resonance of water molecules, but this is incorrect: such resonance only occurs in water vapor at much higher frequencies, at about 20 GHz.[7] Moreover, large industrial/commercial microwave ovens operating at the common large industrial-oven microwave heating frequency of 915 MHz—wavelength 328 millimetres (12.9 in)—also heat water and food perfectly well.[8]

A common misconception is that microwave ovens cook food "from the inside out". In reality, microwaves are absorbed in the outer layers of food in a manner somewhat similar to heat from other methods. The misconception arises because microwaves penetrate dry non-conductive substances at the surfaces of many common foods, and thus often induce initial heat more deeply than other methods. Depending on water content, the depth of initial heat deposition may be several centimetres or more with microwave ovens, in contrast to broiling (infrared) or convection heating, which deposit heat thinly at the food surface. Penetration depth of microwaves is dependent on food composition and the frequency, with lower microwave frequencies (longer wavelengths) penetrating better.

Design

A magnetron with section removed (magnet is not shown)

A microwave oven consists of:

  • a high voltage power source, commonly a simple transformer or an electronic power converter, which passes energy to the magnetron
  • a cavity magnetron, which converts high-voltage electric energy to microwave radiation
  • a magnetron control circuit (usually with a microcontroller)
  • a waveguide (to control the direction of the microwaves)
  • a cooking chamber

The frequencies used in microwave ovens were chosen based on two constraints. The first is that they should be in one of the industrial, scientific, and medical (ISM) frequency bands set aside for non-communication purposes. Three additional ISM bands exist in the microwave frequencies, but are not used for microwave cooking. Two of them are centered on 5.8 GHz and 24.125 GHz, but are not used for microwave cooking because of the very high cost of power generation at these frequencies. The third, centered on 433.92 MHz, is a narrow band that would require expensive equipment to generate sufficient power without creating interference outside the band, and is only available in some countries. For household purposes, 2.45 GHz has the advantage over 915 MHz in that 915 MHz is only an ISM band in the ITU Region 2 while 2.45 GHz is available worldwide.

Most microwave ovens allow users to choose between several power levels. In most ovens, however, there is no change in the intensity of the microwave radiation; instead, the magnetron is turned on and off in duty cycles of several seconds at a time. This can actually be heard (a change in the humming sound from the oven), or observed when microwaving airy foods which may inflate during heating phases and deflate when the magnetron is turned off. For such an oven, the magnetron is driven by a linear transformer which can only feasibly be switched completely on or off. Newer models have inverter power supplies which use pulse width modulation to provide effectively-continuous heating at reduced power so that foods are heated more evenly at a given power level and can be heated more quickly without being damaged by uneven heating.

The cooking chamber itself is a Faraday cage which prevents the microwaves from escaping. The oven door usually has a window for easy viewing, but the window has a layer of conductive mesh some distance from the outer panel to maintain the shielding. Because the size of the perforations in the mesh are much less than the microwaves' wavelength, most of the microwave radiation cannot pass through the door, while visible light (with a much shorter wavelength) can.

Variants and accessories

A variant of the conventional microwave is the convection microwave. A convection microwave oven is a combination of a standard microwave and a convection oven. It allows food to be cooked quickly, yet come out browned or crisped, as from a convection oven. Convection microwaves are more expensive than conventional microwave ovens. Some convection microwaves—those with exposed heating elements—can produce smoke and burning odors as food spatter from previous microwave-only use is burned off the heating elements.

More recently, some manufacturers have added high power quartz halogen bulbs to their convection microwave models, marketing them under names such as "Speedcook", "Advantium" and "Optimawave" to emphasize their ability to cook food rapidly and with good browning. The bulbs heat the food's surface with infrared (IR) radiation, browning surfaces as in a conventional oven. The food browns while also being heated by the microwave radiation and heated through conduction through contact with heated air. The IR energy which is delivered to the outer surface of food by the lamps is sufficient to initiate browning caramelization in foods primarily made up of carbohydrates and Maillard reactions in foods primarily made up of protein. These reactions in food produce a texture and taste similar to that typically expected of conventional oven cooking rather than the bland boiled and steamed taste that microwave-only cooking tends to create.

In order to aid browning, sometimes an accessory browning tray is used, usually composed of glass or porcelain. It makes food crisp by oxidising the top layer until it turns brown. Ordinary plastic cookware is unsuitable for this purpose since it could melt.

Frozen dinners, pies, and microwave popcorn bags often contain a thin susceptor made from aluminium film in the packaging or included on a small paper tray. The metal film absorbs microwave energy efficiently and consequently becomes extremely hot and radiates in the infrared, concentrating the heating of oil for popcorn or even browning surfaces of frozen foods. Heating packages or trays containing susceptors are designed for single use and are discarded as waste.

Sizes

Portable or Desktop
This is the smallest size of microwave oven in the market. The common models measure around 28 centimetres (11 in) tall, 38 centimetres (15 in) wide and 25 centimetres (9.8 in) deep. Some of the experimental models on trial are as small as 19 centimetres (7.5 in) tall, 6 centimetres (2.4 in) wide and 15 centimetres (5.9 in) deep. Some of these use 12 V DC power supplies.
Compact
A compact microwave oven, also called small, is the smallest type typically available. Compacts are the most popular size of microwave oven, dominating the market. A typical model is no more than 50 centimetres (20 in) wide, 35 centimetres (14 in) deep and 30 centimetres (12 in) tall. These ovens are rated between 500 and 1000 watts and have less than 28 litres (0.99 cu ft) in capacity. These ovens are primarily used for reheating food and making microwave meals and popcorn. The largest models can accommodate 2 litres (1.8 imp qt) round casserole dishes and are suitable for light cooking. These ovens are not made to cook large amounts of food. Typically these models cost less than USD$100 (around £50).
Medium-capacity
These models' heights and depths are only marginally larger than compacts, but they are typically more than 50 centimetres (20 in) wide. Their interiors are typically between 30 and 45 litres (1.1 and 1.6 cu ft), and power ratings are 1000–1500 W. These are the common "family sized" microwave ovens. They tend to have a few more "auto-cook" features, and some incorporate grills or even conventional-oven heating elements.
Large-capacity
These are designed for cooking large meals. Large-capacity ovens can handle 25 by 35 centimetres (9.8 by 14 in) casserole dishes and cook tall items like roasts or turkey breasts, with a large number of "auto-cook" and precise temperature control measures. Large-capacity ovens normally use over 2000 W and have over 60 litres (2.1 cu ft) of capacity. These ovens are normally well over 50 centimetres (20 in) wide, as much as 50 centimetres (20 in) deep, and at least 30 centimetres (12 in) high.
Built-in
These are built into cabinetry and are typically more expensive than similar sized countertop models. Some models include exhaust fans to allow installation above cooktops.

Uses

Microwave ovens are generally used for time efficiency in both industrial applications such as restaurants and at home, rather than for cooking quality, although some modern recipes using microwave ovens rival recipes using traditional ovens and stoves. Professional chefs generally find microwave ovens to be of limited usefulness because browning, caramelization, and other flavour-enhancing reactions cannot occur due to the temperature range.[9] On the other hand, people who want fast cooking times can use microwave ovens to prepare food or to reheat stored food (including commercially available pre-cooked frozen dishes) in only a few minutes. Microwave Ovens can also be used to defrost items that will later be cooked by traditional methods, cutting the time it takes to defrost foods naturally. Microwave ovens are also useful for the ease in which they can perform some traditionally cumbersome kitchen tasks, such as softening butter or melting chocolate. Popcorn is an item popular with microwave oven users.

Efficiency

A microwave oven converts only part of its electrical input into microwave energy. A typical consumer microwave oven consumes 1100 W of electricity in producing 700 W of microwave power, an efficiency of 64%. The other 400 W are dissipated as heat, mostly in the magnetron tube. Additional power is used to operate the lamps, AC power transformer, magnetron cooling fan, food turntable motor and the control circuits. This waste heat, along with heat from the food, is exhausted as warm air through cooling vents.

A consideration for rating the efficiency of a microwave oven is to assess how much energy is wasted by using other forms of cooking. For example, when heating water for a coffee, a microwave oven heats just the mugful of water itself. When using a kettle, an element heats the kettle itself plus the water plus any extra water which is then left unused in the kettle, although electric kettles automatically shut off as soon as the water is boiled. Depending upon the size of the kettle and the amount of excess water, the efficiency of microwave ovens can be comparable, though if only the required amount of water is used electric kettles are generally more efficient.[10]

Cooking in conventional ovens entails heating the internal structure of the oven and the air it contains to cooking temperature and, additionally, it involves maintaining that temperature against convective and radiative losses of heat for a longer time than is usual with a microwave oven. The efficiencies of conventional cooking methods can be difficult to quantify but tend to be lower.

Benefits and safety features

Commercial microwave ovens all use a timer in their standard operating mode; when the timer runs out, the oven turns itself off.

Microwave ovens heat food without getting hot themselves. Taking a pot off a stove, with the exception of an induction cooktop, leaves a potentially dangerous heating element or trivet that will stay hot for some time. Likewise, when taking a casserole out of a conventional oven, one's arms are exposed to the very hot walls of the oven. 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. Food and cookware from a conventional oven, on the other hand, are the same temperature as the rest of the oven; a typical cooking temperature is 180 °C (356 °F). That means that conventional stoves and ovens can cause more serious burns.

The lower temperature of cooking (the boiling point of water) is a significant safety benefit compared to baking in the oven or frying, because it eliminates the formation of tars and char, which are carcinogenic.[11] Microwave radiation also penetrates deeper than direct heat, so that the food is heated by its own internal water content. In contrast, direct heat can fry the surface while the inside is still cold. Pre-heating the food in a microwave oven before putting it into the grill or pan reduces the time needed to heat up the food and reduces the formation of carcinogenic char.

Heating characteristics

In a microwave oven, food may be heated for so short a time that it is cooked unevenly, since heat requires time to diffuse through food, and microwaves only penetrate to a limited depth. Microwave ovens are frequently used for reheating previously cooked food, and bacterial contamination may not be killed if the safe temperature is not reached, resulting in foodborne illness, as with all inadequate reheating methods.

Uneven heating in microwaved food can be partly due to the uneven distribution of microwave energy inside the oven, and partly due to the different rates of energy absorption in different parts of the food. The first problem is reduced by a stirrer, a type of fan that reflects microwave energy to different parts of the oven as it rotates, or by a turntable or carousel that turns the food; turntables, however, may still leave spots, such as the center of the oven, which receive uneven energy distribution. The location of dead spots and hot spots in a microwave can be mapped out by placing a damp piece of thermal paper in the oven. When the water saturated paper is subjected to the microwave radiation it becomes hot enough to cause the dye to be released which will provide a visual representation of the microwaves. If multiple layers of paper are constructed in the oven with a sufficient distance between them a three dimensional map can be created. Many store receipts are printed on thermal paper which allows this to be easily done at home.[12]

The second problem is due to food composition and geometry, and must be addressed by the cook by arranging the food so that it absorbs energy evenly, and periodically testing and shielding any parts of the food that overheat. In some materials with low thermal conductivity, where dielectric constant increases with temperature, microwave heating can cause localized thermal runaway. Under certain conditions, glass can exhibit thermal runaway in a microwave to the point of melting. Video

Due to this phenomenon, microwave ovens set at too-high power levels may even start to cook the edges of the frozen food, while the inside of the food remains frozen. Another case of uneven heating can be observed in baked goods containing berries. In these items, the berries absorb more energy than the drier surrounding bread and also cannot dissipate the heat due to the low thermal conductivity of the bread. The result is frequently the overheating of the berries relative to the rest of the food. The low power levels which mark the "defrost" oven setting are designed to allow time for heat to be conducted from areas which absorb heat more readily to those which heat more slowly. More even heating will take place by placing food off-centre on the turntable tray instead of exactly in the centre.

Microwave heating can be deliberately uneven by design. Some microwavable packages (notably pies) may contain ceramic or aluminum-flake containing materials which are designed to absorb microwaves and heat up (thereby converting microwaves to less penetrating infrared) which aids in baking or crust preparation by depositing more energy shallowly in these areas. Such ceramic patches affixed to cardboard are positioned next to the food, and are typically smokey blue or gray in colour, usually making them easily identifiable. Microwavable cardboard packaging may also contain overhead ceramic patches which function in the same way. The technical term for such a microwave-absorbing patch is a susceptor.

Effects on food and nutrients

Any form of cooking will destroy some nutrients in food, but the key variables are how much water is used in the cooking, how long the food is cooked, and at what temperature.[13] Microwave ovens do convert vitamin B12 from the active to inactive form, making approximately 30-40% of the B12 contained in foods unusable by mammals.[14]

Spinach retains nearly all its folate when cooked in a microwave[13]; in comparison, it loses about 77 percent when cooked on a stove, because food on a stove is typically boiled, leaching out nutrients.[13] Steamed vegetables tend to maintain more nutrients when cooked on a stovetop than in a microwave. Bacon cooked by microwave has significantly lower levels of carcinogenic nitrosamines than conventionally cooked bacon.[13][15][16][17][18][19]

Hazards

A microwaved DVD-R showing the effects of electrical discharge through its metal film

Liquids can superheat[20][21] when heated in a microwave oven in a container with a smooth surface. That is, the liquid reaches a temperature slightly above its normal boiling point without bubbles of vapour forming inside the liquid. The boiling process can start explosively when the liquid is disturbed, such as when the user takes hold of the container to remove it from the oven or while adding solid ingredients such as powdered creamer or sugar. This can result in spontaneous boiling (nucleation) which may be violent enough to eject the boiling liquid from the container and produce severe scalding. It is commonly, but wrongly, thought that only distilled water exhibits this behaviour.[22]

Closed containers and eggs can explode when heated in a microwave oven due to the increasing pressure of steam. Products that are heated too long can catch fire. Though this is inherent to any form of cooking, the rapid cooking and unattended nature of microwave oven use results in additional hazard. Microwave oven manuals frequently warn of such hazards. Because the microwave oven's cavity is enclosed and metal, fires are generally well contained. Simply switching off the oven and allowing the fire to consume available oxygen with the door closed will typically contain damage to the oven itself.

Any metal or conductive object placed into the microwave will act as an antenna to some degree, resulting in an electric current. This causes the object to act as a heating element. This effect varies with the object's shape and composition, and is sometimes utilized for cooking.

Any object containing pointed metal can create an electric arc (sparks) when microwaved. This includes cutlery, aluminum foil, ceramics decorated with metal, twist-ties containing metal wire, the metal wire carry-handles in paper Chinese take-out food containers, or almost any metal formed into a poorly conductive foil or thin wire; or into a pointed shape.[23] Forks are a good example: This is because the tines of the fork resonate with the microwave radiation and produce high voltage at the tips. This has the effect of exceeding the dielectric breakdown of air, about 3 megavolts per meter (3×106 V/m). The air forms a conductive plasma, which is visible as a spark. The plasma and the tines may then form a conductive loop, which may be a more effective antenna, resulting in a longer lived spark. When dielectric breakdown occurs in air, some ozone and nitrogen oxides are formed, both of which are unhealthy in large quantities.

A microwave oven with a metal shelf

It is possible for metal objects to be microwave-oven compatible, although experimentation by users is not encouraged. Microwaving an individual smooth metal object without pointed ends, for example, a spoon or shallow metal pan, usually does not produce sparking. Thick metal wire racks can be part of the interior design in microwave ovens (see illustration). In a similar way, the interior wall plates with perforating holes which allow light and air into the oven, and allow interior-viewing through the oven door, are all made of conductive metal formed in a safe shape.

The effect of microwaving thin metal films can be seen clearly on a Compact Disc or DVD (particularly the factory pressed type). The microwaves induce electric currents in the metal film, which heats up, melting the plastic in the disc and leaving a visible pattern of concentric and radial scars. It can also be illustrated by placing a radiometer inside the cooking chamber, creating plasma inside the vacuum chamber.

Another hazard is the resonance of the magnetron tube itself. If the microwave is run without an object to absorb the radiation, a standing wave will form. The energy is reflected back and forth between the tube and the cooking chamber. This may cause the tube to 'cook' itself and burn out. Thus dehydrated food, or food wrapped in metal which does not arc, is problematic without being an obvious fire hazard.

Some magnetrons have ceramic insulators with a piece of beryllium oxide (beryllia) added—these ceramics often appear somewhat pink or purple-colored. The beryllium in such oxides is a serious chemical hazard if crushed and ingested, e.g., inhaling dust. In addition, beryllia is listed as a confirmed human carcinogen by the IARC; therefore, broken ceramic insulators or magnetrons should not be handled. This is obviously only a danger if the microwave oven becomes physically damaged, i.e., cracked ceramics, or upon opening and handling the magnetron directly, and as such should not occur during normal usage.

Certain foods, such as grapes, if carefully arranged, can also produce arcing.[24] A naked flame, being made of conductive plasma, will do the same, so burning candles, matches, paper, etc should not be put in a microwave oven.

Microwave radiation

The microwaves emitted by the source in a microwave oven are confined in the oven by the material out of which microwave oven is constructed. Tests have shown confinement of the microwaves in commercially available ovens to be so nearly universal as to make routine testing unnecessary.[25] According to the United States Food and Drug Administration's Center for Devices and Radiological Health, a U.S. Federal Standard limits the amount of microwaves that can leak from an oven throughout its lifetime to 5 milliwatts of microwave radiation per square centimeter at approximately 2 inches from the surface of the oven.[26] This is far below the exposure level currently considered to be harmful to human health.

The radiation produced by a microwave oven is non-ionizing. It therefore does not have the cancer risks associated with ionizing radiation such as X-rays, ultraviolet light, and high-energy particles. Long-term rodent studies to assess cancer risk have so far failed to identify any carcinogenicity from 2.45 GHz microwave radiation even with chronic exposure levels, i.e., large fraction of one's life span, far larger than humans are likely to encounter from any leaking ovens.[27][28] However, with the oven door open, the radiation may cause damage by heating; as with any cooking device. Every microwave oven sold has a protective interlock so that it cannot be run when the door is open or improperly latched.

Cultural references

Perhaps the earliest fictional references to what would now be called microwave ovens were in Robert Heinlein's novels. In his 1950 Farmer in the Sky, which takes place sometime in the 21st century, the narrator describes how dinners are made in the future:

I grabbed two Syntho-Steaks out of the freezer and slapped them in quickthaw, added a big Idaho baked potato for Dad...then stepped up the gain on the quickthaw so that the spuds would be ready when the steaks were.

A Heinlein novel from two years earlier, Space Cadet, also mentions the use of "high-frequency heating" to prepare frozen, pre-cooked foods.

Examples of modern references to this appliance are the YouTube series Is it a Good Idea to Microwave This?[29] and What Happens When You Microwave This? The series consist of the host putting objects that are not usually microwaved into a microwave. Some examples of these objects are electronics (iPods), toys (glitter balls), and miscellanea (Hannah Montana pen, and a car airbag).

See also

References

  1. ^ The History of the Microwave Oven
  2. ^ YouTube video: Radar - Father of the Microwave Oven
  3. ^ Raytheon Company: Technology Leadership
  4. ^ Microwave Oven Regression Model
  5. ^ Liegey, Paul R. (2001-10-16). "Hedonic Quality Adjustment Methods for Microwave Ovens in the U.S. CPI". Bureau of Labor Statistics. http://www.bls.gov/cpi/cpimwo.htm. Retrieved 2009-11-17. 
  6. ^ "Efficient" here meaning more energy is deposited, not necessarily that the temperature rises more, since the latter also is a function of the specific heat capacity, which is often less than water for most substances. For a practical example, milk heats slightly faster than water in a microwave oven, but only because milk solids have less heat capacity than the water they replace.[citation needed]
  7. ^ How Things Work: Microwave Ovens "It's a common misconception that the microwaves in a microwave oven excite a natural resonance in water. ... In fact, using a frequency that water molecules responded to strongly (as in a resonance) would be a serious mistake -- the microwaves would all be absorbed by water molecules at the surface of the food and the center of the food would remain raw."
  8. ^ Litton—For Heat, Tune to 915 or 2450 Megacycles 1965 advertisement
  9. ^ Hervé This, Révélations gastronomiques, Éditions Belin. ISBN 2-7011-1756-9
  10. ^ Best way to boil water,Posted by Luke, August 2009, Home Efficiency Blog
  11. ^ "The Five Worst Foods to Grill". Physicians Committee for Responsible Medicine. 2005. http://www.pcrm.org/health/reports/worst_grill.html. 
  12. ^ Finding the hot spots in your microwave with fax paper Physics inside a Microwave Oven., By Maarten Rutgers
  13. ^ a b c d The Claim: Microwave Ovens Kill Nutrients in Food By ANAHAD O’CONNOR. 2006, Cornell University
  14. ^ Watanabe F, Abe K, Fujita T, Goto M, Hiemori M, Nakano Y (January 1998). "Effects of Microwave Heating on the Loss of Vitamin B(12) in Foods". J. Agric. Food Chem. 46 (1): 206–210. PMID 10554220. http://dx.doi.org/10.1021/jf970670x. 
  15. ^ 2003, Globe and Mail, October 17, 2003, Microwaving destroys nutrients, study finds by S Strauss
  16. ^ 2003, Journal of the Science of Food and Agriculture Volume 83, Issue 14 , Pages 1511 - 1516, Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking by F Vallejo, FA Tomás-Barberán, C García-Viguera.
  17. ^ 1998, Journal of Agricultural and Food Chemistry, Effects of microwave heating on the loss of vitamin B12 in foods by Fumio Watanabe,* Katsuo Abe, Tomoyuki Fujita, Mashahiro Goto, Miki Hiemori, and Yoshihisa Nakano
  18. ^ 1994, Journal of Nutrition and Food Science, Volume: 95 Issue: 4 Page: 8 - 10, Nutritional effects of microwave cooking by Anne Lassen, Lars Ovesen
  19. ^ 1992, Pediatrics, Volume: 89, Issue 4,pp. 667-669, Effects of microwave radiation on anti-infective factors in human milk by R Quan, C Yang, S Rubinstein, NJ Lewiston, P Sunshine, DK Stevenson and JA Kerner
  20. ^ "Superheated Water", from the U.S. Dept. of Energy "Ask A Scientist" series's "Chemistry Archive" (2001315)
  21. ^ "Superheating and microwave ovens", from the School of Physics, at The University of New South Wales
  22. ^ Unwise Microwave Oven Experiments
  23. ^ List of microwave safe and unsafe items. Accessed Oct. 25, 2009.
  24. ^ "Why do grapes spark in the microwave?" MadSci Network
  25. ^ "ARPANSA notes on microwave ovens". http://www.arpansa.gov.au/radiationprotection/FactSheets/is_Microwave.cfm#6. 
  26. ^ U.S. Food and Drug Administration on safety of microwave ovens
  27. ^ PMID 9806599
  28. ^ PMID 9453703
  29. ^ YouTube page home to Is It A Good Idea To Microwave This?

External links


Simple English

File:Microwave.
Microwave oven

A microwave oven (commonly called a microwave) is a machine that cooks food using microwaves, a type of radio wave. The idea was discovered when a scientist who was experimenting with radio waves saw his chocolate bar which he was holding at that time melt. He then knew that radio waves could cook food and invented the microwave oven.

Contents

Operation

Food is placed inside the oven, and buttons on the screen are pressed to set how long the food should be cooked. Typically, a microwave oven is one of the fastest ways of cooking.

Function

The microwave oven produces micro-waves. These micro-waves are capable of heating water very quickly and effectively. The food that is put in the oven has either a small amount of water or a large amount. When the machine is turned on, the micro-waves energize the water in the food and heat it up, thus heating the food around it.

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