15 Facts About Microwave oven

Microwave oven is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range.

Raytheon later licensed its patents for a home-use microwave oven that was introduced by Tappan in 1955, but it was still too large and expensive for general home use.

Exceptions occur in cases where the Microwave oven is used to heat frying-oil and other oily items, which attain far higher temperatures than that of boiling water.

The first food deliberately cooked with Spencer's microwave oven was popcorn, and the second was an egg, which exploded in the face of one of the experimenters.

On 8 October 1945, Raytheon filed a United States patent application for Spencer's microwave cooking process, and an oven that heated food using microwave energy from a magnetron was placed in a Boston restaurant for testing.

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Unlike the Sharp models, a motor driven mode stirrer in the top of the Microwave oven cavity rotated allowing the food to remain stationary.

Microwave oven heating is more efficient on liquid water than on frozen water, where the movement of molecules is more restricted.

Microwave oven heating is less efficient on fats and sugars than on water because they have a smaller molecular dipole moment.

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.

The location of dead spots and hot spots in a microwave oven can be mapped out by placing a damp piece of thermal paper in the oven.

Bacon cooked by microwave oven has significantly lower levels of nitrosamines than conventionally cooked bacon.

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.

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.

The USDA recommends that aluminium foil used as a partial food shield in microwave oven cooking cover no more than one quarter of a food object, and be carefully smoothed to eliminate sparking hazards.

Direct microwave exposure is not generally possible, as microwaves emitted by the source in a microwave oven are confined in the oven by the material out of which the oven is constructed.