- Electricity is converted into microwaves by magnetron tubes, which were designed specifically for this purpose.
- Metal reflects energy which is why the interior sides of a microwave oven cavity are made of metal
- Contrary to popular belief, microwave ovens cook from the outside in- NOT the inside out.
- So why do they cook so much faster than a conventional oven? Microwave ovens cook faster than conventional ovens because when the microwaves penetrate food (0.5''-0.75'' deep), there is more heat created in the outside portion of the food which then moves more quickly to warm/cook the inside.
- Metal plates and aluminum foil should never be used with food in a microwave because the waves will deflect off preventing cooking. This could also result in potential overheating of the magnetron.
- Standard microwave ovens don't have the ability to brown food. To solve this issue, manufacturers have introduced combination convection/microwave ovens which utilize dry heat and air plus speed to produce cook times up to 80% faster than a traditional convection oven.
The Mystery of the Microwave
This entry was posted on March 22, 2013.