kitchen and home appliances

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Kitchen and home appliances

Microwave oven $ 30 UAS brand bedside lamp $ 15

Vancouver - Canada Contact Number: 17789856169

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Waves at this frequency have an interesting property: they are absorbed by water, fats and sugars. Once absorbed, they are converted directly into atomic motion, or heat. These waves have another interesting property:

They are not absorbed by most plastics, glass or ceramics. The metal also reflects the microwave, which is why metal dishes do not work well in the microwave.

You must have heard that the microwave cooks food from the inside out. What does this mean?

Let me say that you want to bake a cake in a regular oven. Usually you have to bake the cake at 350 degrees Fahrenheit (117 degrees Celsius) or this time you accidentally set it at 600 degrees Fahrenheit (316 degrees Celsius) instead of 350 degrees Fahrenheit.What is happening? The outer layer of the cake will burn before it even heats up inside. In a typical oven, the heat travels from the outside to the middle of the food. In hot air, moisture evaporates outside the food, so the outside can become crispy and brown while the inside is wet.In microwave cooking, radio waves penetrate the food and excite water and fat molecules relatively evenly throughout the food.Heat is not transferred inward by conduction. Heat is everywhere once because the molecules are all excited.

Of course, there are limitations, for example, the microwave penetrates unevenly into thick pieces of food, and hot spots are also created by wave interference.You got the idea. The overall heating process is different because you have excited atoms instead of conductive heat.

How do microwaves work?

Inside each microwave is a device called a magnetron that converts electrical energy into very short radio waves that penetrate the composition of the food according to the ingredients of the food and the wavelength of the oven.These waves are easily absorbed by water, fats and sugars and lead to very fast vibration of molecules.The friction between these fast-vibrating food molecules, in turn, generates heat. At high electrical power, the food is exposed to the maximum amount of microwave energy.At high electrical power, the food is exposed to the maximum amount of microwave energy. To generate a power level of less than one hundred percent, the  magnetron rotation is switched on and off.

For example, at 50% energy, the      magnetron is      only on 50% of the time. Even when the microwave does not emit radiation (when the rotation is stopped or turned off at all), the vibration of the food molecules continues and may even lead to a rise in temperature and continue the cooking process.

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