Microwave oven

Microwave Oven

A Microwave Oven (pronunciation: /ˈmaɪ.kroʊ.weɪv ˈʌv.ən/) is a type of electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating.

Etymology

The term "microwave oven" is derived from "microwave", a type of electromagnetic wave with a wavelength ranging from about one meter to one millimeter, and "oven", a thermally insulated chamber used for the heating, baking, or drying of a substance. The term "microwave" itself comes from the Greek words "micros" meaning small and "wave" from the Latin "vagus" meaning wandering.

History

The microwave oven was invented by Percy Spencer, an American self-taught engineer from Howland, Maine. Employed by Raytheon at the time, he noticed that microwaves from an active radar set he was working on in 1945 melted a candy bar he had in his pocket. The first commercially available microwave oven was the Radarange, produced by Raytheon.

Function

Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm of a dense (high water content) food item. The development of the cavity magnetron made possible the production of electromagnetic waves of a small enough wavelength (microwaves). The cavity magnetron is a high-powered vacuum tube that generates microwaves using the interaction of a stream of electrons with a magnetic field.

Safety

Microwave ovens are generally safe when used correctly. However, microwaves will heat body tissue in the same way it heats food, and thus exposure can be harmful. The Food and Drug Administration (FDA) regulates microwave ovens and sets strict standards for radiation leaks.

Related Terms

External links

Medical encyclopedia article on Microwave oven
Wikipedia's article - Microwave oven

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