What is a Microwave Oven?
A microwave oven is a kitchen device in which food is cooked by the absorption of microwave energy into polarized molecules within the food, or dialectric heating. Generally, heating food in a microwave will cook it uniformly and evenly; however, it will not brown or or bake it like a regular oven will. The first microwave oven was invented in 1945. It rose to popularity in the 1970s and 1980s, and it is now estimated that 90% of American households have microwave ovens.
A microwave oven, or microwave, is a kitchen appliance employing microwave radiation primarily to cook or heat food. Microwave ovens have revolutionized food preparation since their use became widespread in the 1970s. However many chefs find microwave ovens to be of limited usefulness because the Maillard reactions (a type of browning) cannot occur due to the temperature range. History Cooking food with microwaves was discovered by Percy Spencer while building magnetrons for radar sets at Raytheon. He was working on an active radar set when he noticed a strange sensation, and saw that a peanut candy bar he had in his pocket started to melt. Although he was not the first to notice this phenomenon, as the holder of 120 patents, Spencer was no stranger to discovery and experiment, and realized what was happening. The radar had melted his candy bar with microwaves. The first food to be deliberately cooked with microwaves was popcorn, and the second was an egg (which exploded in the face of
A microwave oven is a cooking device that can cook or reheat food much faster than a conventional oven. Using microwave technology, water and particles within the food are heated incredibly fast, turning cold or frozen food into steaming and hot meals. Although the technology behind microwave ovens has been around for nearly seventy years, many people still believe there are some health risks associated with using this type of oven for cooking.