Trivia: At one time some were concerned about food/bacteria on the oven walls. These would not be heated/killed by the RF as
they would be in a conventional oven. Did not hear anything about this later, doubt if it turned out to be a problem.
But "verrrrryyy Inereestingggggg"
TOM K8ERV Montrose Colo
I had a drunk tell me once that very same thing and that is where MRSA (microwave resistant staph...) came from.
I shook my head and bought him another drink.
Geesh, Tom. It sounds like you invented microwaves! Did you discover them?
Originally Posted by K8ERV
Not so Kemo Sabe. Raytheon invented/first, but it was a huge commercial oven. Licensed the tech to Tappan which introduced the first home oven in the Summer of 1955. It was a large 240v built-in. I joined Tappan in Jan 57.
Amana did have the first 120v countertop, about 1967.
I've always wondered why when boiling water in a MW it doesn't appear to generate the same amount of steam as when boiling water on an open burner? Or maybe that's just my imagination, same vapor pressure, same heat rise to boil, shouldn't be a difference?
There's a difference. With "conventional" heating, you are basically heating the container FIRST, and that transfers energy to the water, making it boil. In the uWave, you are more directly transferring the energy to the water making it boil, and that indirectly heats the container. So yes, "boiling Water (or coffee)" from a microwave can cool off faster than boiling water made on the stove, because the stove first has to heat the container, and that retains the heat longer than a smaller microwave container,such as a coffee cup.