What are the differences in first and latest models of microwave ovens, in terms of size, power, and frequency?
- What is the main difference between the ways food gets cooked in conventional (infrared) and microwave ovens?
- Which waves penetrate food deeper: lower or higher frequency? Why?
- Why do metal objects spark / “explode” inside the microwave?
- Why isn’t the microwave oven door solid (to prevent ‘leaking‟ of the microwaves outside)? Is this because the waves are too big to escape through the mesh?
you could get your own answers quickly by going to something like wikipedia, but apparently you don’t want the thrill of learning. Your questions don’t always even make sense, but let me take a stab at some.
a conventional oven is not infrared, but it is significantly radiant heated. Microwaves are tuned to focus on water molecules (they also work on fats and other things), and there is no radiant heating, so there is less to lose to the environment, so microwaves are more efficient in emergy use. Do some of your own research – there is a lot to learn, and I have no idea how much you would understand, so I won’t assume you know a lot and spend a lot of effort that might be wasted.
Microwaves penetrate deeper faster, if only because the vibration is transmitted to adjacent (deeper) molecules at the same frequency with microwaves than they do with radiant heat.
metal surfaces concentrate an electrical charge that discharges, sometimes explosively. Again, look up the details if you have any technical understanding.
the amplitude (height) of the microwave used to excite water is bigger than the openings of the cover of the microwave. Essentially what this means is that the door is solid to the microwaves. They can’t leak to the outside. That is why the screen opening size is what it is – you can see in, but the ‘waves can’t see out’.