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What makes a good microwave? (Heat distribution (Magnetron strength,…
What makes a good microwave?
Heat distribution
Magnetron strength
Strength of EM waves
Even radiation spread
Even cooking
Hot spots
Cold spots
Center heated
Only sides heated
Heat map
Constructive vs Destructive waves
Cooking speed
Rotation of food
Frequency of the microwave
Volume of food
Water contained in food
change in temperature/change in time
Volume of microwave
material surrounding the metal wall of the microwave
Energy efficient
Energy input and Energy output
Quality and rating of the magnetron used in the microwave
Energy used to heat someting up compare to energy usage of the microwave.
Energy usage for liquid and solid
Reduction of resistance
Walts
Energy used for different size of food container
Amount of energy escaped
Effect of various shielding materials
Safety
Safety concideration
ensuring the spinning base is functional
Less leakage of EM waves = more safer
Radiation leakage due to EM waves
Repercussion
cell mutation
Burning skin cells
Skin irritation
eye irritation
Strength of leaked EM waves
Leakage of EM waves
Less reduction of food nutrition value