The magic of a microwave oven lies in the microwaves. Microwaves are electromagnetic waves with frequencies between 300 and 30,000 MHz (wavelengths between 1 and 100 cm). Microwave ovens use microwave energy to heat food and convert the microwave energy into the internal energy of the food.

In water molecules (H2O), one end of H2 is positively charged, while one end of O is negatively charged. When microwaves pass through food, the electric field of the microwaves exerts a force on the water molecules, causing the positive and negative ends of the water molecules to twist and vibrate sharply. As shown in the picture. This vibration causes friction to generate heat and cooks the food quickly. The microwave frequency used by the microwave oven is 2450MHz, which is the most effective frequency to vibrate water molecules, so the heating effect is very good.

The heating principle of microwave oven - the magnetron of microwave oven

The magnetron of microwave oven converts electrical energy into microwave energy. When the magnetron generates electricity at the frequency of

2450MHZ When microwave energy is emitted, the water molecules placed in the microwave oven cavity oscillate at a frequency of 2.45 trillion times per second. The core component that generates high-frequency electromagnetic fields is the magnetron. Food molecules vibrate in a high-frequency magnetic field, and the molecules collide and rub with each other to generate heat energy, thereby heating the food. Microwave ovens use this heating principle to cook food.

Microwave heating principle - electromagnetic wave

Microwave is a kind of electromagnetic wave. The energy of this electromagnetic wave is not only much greater than that of ordinary radio waves. This invisible microwave can penetrate It penetrates the food to a depth of 5cm and causes the water molecules in the food to move with it. The violent movement generates a large amount of heat energy, so the food is "cooked". This is how microwave heating works.

Microwave heating principle - microwave heating

During the heating process of the microwave, the microwave will be reflected as soon as it hits the metal. The metal has no way to absorb or conduct it; the microwave can pass through Insulating materials such as glass, ceramics, and plastics do not consume energy; food containing moisture is not only impermeable to microwaves, but its energy is absorbed. In addition, when cooking food on an ordinary stove, the heat always comes from outside the food. Gradually enter the food. When cooking in a microwave oven, the heat penetrates directly into the food, so the cooking speed is 4 to 10 times faster than other stoves, and the thermal efficiency is as high as 80% or more.