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Background and Identification ¶ 

A microwave oven, often colloquially shortened to microwave, is a kitchen appliance that heats food by bombarding it with electromagnetic radiation in the microwave spectrum causing polarized molecules in the food to rotate and build up thermal energy in a process known as dielectric heating.

Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm of a dense (high water content) food item; food is more evenly heated throughout (except in thick, dense objects) than generally occurs in other cooking techniques.

Specifications ¶ 

  • a high voltage power source
  • a high voltage capacitor connected to the magnetron, transformer and via a diode to the case
  • a cavity magnetron
  • a magnetron control circuit
  • a waveguide
  • a cooking chamber

Additional Information ¶ 

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