Question

can some1 explain the working of MICROWAVE OVEN and the PRESSURE COOKER clearly?

Answer 1

It works like a particle accelerator. You got a charged particle that is travelling in a linear path (although wavelike also). It encounters a magnetic field that is perpendicular to the charged particles vector (direction and energy for example). The magnetic field applies a force that is perpendicular to the particle, so it causes it to accelerate in a circle. If you can change magnetic field strength, you can change the rate at which the electron circles, you also change the frequency at which the electron changes direction. Another thing is, when the electron changes direction, its electric and magnetic field also alternates, this creates a wave of variable energy. When you have alternating current such as in coils, you can transmit electromagnetic energy in the form of waves in a similar manner. Some particle accelerators have other methods of accelerating the charged particles, so I won't go into depth for that.

Answer 2

A microwave oven heats food by passing microwave radiation through it. Microwaves are a form of non-ionizing electromagnetic radiation with a frequency higher than ordinary radio waves but lower than infrared light.
for more reading https://en.wikipedia.org/wiki/Microwave_oven#Principles
https://en.wikipedia.org/wiki/Pressure_cooking#Science_of_pressure_cooking

Answer 3

ok, i got the particle accelerator thing, but how does that help in cooking? @Nuge

Answer 4

Well, atoms absorb energy electromagnetic energy generated from the microwave, causing the atoms to vibrate, rotate, increase its kinetic energy. The microwave generates a frequency that targets most of the water molecules in your food, causing an increase in kinetic energy, therefore an increase in temperature and thus cooks it. That's the basis of the microwave, but newer technologies might have other aspects which I have not kept up with.
For any electrical heating device, such as a electric cooker, it involve electrical circuits that have high resistance for frictional heating. When the current travels across a material of high resistance, a lot of the potential and kinetic energy from the electrons is lost as heat into the surroundings. Although I know how pressure affects the physical chemical properties of substances, I don't know much about pressure cooking. Many names for devices can be misleading, such as "reverse phase chromatography."

Answer 5

That explanation was just AWESOME!..wish i could give i more medal!!!!