### commodity:

Microwave
* All microwave ovens leak some electrical radiation.
* Many microwave ovens heat from the outside edge toward the middle.
* Most microwaves cause heat
  - do have an internal fuse
  - only penetrate a few centimetres into the food
* Most microwaves produce enough heat
  - use energy
* Some microwave ovens use radiation.
* Some microwaves have a little metal 'ceiling fan' in front of the microwave emitter
  - dishes
  - one-button controls for items such as beverage reheat or popcorn
* are RF fields at high frequencies in the GHz range.
* are a form of electromagnetic energy, or radiation
  - radiation that is very similar to sunlight and radio waves
  - energy that travels at a high frequency in short wave lengths
  - magnetic and electrical energy moving through space
  - radiant energy
  - lot like light waves, except that they're a lot bigger
  - specific kind of light
  - type of electromagnetic energy like light waves
* are actually an invisible form of light
  - just radiowaves of higher frequencies
  - also useful in studying magnetic materials
  - appliances
* are electromagnetic energy and the heat food in microwave ovens every day
  - waves of the same class as radio and light
  - energy waves which cause heating when absorbed into tissue, such as microwave ovens
  - high-frequency waves that travel through the air in order to transmit data
  - ideal for producing puffed snack foods
  - in the centimeter range
  - just part of the whole spectrum of electromagnetic energy
  - kitchen appliances
* are located in apartments
  - kitchens
  - low-energy waves that, like visible light, fall within the electromagnetic spectrum
  - near the top of the frequency spectrum
  - part of the shortwave region of the spectrum
  - particularly effective in drying the inaccessible core areas
  - simply a source of heat energy just like gas and electricity
  - strictly line of sight
  - used for preparing food
  - very short electro-magnetic waves
  - victims in the cooking world
* bounce off metal.
* break down chemical bonds in an inert nitrogen atmosphere.
* can cook food in one-fourth or less the normal cooking time.
* can create heats pockets that can make the meal too hot for the child
  - hot spots in food that can cause burns in the baby's mouth
* can heat a food unevenly and form hot spots
  - unevenly, forming hot-spots
  - rapidly penetrate and fix tissue
  - see through clouds and at night
  - seriously deplete foods of their nutrients
  - superheat some spots leaving other spots cold even in liquids
* cause cancer
* cause the water molecules in food to vibrate rapidly
  - to vibrate very rapidly, which results in heating
  - to vibrate, producing heat that cooks the food
* cease to exist as soon as the power to the magnetron of a microwave oven is switched off.
* come in a variety of colors
  - handy for re-heating food if there is one available
* consume less energy than conventional ovens and give off less heat.
* cook by exciting water molecules to a boil
  - from the inside out
  - much faster at the edge of a dish than in the center
* cooking thermometers work quite well.
* do nothing more to food than heat it.
* drying is among the emerging alternatives to convection wood drying kilns
  - quick and easy method to dry small amounts of herbs
* effect the central nervous system.
* effectively cook without overcooking the surface and help reduce cooking losses.
* enter a cavity from the left
  - through the floor of the oven cavity
* fall into the radio frequency band of electromagnetic radiation.
* have a number of applications, such as microwave ovens, radar, and telecommunications
  - designs
  - higher energy, and x-rays and gamma rays have the highest
  - just enough energy to make molecules spin and rotate like a top
  - long wavelengths, and therefore, low temperatures
  - longer wavelengths than light waves
  - relatively long wavelengths and, as a result, little energy
* heat unevenly.
* includes photons
  - sections
* interact with human tissues primarily according to water content.
* is also easy to move if there change in a network
  - in use, but only to dry clothing
* keeps information, and technology, moving.
* open up the Blood Brain Barrier.
* operate on a logarithmic scale.
* ovens Description of how microwave ovens work
  - heat foods unevenly and cause hot spots
* pass easily through rain, smoke, and fog which block lightwaves.
* save more than time.
* seem, for numerous reasons, to be the best means for intergalactic communication.
* selectively heat with little direct heating of most solids.
* sintering allows complex shapes to be manufactured with savings in time and energy.
* slow down as they travel through materials.
* supplement fryolators.
* tend to heat food evenly.
* undergo a reflection from a fine wire screen.
* use less electricity than conventional cooking because they cook faster at lower wattage
  - non-ionizing radiation, meaning that food is largely left intact
* vary in wattage.
* warm water.
* work by shooting tiny waves called microwaves through food
  - great for drying small quantities of herbs in mere minutes
  - just the opposite