Title
Document Type
Fact Sheet
Series No.
446
Description
The electronic oven is basically simple. A vacuum tube called a magnetron generates microwaves (high frequency radio waves) which actually do the cooking. When the magnetron is activated, it sends out microwaves via an electronic antenna. The waves are emitted inside the oven, pass through the food and bounce off the walls of the oven. As the waves pass through the food, they create friction by agitating the molecular structure of the food. This can be compared with what happens when you rub your hands together rapidly ... heat is created. The Federal Trade Commission assigns definite wave lengths for cooking electronically so the operation of the ovens will not interfere with radio or TV reception. Currently there are two cooking frequencies assigned ― 915 and 2450 megamillion cycles per second.
Publication Date
1969
Format
application/pdf
Publisher
South Dakota State University
Rights
South Dakota State University
Recommended Citation
South Dakota State University, Cooperative Extension, "Electronic Ranges" (1969). SDSU Extension Fact Sheets. 1134.
https://openprairie.sdstate.edu/extension_fact/1134
Comments
This item was digitized with the support from Project CERES, a collaboration between USAIN, AgNIC, and the Center for Research Libraries.