Tag: microwave ovens

If a microwave oven door were to open while it was still on, what would happen? Could it hurt you? – JP

The microwaves would flow out of the oven’s cooking chamber like light streaming out of a brightly illuminated mirrored box. If you were nearby, some of those microwaves would pass through you and your body would absorb some of them during their passage. This absorption would heat your tissue so that you would feel the warmth. In parts of your body that have rapid blood circulation, that heat would be distributed quickly to the rest of your body and you probably wouldn’t suffer any rapid injuries. But in parts of your body that don’t have good blood flow, such as the corneas of your eyes, tissue could heat quickly enough to be permanently damaged. In any case, you’d probably feel the warmth and realize that something was wrong before you suffered any substantial permanent injuries.

Are microwaves attenuated in air?

Not significantly. Air doesn’t absorb them well, which is why the air in a microwave oven doesn’t get hot and why satellite and cellular communication systems work so well. The molecules in air are poor antennas for this long-wavelength electromagnetic radiation. They mostly just ignore it.

If a microwave oven with painted inside walls has some of the paint removed due to a very small fire caused by arcing, is it still safe to use?

Yes. The paint is simply decoration on the metal walls. The cooking chamber of the microwave has metal walls so that the microwaves will reflect around inside the chamber. Thick metal surfaces are mirrors for microwaves and they work perfectly well with or without thin, non-conducting coatings of paint.

My science book said that a microwave oven uses a laser resonating at the natural frequency of water. Does such a laser exist or was that a major typo?

It’s a common misconception that the microwaves in a microwave oven excite a natural resonance in water. The frequency of a microwave oven is well below any natural resonance in an isolated water molecule, and in liquid water those resonances are so smeared out that they’re barely noticeable anyway. It’s kind of like playing a violin under water—the strings won’t emit well-defined tones in water because the water impedes their vibrations. Similarly, water molecules don’t emit (or absorb) well-defined tones in liquid water because their clinging neighbors impede their vibrations.

Instead of trying to interact through a natural resonance in water, a microwave oven just exposes the water molecules to the intense electromagnetic fields in strong, non-resonant microwaves. The frequency used in microwave ovens (2,450,000,000 cycles per second or 2.45 GHz) is a sensible but not unique choice. Waves of that frequency penetrate well into foods of reasonable size so that the heating is relatively uniform throughout the foods. Since leakage from these ovens makes the radio spectrum near 2.45 GHz unusable for communications, the frequency was chosen in part because it would not interfere with existing communication systems.

As for there being a laser in a microwave oven, there isn’t. Lasers are not the answer to all problems and so the source for microwaves in a microwave oven is a magnetron. This high-powered vacuum tube emits a beam of coherent microwaves while a laser emits a beam of coherent light waves. While microwaves and light waves are both electromagnetic waves, they have quite different frequencies. A laser produces much higher frequency waves than the magnetron. And the techniques these devices use to create their electromagnetic waves are entirely different. Both are wonderful inventions, but they work in very different ways.

The fact that this misleading information appears in a science book, presumably used in schools, is a bit discouraging. It just goes to show you that you shouldn’t believe everything read in books or on the web (even this web site, because I make mistakes, too).

Would it be possible to put a thermometer inside a microwave oven? Would the microwaves have an effect on an electronic thermometer? Would they have an effect on a mercury thermometer? — R

This is an interesting question because it brings up the tricky issue of what is the temperature in a microwave oven. In fact, there is no specific temperature in the oven because the microwaves that do the cooking are not thermal. Rather than emerging from a hot object with a well-defined temperature, these microwaves are produced in a coherent fashion by a vacuum tube. Like the light emerging from a laser, these microwaves can heat objects they encounter as hot as you like, or at least until heat begins to escape from those objects as fast as it’s being added.

So instead of measuring the “temperature of the microwave oven,” people normally put thermometers in the food to measure the food’s temperature. This works well as long as the thermometers don’t interact with the microwaves in ways that make them either hotter or inaccurate. Electronic thermometers are common in high-end microwaves. There is nothing special about these electronic thermometers except that they are carefully shielded so that the microwaves don’t heat them or affect their readings. By “shielded,” I mean that each of these thermometers has a continuous metallic sheath that reflects the microwaves. This sheath extends from the wall of the oven’s cooking chamber all the way to the thermometer probe’s tip so that the microwaves themselves can’t enter the measurement electronics. Since the sheath reflects microwaves, the thermometer isn’t heated by the microwaves and only measures the temperature of the food it contacts.

On the other hand, putting a mercury thermometer in a microwave oven isn’t a good idea. While mercury is a metal and will reflect most of the microwaves that strike it, the microwaves will push a great many electric charges up and down the narrow column of mercury. This current flow will cause heating of the mercury because the column is too thin to tolerate the substantial current without becoming warm. The mercury can easily overheat, turn to gas, and explode the thermometer. (A reader of this web site reported having blown up a mercury thermometer just this way as a child.) Moreover, as charges slosh up and down the mercury column, they will periodically accumulate at the upper end. Since there is only a thin vapor of mercury gas above this upper surface, the accumulated charges will probably ionize this vapor and create a luminous mercury discharge. The thermometer would then turn into a mercury lamp, emitting ultraviolet light. I used microwave-powered mercury lamps similar to this in my thesis research fifteen years ago and they work very nicely.

You said that microwaves heat food by twisting water molecules back and forth and having those water molecules rub against one another to experience a molecular form of “friction.” Since vibrating molecules are the fundamental manifestation of heat, why is the friction necessary at all? — GS, Kanata, Canada

While it’s true that microwaves twist water molecules back and forth, this twisting alone doesn’t make the water molecules hot. To understand why, consider the water molecules in gaseous steam: microwaves twist those water molecules back and forth but they don’t get hot. That’s because the water molecules beginning twisting back and forth as the microwaves arrive and then stop twisting back and forth as the microwaves leave. In effect, the microwaves are only absorbed temporarily and are reemitted without doing anything permanent to the water molecules. Only by having the water molecules rub against something while they’re twisting, as occurs in liquid water, can they be prevented from remitting the microwaves. That way the microwaves are absorbed and never remitted—the microwave energy becomes thermal energy and remains behind in the water.

Visualize a boat riding on a passing wave—the boat begins bobbing up and down as the wave arrives but it stops bobbing as the wave departs. Overall, the boat doesn’t absorb any energy from the wave. However, if the boat rubs against a dock as it bobs up and down, it will converts some of the wave’s energy into thermal energy and the wave will have permanently transferred some of its energy to the boat and dock.

You said that some rooms in the physics building are made with metal to specifically keep electromagnetic waves out. How does that work?

Some experiments are so sensitive to electromagnetic waves that they must be performed inside “Faraday cages”. A Faraday cage is a metal or metal screen box. Its walls conduct electricity and act as mirrors for electromagnetic waves. As long as a wave has a wavelength significantly longer than the largest hole in the walls, that wave will be reflected and will not enter the box. This reflection occurs because the wave’s electric field pushes charges inside the metal walls and causes those charges to accelerate. These accelerating charges redirect (absorb and reemit) the wave in a new direction—a mirror reflection. Just as a box made of metal mirrors will keep light out, a box made with metal walls will keep electromagnetic waves out.

Can microwave ovens leak microwaves? Is my mother’s warning not to stand in front of the microwave while it’s on valid?

A properly built and maintained microwave oven leaks so little microwave power that you needn’t worry about it. There are also inexpensive leakage testers available that you can use at home for a basic check, or for a more reliable and accurate check—as recommended by both the International Microwave Power Institute (IMPI) and the FDA—you can take your microwave oven to a service shop and have it checked with an FDA certified meter. It’s only if you have dropped the oven or injured its door in some way that you might have cause to worry about standing near it. If it were to leak microwaves, their main effect would be to heat your tissue, so you would feel the leakage.

The frequency at which microwave ovens operate is about 2.45 GHz, which is about the resonant frequency of the free water molecule. Can you calculate this resonant frequency or was it determined experimentally? — GW

While most microwave ovens operate at 2.45 GHz, that frequency is not a resonant frequency for the water molecule. In fact, using a frequency that water molecules responded to strongly (as in a resonance) would be a serious mistake—the microwaves would all be absorbed by water molecules at the surface of the food and the center of the food would remain raw. Instead, the 2.45 GHz frequency was chosen because it is absorbed weakly enough in liquid water (not free water molecules) that the waves maintain good strength even deep inside a typical piece of food. Higher frequencies would penetrate less well and cook less evenly. Lower frequencies would penetrate better, but would be absorbed so weakly that they wouldn’t cook well. The 2.45 GHz frequency is a reasonable compromise between the two extremes.

When I warm more than one cup of coffee or milk together in a microwave oven, some of them warm more than others. Why does this happen? Is there something wrong with our microwave oven? — ON, Istanbul, Turkey

When the microwaves bounce around inside the oven’s cooking chamber, they experience an effect called interference. Interference occurs when similar waves, or portions of the same wave, follow different paths to the same region in space. As they pass through that region, their crests and troughs ride up on top of one another and they interfere. Sometimes the crests of one wave ride on the crests of the other wave, creating enormous crests—an effect called constructive interference. However, it is also possible for the crests of one wave to ride on the troughs of the other wave, so that they cancel one another out—an effect called destructive interference.

These interference effects are quite visible in wave waves, but they also make themselves apparent in microwaves. In your oven, they lead to regions of the cooking chamber that heat quickly (regions where the microwaves experience constructive interference) and regions that don’t heat well at all (regions where they experience destructive interference). Because these fast and slow cooking regions can’t be avoided, many microwave ovens incorporate turntables to keep the food moving through the various regions inside the oven. Some ovens use rotating metal paddles to stir that microwaves around inside the cooking chamber, so that the fast and slow cooking regions move about.

Your experience with uneven heating of coffee or milk is an example of this interference problem. The solution is to move the cups occasionally while they are being heated.