Here is a video I saw and thought some of our very smart forum members would have some good ideas also.
http://youtu.be/ptkzzNaZb7U
http://youtu.be/ptkzzNaZb7U
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How To Improve The Microwave
- Thread starter JamesMike
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Interesting, I'd be interested in a microwave like that. However I wouldn't be willing to spend much more than I would for a normal microwave of the same wattage. I also wouldn't buy it until my current microwave kicks the bucket.
What would be more revolutionary to me and something I'd be willing to pay more for. Would be a microwave that cooks food evenly. This doesn't help that at all. Perhaps one that doesn't create crusty edges when reheating chili.
All it guarantees is the outside will be hot. The core of the food can still be cold. While everything is hot on the outside. The guarantee is more along the lines of hot and inferno.
What would be more revolutionary to me and something I'd be willing to pay more for. Would be a microwave that cooks food evenly. This doesn't help that at all. Perhaps one that doesn't create crusty edges when reheating chili.
All it guarantees is the outside will be hot. The core of the food can still be cold. While everything is hot on the outside. The guarantee is more along the lines of hot and inferno.
First of all, microwaves are outstanding. Would I rather cook something in the microwave for seven minutes or cook it in the convection oven for 45 minutes after allowing it to heat up for 5 min? Obviously the former. You ever cook veggies in a steamer pack in the microwave? The Ultimate in convenience. However I like the idea of not so much a thermal map, but simply a program that tells you when the food has reached a desired state determined by nfrared feedback. I don't see the map, the thermal map as being all that valuable as a display. I also think there could be issues with the outside temp versus the inside temp of something thick, where the thermal map would have to be interpreted.
Alternate modes of heating such as infrared and air jet are qualitatively different compared to microwave heating. Only a systematic study of the underlying principles that govern the combination of heating modes would provide the necessary knowledge base for a rational approach to the design of combination ovens. Physics-based computer models have been developed that combine the various modes of heating in a comprehensive manner. From this model, trends have been developed for the effects of various heating parameters in the development of new technology.
Hey. Don't knock the classics. Many a can of soup have been cooked to perfection on stoves like that.
Well, decent idea, but I haven't owned a microwave in years and don't miss it at all. On the other hand I actually cook food on a daily basis....not Hot Pockets.
I'm not sure of the connection between a "poverty" stove and credibility with respect to designing a microwave.
And I'm not sure of the point of making the invidious distinction of poverty versus---what?---non-poverty stoves is. It isn't clear to me what relevance one's ability to pay for an expensive stove (or one's ability to pay rent for an apartment furnished with an expensive stove) has on...anything?
I'm not sure of the connection between a "poverty" stove and credibility with respect to designing a microwave.
And I'm not sure of the point of making the invidious distinction of poverty versus---what?---non-poverty stoves is. It isn't clear to me what relevance one's ability to pay for an expensive stove (or one's ability to pay rent for an apartment furnished with an expensive stove) has on...anything?
Omg that was an awesome movie. Disney needs to dig it out of the archives and play it, it's been forever.