Background and Identification
A microwave oven, often colloquially shortened to microwave, is a kitchen appliance that heats food by bombarding it with electromagnetic radiation in the microwave spectrum causing polarized molecules in the food to rotate and build up thermal energy in a process known as dielectric heating.
Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer 25–38 mm of a dense (high water content) food item; food is more evenly heated throughout (except in thick, dense objects) than generally occurs in other cooking techniques.
- a high voltage power source
- a high voltage capacitor connected to the magnetron, transformer and via a diode to the case
- a cavity magnetron
- a magnetron control circuit
- a waveguide
- a cooking chamber