Microwave Oven Price !!EXCLUSIVE!!

The development of the cavity magnetron in the United Kingdom made possible the production of electromagnetic waves of a small enough wavelength (microwaves). American engineer Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war. Named the "Radarange", it was first sold in 1946.

Raytheon later licensed its patents for a home-use microwave oven that was introduced by Tappan in 1955, but it was still too large and expensive for general home use. Sharp Corporation introduced the first microwave oven with a turntable between 1964 and 1966. The countertop microwave oven was introduced in 1967 by the Amana Corporation. After microwave ovens became affordable for residential use in the late 1970s, their use spread into commercial and residential kitchens around the world, and prices fell rapidly during the 1980s. In addition to cooking food, microwave ovens are used for heating in many industrial processes.

Microwave Oven Price

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Microwave ovens are a common kitchen appliance and are popular for reheating previously cooked foods and cooking a variety of foods. They rapidly heat foods which can easily burn or turn lumpy if cooked in conventional pans, such as hot butter, fats, chocolate or porridge. Microwave ovens usually do not directly brown or caramelize food, since they rarely attain the necessary temperature to produce Maillard reactions. Exceptions occur in cases where the oven is used to heat frying-oil and other oily items (such as bacon), which attain far higher temperatures than that of boiling water.[citation needed]

Microwave ovens have a limited role in professional cooking,[2] because the boiling-range temperatures of a microwave oven does not produce the flavorful chemical reactions that frying, browning, or baking at a higher temperature produces. However, such high heat sources can be added to microwave ovens in the form of a convection microwave oven.[3]

However, lower-frequency dielectric heating, as described in the aforementioned patent, is (like induction heating) an electromagnetic heating effect, the result of the so-called near-field effects that exist in an electromagnetic cavity that is small compared with the wavelength of the electromagnetic field. This patent proposed radio frequency heating, at 10 to 20 megahertz (wavelength 30 to 15 meters, respectively).[7] Heating from microwaves that have a wavelength that is small relative to the cavity (as in a modern microwave oven) is due to "far-field" effects that are due to classical electromagnetic radiation that describes freely propagating light and microwaves suitably far from their source. Nevertheless, the primary heating effect of all types of electromagnetic fields at both radio and microwave frequencies occurs via the dielectric heating effect, as polarized molecules are affected by a rapidly alternating electric field.

In 1945, the heating effect of a high-power microwave beam was accidentally discovered by Percy Spencer, an American self-taught engineer from Howland, Maine. Employed by Raytheon at the time, he noticed that microwaves from an active radar set he was working on started to melt a Mr. Goodbar candy bar he had in his pocket. The first food deliberately cooked with Spencer's microwave oven was popcorn, and the second was an egg, which exploded in the face of one of the experimenters.[12][13]

To verify his finding, Spencer created a high-density electromagnetic field by feeding microwave power from a magnetron into a metal box from which it had no way to escape. When food was placed in the box with the microwave energy, the temperature of the food rose rapidly. On 8 October 1945, Raytheon filed a United States patent application for Spencer's microwave cooking process, and an oven that heated food using microwave energy from a magnetron was soon placed in a Boston restaurant for testing.[14]

Japan's Sharp Corporation began manufacturing microwave ovens in 1961. Between 1964 and 1966, Sharp introduced the first microwave oven with a turntable, an alternative means to promote more even heating of food.[22] In 1965, Raytheon, looking to expand their Radarange technology into the home market, acquired Amana to provide more manufacturing capability. In 1967, they introduced the first popular home model, the countertop Radarange, at a price of US$495 ($4,000 in 2022 dollars). Unlike the Sharp models, a motor driven mode stirrer in the top of the oven cavity rotated allowing the food to remain stationary.

In the 1960s,[specify] Litton bought Studebaker's Franklin Manufacturing assets, which had been manufacturing magnetrons and building and selling microwave ovens similar to the Radarange. Litton developed a new configuration of the microwave oven: the short, wide shape that is now common. The magnetron feed was also unique. This resulted in an oven that could survive a no-load condition: an empty microwave oven where there is nothing to absorb the microwaves. The new oven was shown at a trade show in Chicago,[citation needed] and helped begin a rapid growth of the market for home microwave ovens. Sales volume of 40,000 units for the U.S. industry in 1970 grew to one million by 1975. Market penetration was even faster in Japan, due to a less expensive re-engineered magnetron.Several other companies joined in the market, and for a time most systems were built by defence contractors, who were most familiar with the magnetron. Litton was particularly well known in the restaurant business.

While uncommon today, combination microwave-ranges were offered by major appliance manufacturers through much of the 1970's as a natural progression of the technology. Both Tappan and General Electric offered units that appeared to be conventional stove top/oven ranges, but included microwave capability in the conventional oven cavity. Such ranges were attractive to consumers since both microwave energy and conventional heating elements could be used simultaneously to speed cooking, and there was no loss of countertop space. The proposition was also attractive to manufacturers as the additional component cost could better be absorbed compared with countertop units where pricing was increasingly market-sensitive.

By 1972, Litton (Litton Atherton Division, Minneapolis) introduced two new microwave ovens, priced at $349 and $399, to tap into the market estimated at $750 million by 1976, according to Robert I Bruder, president of the division.[23] While prices remained high, new features continued to be added to home models. Amana introduced automatic defrost in 1974 on their RR-4D model, and was the first to offer a microprocessor controlled digital control panel in 1975 with their RR-6 model.

Formerly found only in large industrial applications, microwave ovens increasingly became a standard fixture of residential kitchens in developed countries. By 1986, roughly 25% of households in the U.S. owned a microwave oven, up from only about 1% in 1971;[24] the U.S. Bureau of Labor Statistics reported that over 90% of American households owned a microwave oven in 1997.[24][25] In Australia, a 2008 market research study found that 95% of kitchens contained a microwave oven and that 83% of them were used daily.[26] In Canada, fewer than 5% of households had a microwave oven in 1979, but more than 88% of households owned one by 1998.[27] In France, 40% of households owned a microwave oven in 1994, but that number had increased to 65% by 2004.[28]

Adoption has been slower in less-developed countries, as households with disposable income concentrate on more important household appliances like refrigerators and ovens. In India, for example, only about 5% of households owned a microwave oven in 2013, well behind refrigerators at 31% ownership.[29] However, microwave ovens are gaining popularity. In Russia, for example, the number of households with a microwave oven grew from almost 24% in 2002 to almost 40% in 2008.[30] Almost twice as many households in South Africa owned microwave ovens in 2008 (38.7%) as in 2002 (19.8%).[30] Microwave oven ownership in Vietnam in 2008 was at 16% of households, versus 30% ownership of refrigerators; this rate was up significantly from 6.7% microwave oven ownership in 2002, with 14% ownership for refrigerators that year.[30]

Consumer household microwave ovens usually come with a cooking power of between 600 and 1200 watts. Microwave cooking power, also referred to as output wattage, is lower than its input wattage, which is the manufacturer's listed power rating.

Traditional microwaves rely on internal high voltage power from a line/mains transformer, but many newer models are powered by an inverter. Inverter microwaves can be useful for achieving more even cooking results, as they offer a seamless stream of cooking power.[citation needed]

A traditional microwave only has two power output levels, fully on and fully off. Intermediate heat settings are achieved using duty-cycle modulation and switch between full power and off every few seconds, with more time on for higher settings.

An inverter type, however, can sustain lower temperatures for a lengthy duration without having to switch itself off and on repeatedly. Apart from offering superior cooking ability, these microwaves are generally more energy-efficient.[35][34][36]

Domestic Microwave ovens are typically marked with the Microwave-safe symbol, next to the devices approximate IEC 60705 Output Power rating, in Watts (typically either: 600W, 700W, 800W, 900W, 1000W), and a voluntary Heating Category (A-E).[38]

A microwave oven heats food by passing microwave radiation through it. Microwaves are a form of non-ionizing electromagnetic radiation with a frequency in the so-called microwave region (300 MHz to 300 GHz). Microwave ovens use frequencies in one of the ISM (industrial, scientific, medical) bands, which are otherwise used for communication amongst devices that do not need a license to operate, so they do not interfere with other vital radio services. 006ab0faaa