Metropol

I am enjoying the terminology. It's still Klystron valves isn't it Nick? Anyway, unless you know for sure it's switching off and on for 800w, it sounds more like your microwave is a bit shit and overrated.

Sput wrote:I am enjoying the terminology. It's still Klystron valves isn't it Nick? Anyway, unless you know for sure it's switching off and on for 800w, it sounds more like your microwave is a bit shit and overrated.

That's definitely how they work. I can hear mine clicking on and off if I reduce the dial from "full" down to "defrost". In the case of the latter it seems to give a 4 second burst of waves, then off for about 15 secs, then on again.

Oh my god cdd has proven me wrong.

I QUIT METROPOL.

Sput wrote:Oh my god cdd has proven me wrong.

I QUIT METROPOL.

PULL YOURSELF TOGETHER

*slaps face*

Its a terribly UN-scientific way to work, that's why you couldn't fathom it.

They should just tell people to reduce cooking time if you only want a mild burst of heat, but folks are idiots and place metallic wrapped lurpack blocks of butter in for 10 minutes and wonder why the have a problem.

Right, I've regrouped. Here is my question: With a relay switching things off and on like that and the food spinning, what are the odds that the food will be evenly heated?

Actually it's probably not even that. It's probably just the difference between different microwaves meaning yours is effectively weaker, and that you're putting in 1000w*105sec = 105000J instead of 800w*120sec=96000J makes up for it. You are actually putting more heat into the food with your new strategy.

Sput wrote:Right, I've regrouped. Here is my question: With a relay switching things off and on like that and the food spinning, what are the odds that the food will be evenly heated?

Actually it's probably not even that. It's probably just the difference between different microwaves meaning yours is effectively weaker, and that you're putting in 1000w*105sec = 105000J instead of 800w*120sec=96000J makes up for it. You are actually putting more heat into the food with your new strategy.

Urr..

Food goes in here

*points at tummy*

Here's an experiment for you on your next porridgification cdd: try doing 800W for 2 min 11.25 secs and see if it works. That'll tell you if it's the variation in energy flux (yes I'm just wheeling out science words for fun now) or the total energy being put into the porridge that sorts it out.

Already tried extensive cooking time variation at 800W prior to making this thread - the outcome is inconsistent (in terms of whether the porridge consistent or not!)

I don't think I've yet done enough runs at 1000W to be sure of my theory but we shall see. To be fair I don't think I've done enough runs at 800W-for-longer, but I do always return sloppy porridge for another round in the microwave and it seems to make bugger all difference until the milk suddenly reaches boiling point.

Boiling point you say....

EXPERIMENT ONE
See how long it takes water to start boiling in the microwave at each power rating. Get an adult to help you with this.

anything microwaved is yuk! I only find a micro useful for defrosting meat.
You should never ever microwave porridge. And only use full fat milk. I've tried salty porridge but my preference is honey.

See how long it takes water to start boiling in the microwave at each power rating. Get an adult to help you with this.

ISTR that I read years ago that if you heat plain water in a microwave, it can 'superheat' - that is, it can heat up faster than bubbles can break on the surface, leading to the water appearing not to be boiling but 'exploding' when disturbed.

Or is this all bollocks?