Cooking device that uses Microwave(s) to penetrate foods and rapidly cook them. The microwaves cause moisture Molecules in the food to vibrate, thus producing Heat. Once used almost exclusively in fast-food restaurants, microwave ovens have
become increasingly popular in home kitchens. Significant microwave Radiation leakage occurred with some early ovens, but safeguards have eliminated the
problem.
History
In 1947 the first commercial microwave oven was introduced by the Raytheon Co. of
Waltham, Mass., whose Percy LeBaron Spencer discovered in 1942 that microwaves used
for signal transmission would cook food (they agitated molecules of a chocolate
bar in his pocket, melting it). Raytheon's $3,000 Radarange restaurant oven
employed an electronic tube (magnetron, see Electron Tube) developed in 1940 by John Randall and J. A. H. Boot of Birmingham University
for British Radar. It cooks quickly but the results are unappetizing.
In 1967 the first compact microwave oven for U.S. home use was introduced by
Amana Refrigeration, a subsidiary of Raytheon with facilities at Amana, Iowa,
which applies its consumer marketing experience to Raytheon's microwave
technology. Engineer (see Engineer - You Might Be One If ... ) Keishi Ogura of Japan Radio developed an improved electron tube in 1964,
making possible a compact microwave oven that retailed at $495.
By 1987 U.S. microwave oven sales reached a record 12.6 million. Sears &
Roebuck's Kenmore is the largest-selling brand, followed by Sharp and General
Electric. Food companies rush to develop microwavable food products.