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Microwaves

A microwave oven heats food through the use of microwave radiation (usually at a frequency of 2.5 gigahertz), which passes through the food at a molecular level, exciting certain molecules to move faster than they do when the food is cold.  Fat, water, and sugar molecules, which are dipolar, begin to rotate and hit other molecules when the microwave radiation hits them.  The increase in the movement and speed of these molecules causes the food to heat up.  Microwaves are also extremely energy efficient because they only heat the food itself, not having to waste energy on heating the atmosphere around it. 

The microwave oven was born when an engineer, Dr. Percy Spencer, was testing a new vacuum tube and noticed that a candy bar in his pocket had melted.  He immediately experimented with corn kernels – and made the world’s first microwaved popcorn!  Dr. Spencer proceeded by fashioning a metal box fitted with a power tube, the prototype of today’s microwave oven.  The first ones to hit the market in 1947 were almost six feet tall and cost about $5,000 each. 

But by 1975, sales of microwave ovens, now much smaller and cheaper, would exceed those of traditional ranges, prompting a drastic change in the way Americans cooked and even some controversy and long-standing philosophical considerations about Americans’ “instant gratification” mentality and the like.