Dr. Pradip Kumar Sadhu
Nitai Pal
Dola Sinha
Prof. Tarun Kumar Chatterjee
Abstract
This paper describes a comparative study between microwave cooking and induction heated cooking. Microwaves are very short waves of electromagnetic energy that travel at the speed oflight. Microwave ovens contain a magnetron, a tube in which electrons are affected by magnetic and electricfields in such a way so as to produce micro wavelength radiation at about 2.45 GHz. This microwave radiation interacts with the molecules in food. A microwave oven decays and changes the molecular structure ofthe food by the process of radiation. On the other hand, the only radiation thatcomesfrom an induction cooker is heat radiation. The heat produced in the base of an induction cooker is transferred to the food via conduction. Benefits ofinduction cookers include efficiency, safety (the induction coil of cook-top is not heated itself) and speed.
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