Why on earth would you get another? Microwave ovens use a very simple and extraordinarily reliable method of stopping things leak out of the door. It is called a choke seal and relies upon the distance from the oven cavity to body edge. It is therefore very robust - apart from physically bending the door to create a gap it will work. All the stories you hear about dirt on the seal are daft (unless its a pizza trapped in the door).
That said, all leak a little bit and that trivial leakage is usually enough to disturb Bluetooth which is very low power to begin with.
But the 900MHz/1800MHz of a mobile phone doesn't have much interaction with your brain and most of the 1W just passes through. The 1W from a microwave is absorbed by the brain (to a depth of 2-3cm IIRC).
Exactly. People expect all these 'wireless' gadgets, such as Bluetooth, 802.11 LANs, all sorts of remote controls such as garage door openers, house alarms, videosenders, 'walkie-talkies' and so on, to happily coexist within a narrow uncoordinated frequency band...
The worst offenders are the broadband devices such as microwave ovens and videosenders (often several MHz bandwidth).
Dave Liquorice said the following on 15/04/2007 00:21:
I thought that as well, but apparently not, according to Wikipedia:
"A microwave oven works by passing microwave radiation, usually at a frequency of 2.45 GHz (a wavelength of 12.24 cm), through the food. Water, fat, and other substances in the food absorb energy from the microwaves in a process called dielectric heating. Many molecules (such as those of water) are electric dipoles, meaning that they have a positive charge at one end and a negative charge at the other, and therefore rotate as they try to align themselves with the alternating electric field induced by the microwaves. This molecular movement creates heat as the rotating molecules hit other molecules and put them into motion. Microwave heating is most efficient on liquid water, and much less so on fats and sugars (which have less molecular dipole moment), and frozen water (where the molecules are not free to rotate).
Microwave heating is sometimes explained as a rotational resonance of water molecules, but this is incorrect: such resonance only occurs in water vapour at much higher frequencies, at about 20 gigahertz. Moreover, large industrial/commercial microwave ovens operating at 915 MHz also heat water and food perfectly well. [1]"
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