Slow microwave ovens

Clare Snyder snipped-for-privacy@snyder.on.ca>

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In the real world, it's known as pwm; but, it's still known as rapid on/off cycling. I'm not being anal about it, I was simply pointing out that you were mistaken when you initially thought your inverter based microwave was actually controlling the magnetrons incoming or outgoing power itself when it's not. It's doing the same thing (with better control over the process because it doesn't have to warm up a filament) as the old heavy step up transformer ones. It's real advantage is seperate filament control and a much lighter weight high voltage power source for the magnetron itself. Which results in better cooking, as you've discovered. But, that's not the lack of a step up transformer doing it, it's finer control; mostly due to the different way in which the filament is treated than in the old style models.

It is controlling the power output of the microwave.

Several of you, incorrectly

It is controlling the power output of the magnetron by PWM. It's no different than a SCR light dimmer reducing the power output of a light bulb by similarly only applying power to the bulb for part of the AC cycle. Would you say the bulb is still running at full power?

Yes and 1200W on, PWM modulated to 60% on time, gives you 720W power out that appears and is, for all practical purposes, continuous. It's distinctly different from the old microwaves that pulsed in on and off in increments of seconds. Those you could see it pulsing and the food reacted to it as if it were pulsed. Not so with the inverter designs.

voltage <> power

And, as a result, the power output of the

That's true, no one is disputing that. But the power over a second, over a half second, over a quarter second, is not 1200 watts. Again, it's just like a 100 watt bulb on a solid state dimmer. That is similarly pulsed very fast, so that the power to the bulb is reduced. When the dimmer is set to 50%, would you still say the bulb is running at 100 watts power output?

All that has already been said, many times and there is no disagreement.

It most certainly is decreasing the incoming average power to the magnetron. If it was not, a cup of water would boil just as fast regardless of the setting.

You can repeat it all you want, it's not correct. The average power going into the magnetron is reduced. The instantaneous power is either

No I'm not, it's exactly the same thing. The amount of time that the bulb gets power is similary controlled using PWM. And for the same reason. To reduce the average power going into the bulb.

Which lowers the average power, which is exactly what's needed.

You like to repeat what has already been covered and ignore the 8 ft elephant in the room, which is that the AVERAGE POWER is reduced and it's reduced in a way so that it appears as constant, not pulsed to the user and to the food. Just like dimming a 100W light bulb down so that it's power output is 50W.

What it's actually doing is reducing the average power to the food with PWM so that it appears as continuous power to the user and the food.

He just likes really chewy crust. He has probably never tasted it otherwise.

Which goes along with his certainty that however he does anything is always the only proper way. That makes him an obvious candidate for the title of troll.

I tried to explain that to the birdbrain weeks ago. Same thing here in the USA. Frozen pizzas are not cooked, the vast majority rely on baking them in a regular oven. The crust is not baked, the cheese is not melted. Most of the toppings are already cooked, eg pepperoni, sausage. And the few small pizzas that are made to be microwaved have a special metalized box to try to crisp up the crust. It doesn't work very well and they are inferior to the other frozen pizzas. The other 95% of the frozen pizzas have instructions to use a conventional oven. If you tried a microwave, instead of a brown, at least partially crispy crust, you;ll get a soggy, steamed mess.

The pizza is ALREADY COOKED. [Facepalm]

That is how I would interpret it too. They run the nutritional test on a test pizza that they cooked so that it represents what a consumer has after it's baked in their oven. Baking it will produce slightly different results, eg water will come off reducing the weight, so a

Food needs heated to make it edible. Microwaves heat. Are you a girl or something? Do you evaluate the texture of your food or just eat it? You sound like my cat. Instead of just eating the meat I put out, it sniffs it for 10 minutes first.

Not with sandwiches and icecream.

Other devices heat some things like pizzas much better. Only a heathen microwaves a steak or chop.

Yep.

I cook in a way that makes it much more enjoyable to eat.

It's more like 3000 V and 1/3 Amp. = 1000 Watts DC in.

It looks and tastes pretty well cooked to me (or it does after 4 minutes in the microwave anyway). Remember, microwaves are faster than ovens.

It still makes no sense. You can't put 120V, 5 amps in and get 5000 volts, just under 2 amps out from a transformer. The input is 120V x 5 = 600 watts. The output would be 5000 x ~2 = 10,000 watts. Where did the extra 9400 watts come from? And that assumes the transformer is ideal, they aren't, there is some power loss.