Bad food and good physics:the development of domestic microwave cookery

Abstract

This article forms the second of two papers on the subject of microwave cookers. In the first paper Michael Vollmer describes the physics behind the production of microwaves in the magnetron of the oven, the waveguide and the interaction between the microwaves and the food. This article looks at the physics of cooking, and how the appliance and the food industries have developed products which are now part of many of our students'lifestyles. We include many interesting demonstrations that illustrate this history and which could be used to teach many principles of physics.