Bill Aycock on tue 3 sep 96
The need for water to let microwaves heat food and other mater is a common
miss-understanding.
Any molecule that is resonant at the right frequency will heat in the oven.
Conversely, lots of things just dont respond.
There are readily available, white, casserols that are designed to heat on
the bottom, but not on the sides. They are made to allow "frying" in a
ceramic container that can still be picked up by hand, if you just grab it
by the ears.
I think Corning makes these. I would go look, but I know ours is in the very
back of a cabinet
high above the Microwave in our kitchen.
Many ceramic ingredients will heat in microwave ovens, but the concentration
is critical.
The casserol I have looks the same, all over, but, put into the oven,
empty, will burn you on the bottom, but can be held all day by the top edge.
The information on this phenomenon is in commercial and research
literature. For most of us, the only recourse is to TEST TEST TEST.
Bill, drinking his nuked coffee in a soft grey-green mug, (C6, ox), but
happy, on Persimmon Hill
Bill Aycock --- Persimmon Hill --- Woodville, Alabama, USA --- (in
the N.E. corner of the State)
also-- W4BSG -- Grid EM64
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