Anaxagoras
Posts: 3086
Joined: 5/9/2009 From: Eire Status: offline
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quote:
ORIGINAL: Termyn8or "Interesting, it must use a different heating technology to normal ovens to be so rapid." I think most of them use a quartz heat lamp. The output is mainly infrared so it doesn't necessarily have to heat the air. Some stovetops use something similar. Yeah that must be the technology. One of their most visible uses is for keeping the big kebab joints hot so infra red must be popular in the food industry for high speed. quote:
Speaking of stovetops, I have this electromagnetic induction stovetop. Never could use it though becaue it only works well on cast iron pots and pans. The main selling point of them was you could have a pot boiling violently on top, remove it and immediately touch the surface and not get burned. Two words: Le Creuset. quote:
Anyway, I've found microwaves vary in quality. In some, all you want is to reheat coffee or maybe soup. To nuke pizza or anything like that you need a better one. I got my Mother one many years ago and did some pizza in it and could not believe how good it came out. That was an expensive oven though. Not a convection or a combo, just a microwave. I don't know what the difference is in the design, but there is something. Nuked pizza from uncooked a few times and it came out a bit floppy. When I was looking at microwaves a few years back I noticed Panasonic had big claims of a novel technology that was higher powered (1000W as opposed to 850/900W) and was supposed to give a much more consistent heat. It was called inverter technology I think. Their microwaves are always more expensive than other reputable brands like Sharp, other than some high priced more exclusive brands like Siemens.
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