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From: gt8021a@prism.gatech.EDU (EASON)
Newsgroups: sci.electronics
Subject: Re: Re: Microwave Water Heater
Summary: residual heat
Message-ID: <28401@hydra.gatech.EDU>
Date: 7 May 91 21:47:56 GMT
References: <1991Apr28.182011.3357@rodan.acs.syr.edu> <7480018@hpfcso.FC.HP.COM> <1991May6.152846.16704@tc.fluke.COM> <1991May6.211620.6876@rodan.acs.syr.edu>
Organization: Georgia Institute of Technology
Lines: 22

In article <1991May6.211620.6876@rodan.acs.syr.edu> amichiel@rodan.acs.syr.edu (Allen J Michielsen) writes:
>Then it would only be fair to compare a microwave 'oven' and a antique
>resistance heating element in this application.  It shouldn't take a lot
>of work to see that the antique is much higher than the microwave.
>-- 
>Al. Michielsen, Mechanical & Aerospace Engineering, Syracuse University

Then again, how long does your microwave continue to heat up your kitchen
and your house after you're through cooking?  And how much does it heat
up the surrounding space while it's cooking?  My understanding is that,
particularly for the short cooking jobs that microwaves tend to be used
for, the reduced efficiency while cooking is largely offset by the lack
of residual heat: "warm-up" and "cool-down" periods of a conventional
oven where the heat that was *produced* with 100% efficiency is not being
*used* with 100% efficiency.  Something to think about...

-Bill
-- 
Bill Eason
Georgia Institute of Technology, Atlanta Georgia, 30332
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