Microwave ovens have used the same basic design for decades, but, as described in our new white paper, upgrading to solid-state electronics promises to change how we cook food.
Today’s ovens are powered by a magnetron, which is a device originally developed for World War II radar systems. Magnetrons use old-fashioned vacuum tubes (valves) to generate the necessary short-wavelength radio waves for cooking, and this leads to certain drawbacks.
Magnetrons don’t always heat evenly, so food can be overcooked in some places and raw in others, and they deliver less power when they’re warm, which means the same dish can require more time to cook if the oven has been in heavy use.
Magnetrons also have a relatively short lifespan – about 500 hours in the average household oven, and about a year of continuous use in commercial environments – and they get weaker as they age, so food takes longer to cook before the oven stops working entirely.
The good news, though, is that magnetrons can finally be retired. Recent developments in wireless communication have yielded radio frequency (RF) components – including the high-power transistors needed for microwave generation – that deliver higher efficiency, greater power density, and improved voltage capability, at prices that are competitive enough for consumer appliances like microwave ovens.
Replacing magnetrons with solid-state electronics promises to transform microwave cooking, with appliances that cook more evenly, more consistently, more efficiently, and with more predictable results. Here are some of the benefits:
Our in-depth white paper on cooking with solid-state RF looks at these benefits in more detail, and provides a number of recommendations, including how to test performance and choose frequency bands, plus considerations for algorithm development and integration with conventional ovens.