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Microwaves can be improved by enhancing cooking power and efficiency, improving sensor technology for more accurate cooking results, incorporating additional cooking modes for versatile use, and designing user-friendly interfaces for easier operation. Additionally, incorporating advanced features like inverter technology for more precise control of heating levels can also improve overall performance.

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1y ago

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How are old microwaves better then new microwaves?

With older microwaves, you can take a honking rtansformer out that outputs 2000v! Also older microwaves last longer because they were built beterr and at the time of construction they had more materials so they didnt care to use lots of material to build a simple microwave


What washes up on beaches?

Microwaves


Which of the following is true of microwaves?

microwaves are used in radar


What has more energy microwaves or x rays?

microwaves


Where are Samsung microwaves made from?

where are Samsung microwaves made


Do microwaves have cameras installed in them?

No, microwaves do not have cameras installed in them.


What type of rays do microwaves use for cooking food?

Microwaves use electromagnetic radiation, specifically microwaves, to cook food.


Where are Emerson microwaves made?

Emerson microwaves are manufactured in China.


What energy does microwaves make?

microwaves make heat energy


How do microwaves give off radiation?

Microwaves emit electromagnetic radiation in the form of microwaves when they are turned on. This radiation is absorbed by food and causes water molecules in the food to vibrate, generating heat that cooks the food.


What impact does microwaves have on humans now?

Overexposure to microwaves can lead to cancer.


Can water absorb microwaves?

Yes, water can absorb microwaves because its molecules have a positive and negative charge that can align with the alternating electric field of the microwaves, causing them to oscillate and generate heat. This is why microwaves are commonly used to heat food that contains water.

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