Physicists proposed the design of a glass that will allow you to boil water in a microwave oven as effectively as in the kettle. And at the same time do not spoil her taste.
Two years ago, a group of scientists of the University of Electronic Sciences and Technologies of China (WENTK) in Chendu found an explanation of why the water boiled in a microwave for the worse differs from the water, which was boiled in an ordinary kettle. The reason for this was the lack of convection in the microwave of.
When the water boils in the kettle, the process of convection occurs, since the heat source is located below and the liquid, which is located closer to the bottom of the container, heats up faster, becomes less dense and moves up, allowing the colder part of the liquid to contact the heat source. Ultimately, this leads to uniform temperature of water throughout the kettle.
In the work, the results of which were published in 2020 in the journal AIP Advances, physicists emphasized that solid substances do not have convection, so it is still difficult to increase the uniformity of warming up such food in the microwave, and all existing methods are too expensive for mass production.