How do I measure the temperature inside a microwave oven?
545416
You could put a microwave safe thermometer as other have suggested.  \n\nHowever, theoretically in the absence of water, the temperature inside the microwave oven shoudn't change ata ll.  Microwaves cause water molecules to vibrate more and that causes heat.\n\nIn reality this is what will/could happen:\n\n1.  Your microwave safe thermometer probably has a minute amount of water in it, so it will itself get hot and give a false reading. (like a bowl gets hotter than the food in it!)\n\n2.  If the thermometer does read correctly, it might see a slight temp increase from the fan, lights, and magnetron operation.\n\n3.  The walls of the oven may have some water and they will heat up causing a slight temperature increase.\n\nI would expect to see a little temperature increase, but nothing like a traditional electric or gas fired oven.
126276
Clean your microwave. Clean the stove while you're at it.
12681
ok here is what My Mom does... \n1Take a microwave safe water dish fill it with water,\n2add some baking soda\n3place container in microwave \n4set microwave on HIGH for 5 minutes\n5when finished, dip clean rag in water/baking soda solution and wipe microwave out\n6Most Important. DO NOT USE Household CLEANERS, as they would contaminate the food you are trying to cook. Baking Soda works as a deoderizer and as an abrasive, which help get any and all crud caked onto the sides and roof of your microwave
196298
a thermometer for temperature, but for tenperature i don't know.
375662
Take timer and thermometer.\n\nHeat the first metal, and check temperature every 5 seconds or so and write the temperature in a table.\n\nDo it with all the metals you want to check and compare the results.\n\nit should take about an hour depending on how many differnt metals you want to check, and it dont cost much.
748559
The dielectric constant of a material can be found by a variety of static electrical measurements. The complex permittivity is evaluated over a wide range of frequencies by using different variants of dielectric spectroscopy, covering nearly 21 orders of magnitude from 10−6 to 1015 Hz. Also, by using cryostats and ovens, the dielectric properties of a medium can be characterized over an array of temperatures. In order to study systems for such diverse exciting fields, a number of measurement setups are used, each adequate for a special frequency range.\n\n    * Low-frequency time domain measurements (10−6−103 Hz)\n    * Low-frequency frequency domain measurements (10−5−106 Hz)\n    * Reflective coaxial methods (106−1010 Hz)\n    * Transmission coaxial method (108−1011 Hz)\n    * Quasi-optical methods (109−1010 Hz)\n    * Fourier-transform methods (1011−1015 Hz)
375391
You can get a USB temperature logger here:\nhttp://www.measurementcomputing.com/cbicatalog/USB-501.asp?dept_id=480&pf_id=1758&mscssid=S4E7V96D5UD48MSURGA3T5M8NH9H9EP0\nIt's not a regular medical thermometer, but it's the closest thing I could find.  This is best if you want to take repeated measurements over a long period of time.\n\nIf you want only a few measurements per day, the easiest thing is take your temperature with a regular thermometer and type it in.\n\nIf you enter the date/time along with your temperature in Excel, you can make a nice chart of your body temperature.
521856
Constant current source, diode junction for temperature sensing, and a gain/offset circuit for scaling to 10mV/deg C.\n\nIf you look at the diagram in the product folder, its pretty easy to see whats going on.\nhttp://www.national.com/pf/LM/LM35.html\n\nThey get the accuracy without taking 2 measurements at different current levels, as is commonly done in diode temperature sensors, by wafer trimming.... which is why the LM35 costs so much more, than a simple diode sensor. The current source, and gain/offset circuitry uses minimal real estate on the die, with interconnects and physicial handling issues consuming almost as much as the circuit needs. The cost is a funtion of the extra time needed for trimming, and of course the manufacturing yield.
758527
Microwaves are part of the electromagnetic spectrum. As such any hot body will emit them. The peak frequency of the emissions of a body go up as it gets hotter. For your body the peak is in the infrared. For hot coals, it is in the red. Microwaves correspond to a temperature of a few Kelvin - about -260 C. Of course, at this temperature not much of any kind of radiation is given off, but what there is will peak in the microwave.\n\nFor commercial production of large amounts of microwaves- for ovens or radar - a magnetron is used.
958774
the microwave literally shoots microwaves at the food; these microwaves then vibrate the food particles, causing friction, which heats them up.\n\nhttp://www.gallawa.com/microtech/how_work.html how a microwave works, technically
995260
These things are called "microwave susceptors".  They are made up of a material (typically a metal like aluminum flakes) that strongly absorbs microwave radiation.  This materials is embedded in a heat-resistant polymer and coated as a thin film on a part of the packaging.  \n\nDo a search for "microwave susceptor" on  your favorite search engine and you'll get lots of hits from manufacturers of these things.
904529
Think of different ways you could measure it and describe those methods.  Check the reference section of a library for the CRC Handbook for the specific heat of known reference materials.  Does the specific heat change with temperature?  How could you test that?  Think about measurement methods you could do, without fancy or expensive equipment.  Think about how you could test how good your equipment is and how you can get the best accuracy from it.  If you actually do it, you can make a good science project of it.
743522
An oven cooks by heating the air and then a combination of conduction and convection conveying this heat to the food.\n\nA microwave does not work in this way. It exposes the food with much longer wavelength radiation tuned to directly excite vibrational modes of water molecules. This means that the microwaves only heat things that contain water.
905849
Microwave oven cannot operate with the door open, unless tampered with, and then they are dangerous to anyone around them.  Given that the magnetron is a sensitive component, and that it operates at high voltage, tempering with it can be deadly to whoever is doing it unless they know what they are doing (i.e. they are expert in the field, like electrical enginners or technicians)\nThe door prevents microwaves from going out because it contains a metallic mesh forming a Faraday cage with the rest of the metallic enclosure.  That means if you were to put a screen mesh on your ceiling -- a mesh with a pitch similar to that used in mircowave doors (visible in the window) or smaller, no microwave would be able to get through.\nMicrowaves are absorbed by stuff that contains water, which is how food gets warmed up.  If your ceiling is plaster, it contains water in fixed form; if it was heated with microwaves, it would start flaking off.  If there is no dammage at all, then you only are the victim of a sick joke and idle threat and you will not come to any harm.
100101
Use a calculator, add all three together (be sure to include the negatives) and then multiply by the number of temperatures.
263946
Have each page work on the same princable as the bi-metallic thermometer.  Try to find two materials the expand differently than eachother because of heat, or you could use humidity to expand one material more than the other. You could probably find some material that contracts (or expands) when an electrical current passes through it. place a strip of this along the top and bottom of each page. Thats all i can think of right now.\nCool question by the way.
161566
Food can be heated at least four different ways in an "oven" and some use more than one way.  The oven may be named for the principle method of heating because of any advantages.\n\nMicrowave ovens use microwaves to agitate the electrons of molecules in the food, especially water.  Conduction is the direct flow of heat from one body to another by contact.  Although an oven may not heat food directly by conduction, the food container (bake pan?) may heat up first then conduct heat into the food.  Food may also be heated in an oven by convection.  Hot gas rises and cool gas falls due to differences in density when the hot gas expands and the gases circulate through the oven by natural or forced convection (perhaps using a fan).  Lastly food may be heated in an oven by radiation of heat similar to the warmth you feel when holding your hand up towards the sun.  Radiation heating occurs because the electrons in the metal oof the heating elements are raised to higher orbits and when they return to rest positions they re-emit the energy (supplied by electricity passing through resistance) as infrared radiation which is electromegnatic like light but of much longer wavelengths.  Food is broiled by close exposure to the hot heating element.\n\nRadiation heating may also be produced using banks of specialy light bulbs (which may grow red) that emit infrared radiation.  When the radiation strikes the object to be heated (paint, etc.) it enters the molecules and agitates the electrons of the materrial increasing vibrations heats the material.\n\nSome colors are more easily heated by infrared radiation than others.  At the extremes, black absorbs almost all radiation and heats up while pure white reflects most radiation and stays cool.  That is why you may stay "cool" in the summer heat wearing light or white clothes (like the desert dwellers).